000			03415cam a2200397 i 4500
005			20221101220918.0
008			090722s2010 nyua b 001 0 eng d
010			_a 2009922189
011			_aBIB MATCHES WORLDCAT
020			_a1428335447
020			_a9781428335448
035			_a(ATU)b11452614
035			_a(OCoLC)173351070
040			_aYDXCP _beng _erda _cYDXCP _dBAKER _dBTCTA _dBWX _dOCLCQ _dATU
050		4	_aTX911.3.C65 _bO38 2010
082	0		_a647.950681
100	1		_aOjugo, Clement, _eauthor. _91073592
245	1	0	_aPractical food & beverage cost control / _cClement Ojugo.
246	3		_aPractical food and beverage cost control
250			_aSecond edition.
264		1	_aClifton Park, NY : _bDelmar Cengage Learning, _c[2010]
264		4	_c©2010
300			_axxv, 502 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_tChapter -- _g1. _tOverview of the Industry and the Managers Role -- _tChapter -- _g2. _tMenu Development -- _gPart 1. _tPurchasing Standards -- _tChapter -- _g3. _tIntroduction to Purchasing -- _tChapter -- _g4. _tPurchase Specifications -- _tChapter -- _g5. _tPrice and the Vendor -- _tChapter -- _g6. _tPurchasing Controls -- _gPart 2. _tBeverage Standards -- _tChapter -- _g7. _tIntroduction to Beverages -- _tChapter -- _g8. _tBeverage Procedures, From Start to Finish -- _tChapter -- _g9. _tBeverage Controls and Service Procedures -- _gPart 3. _tCost Control Standards -- _tChapter -- _g10. _tPlanning for Food Profit and Controls -- _tChapter -- _g11. _tMonthly Physical Inventory and Monthly Food Cost Calculations -- _tChapter -- _g12. _tRevenue and Cash Handling Control -- _tChapter -- _g13. _tMenu Analysis / Planning for Sales -- _tChapter -- _g14. _tStaff Planning and Labor Cost Control -- _tChapter -- _g15. _tAnalyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- _tChapter -- _g16. _tBudgeting and Manager “ROI”.
520			_a"Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company's profit and expense objectives. While emphasis is placed on the perspective of the “the manager”, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application."--Publisher's website.
588			_aMachine converted from AACR2 source record.
650		0	_aFood service _xCost control _9776679
907			_a.b11452614 _b06-09-21 _c27-10-15
942			_cB
945			_a647.950681 OJU _g1 _iA455197B _j0 _lcmain _o- _p$163.40 _q- _r- _s- _t0 _u8 _v6 _w1 _x0 _y.i12936650 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1194132 _d1194132