| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:251483831:4081 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-009.mrc:251483831:4081?format=raw |
LEADER: 04081cam a2200541Ia 4500
001 4240814
005 20220507225525.0
006 m o d
007 cr cn|||||||||
008 021203s2003 nyua o 001 0 eng d
035 $a(OCoLC)ocm51113314
035 $a(NNC)4240814
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037 $bOverDrive, Inc.$nhttp://www.overdrive.com
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049 $aZCUA
100 1 $aDittmer, Paul.
245 10 $aPrinciples of food, beverage, and labor cost controls /$cPaul R. Dittmer.
250 $a7th ed.
260 $aNew York :$bJ. Wiley,$c©2003.
300 $a1 online resource (x, 579 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
500 $aIncludes index.
505 0 $aCost and Sales Concepts -- The Control Process -- Cost/Volume/Profit Relationships -- FOOD C0NTROL -- Food Purchasing Control -- Food Receiving Control -- Food Storing and Issuing Control -- Food Production Control I: Portions -- Food Production Control II: Quantities -- Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost -- Monitoring Foodservice Operations II: Daily Food Cost -- Monitoring Foodservice Operations III: Actual vs. Standard Food Costs -- Controlling Food Sales -- BEVERAGE CONTROL -- Beverage Purchasing Control -- Beverage Receiving, Storing, and Issuing Control -- Beverage Production Control -- Monitoring Beverage Operations -- Beverage Sales Control -- LABOR CONTROL -- Labor Cost Considerations -- Establishing Performance Standards -- Training Staff -- Monitoring Performance and Taking Corrective Action.
588 0 $aPrint version record.
520 $aThe financial management skills that make successful foodservice managers. Principles of Food, Beverage, and Labor Cost Controls presents effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits at all types of restaurants. In addition to an up-to-date treatment of the industry, this revised edition also provides new material on the use of technology in controlling food and beverage costs and an expanded appendix detailing cost, volume, and profit relationships.
650 0 $aFood service$xCost control.
650 6 $aServices alimentaires$xCoût$xContrôle.
650 7 $aBUSINESS & ECONOMICS$xIndustries$xHospitality, Travel & Tourism.$2bisacsh
650 7 $aTRAVEL$xRestaurants.$2bisacsh
650 7 $aFood service$xCost control.$2fast$0(OCoLC)fst00931087
655 0 $aElectronic books.
655 4 $aElectronic books.
776 08 $iPrint version:$aDittmer, Paul.$tPrinciples of food, beverage, and labor cost controls.$b7th ed.$dNew York : J. Wiley, ©2003$z0471397032$w(DLC) 2001045584$w(OCoLC)47696119
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio4240814$zAll EBSCO eBooks
852 8 $blweb$hEBOOKS