COST CONTROL IN THE HOSPITALITY INDUSTRY.
There is a difference between cost control and successful cost control. Cost Control in the Hospitality Industry takes a deep dive into the subject to illustrate that a mere balance of input and output isn’t enough – just as important is the use of products and services for their intended purposes. This alone can make the difference between operational success and failure. This second edition provides students, managers, and hospitality professionals with realistic steps to help manage resource control. The multi-faceted approach covers various sales and cash control, and more. This authentic guide to daily procedures arms readers with practical, actionable instruction, helping to set them up for operational success. The second Edition Included
Available editions
Save this book
Save
OpenCourser helps millions of learners each year. People visit us to learn workspace skills, ace their exams, and nurture their curiosity.
Our extensive catalog contains over 50,000 courses and twice as many books. Browse by search, by topic, or even by career interests. We'll match you to the right resources quickly.
Find this site helpful? Tell a friend about us.
We're supported by our community of learners. When you purchase or subscribe to courses and programs or purchase books, we may earn a commission from our partners.
Your purchases help us maintain our catalog and keep our servers humming without ads.
Thank you for supporting OpenCourser.
