000			01525cam a2200385 a 4500
001			000513964
003			OCoLC
005			20241013211943.0
008			061123s2005 nyua rb 001 0 eng d
010			_a 2003005798
020			_z0471273546 (cloth (with disk))
020			_z9780471273547 (cloth (with disk))
035			_a323043
035			_a368778
035			_a368779
040			_aDLC _bspa _cDLC _dUIASF
050		4	_aTX 911.3.C65 _bM55. 2005
100	1		_aMiller, Jack E.
245	1	0	_aFood and beverage cost control / _cJack E. Miller, Lea R. Dopson, David K. Hayes.
250			_a3rd ed.
260			_aNew York : _bJohn Wiley & Sons, _c2005.
300			_axxvi, 605 p. : _bill. ; _c25 cm.
504			_aIncluye referencias bibliográficas (p. 593-595) e índice.
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		0	_aFood service _xCost control.
650		4	_aAlimento - _xServicio.
700	1		_aDopson, Lea
700	1		_aHayes, David K
905			_a01
942		1	_cNEWBFXC1
999			_c484041 _d484041
980			_8126340 _g ADMIN1