000			01725nam a2200241Ia 4500
003			NULRC
005			20250520094843.0
008			250520s9999 xx 000 0 und d
020			_a471694177
040			_cNULRC
050			_aTX 911.3 .D67 2008
100			_aDopson, Lea R. _eauthor
245		0	_aFood and beverage cost control / _cLea R. Dopson, David K. Hayes and Jack E. Miller
250			_aFourth Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2008
300			_axxxv, 587 pages ; _c23 cm.
504			_aIncludes index.
505			_aChapter 1. Managing Revenue and Expense -- Chapter 2. Determining Sales Forecasts -- Chapter 3. Managing the Cost of Food -- Chapter 4. Managing the Cost of Beverages -- Chapter 5. Managing the Food and Beverage Production Process -- Chapter 6. Managing Food and Beverage Pricing -- Chapter 7. Managing the Cost of Labor -- Chapter 8. Controlling Other Expenses -- Chapter 9. Analyzing Results Using the Income Statement -- Chapter 10. Planning for Profit -- Chapter 11. Maintaining and Improving the Revenue Control System -- Chapter 12. Global Dimensions of Management & the Role of Technology
520			_a"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."
650			_aFOOD SERVICE -- COST CONTROL
700			_aHayes, David K.;Miller, Jack E. _eco-author;co-author
942			_2lcc _cBK
999			_c4427 _d4427