Food and beverage cost control / (Record no. 276694)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 08572cam a22004454a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 14369021 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20150112093448.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 060508s2008 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2006014655 |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBA698357 |
| Source | bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 013607619 |
| Source | Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0471694177 (cloth/cd) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780471694175 (cloth/cd) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)ocm68711967 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)68711967 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Transcribing agency | DLC |
| Modifying agency | BAKER |
| -- | BTCTA |
| -- | C#P |
| -- | YDXCP |
| -- | COO |
| -- | UKM |
| -- | DLC |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 911.3.C65 |
| Item number | .M55 2008 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.95068/1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dopson, Lea R. |
| 245 10 - TITLE STATEMENT | |
| Title | Food and beverage cost control / |
| Statement of responsibility, etc | Lea R. Dopson, David K. Hayes, Jack E. Miller. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 4th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Hoboken, N.J. : |
| Name of publisher, distributor, etc | John Wiley & Sons, |
| Date of publication, distribution, etc | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxxv, 587 pages : |
| Other physical details | illustration ; |
| Dimensions | 25 cm. + |
| Accompanying material | 1 CD-ROM (4 3/4 in.) |
| 500 ## - GENERAL NOTE | |
| General note | "Published simultaneously in Canada"--T.p. verso. |
| 500 ## - GENERAL NOTE | |
| General note | Jack E. Miller appeared as the first author on 2nd and 3rd ed.s. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references (p. 579-582) and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Before you start: how to use spreadsheets -- Managing revenue and expense -- Professional foodservice manager -- Profit: the reward for service -- Getting started -- Understanding the income (profit and loss) statement -- Understanding the budget -- Determining sales forecasts -- Importance of forecasting sales -- Sales history -- Maintaining sales histories -- Sales variances -- Predicting future sales -- Managing the cost of food -- Menu item forecasting -- Standardized recipes -- Inventory control -- Purchasing -- Receiving -- Storage -- Determining actual food expense -- 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 -- |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 -- Managing food and beverage pricing -- Menu formats -- Factors affecting menu pricing -- Assigning menu prices -- Special pricing situations -- 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 -- Controlling other expenses -- Managing other expenses -- Fixed, variable, and mixed other expenses -- Controllable and noncontrollable other expenses -- Monitoring other expenses -- Reducing other expenses -- 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 -- Planning for profit -- Financial analysis and profit planning -- Menu analysis -- Cost/volume/profit analysis -- The budget -- Developing the budget -- Monitoring the budget -- 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 -- Global dimensions of management and the role of technology -- Multinational foodservice operations -- Management challenges in a global economy -- Advances in technology and information management -- Selecting advanced technology products -- Monitoring developments in cost control technology -- Appendix A: Frequently used formulas for managing operations -- Appendix B: Management control forms -- Appendix C: Fun on the web! sites. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food service |
| General subdivision | Cost control. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hayes, David K. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Miller, Jack E., |
| Dates associated with a name | 1930- |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Table of contents only |
| Uniform Resource Identifier | <a href="http://www.loc.gov/catdir/toc/ecip0613/2006014655.html">http://www.loc.gov/catdir/toc/ecip0613/2006014655.html</a> |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) | |
| a | 7 |
| b | cbc |
| c | orignew |
| d | 1 |
| e | ecip |
| f | 20 |
| g | y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Southville International School Affiliated with Foreign Universities Library | Southville International School Affiliated with Foreign Universities Library | Southville Foreign University Section | 10/28/2014 | TX 911.3.C65 .M55 2008 | SFU1598 | 05/15/2018 | 10/28/2014 | Books |