Food and beverage cost control / Lea R. Dopson, David K. Hayes.
Material type:
TextPublisher: Hoboken, N.J. : John Wiley & Sons, [2011]Copyright date: copyright 2011Edition: 5th edDescription: xxx, 544 p. : ill. ; 25 cmContent type: - text
- volume
- 0470251387
- 9780470251386
- 647.95068/1 22
- TX911.3.C65 D66 2011
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books | Main Library BS Industrial Technology | 647.950 D692 (Browse shelf(Opens below)) | Available | 3BPSU00015609W |
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| 647.950 B617 Design and Layout of Food Service Facilities. | 647.950 C674 Coffee Shop Startup / | 647.95 C867 Food and Beverage Management : For the Hospitality, Tourism and Event Industries. | 647.950 D692 Food and beverage cost control / | 647.95 P171 Introduction to Foodservice. | 647.95 R152 Introduction to Professional Foodservice. | 647.95068 An637 Food Service and Bartending Handbook. |
Includes bibliographical references and index.
Ch. 1. Managing Revenue and Expense -- Ch. 2. Determining Sales Forecasts -- Ch. 3. Managing the Cost of Food -- Ch. 4. Managing the Cost of Beverages -- Ch. 5. Managing the Food and Beverage Production Process -- Ch. 6. Managing Food and Beverage Pricing -- Ch. 7. Managing the Cost of Labor -- Ch. 8. Controlling Other Expenses -- Ch. 9. Analyzing Results Using the Income Statement -- Ch. 10. Planning for Profit -- Ch. 11. Maintaining and Improving the Revenue Control System -- Ch. 12. Global Dimensions of Cost Control.
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