MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04836cam a2200385 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250919012931.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160720s2016 njum a001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118988497 (hardback) |
| Terms of availability |
RM466.05 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201608161533 |
| Level of effort used to assign nonsubject heading access points |
fida |
| y |
07-20-2016 |
| z |
fida |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
NLGGC |
| -- |
YDXCP |
| -- |
BTCTA |
| -- |
BDX |
| -- |
CDX |
| -- |
SAD |
| -- |
UKM |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TX911.3.C65D692f 2016 9 |
| 090 00 - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TX911.3.C65 |
| Local cutter number (OCLC) ; Book number/undivided call number, CALL (RLIN) |
D692f 2016 9 |
| 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. |
| 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. |
| 500 ## - GENERAL NOTE |
|---|
| General 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 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Managing revenue and expense -- Creating sales forecasts -- Purchasing and receiving -- Managing inventory and production -- Monitoring food and beverage costs -- 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. |
| 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. |
| 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., |
| Relator term |
author. |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b16349829 |
| b |
2019-11-12 |
| c |
2019-11-12 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
AM |
| Suppress in OPAC |
No |
| Call number prefix |
TX911.3.C65D692f 2016 9 |
| 914 ## - VTLS Number |
|---|
| VTLS Number |
vtls003608909 |
| 991 ## - LOCAL NOTE (NAMA FAKULTI/INSTITUT/PUSAT) |
|---|
| a |
Program Sains Pemakanan, Pusat Pengajian Sains Jagaan Kesihatan, FSK |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Library |
PERPUSTAKAAN DR ABDUL LATIFF |
| Operator's initials, OID (RLIN) |
2016-07-07 |
| Cataloger's initials, CIN (RLIN) |
m |
| Material Type (Sierra) |
Printed Books |
| Language |
English |
| Country |
|
| -- |
0 |
| -- |
.b16349829 |
