000			01723cam a22003378i 4500
999			_c2224 _d2224
001			20920956
003			KWUST
005			20230708112341.0
008			190408s2020 nju b 001 0 eng
010			_a 2019015118
020			_a9781119668084 (pbk.)
040			_aDLC _beng _erda _cDLC
042			_apcc
050	0	0	_aTX911.3.D66 2020
100	1		_aDopson, Lea R.,
245	1	0	_aFood and beverage cost control / _cLea R. Dopson, David K. Hayes.
250			_aSeventh edition.
264		1	_aHoboken, New Jersey : _bJohn Wiley & Sons, Inc., _c2020.
300			_axiii,443p.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"-- _cProvided by publisher.
600	1	0	_aFood service _xCost control.
700	1		_aHayes, David K., _eauthor.
776	0	8	_iOnline version: _aDopson, Lea R., author. _tFood and beverage cost control _bSeventh edition. _dHoboken, New Jersey : John Wiley & Sons, Inc., 2020 _z9781119524892 _w(DLC) 2019017328
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK