TY  - BOOK
AU  - Miller,Jack E.
AU  - Dopson,Lea R.
AU  - Hayes,David K.
TI  - Food and beverage cost control
SN  - 0471273546 (cloth (with CDROM))
PY  - 2005///
CY  - New York
PB  - J. Wiley
KW  - Food service
KW  - Cost control
N1  - 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
UR  - http://www.loc.gov/catdir/bios/wiley045/2003005798.html
UR  - http://www.loc.gov/catdir/description/wiley041/2003005798.html
UR  - http://www.loc.gov/catdir/toc/ecip041/2003005798.html
ER  -