Purchasing, Costing and Control for Hotel and Catering Operations

Type

Book

Authors

Peter Odgers

ISBN 10

0748703241

ISBN 13

9780748703241

Tags

Economics, Hospitality, Travel & Tourism, Homeschooling, Distance & Online Learning, Business & Finance, Education

Description

The material in this book includes aspects of purchasing, storage, costing concepts, pricing methods, food, liquor, cash control, budgetary control, elements of cost, cost behaviour, computerization, accounting procedures to final accounts and case study applications. In addition to the text, the book provides a range of learning aids in the form of student activities and assessment questions. It covers specific aspects of standard BTEC units at all levels in purchasing, costing and control, HCIMA Part A food, liquor and business studies and HCIMA Part B financial and food and beverage management (B204-5). It is also considered suitable for distance learning students. - from Amzon

Number of Copies