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Food and beverage cost control 4th ed

Food and beverage cost control 4th ed (2회 대출)

자료유형
단행본
개인저자
Dopson, Lea R. Hayes, David K. Miller, Jack E.
서명 / 저자사항
Food and beverage cost control / by Lea R. Dopson, David K. Hayes, Jack E. Miller.
판사항
4th ed.
발행사항
Hoboken, N.J. :   John Wiley & Sons, Inc. ,   c2008.  
형태사항
xxxv, 587 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.).
ISBN
0471694177 (cloth/cd) 9780471694175
일반주기
"Published simultaneously in Canada."  
Jack E. Miller appeared as the first author on 2nd and 3rd editions.  
내용주기
Before you start: how to use spreadsheets -- Managing revenue and expense -- Professional foodservice manager -- Profit: the reward for service -- Getting started -- Understanding the profit and loss statement -- Understanding the budget -- Key terms and concepts -- Apply what you have learned -- Test your skills -- Determining sales forecasts -- Importance of forecasting sales -- Sales history -- Maintaining sales histories -- Sales variances -- Predicting future sales -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of food -- Menu item forecasting -- Standardized recipes -- Inventory control -- Purchasing -- Receiving -- Storage -- Determining actual food expense -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of beverages -- Serving alcoholic beverages -- Forecasting beverage sales -- Standardized drink recipes and portions -- Purchasing beverage products -- Receiving beverage products -- Storing beverage products -- Bar transfers -- Computing cost of beverages -- Special features of liquor inventory -- Sales mix -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills.
서지주기
Includes bibliographical references and index.
일반주제명
Food service -- Cost control.
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010 ▼a 2006014655
020 ▼a 0471694177 (cloth/cd)
020 ▼a 9780471694175
035 ▼a (KERIS)REF000012617342
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
042 ▼a pcc
050 0 0 ▼a TX911.3.C65 2008
082 0 0 ▼a 647.95068/1 ▼2 22
090 ▼a 647.950681 ▼b D692f4
100 1 ▼a Dopson, Lea R.
245 1 0 ▼a Food and beverage cost control / ▼c by Lea R. Dopson, David K. Hayes, Jack E. Miller.
250 ▼a 4th ed.
260 ▼a Hoboken, N.J. : ▼b John Wiley & Sons, Inc. , ▼c c2008.
300 ▼a xxxv, 587 p. : ▼b ill. ; ▼c 25 cm. + ▼e 1 CD-ROM (4 3/4 in.).
500 ▼a "Published simultaneously in Canada."
500 ▼a Jack E. Miller appeared as the first author on 2nd and 3rd editions.
504 ▼a Includes bibliographical references and index.
505 0 ▼a Before you start: how to use spreadsheets -- Managing revenue and expense -- Professional foodservice manager -- Profit: the reward for service -- Getting started -- Understanding the profit and loss statement -- Understanding the budget -- Key terms and concepts -- Apply what you have learned -- Test your skills -- Determining sales forecasts -- Importance of forecasting sales -- Sales history -- Maintaining sales histories -- Sales variances -- Predicting future sales -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of food -- Menu item forecasting -- Standardized recipes -- Inventory control -- Purchasing -- Receiving -- Storage -- Determining actual food expense -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of beverages -- Serving alcoholic beverages -- Forecasting beverage sales -- Standardized drink recipes and portions -- Purchasing beverage products -- Receiving beverage products -- Storing beverage products -- Bar transfers -- Computing cost of beverages -- Special features of liquor inventory -- Sales mix -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills.
505 0 ▼a Managing the food and beverage production process -- Product issuing -- Inventory control -- Managing the food production area -- Managing the beverage production area -- Employee theft -- Determining actual and attainable product costs -- Reducing overall product cost percentage -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing food and beverage pricing -- Menu formats -- Factors affecting menu pricing -- Assigning menu prices -- Special pricing situations -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of labor -- Labor expense in the hospitality industry -- Evaluating labor productivity -- Maintaining a productive workforce -- Measuring current labor productivity -- Managing payroll costs -- Reducing labor-related costs -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Controlling other expenses -- Managing other expenses -- Fixed, variable, and mixed other expenses -- Controllable and noncontrollable other expenses -- Monitoring other expenses -- Reducing other expenses -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Analyzing results using the income statement -- Introduction to financial analysis -- Uniform system of accounts -- Income statement (usar) -- Analysis of sales/volume -- Analysis of food expense -- Analysis of beverage expense -- Analysis of labor expense -- Analysis of other expenses -- Analysis of profits -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Planning for profit -- Financial analysis and profit planning -- Menu analysis -- Cost/volume/profit analysis -- The budget -- Developing the budget -- Monitoring the budget -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Maintaining and improving the revenue control system -- Revenue security -- External threats to revenue security -- Internal threats to revenue security -- Developing the revenue security system -- The complete revenue security system -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Global dimensions of management & the role of technology -- Multi-national foodservice operations -- Management challenges in a global economy -- Advances in technology and information management -- Selecting advanced technology products -- Monitoring developments in cost control technology -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Appendix A: Frequently used formulas for managing operations -- Appendix B: Mmanagement control forms -- Appendix C: Fun on the web! sites.
650 0 ▼a Food service ▼x Cost control.
700 1 ▼a Hayes, David K.
700 1 ▼a Miller, Jack E.
945 ▼a KINS

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