Cost Control in the Hospitality Industry

Useful for courses in Hospitality Cost Control, this book offers an alternative view of the realistic activities of cost containment factors. It evaluates 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 courses in Hospitality Cost Control, Food and Beverage Management, Hospitality Management, and Food Beverage and Club Operations.

This text offers an alternative view of the realistic activities of cost containment factors. The authors have evaluated 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.