Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes.
Material type:
TextPublisher: New York : J. Wiley, c2005Edition: Third editionDescription: xxvi, 605 pages : illustration ; 25 cm. + 1 computer disk (3 1/2 inches)Content type: text Media type: unmediated Carrier type: volumeISBN: 0471273546 (cloth (with CDROM))Subject(s): Food service -- Cost controlDDC classification: Online resources: Contributor biographical information | Publisher description | Table of contents | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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College Library | 647.950681 M61 2005 (Browse shelf) | Available | 3UCBL000010858 |
Includes bibliographical references (p. 593-595) 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 beverage -- Chapter 5 Managing the food and beverage product 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 Using technology to enhance control systems.
HRM
English
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