Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.
Tipo de material:
TextoDetalles de publicación: Hoboken, N.J. : John Wiley, 2011Edición: 5a edDescripción: xxx, 544 p. : il. ; 24 cmISBN: - 9780470251386
- TX 911 .3 .C65 D692 2011
Contenidos:
Preface - Acknowledgments -- c. 1. Managing Revenue and Expense -- c. 2. Determining Sales Forecasts -- c. 3. Managing the Cost of Food -- c. 4. Managing the Cost of Beverages -- c. 5. Managing the Food and Beverage Production Process -- c. 6. Managing Food and Beverage Pricing -- c. 7. Managing the Cost of Labor -- c. 8. Controlling Other Expenses -- c. 9. Analyzing Results Using the Income Statement -- c. 10. Planning for Profit -- c. 11. Maintaining and Improving the Revenue Control System -- c. 12. Global Dimensions of Cost Control - Glossary
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 911 .3 .C65 D692 2011 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomia | 023229 | |||
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Libros
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 911 .3 .C65 D692 2011 (Navegar estantería(Abre debajo)) | 3 | Disponible | Gastronomia | 023230 |
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| TX 911 .3 B6161 F7244 2003 100 formas de hurtar honorablemente en la hosteleria... cómo evitarlo / | TX911 .3 .C65 D617 2009 Principles of food, beverage, and labor cost controls / | TX911 .3 .C65 D617 2009 Principles of food, beverage, and labor cost controls / | TX 911 .3 .C65 D692 2011 Food and beverage cost control / | TX 911 .3 .C65 D692 2011 Food and beverage cost control / | TX 911 .3 .C65 D692 G94614 2008 Food and beverage cost control : study guide to accompany / | TX 911 .3 .C65 D692 G94614 2008 Food and beverage cost control : study guide to accompany / |
Incluye referencias bibliograficas: p. 527-530 e índice
Preface - Acknowledgments -- c. 1. Managing Revenue and Expense -- c. 2. Determining Sales Forecasts -- c. 3. Managing the Cost of Food -- c. 4. Managing the Cost of Beverages -- c. 5. Managing the Food and Beverage Production Process -- c. 6. Managing Food and Beverage Pricing -- c. 7. Managing the Cost of Labor -- c. 8. Controlling Other Expenses -- c. 9. Analyzing Results Using the Income Statement -- c. 10. Planning for Profit -- c. 11. Maintaining and Improving the Revenue Control System -- c. 12. Global Dimensions of Cost Control - Glossary
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