TY  - BOOK
AU  - Miller,Jack E.
AU  - Hayes,David K.
TI  - Basic food and beverage cost control
SN  - 9780471579182 :
U1  - 647.950681 MIL 
PY  - 1994///
CY  - New York, Chichester
PB  - Wiley
KW  - Food service
KW  - Cost control
KW  - Budgeting & financial management
KW  - thema
KW  - Hotel & catering trades
KW  - Cookery / food & drink etc
KW  - Travel guides: restaurants, cafes, inns, bars
KW  - Catering establishments
KW  - Finance
KW  - Management
N1  - 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
N2  - 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
ER  -