Tourism cost control

Author: Agnes De Franco
Publisher:
Publish Date: 2002-03-01
Features: Tourism Cost Control is a newly added excellent book in the existing cost control textbook series. Dr. Agnes De Franco and Dr. Pende Norega provide an innovative and practical approach to resource control and management for the highly challenging tourism hospitality industry, specifically focusing on food and beverage operations within the industry. The authors begin the exploration of resource control by highlighting the high rate of business failures in the tourism hospitality industry, immediately making readers realize the significant challenges of achieving success in this field and the necessity of controlling resources and using them for intended purposes. The book unfolds with rich and logical information from an operational perspective. First, it discusses menus as the ultimate control tools for assisting management and pricing. Next, it explores the food and beverage cycle or operational process during management. The authors' practical experience enables them to emphasize many unethical behaviors and poor operational procedures that must be avoided to achieve operational success. The book also covers cash control, sales analysis, food and beverage cost control, and labor cost control. The chapter on credit and debit cards is a highlight of the book.