Cost Control in the Hospitality Industry
Edition: 3
Copyright: 2026
Pages: 402
Edition: 3
Copyright: 2026
Pages: 402
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This text is designed to provide students, managers, and hospitality professionals with a realistic approach to controlling resources in the hospitality industry. This text differs from other cost-control books in that the authors provide insight into why many hospitality businesses fail and what methods can be used to identify and correct this. While most texts in this subject area deal with the balancing and accountability of input and output, this text provides that information and attempts to illustrate that management must also be concerned with whether products and services have been used for their intended purposes. If more products and services were used for their intended purposes, far more operations would be successful.
In short, this book provides a realistic view of daily operational procedures in the hospitality industry. Although many businesses perform these activities in a professional manner, many others constantly fail due to a lack of knowledge and willingness to accept responsibility in the area of control. Managers must understand that balanced input and output does not necessarily mean that a customer received the quantity and quality of product or service that he or she was supposed to receive. Control in the hospitality industry, or any other industry, entails much more managerial attention than just balancing the numbers.
Chapter 1 Managing the Cost Control in the Hospitality Industry
Chapter 2 The Cost Control Function
Chapter 3 Setting 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
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.
Agnes L. DeFranco is a Full Professor and the Conrad N. Hilton Distinguished Chair at the University of Houston. She has authored and co-authored over 130 academic refereed articles, a number of non-refereed publications, and nine textbooks. Some of her grants include a Department of State USIA research grant on Curriculum Development in International Convention and Conference Management at Meio University in Okinawa, Japan, three USDA Cochran Programs on Restaurant Management, and a number of student success and educational development grants with the Texas Higher Education Coordinating Board.
Agnes is a past global president of the Hospitality Financial and Technology Professionals (HFTP), past treasurer of the International Council on Hotel, Restaurant, and Institutional Education (I-CHRIE), and past presidents for Phi Kappa Phi and Phi Beta Delta, both honor societies at the University of Houston. She serves on the Global Finance Committee of HFTP and just completed the 12th Revised Edition of the Uniform System of Accounts for the Lodging Industry.
This text is designed to provide students, managers, and hospitality professionals with a realistic approach to controlling resources in the hospitality industry. This text differs from other cost-control books in that the authors provide insight into why many hospitality businesses fail and what methods can be used to identify and correct this. While most texts in this subject area deal with the balancing and accountability of input and output, this text provides that information and attempts to illustrate that management must also be concerned with whether products and services have been used for their intended purposes. If more products and services were used for their intended purposes, far more operations would be successful.
In short, this book provides a realistic view of daily operational procedures in the hospitality industry. Although many businesses perform these activities in a professional manner, many others constantly fail due to a lack of knowledge and willingness to accept responsibility in the area of control. Managers must understand that balanced input and output does not necessarily mean that a customer received the quantity and quality of product or service that he or she was supposed to receive. Control in the hospitality industry, or any other industry, entails much more managerial attention than just balancing the numbers.
Chapter 1 Managing the Cost Control in the Hospitality Industry
Chapter 2 The Cost Control Function
Chapter 3 Setting 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
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.
Agnes L. DeFranco is a Full Professor and the Conrad N. Hilton Distinguished Chair at the University of Houston. She has authored and co-authored over 130 academic refereed articles, a number of non-refereed publications, and nine textbooks. Some of her grants include a Department of State USIA research grant on Curriculum Development in International Convention and Conference Management at Meio University in Okinawa, Japan, three USDA Cochran Programs on Restaurant Management, and a number of student success and educational development grants with the Texas Higher Education Coordinating Board.
Agnes is a past global president of the Hospitality Financial and Technology Professionals (HFTP), past treasurer of the International Council on Hotel, Restaurant, and Institutional Education (I-CHRIE), and past presidents for Phi Kappa Phi and Phi Beta Delta, both honor societies at the University of Houston. She serves on the Global Finance Committee of HFTP and just completed the 12th Revised Edition of the Uniform System of Accounts for the Lodging Industry.