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