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Food and beverage cost control / Lea R Dopson and David K Hayes.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, NJ : Wiley, [2020]Copyright date: ©2020Edition: Seventh edition / Lea R. Dopson, David K. Hayes; EMEA editionDescription: xiii, 443 pages : illustrations, tables ; 28 cmISBN:
  • 9781119668084 (paperback)
  • 9781119524991 (paperback)
Subject(s): DDC classification:
  • 647.95068 DOP 23
Contents:
1.Managing revenue and expense. 2.Creating sales forecasts. 3.Purchasing and receiving. 4.Managing inventory and production. 5.Monitoring food and beverage product costs. 6.Managing food and beverage pricing. 7.Managing the cost of labor. 8.Controlling other expenses. 9.Analyzing results using the income statement. 10.Planning for profit. 11.Maintaining and improving the revenue control system.
Holdings
Item type Current library Call number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.95068 DOP (Browse shelf(Opens below)) Available 226046

Includes index.

Previous edition: 2016.

Originally published as: Basic food and beverage cost control / Jack E. Miller, David K. Hayes. 1994.

1.Managing revenue and expense. 2.Creating sales forecasts. 3.Purchasing and receiving. 4.Managing inventory and production. 5.Monitoring food and beverage product costs. 6.Managing food and beverage pricing. 7.Managing the cost of labor. 8.Controlling other expenses. 9.Analyzing results using the income statement. 10.Planning for profit. 11.Maintaining and improving the revenue control system.

MTU CORK Module HOSP 6112 - Core reading.

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