000			01682cam a2200313 i 4500
001			20920956
005			20240708153339.0
008			190408s2020 njua b 001 0 eng
010			_a 2019015118
020			_a9781119524991
020			_a9781119525004
040			_aDLC _beng _erda _cDLC _dDLC
042			_apcc
050	0	0	_aTX911.3.C65 _bD66 2020
082	0	0	_a647.95068 _223
100	1		_aDopson, Lea R., _eauthor.
245	1	0	_aFood and beverage cost control / _cLea R. Dopson, David K. Hayes.
250			_a7th ed.
260			_aUS.: _bJohn Wiley & Sons, _c2020.
300			_axiii, 443 p. : _billustrations ; _c28 cm.
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"--
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 _cBOOKS
999			_c32031 _d32031