Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes.
Material type:
TextLanguage: English Publisher: Hoboken, New Jersey : John Wiley & Son, c2005Edition: Third editionDescription: xxvi, 605 pages; 1 computer disk (3 1/2 in)Content type: text Media type: unmediated Carrier type: volumeISBN: 0471273546 [hardbound]Subject(s): Food service -- Cost control| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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647.95068 M64 2005 (Browse shelf) | Available | 3UCBL000018578 |
Includes appendix, glossary, bibliographical references, and index
Contents: Chapter 1. Managing revenue and expense --- Chapter 2. Determining sales forecasts --- Chapter 3. Managing the cost of food --- Chapter 4. Managing the cost of beverages --- 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. Using technology to enhance control system
CD Books P6,296.00 HRM
English
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