Miller, Jack E. creator Dopson, Lea R. Hayes, David K. text bibliography nyu New York J. Wiley c2005 2005 3rd ed. monographic eng

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xxvi, 605 p. ill. 25 cm. 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. Jack E. Miller, Lea R. Dopson, David K. Hayes. Includes bibliographical references (p. 593-595) and index. Food service Cost control TX911.3.C65 M55 2005 647.950681 M6471f3 0471273546 (cloth (with CD-ROM)) 2003005798 DLC 030311 20160527194502.0 272083