Food & beverage cost control / (Record no. 55517)

000 -LEADER
fixed length control field 04420cam a2200409 i 4500
003 - CONTROL NUMBER IDENTIFIER
control field CITU
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220831153436.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 141020s2016 nju 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2014039225
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781118988497 (hardback)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Description conventions rda
Modifying agency DLC
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX911.3.C65
Item number D66 2016
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95068
Edition number 23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number BUS081000
Source of number bisacsh
100 1# - MAIN ENTRY--PERSONAL NAME
Preferred name for the person Dopson, Lea R.,
Relator term author.
245 10 - TITLE STATEMENT
Title Food & beverage cost control /
Statement of responsibility, etc Lea R. Dopson, David K. Hayes.
246 3# - VARYING FORM OF TITLE
Title proper/short title Food and beverage cost control
250 ## - EDITION STATEMENT
Edition statement 6th edition
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Hoboken, New Jersey :
Name of publisher, distributor, etc John Wiley & Sons, Inc.,
Date of publication, distribution, etc [2016]
264 #4 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc c2016
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 408 pages ;
Dimensions 29 cm
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Media type code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Carrier type code nc
Source rdacarrier
500 ## - GENERAL NOTE
General note Includes index.
505 8# - CONTENTS
Formatted contents note Machine generated contents note: Preface Acknowledgments Chapter 1: Managing Revenue and Expense Professional Foodservice Manager Profit: The Reward for Service Getting Started Understanding the Income (Profit and Loss) Statement Understanding the Budget Chapter 2: Creating Sales Forecasts Importance of Forecasting Sales Sales Histories Maintaining Sales Histories Sales Variances Predicting Future Sales Apply What You Have Learned Key Terms and Concepts Test Your Skills Chapter 3: Purchasing and Receiving Forecasting Food Sales Forecasting Beverage Sales Importance of Standardized Recipes Purchasing Food Purchasing Beverages Purchase Orders Receiving Food and Beverage Products Chapter 4: Managing Inventory and Production Product Storage Storing Food Products Storing Beverage Products Inventory Control Product Issuing and Restocking Managing Food Production Managing Beverage Production Chapter 5: Monitoring Food and Beverage Product Costs Cost of Sales Computing Cost of Food Sold Computing Cost of Beverage Sold Computing Costs with Transfers Utilizing the Cost of Sales Formula Reducing the Cost of Sales Percentage Minimizing Product Loss in the Kitchen Minimizing Product Loss in the Bar Optimizing Overall Cost of Sales Percentage Chapter 6: Managing Food and Beverage Pricing Overview Chapter Outline Menu Formats Menu Specials Factors Affecting Menu Pricing Assigning Menu Prices Special Pricing Situations Chapter 7: 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 Chapter 8: Controlling Other Expenses Other Expenses Controllable and Non-controllable Other Expenses Fixed, Variable, and Mixed Other Expenses Monitoring Other Expenses Managing Other Expenses Chapter 9: Analyzing Results Using the Income Statement Introduction to Financial Analysis Uniform System of Accounts Income Statement (USAR format) Analysis of Sales/Volume Analysis of Food Expense Analysis of Beverage Expense Analysis of Labor Expense Analysis of Other Expenses Analysis of Profits Chapter 10: Planning for Profit Financial Analysis and Profit Planning Menu Analysis Cost/Volume/Profit Analysis The Budget Developing the Budget Monitoring the Budget Chapter 11: 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 Glossary .
520 ## - SUMMARY, ETC.
Summary, etc "In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high"--
Assigning source Provided by publisher.
600 10 - SUBJECT ADDED ENTRY--PERSONAL NAME
Personal name Food service
General subdivision Cost control.
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism.
Source of heading or term bisacsh
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hayes, David K.,
Relator term author.
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Cover image
Uniform Resource Identifier http://catalogimages.wiley.com/images/db/jimages/9781118988497.jpg
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
Source of classification or shelving scheme
Item type BOOK
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Shelving location Date acquired Source of acquisition Cost, normal purchase price Inventory number Full call number Barcode Date last seen Price effective from Item type
          COLLEGE LIBRARY COLLEGE LIBRARY SUBJECT REFERENCE 2015-09-22   7487.00 46601 647.950681 D723 2016 CITU-CL-46601 2021-01-25 2021-01-25 BOOK