Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer.
Material type:
TextPublisher: Albany, NY : Delmar Publishers, c1999Description: xxiv, 404 pages : illustrations ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0766800385[newsprint]Other title: Practical food and beverage cost controlSubject(s): Food service -- Cost controlDDC classification: Online resources: Publisher description | Table of contents only | Contributor biographical information | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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647.950681 Oj7 1999 (Browse shelf) | Available |
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| 647.95068 W52 2001 West and Wood's introduction to foodservice / | 647.950681 D72 2016 Study guide to accompany food & beverage cost control / | 647.950681 M61 2005 Food and beverage cost control / | 647.950681 Oj7 1999 Practical food & beverage cost control / | 647.950688 G76 2003 Increasing restaurant sales : | 647.950688 R31 2007 Restaurant marketing : | 647.950688 R31 2015 Restaurant marketing / |
Includes index.
Includes appendices, bibliographical references and index.
Contents: Chapter 1: An Overview of the Industry and the Manager -- Chapter 2: Planning for Sales -- Chapter 3: The Purchasing Department -- Chapter 4: Planning for Food Profit and Controls -- Chapter 5: Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter 6: Beverage Profitability and Controls -- Chapter 7: Guest Check and Cash Handling Controls -- Chapter 8: Staff Planning -- Chapter 9: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter 10: Data Base Information and Computer System.
HRM
English
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