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Basic food and beverage cost control / Jack E. Miller, David K. Hayes.

By: Contributor(s): Material type: TextTextPublication details: New York ; Chichester : Wiley, c1994.Description: xi, 388p. ; 25cmISBN:
  • 9780471579182 :
  • 0471579181 (alk. paper)
Subject(s): DDC classification:
  • 647.950681 MIL
Contents:
Managing income and expense -- Determining sales volume -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing the cost of labor -- Controlling other expenses -- Analyzing results using basic accounting -- Maintaining and improving the income control system.
Summary: This guide covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.950681 MIL (Browse shelf(Opens below)) 1 Available 109037

Bibliography: p380-381. -Includes index.

Includes bibliographical references (p. 380-381) and index.

Managing income and expense -- Determining sales volume -- Managing the cost of food -- Managing the cost of beverages -- Managing the food and beverage production process -- Managing the cost of labor -- Controlling other expenses -- Analyzing results using basic accounting -- Maintaining and improving the income control system.

This guide covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.

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