000			02272cam a22004697a 4500
001			14518891
003			OSt
005			20160113154728.0
008			060825s2007 njua 001 0 eng d
010			_a 2006281216
020			_a0132283360 [paperback]
040			_aUNL _cUNL _dDLC
042			_alccopycat
082	0	0	_222
110			_aNational Restaurant Association Educational Foundation.
245	0	0	_aControlling food service costs : _bcompetency guide / _cNational Restaurant Association Educational Foundation.
246	3	3	_aNRAEF ManageFirst
260			_aUpper Saddle River, N.J. : _bPearson Prentice Hall, _cc2007.
300			_ax, 196 pages : _bcolor illustration ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
440		0	_aNRAEF ManageFirst program
500			_a"A core credential topic of the NRAEF certificate program"--Cover.
500			_aIncludes index.
500			_aAt head of title: NRAEF ManageFirst.
505			_aContents: Chapter 1 What is cost control? -- Chapter 2 A closer look at food cost -- Chapter 3 Using standardized recipes to determine standard portion cost -- Chapter 4 Cost control and the menu-determining selling prices and product mix -- Chapter 5 Controlling food costs in purchasing and receiving -- Chapter 6 Controlling food cost in storage and issuing -- Chapter 7 Controlling food cost in production -- Chapter 8 Controlling food cost in service and sales -- Chapter 9 Controlling labor costs.
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
650		0	_aFood service _xCost control.
650		0	_aFood service management.
710	2		_aEducational Foundation (National Restaurant Association)
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/toc/fy0703/2006281216.html
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cBK
998			_cdona[new] _d11/26/2015
999			_c4491 _d4491