000			01424nam a2200253Ia 4500
003			PH-LCIC
005			20251002102318.0
008			240527s2021 xx 000 0 und d
020			_a9781478639763
040			_cLCIC LIBRARY
082			_aREF 647.950681 F73
245		0	_aFood, labor, and beverage cost control : _ba concise guide /
250			_aSecond edition
260			_aLong Grove, Illinois : _bWaveland Press, Inc., _c2021.
300			_a xx, 329 pages : illustrations ; 28 cm
520			_aThorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace.
650			_a Food service Cost control
650			_aTextbooks
700			_aEdward E. Sanders _eAuthor
700			_a Jean F. Claude _eAuthor
700			_aKaren Goodlad _eAuthor
700			_aRobert Walljasper _eAuthor
942			_2ddc _cREF
999			_c2042 _d2042