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008			090709s2011 njua b 001 0 eng
010			_a2009026533
020			_a0470251387
020			_a9780470251386
035			_a(0000000000)38480
035			_a(OCoLC)419864960
035			_a(SIRSI)zaccp2 b43214427
035			_aa6192145
040			_aDLC _cDLC _dYDX _dYDXCP _dBWX _dOrLoB-B _dUtOrBLW _erda
049			_aUPMM
050	0	0	_aTX911.3.C65 _bD66 2011
082	0	0	_a647.95068/1 _222
100	1		_aDopson, Lea R.
245	1	0	_aFood and beverage cost control / _cLea R. Dopson, David K. Hayes.
250			_a5th ed.
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2011]
264		4	_ccopyright 2011.
300			_axxx, 544 p. : _bill. ; _c25 cm.
336			_atext _2rdacontent
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aCh. 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.
650		0	_aFood service _xCost control.
700	1		_aHayes, David K.
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy0914/2009026533-t.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0914/2009026533-d.html
999			_c10628 _d10628