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Food and beverage cost control / (Record no. 5788)

MARC details
000 -LEADER
fixed length control field 08733cam a22004934a 4500
001 - CONTROL NUMBER
control field 14369021
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250716111020.0
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
Qualifying information cloth/cd
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471694175
Qualifying information cloth/cd
035 ## - SYSTEM CONTROL NUMBER
System control number 14369021
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 TX911.3.C65
Item number M55 2008
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95068/1
Edition number 22
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.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. John Wiley & Sons,
Date of publication, distribution, etc. c2008.
300 ## - PHYSICAL DESCRIPTION
Extent xxxv, 587 p. :
Other physical details ill. ;
Dimensions 25 cm. +
Accompanying material 1 CD-ROM (4 3/4 in.)
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 "Published simultaneously in Canada"--T.p. verso.
500 ## - GENERAL NOTE
General note Jack E. Miller appeared as the first author on 2nd and 3rd editions.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note 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 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
Suppress in OPAC No
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     TMU-LIBRARY TMU-LIBRARY General stacks 07/16/2025   TX911.3.C65 2008 2017/06785 07/16/2025 06785 07/16/2025 Books