000 02367pam a2200457 a 4500
001 3088482
003 OSt
005 20160715113440.0
008 980521s1999 nyua 001 0 eng
010 _a 98025767
020 _a0766800385 [newsprint]
040 _aDLC
_cDLC
_dDLC
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.
300 _axxiv, 404 pages :
_billustrations ;
_c24 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
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
541 _xRene Osorno
_yHRM and Tourism
_zHRM
541 _xRene Osorno
_yHRM and Tourism
_zHRM
546 _aEnglish
650 0 _aFood service
_xCost control.
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
942 _2ddc
_cBK
998 _cSharyn[new]
_d11/3/2014
998 _cElla[added]
_d05/27/2016
998 _cAillen[checked]
_d07/04/2016
999 _c2132
_d2132