Purchasing, Costing and Control for Hotel and Catering Operations

Contains a text on a wide range of relevant topics, together with learning aids in the form of student activities and assessment questions. The book covers specific aspects of standard BTEC units and HCIMA Parts A and B. It is also considered suitable for distance learning students.

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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. In addition to the text, the book provides a range of learning aids in the form of student activities and assessment questions. It covers specific aspects of standard BTEC units at all levels in purchasing, costing and control, HCIMA Part A food, liquor and business studies and HCIMA Part B financial and food and beverage management (B204-5). It is also considered suitable for distance learning students.