Hospitality cost control : (Record no. 40807)

000 -LEADER
fixed length control field 01434cam a2200241 a 4500
001 - CONTROL NUMBER
control field vtls003027094
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306163300.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2006 njua 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0131116002
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201910021054
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 201102181245
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200605241502
Level of effort used to assign classification pushpa
Level of effort used to assign subject headings 200605161418
Level of effort used to assign classification malathy
-- 200604201634
-- fadilah
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.94068
Item number ASC
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Asch, Allen B.
9 (RLIN) 230633
245 10 - TITLE STATEMENT
Title Hospitality cost control :
Remainder of title a practical approach /
Statement of responsibility, etc. Allen B. Asch.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Upper Saddle River, N.J. :
Name of publisher, distributor, etc. Pearson / Prentice Hall,
Date of publication, distribution, etc. c2006.
300 ## - PHYSICAL DESCRIPTION
Extent xi, 243 p. :
Other physical details ill. ;
Dimensions 24 cm.
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Introduction - 2. An overview of cost control - 3. Controlling costs and improving revenue control with technology - 4. Cost - volume - profit relationships - 5. Controls in food purchasing - 6. Controls in food receiving, storage, and issuing - 7. Controls in food production - 8. Controls in beverage purchasing, receiving, storing, and issuing - 9. Controls in beverage production - 10. Costs in labor - 11. Controls in labor - 12. Controls for other expenses - 13. The menu as a marketing tool - 14. Forecasts in sales; controls in sales and revenue - 15. Maximizing sales.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality industry
General subdivision Cost control.
9 (RLIN) 230634
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality industry
General subdivision Management.
9 (RLIN) 5110
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality industry.
9 (RLIN) 230635
920 ## - Programme
Programme TCHT : 641444
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 40807
Koha biblioitemnumber 40807
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2006-05-16 16 1000807028 2019-12-05 2013-04-25 1 Main Collection SHTEx,70002,03,AD