Normal view MARC view ISBD view

Food and beverage cost control / (Record no. 1129)

MARC details
000 -LEADER
fixed length control field	08544cam a22004334a 4500
001 - ACCESSION NUMBER
control field	40980,40187,40981
003 - CONTROL NUMBER IDENTIFIER
control field	OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20141015171325.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	060508s2008 njua b 001 0 eng
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	TX911.3.C65
Item number	M55 2008
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	647.95'068'1
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. (IMPRINT)
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.)
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	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	Dewey Decimal Classification
Koha item type	Books

Holdings
Source of classification or shelving scheme	Not for loan	Home library	Current library	Date acquired	Total Checkouts	Full call number	Barcode	Date last seen	Price effective from	Koha item type	Date last checked out	Checked out
Dewey Decimal Classification	Not For Loan	Camp Road Library	Camp Road Library	10/15/2014		Cr/647.95'068'1 DOP	40187	10/15/2014	10/15/2014	RBC Books
Dewey Decimal Classification		Camp Road Library	Camp Road Library	10/15/2014	7	Cr/647.95'068'1 DOP	46391	01/29/2019	10/15/2014	RBC Books	01/28/2019
Dewey Decimal Classification		Camp Road Library	Camp Road Library	10/15/2014	3	Cr/647.95'068'1 DOP	40980	11/01/2018	10/15/2014	RBC Books	11/01/2018	11/05/2018
Dewey Decimal Classification		Camp Road Library	Camp Road Library	10/09/2018	5	CR/647.95'068'1 DOP	40981	11/26/2018	10/09/2018	RBC Books	11/23/2018
Dewey Decimal Classification	Not For Loan	Wesley Powell Learning Resource Centre	Wesley Powell Learning Resource Centre	11/11/2014		RBC/647.95'068'1 DOP	40979	11/11/2014	11/11/2014	Books

A. WESLEY POWELL LEARNING RESOURCE CENTRE (WPLRC)

Food and beverage cost control / (Record no. 1129)