000			01328nam a2200277Ia 4500
001			272083
003			OCoLC
005			20160527194502.0
008			030311s2005 nyua b 001 0 eng
010			_a 2003005798
020			_a0471273546 (cloth (with CD-ROM))
040			_aDLC _cDLC
049			_aPUXA
050	0	0	_aTX911.3.C65 _bM55 2005
082	0	0	_a647.950681 _bM6471f3 _221
100	1		_aMiller, Jack E. _2Local _9136602
245	1	0	_aFood and beverage cost control _cJack E. Miller, Lea R. Dopson, David K. Hayes.
250			_a3rd ed.
260			_aNew York _bJ. Wiley _cc2005.
300			_axxvi, 605 p. _bill. _c25 cm.
504			_aIncludes bibliographical references (p. 593-595) and index.
505	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.
650		0	_aFood service _xCost control. _2Local _997692
700	1		_aDopson, Lea R. _2Local _988168
700	1		_aHayes, David K. _2Local _9109045
999			_c196289 _d196289