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Food and beverage cost control

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47261] Author:	MillerJack E., 1930-
[NT 47353] Alternative Intellectual Responsibility:	DopsonLea R ,
[NT 47353] Alternative Intellectual Responsibility:	HayesDavid K ,
[NT 47351] Place of Publication:	Hoboken, N.J.
[NT 47263] Published:	Wiley;
[NT 47352] Year of Publication:	c2005
[NT 50960] Edition:	3rd ed
[NT 47264] Description:	xxvi, 605 p.ill. : 25 cm.; 1 computer disk (3 1/2 in.)+
[NT 47266] Subject:	Food service - Cost control -
[NT 50961] ISBN:	0471273546
[NT 60779] Content Note:	Managing revenue and expense -- Determining sales forecasts -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing food and beverage pricing -- Managing the cost of labor -- Controlling other expenses-- Analyzing results using the income statement -- Planning for profit -- Maintaining and improving the revenue control system -- Using technology to enhance control systems

Food and beverage cost control
Miller, Jack E.

Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes - 3rd ed . - Hoboken, N.J. : Wiley, c2005 . - xxvi, 605 p. ; ill. ; 25 cm..
Managing revenue and expense -- Determining sales forecasts -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing food and beverage pricing -- Managing the cost of labor -- Controlling other expenses-- Analyzing results using the income statement -- Planning for profit -- Maintaining and improving the revenue control system -- Using technology to enhance control systems .
Includes bibliographical references (p. 593-595) and index.
ISBN 0471273546
Food service -- Cost control

Dopson, Lea R

Food and beverage cost control
LDR:01072nam 2200193 450 001 172631
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010 1 $a 0471273546 $b (hbk. (with CD-ROM)) $d NT3138
020 $a US$b2003005798
100 $a 20080805d2005 m y0engy08 b
101 0 $a eng
102 $a us
105 $a a z 001yy
200 1 $a Food and beverage cost control $f Jack E. Miller, Lea R. Dopson, David K. Hayes
205 $a 3rd ed
210 $a Hoboken, N.J. $d c2005 $c Wiley
215 1 $a xxvi, 605 p. $c ill. $d 25 cm. $e 1 computer disk (3 1/2 in.)
320 $a Includes bibliographical references (p. 593-595) and index
327 0 $a Managing revenue and expense -- Determining sales forecasts -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing food and beverage pricing -- Managing the cost of labor -- Controlling other expenses-- Analyzing results using the income statement -- Planning for profit -- Maintaining and improving the revenue control system -- Using technology to enhance control systems
606 $a Food service $x Cost control $3 155909 $2 lc $3 232195
680 $a TX911.3.C65 $b M55 2005
700 $a Miller $b Jack E. $f 1930- $3 155906
701 $a Dopson $b Lea R $3 155907
701 $a Hayes $b David K $3 155908

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