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Food and beverage cost control / Lea R. Dopson and David K. Hayes

By: Contributor(s): Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2011Edition: Fifth EditionDescription: xxx, 544 pages ; 24 cmISBN:
  • 9789812533296
Subject(s): LOC classification:
  • TX 911.3.C65 .D67 2011
Contents:
Chapter 1. Managing revenue and expense -- Chapter 2. Determining sales forecasts -- Chapter 3. Managing the cost food -- Chapter 4. Managing the cost of beverages -- Chapter 5. Managing the food and beverage production process -- Chapter 6. Managing food and beverage pricing -- Chapter 7. Managing the cost of labor -- Chapter 8. Controlling other expenses -- Chapter 9. Analyzing results using the income statement -- Chapter 10. Planning for profit -- Chapter 11. Maintaining and improving the revenue control system -- Chapter 12. Global dimensions of cost control --
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.C65 .D67 2011 (Browse shelf(Opens below)) c.1 Available NULIB000001913

Includes bibliographical references and index.

Chapter 1. Managing revenue and expense -- Chapter 2. Determining sales forecasts -- Chapter 3. Managing the cost food -- Chapter 4. Managing the cost of beverages -- Chapter 5. Managing the food and beverage production process -- Chapter 6. Managing food and beverage pricing -- Chapter 7. Managing the cost of labor -- Chapter 8. Controlling other expenses -- Chapter 9. Analyzing results using the income statement -- Chapter 10. Planning for profit -- Chapter 11. Maintaining and improving the revenue control system -- Chapter 12. Global dimensions of cost control --

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