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