01239nam a2200253Ia 4500001000700000003000600007005001700013008004100030010001700071020003700088040001300125050002600138082002800164100002700192245008300219250001200302260003100314300003100345504006400376505045300440650003900893700002600932700002700958272083OCoLC20160527194502.0030311s2005    nyua     b    001 0 eng    a  2003005798  a0471273546 (cloth (with CD-ROM))  aDLCcDLC00aTX911.3.C65bM55 200500a647.950681bM6471f32211 aMiller, Jack E.2Local10aFood and beverage cost controlcJack E. Miller, Lea R. Dopson, David K. Hayes.  a3rd ed.  aNew YorkbJ. Wileycc2005.  axxvi, 605 p.bill.c25 cm.  aIncludes bibliographical references (p. 593-595) and index.0 aManaging 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. 0aFood servicexCost control.2Local1 aDopson, Lea R.2Local1 aHayes, David K.2Local