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05323nam a2200301 a 4500 |
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1907578 |
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20171111234744.0 |
| 008 |
070802s2008 njua ob 001 0 eng d |
| 020 |
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|a 9780470080467
|q (electronic bk.)
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| 020 |
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|a 0470080469
|q (electronic bk.)
|z 9780471694175
|q (cloth/cd)
|q (cloth/cd)
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| 040 |
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|a N$T
|b eng
|e pn
|z 0471694177
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| 050 |
|
4 |
|a TX911.3.C65
|b M55 2008eb
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| 100 |
1 |
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|a Dopson, Lea R.
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| 245 |
1 |
0 |
|a Food and beverage cost control /
|c Lea R. Dopson, David K. Hayes, Jack E. Miller.
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| 250 |
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|a 4th ed.
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| 260 |
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|a Hoboken, N.J. :
|b John Wiley & Sons,
|c ©2008.
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| 300 |
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|a 1 online resource (xxxv, 587 pages) :
|b illustrations
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| 500 |
|
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|a "Published simultaneously in Canada"--Title page verso.
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| 504 |
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|a Includes bibliographical references (pages 579-582) and index.
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| 505 |
0 |
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|a Before you start: how to use spreadsheets -- Managing revenue and expense -- Professional foodservice manager -- Profit: the reward for service -- Getting started -- Understanding the profit and loss statement -- Understanding the budget -- Key terms and concepts -- Apply what you have learned -- Test your skills -- Determining sales forecasts -- Importance of forecasting sales -- Sales history -- Maintaining sales histories -- Sales variances -- Predicting future sales -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of food -- Menu item forecasting -- Standardized recipes -- Inventory control -- Purchasing -- Receiving -- Storage -- Determining actual food expense -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of beverages -- Serving alcoholic beverages -- Forecasting beverage sales -- Standardized drink recipes and portions -- Purchasing beverage products -- Receiving beverage products -- Storing beverage products -- Bar transfers -- Computing cost of beverages -- Special features of liquor inventory -- Sales mix -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the food and beverage production process -- Product issuing -- Inventory control -- Managing the food production area -- Managing the beverage production area -- Employee theft -- Determining actual and attainable product costs -- Reducing overall product cost percentage -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing food and beverage pricing -- Menu formats -- Factors affecting menu pricing -- Assigning menu prices -- Special pricing situations -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of labor -- Labor expense in the hospitality industry -- Evaluating labor productivity -- Maintaining a productive workforce -- Measuring current labor productivity -- Managing payroll costs -- Reducing labor-related costs -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Controlling other expenses -- Managing other expenses -- Fixed, variable, and mixed other expenses -- Controllable and noncontrollable other expenses -- Monitoring other expenses -- Reducing other expenses -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Analyzing results using the income statement -- Introduction to financial analysis -- Uniform system of accounts -- Income statement (usar) -- Analysis of sales/volume -- Analysis of food expense -- Analysis of beverage expense -- Analysis of labor expense -- Analysis of other expenses -- Analysis of profits -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Planning for profit -- Financial analysis and profit planning -- Menu analysis -- Cost/volume/profit analysis -- The budget -- Developing the budget -- Monitoring the budget -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Maintaining and improving the revenue control system -- Revenue security -- External threats to revenue security -- Internal threats to revenue security -- Developing the revenue security system -- The complete revenue security system -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Global dimensions of management & the role of technology -- Multi-national foodservice operations -- Management challenges in a global economy -- Advances in technology and information management -- Selecting advanced technology products -- Monitoring developments in cost control technology -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Appendix A: Frequently used formulas for managing operations -- Appendix B: Mmanagement control forms -- Appendix C: Fun on the web! sites.
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| 650 |
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0 |
|a Food service
|x Cost control.
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| 650 |
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4 |
|a Food service.
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| 650 |
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7 |
|a BUSINESS & ECONOMICS
|x Industries
|x Hospitality, Travel & Tourism.
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| 650 |
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7 |
|a TRAVEL
|x Restaurants.
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| 650 |
|
7 |
|a Food service
|x Cost control.
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| 700 |
1 |
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|a Hayes, David K.
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| 856 |
4 |
0 |
|a Miller, Jack E.,
|u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=194105
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| 952 |
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|a CY-NiOUC
|b 5a0466e76c5ad14ac1eefbe7
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
|
