| 000 -LEADER |
|---|
| fixed length control field |
02836cam a22005058i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
20924431 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200128115443.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION |
|---|
| fixed length control field |
m |o d | |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190410s2020 nju ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2019017328 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781119061571 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dopson, Lea R., |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Study guide to accompany food & beverage cost control / |
| Statement of responsibility, etc |
Lea R. Dopson, David K. Hayes ; contributing author Allisha Miller. |
| 246 ## - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Food and beverage cost control |
| 246 ## - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Food & beverage cost control |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
6th edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Hoboken, New Jersey : |
| Name of publisher, distributor, etc |
John Wiley & Sons, Inc., |
| Date of publication, distribution, etc |
c2016. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
1909 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iv, 247 pages ; |
| Dimensions |
28 cm |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Chapter 1 Managing revenue and expense -- Chapter 2 Creating sales forecasts -- Chapter 3 Purchasing and receiving -- Chapter 4 Managing inventory and production -- Chapter 5 Monitoring food and beverage product costs -- 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 statements -- Chapter 10 Planning for profit -- Chapter 11 Maintaining and improving the revenue control system. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"-- |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Cost control |
| Form subdivision |
Examinations Study guides. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service |
| General subdivision |
Cost control. |
| Form subdivision |
Problems, exercises, etc |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Study guides. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hayes, David K., |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Miller, Allisha A., |
| Relator term |
author. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
Print version: |
| Main entry heading |
Dopson, Lea R., author. |
| Title |
Food and beverage cost control |
| Edition |
Seventh edition. |
| Place, publisher, and date of publication |
Hoboken, New Jersey : John Wiley & Sons, Inc., 2020 |
| International Standard Book Number |
9781119524991 |
| Record control number |
(DLC) 2019015118 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
origcop |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Charmaine[new] |
| Date encoded |
09/30/2019 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Aillen[checked and edited] |
| Date encoded |
01/28/2020 |
