TY  - BOOK
AU  - Miller,Jack E.
AU  - Dopson,Lea R.
AU  - Hayes,David K.
TI  - Food and beverage cost control
SN  - 0471355151
U1  - 647.950681 
PY  - 2002///
CY  - New York
PB  - Wiley
KW  - Food service
KW  - Cost Control
KW  - Food service management
KW  - Hospitality industry
N1  - Previously published under title: Basic food and beverage cost control, c1994; Includes bibliographical references and index; Preface.  Acknowledgements.  Managing Revenue and Expenses.  Determining Sales Forecasts.  Managing the Cost of Food.  Managing the Cost of Beverages.  Managing the Food and Beverage Production Process.  Managing Food and Beverage Pricing.  Managing the Cost of Labor.  Controlling Other Expenses.  Analyzing Results Using the Income Statement.  Maintaining and Improving the Revenue Control System.  Using Technology to Enhance Control Systems.  Appendix A: Spreadsheet Formulas.  Appendix B: Frequently Used Formulas for Managing Costs. Appendix C: Management Control Forms.  Glossary.  Bibliography.  Index
ER  -