Purchasing and costing for the hospitality industry / 
authored and edited by 3G E-learning LLC, USA. 
 - xii, 264 pages :  color illustrations ;  25 cm. +  1 DVD (4 3/4 in.) 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Food Cost Control<br/>Cost and Costing<br/>Beverage Cost Control<br/>Purchasing in Hospitality Industry<br/>Receiving<br/>Sales and Revenue Control 
<br/><br/> Purchasing food and beverage in the hospitality industry requires complete understanding of several processes and control mechanisms that directly impact the profitability of an operation. The cycle of purchasing, receiving, storing and issuing of food and beverage items are studied in detail. The importance of menu planning, controlling food production and the proper management of inventory are examined. Most hotel food cost control revolves around a transfer model.  
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management 
<br/><br/><br/>In English  
<br/><br/><label>ISBN: </label>9781984623249 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Costs.<br/>Hospitality industry--Purchasing.
<br/><br/><label>Dewey Class. No.: </label>338.4791 T41  / 2019