In this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.
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First Sentence:
In the typical hospitality industry operation, as much as ninety cents of each sales dollar is used to pay for costs. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food cost percent, spillage allowance, perpetual inventory cards, beverage receiving report, standard cost control method, menu item selling prices, standard food cost, dining room revenue, actual cost percent, undistributed expenses, market quotation sheet, multipoint graph, beverage storeroom, portion control form, undistributed costs, costing requisitions, storeroom control, menu item costs, actual food cost, total standard cost, labor cost percent, daily food cost, storeroom issues, staffing guides, annual wage cost Key Phrases - Capitalized Phrases (CAPs): (learn more)
Cost Revenue, Model Motel, Item Cost Selling, Address Telephone Position, Drink Quantity, New York, Total Revenue Direct New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
In the typical hospitality industry operation, as much as ninety cents of each sales dollar is used to pay for costs. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
food cost percent, spillage allowance, perpetual inventory cards, beverage receiving report, standard cost control method, menu item selling prices, standard food cost, dining room revenue, actual cost percent, undistributed expenses, market quotation sheet, multipoint graph, beverage storeroom, portion control form, undistributed costs, costing requisitions, storeroom control, menu item costs, actual food cost, total standard cost, labor cost percent, daily food cost, storeroom issues, staffing guides, annual wage cost Key Phrases - Capitalized Phrases (CAPs): (learn more)
Cost Revenue, Model Motel, Item Cost Selling, Address Telephone Position, Drink Quantity, New York, Total Revenue Direct New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- Quantity Food Production, Planning, and Management, 3rd Edition by John B. Knight on page 140
- Professional Beverage Management (Culinary Arts) by Robert A. Lipinski in Back Matter
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