TY  - BOOK
AU  - Keister, Douglas C.
TI  - Food and beverage control
SN  - 133232395
AV  - TX 911.3.C65 .K45 1990 
PY  - 1990///
CY  - New Jersey
PB  - Prentice-Hall
KW  - FOOD SERVICE -- COST CONTROL
N1  - Includes bibliographical references and index; The food and beverage service industry -- Organization for management -- Fundamentals of control -- Economics of the food and beverage industry -- Profit planning -- Breakeven analysis -- Payroll cost control -- Overhead cost control -- Food cost formulas -- The menu -- Pre-control and pre-costing the menu -- Menu pricing -- Employees' meals -- Food pruchasing control -- Food receiving control -- Food storeroom control -- Food production control -- Food service -- Sales and cash control -- Sales analysis -- Beverage and bar control -- Bar cost formulas -- Beverage purchasing, receiving, storing, and issuing control -- Wine and beer -- Problems of bar operation and the law -- Skulduggery -- Computers
N2  - Sophomore level course in Food Service Management. Chapter on computers. Focus on management of all aspects of food and beverage control from cash flow to cost formulas. Extra market with food service managers
ER  -