000			01685cam a2200277 a 4500
999			_c3520 _d3520
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003			ZET-ke
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007			co |g|||||||||
008			080111s2009 njua b 001 0 eng
010			_a 2008001373
020			_a9780471783473 (cloth/CD : alk. paper)
020			_a0471783471 (cloth/CD : alk. paper)
040			_cDLC _dZet-KE _aDLC _beng
050	0	0	_aTX911.3.C65 _b.D57 2009
100	1		_aDittmer, Paul R.
245	1	0	_aPrinciples of food, beverage and labor cost controls / _cPaul R. Dittmer, and J. Desmond Keefe III.
250			_a9th ed.
260			_aHoboken, N.J. : _bJohn Wiley, _cc2009.
300			_axiv, 633 p. : _bill. ; _c25 cm. + _e1 CD-ROM (4 3/4 in.)
504			_aIncludes bibliographical references and index.
505			_aCost and sales concepts -- The control process -- Cost/volume/profit relationships -- Food control -- Food purchasing and receiving control -- Food storing and issuing control -- Food production control: portions, quantities -- Monitoring food service operations: monthly inventory and monthly food cost, daily food cost, actual versus standard food costs -- Menu engineering and analysis -- 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.
650		0	_aFood service _xCost control.
700	1		_aKeefe, J. Desmond.
942			_2lcc _cBK _kTX911.3.C65 _m.D57 2009 _01