Purchasing, Costing and Control for Hotel and Catering Operations PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Purchasing, Costing and Control for Hotel and Catering Operations PDF full book. Access full book title Purchasing, Costing and Control for Hotel and Catering Operations by Peter Odgers. Download full books in PDF and EPUB format.
Author: Peter Odgers
Publisher: Trans-Atlantic Publications
ISBN: 9780748703241
Category : Bars (Drinking establishments)
Languages : en
Pages : 258
Get Book Here
Book Description
The material in this book includes aspects of purchasing, storage, costing concepts, pricing methods, food, liquor, cash control, budgetary control, elements of cost, cost behaviour, computerization, accounting procedures to final accounts and case study applications.
Author: Peter Odgers
Publisher: Trans-Atlantic Publications
ISBN: 9780748703241
Category : Bars (Drinking establishments)
Languages : en
Pages : 258
Get Book Here
Book Description
The material in this book includes aspects of purchasing, storage, costing concepts, pricing methods, food, liquor, cash control, budgetary control, elements of cost, cost behaviour, computerization, accounting procedures to final accounts and case study applications.
Author: O. Odgers
Publisher: Hyperion Books
ISBN: 9780948315008
Category : Caterers and catering
Languages : en
Pages : 258
Get Book Here
Book Description
Author: Frank Wood
Publisher:
ISBN: 9780582413412
Category : Caterers and catering
Languages : en
Pages : 326
Get Book Here
Book Description
A single volume approach covering the topics of law, accounting, food costing and pricing, storage and purchasing are covered. It is suitable for advanced GNVQ hospitality and catering advanced and BTEC NC/D hotel and catering studies.
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
Get Book Here
Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Agnes L. DeFranco
Publisher:
ISBN: 9780135753255
Category : Business & Economics
Languages : en
Pages : 0
Get Book Here
Book Description
This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
Author: Richard Kotas
Publisher: Routledge
ISBN: 1135404259
Category : Sports & Recreation
Languages : en
Pages : 331
Get Book Here
Book Description
The book gives practical instruction and guidance in the use of accounting for effective control and higher profit in hotel and catering operations. The author covers all aspects of the subject, setting arguments and examples in a real context.
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478631139
Category : Business & Economics
Languages : en
Pages : 295
Get Book Here
Book Description
Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.
Author: Michael M. Coltman
Publisher: New York : Van Nostrand Reinhold ; Agincourt, Ont. : Macmillan of Canada
ISBN:
Category : Business & Economics
Languages : en
Pages : 404
Get Book Here
Book Description
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.
Author: Andrew H. Feinstein
Publisher: Wiley Global Education
ISBN: 111919413X
Category : Business & Economics
Languages : en
Pages : 707
Get Book Here
Book Description
Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
Author: Andrew H. Feinstein
Publisher: Wiley
ISBN: 9780471208839
Category : Business & Economics
Languages : en
Pages : 180
Get Book Here
Book Description
The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
