For courses in Hospitality Cost Control, Food and Beverage Management, Hospitality Management, and Food Beverage and Club Operations.

This text offers an alternative view of the realistic activities of cost containment factors. The authors have evaluated the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service.

• Why businesses fail—Discusses components which contribute to business failures, such as internal theft, operational procedures, and recognizing controllable and non-controllable expenses.

  • Provides a basis of understanding to help students consider the components of successful or unsuccessful business. Ex.___

• In-depth analysis—Breaks down the external environment and explains the relationship of cost control to marketing, the competition, and economic factors.

  • Helps students understand cost control in relation to external factors in operating a business. Ex.___

• Realistic labor planning and staffing issues—Discusses labor cost control issues and provides a sound basis for a needs analysis.

  • Introduces students to realistic labor issues to help prepare practical labor budgets. Ex.___

• Casino gambling in the hospitality industry—Comprehensive discussion of basic regulations as set by Gaming Control Boards and cost containment factors involved in the gambling/hospitality industry.

  • Familiarizes students with the fastest growing segment of the hospitality industry. Ex.___

 1. Managing in the Hospitality Industry.


 2. The Control Function.


 3. Setting Standards.


 4. The Menu as a Cost Control Tool.


 5. Pricing.


 6. The Purchasing Function.


 7. Receiving.


 8. Storing and Issuing.


 9. Preparation and Production.


10. Service.


11. Sales and Cash Control.


12. Sales Analysis.


13. Labor Planning and Factors Affecting Labor Cost.


14. Staffing and Scheduling.


15. Controllable and Non-Controllable Expenses.


16. Forecasting and Budgeting.


17. Capital Budgeting.


18. Casinos: The Wild Card in Hospitality Cost Control.

Food and Beverage Cost Control (Culinary Arts)
Introduction to the Hospitality Industry (Hospitality)

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.