000			01906nam a2200229Ia 4500
003			NULRC
005			20250520094839.0
008			250520s9999 xx 000 0 und d
020			_a471429929
040			_cNULRC
050			_aTX 911.3.C65 .D58 2006
100			_aDittmer, Paul R. _eauthor
245		0	_aPrinciples of food, beverage, and labor cost controls / _cPaul R. Dittmer and J. Desmond Keefe III
250			_aEighth Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2006
300			_axv, 638 pages ; _c24 cm.
504			_aIncludes index.
505			_aPART I: Introduction to Food, Beverage, and Labor Controls -- Chapter 1: Cost and Sales Concepts -- Chapter 2: The Control Process -- Chapter 3: Cost/Volume/Profit Relationships -- PART II: Food Control -- Chapter 4: Food Purchasing and Receiving Control -- Chapter 5: Food Storing and Issuing Control -- Chapter 6: Food Production Control I: Portions -- Chapter 7: Food Production Control II: Quantities -- Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost -- Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost -- Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs -- Chapter 11: Menu Engineering and Analysis -- Chapter 12: Controlling Food Sales -- PART III: Beverage Control -- Chapter 13: Beverage Purchasing Control -- Chapter 14: Beverage Receiving, Storing, and Issuing Control -- Chapter 15: Beverage Production Control -- Chapter 16: Monitoring Beverage Operations -- Chapter 17: Beverage Sales Control -- PART IV: Labor Control -- Chapter 18: Labor Cost Considerations -- Chapter 19: Establishing Performance Standards -- Chapter 20: Training Staff -- Chapter 21: Monitoring Performance and Taking Corrective Action
650			_aFOOD SERVICE -- COST CONTROL
700			_aKeefe, J. Desmond III _eco-author
942			_2lcc _cBK
999			_c4232 _d4232