TY  - BOOK
AU  - Dopson,Lea R.
AU  - Hayes,David K.
AU  - Miller,Jack E.
TI  - Food and beverage cost control
SN  - 9780471694175 (hbk.)
U1  - 647.950681 
PY  - 2008///
CY  - New Jersey
PB  - John Wiley
KW  - Food service
KW  - Cost Control
KW  - Food service management
N1  - 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
ER  -