Miller, E Jack,  1930. <br/><br/>
Basic food and beverage cost control / 
Jack E. Miller, David K. Hayes. 
 - New York :  John Wiley,  c1994. 
 - xi, 388 p ;  23 cm. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0471579181 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost Control.<br/>Food service.<br/>Hospitality industry--Management.
<br/><br/><label>Dewey Class. No.: </label>647.950681  / MIL