Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes.
Material type:
TextPublication details: New York : J. Wiley, c2005.Edition: 3rd edDescription: xxvi, 605 p. : ill. ; 25 cm. + 1 computer disk (3 1/2 in.)ISBN: - 0471273546 (cloth (with CDROM))
- 647.950681 MIL 21
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| 647.950681 MIL Menu pricing & strategy / | 647.950681 MIL Food and beverage cost control / | 647.950681 MIL Food and beverage cost control / | 647.950681 MIL Food and beverage cost control / | 647.950681 MIL Food and beverage cost control / | 647.950681 MIL Food and beverage cost control (Student workbook) | 647.950682 KAT Restaurant planning, design, and construction : a survival manual for owners, operators, and developers / |
Includes bibliographical references (p. 593-595) and index.
Managing revenue and expense -- 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 -- Planning for profit -- Maintaining and improving the revenue control system -- Using technology to enhance control systems.
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