| 000 | 01285nam a2200241Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520094837.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789812533296 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.C65 .D67 2011 | ||
| 100 |
_aDopson, Lea R. _eauthor |
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| 245 | 0 |
_aFood and beverage cost control / _cLea R. Dopson and David K. Hayes |
|
| 250 | _aFifth Edition | ||
| 260 |
_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2011 |
||
| 300 |
_axxx, 544 pages ; _c24 cm. |
||
| 365 | _bPHP495 | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | _aChapter 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 -- | ||
| 650 | _aFOOD SERVICE -- COST CONTROL | ||
| 700 |
_aHayes, David K. _eco-author |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c4154 _d4154 |
||