Dopson, Lea R. <br/><br/>
Food and beverage cost control / 
Lea R. Dopson, David K. Hayes. 
 - 5th ed. 
 - xxx, 544 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0470251387 9780470251386 
<br/><br/><label>LCCN: </label>2009026533 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / D66 2011 
<br/><br/><label>Dewey Class. No.: </label>647.95068/1