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Food and beverage cost control / Lea R. Dopson, David K. Hayes and Jack E. Miller.

By: Dopson, Lea R.
Contributor(s): Hayes, David K | Miller, Jack E, 1930-.
Publisher: New Jersey : John Wiley, c2008Edition: 4th ed.Description: xxxv, 587 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 9780471694175 (hbk.); 9780470140581 (study guide : pbk.).Subject(s): Food service -- Cost Control | Food service | Food service managementDDC classification: 647.950681
Contents:
Ch 1: Managing revenue and expense - Ch 2. Determining sales forcasts - Ch 3. Managing the cost of food - Ch 4. Managing the cost of beverages - Ch 5. Managing the food and beverage production process - Ch 6. Managing food and beverage pricing - Ch 7. Managing the cost of labor - Ch 8. Controling other expenses - Ch 9. Analyzing results using the income statement - Ch 10. Planning for profit - Ch 11. Maintaiming and improving the revenue control system - Ch 12. Global dimensions of management and the role of technology - Index.
Item type Current location Shelf location Call number Vol info Copy number Status Notes Date due Barcode
Accompanying Material (Media Resource) Taylor's Library-TU
647.950681 DOP (Browse shelf) 1 Available SHTEx,70002,03,RM 1000534800
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1

 647.950681 DOP (Browse shelf) 1 Available SCAFS,70003,03,RA 5000097197
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1

 647.950681 DOP (Browse shelf) Study Guide 1 Available SCAFS,70003,03,RA 5000028642

Jack E. Miller appeared as the first author on 2nd and 3rd editions.

Includes: Study guide to accompany food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller. 4th ed. (185 p. ; 28 cm.), c2008.

Includes bibliographical references and index.

Ch 1: Managing revenue and expense - Ch 2. Determining sales forcasts - Ch 3. Managing the cost of food - Ch 4. Managing the cost of beverages - Ch 5. Managing the food and beverage production process - Ch 6. Managing food and beverage pricing - Ch 7. Managing the cost of labor - Ch 8. Controling other expenses - Ch 9. Analyzing results using the income statement - Ch 10. Planning for profit - Ch 11. Maintaiming and improving the revenue control system - Ch 12. Global dimensions of management and the role of technology - Index.