Cost Control in the Hospitality Industry
Edition: 2
Copyright: 2020
Edition: 2
Copyright: 2020
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There is a difference between cost control and successful cost control.
Cost Control in the Hospitality Industry takes a deep dive into the subject to illustrate that a mere balance of input and output isn’t enough – just as important is the use of products and services for their intended purposes. This alone can make the difference between operational success and failure.
This second edition provides students, managers, and hospitality professionals with realistic steps to help manage resource control. The multi-faceted approach covers various angles: sales and cash control, and more. This authentic guide to daily procedures arms readers with practical, actionable instruction, helping to set them up for operational success.
The second Edition features:
- Updated concepts, figures, and numbers to make the learning experience more realistic to the hospitality practice.
- Deepend discussions on topics such as Accountability and Control, Restaurant Menu Selection and Pricing, Budgeting, Recordkeeping, Operational Expenses, and more!
- NEW topics, such as Selling Alcoholic Beverages, Guest Expectations, Technology, Suggestive Selling, and more!
Included Ancillaries:
- Instructor Manual outlining teaching & presentation suggestions for each chapter, plus answers to chapter review questions and case studies
- PowerPoint slides for each chapter
- Videos demonstrating calculation examples and sample exam problems
- Test Bank
Chapter 1 Managing the Cost Control in the Hospitality Industry
Chapter 2 The Cost Control Function
Chapter 3 Cost Control Standards
Chapter 4 The Menu as a Cost Control Tool
Chapter 5 Forecasting and Budgeting for Cost Control
Chapter 6 Pricing Cost Control
Chapter 7 Purchasing Cost Control
Chapter 8 Receiving Cost Control
Chapter 9 Storing and Issuing Cost Control
Chapter 10 Production Cost Control
Chapter 11 Sales and Cash Cost Control
Chapter 12 Labor Cost Control
Chapter 13 Staffing and Scheduling Cost Control
Chapter 14 Controllable and Non-Controllable Expenses
Glossary
Index
DeFranco joined the University of Houston in 1989. She has served as the Associate Dean and Interim Dean of the Conrad N. Hilton College of Hotel and Restaurant Management, and the Associate Vice President for Undergraduate Studies for the University of Houston. In addition to her 120 plus refereed articles, Agnes also has a number of non-refereed publications and five textbooks. Some of her grants include a USIA research grant on Curriculum Development in International Convention and Conference Management at Meio University in Okinawa, Japan, and three USDA Cochran Programs on Restaurant Management. Agnes was a global past president of the Hospitality Financial and Technology Professionals and a past treasurer of ICHRIE. the Global Finance Committee working on the 12th edition of the Uniform System of Accounts for the Lodging Industry.
Dr . John R. Walker, DBA, FMP, CHA, is the McKibbon Professor Emeritus of Hotel and Restaurant Management at the University of South Florida and Fulbright Senior Specialist. John’s years of industry experience began with management training at the Savoy Hotel London. This was followed by terms as food and beverage manager; Human Resources Manager at the Selsdon Park Hotel; Assistant Rooms Division Manager at the Royal Garden Hotel, a 550 room five-star hotel; Senior Assistant Conference and Banqueting Manager at the five-star London Hotel InterContinental; and general manager of the prestigious five-star Coral Reef Club, Barbados, West Indies.
John has taught Human Resources Leadership for several years and received presidential awards for scholarship and has been published in leading journals and newspapers and has been awarded professor emeritus twice. He is an Editorial Board member of the Journal of Human Resources in Hospitality and Tourism. He is a past president of the Pacific Chapter of International CHRIE and is a certified hotel administrator, and food service management professional. John is coauthor of Tourism Concepts and Practices also published by Kendall Hunt.
Christopher is a presidential scholar, manager of Suso Beach Eco Resort, and a McKibbon hotel associate.
There is a difference between cost control and successful cost control.
Cost Control in the Hospitality Industry takes a deep dive into the subject to illustrate that a mere balance of input and output isn’t enough – just as important is the use of products and services for their intended purposes. This alone can make the difference between operational success and failure.
This second edition provides students, managers, and hospitality professionals with realistic steps to help manage resource control. The multi-faceted approach covers various angles: sales and cash control, and more. This authentic guide to daily procedures arms readers with practical, actionable instruction, helping to set them up for operational success.
The second Edition features:
- Updated concepts, figures, and numbers to make the learning experience more realistic to the hospitality practice.
- Deepend discussions on topics such as Accountability and Control, Restaurant Menu Selection and Pricing, Budgeting, Recordkeeping, Operational Expenses, and more!
- NEW topics, such as Selling Alcoholic Beverages, Guest Expectations, Technology, Suggestive Selling, and more!
Included Ancillaries:
- Instructor Manual outlining teaching & presentation suggestions for each chapter, plus answers to chapter review questions and case studies
- PowerPoint slides for each chapter
- Videos demonstrating calculation examples and sample exam problems
- Test Bank
Chapter 1 Managing the Cost Control in the Hospitality Industry
Chapter 2 The Cost Control Function
Chapter 3 Cost Control Standards
Chapter 4 The Menu as a Cost Control Tool
Chapter 5 Forecasting and Budgeting for Cost Control
Chapter 6 Pricing Cost Control
Chapter 7 Purchasing Cost Control
Chapter 8 Receiving Cost Control
Chapter 9 Storing and Issuing Cost Control
Chapter 10 Production Cost Control
Chapter 11 Sales and Cash Cost Control
Chapter 12 Labor Cost Control
Chapter 13 Staffing and Scheduling Cost Control
Chapter 14 Controllable and Non-Controllable Expenses
Glossary
Index
DeFranco joined the University of Houston in 1989. She has served as the Associate Dean and Interim Dean of the Conrad N. Hilton College of Hotel and Restaurant Management, and the Associate Vice President for Undergraduate Studies for the University of Houston. In addition to her 120 plus refereed articles, Agnes also has a number of non-refereed publications and five textbooks. Some of her grants include a USIA research grant on Curriculum Development in International Convention and Conference Management at Meio University in Okinawa, Japan, and three USDA Cochran Programs on Restaurant Management. Agnes was a global past president of the Hospitality Financial and Technology Professionals and a past treasurer of ICHRIE. the Global Finance Committee working on the 12th edition of the Uniform System of Accounts for the Lodging Industry.
Dr . John R. Walker, DBA, FMP, CHA, is the McKibbon Professor Emeritus of Hotel and Restaurant Management at the University of South Florida and Fulbright Senior Specialist. John’s years of industry experience began with management training at the Savoy Hotel London. This was followed by terms as food and beverage manager; Human Resources Manager at the Selsdon Park Hotel; Assistant Rooms Division Manager at the Royal Garden Hotel, a 550 room five-star hotel; Senior Assistant Conference and Banqueting Manager at the five-star London Hotel InterContinental; and general manager of the prestigious five-star Coral Reef Club, Barbados, West Indies.
John has taught Human Resources Leadership for several years and received presidential awards for scholarship and has been published in leading journals and newspapers and has been awarded professor emeritus twice. He is an Editorial Board member of the Journal of Human Resources in Hospitality and Tourism. He is a past president of the Pacific Chapter of International CHRIE and is a certified hotel administrator, and food service management professional. John is coauthor of Tourism Concepts and Practices also published by Kendall Hunt.
Christopher is a presidential scholar, manager of Suso Beach Eco Resort, and a McKibbon hotel associate.