000 01558nam a2200229Ia 4500
003 NULRC
005 20250520094843.0
008 250520s9999 xx 000 0 und d
020 _a133232395
040 _cNULRC
050 _aTX 911.3.C65 .K45 1990
100 _aKeister, Douglas C.
_eauthor
245 0 _aFood and beverage control /
_cDouglas C. Keister
250 _aSecond Edition
260 _aNew Jersey :
_bPrentice-Hall,
_cc1990
300 _axiii, 450 pages ;
_c24 cm.
504 _aIncludes bibliographical references and index.
505 _aThe 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.
520 _aSophomore 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.
650 _aFOOD SERVICE -- COST CONTROL
942 _2lcc
_cBK
999 _c4409
_d4409