MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04577cam a2200397 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
18340183 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20231219151216.0 |
| 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 |
| 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 |
| Number source |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
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 |
Sixth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2016] |
| 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# - FORMATTED CONTENTS NOTE |
|---|
| 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 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. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Dopson, Lea R., author. |
| Title |
Food and beverage cost control |
| Edition |
Sixth edition. |
| Place, publisher, and date of publication |
Hoboken, New Jersey : John Wiley & Sons, Inc., [2016] |
| International Standard Book Number |
9781119030409 |
| Record control number |
(DLC) 2014041833 |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Cover image |
| Uniform Resource Identifier |
<a href="http://catalogimages.wiley.com/images/db/jimages/9781118988497.jpg">http://catalogimages.wiley.com/images/db/jimages/9781118988497.jpg</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 |
Koleksi Rujukan |
