000			01569nam a2200229Ia 4500
003			NULRC
005			20250520102809.0
008			250520s9999 xx 000 0 und d
020			_a9789814296304
040			_cNULRC
050			_aTX 911.3 .O38 2010
100			_aOjugo, Clement _eauthor
245		0	_aFood and beverage cost control / _cClement Ojugo
250			_aPhilippine Edition
260			_aClifton Park, New York : _bDelmar Cengage Learning, _cc2010
300			_axxv, 502 pages : _billustrations ; _c26 cm.
365			_bUSD598
504			_aIncludes index.
505			_aChapter 1: Overview of the Industry and the Managers Role -- Chapter 2: Menu Development -- Part 1: Purchasing Standards -- Chapter 3: Introduction to Purchasing -- Chapter 4: Purchase Specifications -- Chapter 5: Price and the Vendor -- Chapter 6: Purchasing Controls -- Part 2: Beverage Standards -- Chapter 7: Introduction to Beverages -- Chapter 8: Beverage Procedures, From Start to Finish -- Chapter 9: Beverage Controls and Service Procedures -- Part 3: Cost Control Standards -- Chapter 10: Planning for Food Profit and Controls -- Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter 12: Revenue and Cash Handling Control -- Chapter 13: Menu Analysis / Planning for Sales -- Chapter 14: Staff Planning and Labor Cost Control -- Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter 16: Budgeting and Manager "ROI"
650			_aFOOD SERVICE -- COST CONTROL
942			_2lcc _cBK
999			_c15553 _d15553