000			01251nam a2200241 a 4500
999			_c8554 _d8554
003			KKBBM
005			20230921112040.0
008			181002s2005 my a b 001 0 eng d
020			_a0471273546 (cloth (with CDROM))
040			_aKKBBM _cKKBBM _beng
082	0	0	_a647.950681 MIL _221
100	1		_aMiller, Jack E., _d1930- _92977
245	1	0	_aFood and beverage cost control / _cJack E. Miller, Lea R. Dopson, David K. Hayes.
250			_a3rd ed.
260			_aNew York : _bJ. Wiley, _cc2005.
300			_axxvi, 605 p. : _bill. ; _c25 cm. + _e1 computer disk (3 1/2 in.)
504			_aIncludes bibliographical references (p. 593-595) and index.
505	0		_aManaging 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.
650		0	_aFood service _xCost control. _93024
700	1		_aDopson, Lea R. _93952
700	1		_aHayes, David K. _93036
942			_2ddc _cBK