Miller, Jack E. <br/><br/>
Food and beverage cost control 
Jack E. Miller, Lea R. Dopson, David K. Hayes. 
 - 3rd ed. 
 - New York  J. Wiley  c2005. 
 - xxvi, 605 p.  ill.  25 cm. 
<br/><br/>Includes bibliographical references (p. 593-595) and index. 
<br/><br/>Managing revenue and expense -- Determining sales forecasts -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing food and beverage pricing -- Managing the cost of labor -- Controlling other expenses -- Analyzing results using the income statement -- Planning for profit -- Maintaining and improving the revenue control system -- Using technology to enhance control systems. 
<br/><br/><label>ISBN: </label>0471273546 (cloth (with CD-ROM)) 
<br/><br/><label>LCCN: </label>2003005798 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / M55 2005 
<br/><br/><label>Dewey Class. No.: </label>647.950681  / M6471f3