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Hospitality book from C.H.I.P.S.

Hospitality Cost Control
A Practical Approach
by Allen B. Asch

Written from a chefs’ perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know.

The premise of this book is that the controls established and implemented are all written after the clientele have been established.

Contents

  1. Introduction
  2. An Overview of Cost Control
  3. Controlling Costs and Improving Revenue Control with Technology
  4. Cost-Volume-Profit Relationships
  5. Controls in Food Purchasing
  6. Controls in Food Receiving, Storae, and Issuing
  7. Controls in Food Production
  8. Controls in Beverage Purchasing, Receiving, Storing, and Issuing
  9. Controls in Beverage Production
  10. Costs in Labor
  11. Controls in Labor
  12. Controls for Other Expenses
  13. The Menu as a Marketing Tool
  14. Forecasts in Sales: Controls in Sales and Revenue
  15. Maximizing Sales

Glossary
Index

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Hospitality Cost Control
A Practical Approach
by Allen B. Asch

2006 • 243 pages • $70.00 + shipping
Texas residents please add 6.75 % sales tax

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