Food and beverage cost control
By: Jack E. Miller, Lea R. Dopson, David K. Hayes.
Contributors: Dopson, Lea R.; Hayes, David K.
Edition: 3rd ed.
Publisher: J. Wiley
Published: 2005
Place of publication: New York
Language: eng
Number of pages: 605
Subjects: Food service -- Cost control.
Notes: Includes bibliographical references (p. 593-595) and index.
Table of contents: title: Managing revenue and expense; title: Determining sales forecasts; title: Managing the cost of food; title: Managing the cost of beverages; title: Managing the food and beverage production process; title: Managing food and beverage pricing; title: Managing the cost of labor; title: Controlling other expenses; title: Analyzing results using the income statement; title: Planning for profit; title: Maintaining and improving the revenue control system; title: Using technology to enhance control systems.