Budgeting and cash flow forms the basis of the hospitality industry. This guide provides essential information on how to maintain sales and cost histories and how to develop systems for monitoring activities. It covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.
- ISBN10 0471579181
- ISBN13 9780471579182
- Publish Date 29 November 1993
- Publish Status Out of Stock
- Out of Print 16 July 2001
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 400
- Language English