Cost control of catering

Author: Miller
Publisher:
Publish Date: 2004-02-01
Features: This book systematically elaborates on the relevant concepts and methods of catering cost control. It discusses the cost management of food and beverage, catering production process control, catering pricing management, and the specific processes of labor cost and other expense control. The book provides detailed introductions to the analysis of income statements, the formulation of profit plans, the improvement of revenue control systems, and the application of computers in catering cost control. Combining theory with practice, it offers readers the knowledge and solutions for controlling costs and increasing profitability. "Catering Cost Control" can not only serve as a textbook for undergraduate students in tourism hotel management but also as a valuable reference for industry professionals engaged in hotel catering management.