000			01657 a2200337 4500
001			10043
999			_c10043 _d60
003			TR-AnTOB
005			20200406135652.0
008			030311s2005 nyua b 001 0 eng
010			_a2003005798
020			_a0471273546 (cloth (with CD-ROM))
040			_aDLC _cDLC _dDLC
041			_aeng
050		0	_aTX911.3.C65 _bM55 2005
090			_aTX911.3.C65 M55 2005
100			_aMiller, Jack E., _d1930- _9159
245		0	_aFood and beverage cost control / _cJack E. Miller, Lea R. Dopson, David K. Hayes.
250			_a3rd ed.
264		1	_aNew York : _bJ. Wiley, _cc2005.
300			_axxvi, 605 p. : _bill. ; _c25 cm. + _e1 computer disk (3 1/2 in.).
504			_aIncludes bibliographical references (p. 593-595) and index.
505		0	_aManaging revenue and expense --Determining sales forecasts --Managing the cost of food --Managing the cost of beverages --Managing the food and beverage production process --Managing food and beverage pricing --Managing the cost of labor --Controlling other expenses --Analyzing results using the income statement --Planning for profit --Maintaining and improving the revenue control system --Using technology to enhance control systems.
650			_aFood service _xCost control _9162
700			_aDopson, Lea R. _9160
700			_aHayes, David K. _9161
856		4	_uhttp://www.loc.gov/catdir/bios/wiley045/2003005798.html _3Contributor biographical information
856		4	_uhttp://www.loc.gov/catdir/description/wiley041/2003005798.html _3Publisher description
856		4	_uhttp://www.loc.gov/catdir/toc/ecip041/2003005798.html _3Table of contents
942			_cBK