Purchasing and costing for the hospitality industry /
Drummond, Denise.
Purchasing and costing for the hospitality industry / Denise Drummond. - London : Hodder & Stoughton, 1998. - v, 186 p. : ill. ; 24 cm.
Includes index. Includes tables.
1.Making your purchasing professional: the purchasing cycle -- 2.Recording and controlling the movement of stock -- 3.Storage and the law/storage for profit -- 4.Making your calculator work for you -- 5.Margins and markups -- 6.Value Added Tax made easy -- 7.The basics of food costing -- 9.The basics of room costing -- 10.The basics of function/banqueting costing -- 11.Controlling your prices -- 12.Identifying lost profit -- 13.Final accounts, the trading, profit and loss and the balance sheet -- 14.No profit/no loss - the break even point -- 15.Basic budgets -- 16.The applications for computers for costing and purchasing.
Purchasing and Costing for the Hospitality Industry takes a simple approach to this subject, that for many students, is a topic they find difficult to approach. It is the single most important factor in catering trade and hospitality success.
9780340688335 (pbk.) : £10.99 0340688335
Food service purchasing.
Food service management.
Hospitality industry--Finance--Great Britain
Hotel management--Great Britain
Food service management--Great Britain
Food service purchasing--Great Britain
Travel and Tourism.
Purchasing & supply management
For NVQ / SVQ (National / Scottish Vocational Qualification)
For GNVQ (General National Vocational Qualification)
For GSVQ (General Scottish Vocational Qualification)
Hospitality & service industries
TX911.3.M27 / D78 1998
647.95068 DRU
Purchasing and costing for the hospitality industry / Denise Drummond. - London : Hodder & Stoughton, 1998. - v, 186 p. : ill. ; 24 cm.
Includes index. Includes tables.
1.Making your purchasing professional: the purchasing cycle -- 2.Recording and controlling the movement of stock -- 3.Storage and the law/storage for profit -- 4.Making your calculator work for you -- 5.Margins and markups -- 6.Value Added Tax made easy -- 7.The basics of food costing -- 9.The basics of room costing -- 10.The basics of function/banqueting costing -- 11.Controlling your prices -- 12.Identifying lost profit -- 13.Final accounts, the trading, profit and loss and the balance sheet -- 14.No profit/no loss - the break even point -- 15.Basic budgets -- 16.The applications for computers for costing and purchasing.
Purchasing and Costing for the Hospitality Industry takes a simple approach to this subject, that for many students, is a topic they find difficult to approach. It is the single most important factor in catering trade and hospitality success.
9780340688335 (pbk.) : £10.99 0340688335
Food service purchasing.
Food service management.
Hospitality industry--Finance--Great Britain
Hotel management--Great Britain
Food service management--Great Britain
Food service purchasing--Great Britain
Travel and Tourism.
Purchasing & supply management
For NVQ / SVQ (National / Scottish Vocational Qualification)
For GNVQ (General National Vocational Qualification)
For GSVQ (General Scottish Vocational Qualification)
Hospitality & service industries
TX911.3.M27 / D78 1998
647.95068 DRU