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Basic food and beverage cost control / Jack E. Miller, David K. Hayes.

By: Miller, E Jack, 1930.
Contributor(s): Hayes, David K.
Publisher: New York : John Wiley, c1994Description: xi, 388 p ; 23 cm.ISBN: 0471579181.Subject(s): Food service -- Cost Control | Food service | Hospitality industry -- ManagementDDC classification: 647.950681
Contents:
1. Managing income and expense 2. Determining sales volume. 3. Managing the cost of food. 4. Manaing the cost of beverages. 5. Managing the food and beverage production process. 6. Managing the cost of labor. 7. Controlling other expenses 8. Analyzing results using basic accounting. 9. Maintaining and improving the income control system.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.950681 MIL (Browse shelf) 1 Available SHTEx,70002,03,CL 1000800190

1. Managing income and expense 2. Determining sales volume. 3. Managing the cost of food. 4. Manaing the cost of beverages. 5. Managing the food and beverage production process. 6. Managing the cost of labor. 7. Controlling other expenses 8. Analyzing results using basic accounting. 9. Maintaining and improving the income control system.