Food and beverage cost control : study guide to accompany / Lea R. Dopson, David K. Hayes
Tipo de material:
TextoDetalles de publicación: Hoboken, N.J. : John Wiley 2008Edición: 5a edDescripción: v, 207 p. : il., ; 28 cmISBN: - 9780470251393
- TX 911 .3 .C65 D692 G94614 2008
Contenidos:
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
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 911 .3 .C65 D692 G94614 2008 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 023596 | |||
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 911 .3 .C65 D692 G94614 2008 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomia | 023597 | |||
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Libros
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 911 .3 .C65 D692 G94614 2008 (Navegar estantería(Abre debajo)) | 3 | Disponible | Gastronomia | 023598 |
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| 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 G94614 2008 Food and beverage cost control : study guide to accompany / | TX911.3.C65 M55 Food and beverage cost control | TX911.3.C65 M55 Food and beverage cost control | TX 911 .3 .C65 O3818 Control de costes en restauración / |
En la portada: study guide to accompany
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
