000			01756nam a22003974a 4500
001			UPD-00000526017
003			OSt
005			20150723090821.0
008			070109s2005 nju eng
020			_a0471273546 [hardbound]
040			_aDCHE _cDCHE
041			_aeng
042			_aDMLUC
100	1		_aMiller, Jack E.
245	1	0	_aFood and beverage cost control / _cJack E. Miller, Lea R. Dopson, David K. Hayes.
250			_aThird edition
260			_aHoboken, New Jersey : _bJohn Wiley & Son, _cc2005
300			_axxvi, 605 pages; _e1 computer disk (3 1/2 in)
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes appendix, glossary, bibliographical references, and index
505			_aContents: Chapter 1. Managing revenue and expense --- Chapter 2. Determining sales forecasts --- Chapter 3. Managing the cost of food --- Chapter 4. Managing the cost of beverages --- 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 system
541			_aCD Books _hP6,296.00 _xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
650		0	_aFood service _xCost control.
700	1		_aDopson, Lea R.
700	1		_aHayes, David K.
905			_aFO
942			_2ddc _cREF
998			_ckress[new] _d04/27/2015
999			_c3208 _d3208