000 | 02367pam a2200457 a 4500 | ||
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001 | 3088482 | ||
003 | OSt | ||
005 | 20160715113440.0 | ||
008 | 980521s1999 nyua 001 0 eng | ||
010 | _a 98025767 | ||
020 | _a0766800385 [newsprint] | ||
040 |
_aDLC _cDLC _dDLC |
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082 | 0 | 0 | _221 |
100 | 1 | _aOjugo, Clement. | |
245 | 1 | 0 |
_aPractical food & beverage cost control / _cby Clement Ojugo. |
246 | 3 | _aPractical food and beverage cost control | |
260 |
_aAlbany, New York : _bDelmar Publishers, _cc1999. |
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300 |
_axxiv, 404 pages : _billustrations ; _c24 cm. |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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338 |
_2rdacarrier _avolume |
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504 | _aIncludes appendix, glossary and index. | ||
505 | _aContents: 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 calculation -- 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 systems | ||
541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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546 | _aEnglish | ||
650 | 0 |
_aFood service _xCost control. |
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700 | 1 | _aRymer, Todd. | |
856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy1215/98025767-d.html |
856 | 4 | 1 |
_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy1215/98025767-t.html |
856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy1302/98025767-b.html |
906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
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942 |
_2ddc _cBK |
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998 |
_cSharyn[new] _d11/3/2014 |
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998 |
_cElla[added] _d05/27/2016 |
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998 |
_cAillen[checked] _d07/04/2016 |
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999 |
_c2132 _d2132 |