000 | 01558nam a2200229Ia 4500 | ||
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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 |