Food and Beverage : Comprehensive Cost Control and System Management

Contents: Preface. Introduction. 1. Food and beverage sectors. 2. Concept of food and beverage cost and cost control. 3. Purchasing, receiving, storing and issuing control. 4. Food and beverage production control. 5. Controlling food and beverage cost. 6. Sales promotion. Bibliography. Index.

"Controlling is the most important job in management whether it is a small enterprise or a large multi location organization, this book deals with control aspects of food and beverage functions in a hotel or a restaurant. Due to technological developments, processes have evolved; readers will get both contemporary as well as conventional processes in this book. It\'s a must read for all hotel management students and a reference book for practicing hoteliers. Readers would be compelled to think of newer processes so that control systems can be integrated with the operational design so that everyone gets involved with this much needed activity." (jacket)