CSDL sách
001
000005808
003
LDTU
020
$a0131714872
041
$aeng
082
$a647.95
100
$aSanders, Edward E.
245
$aUnderstanding foodservice cost control $bAn operational text for food, beverage, and labor costs $cEdward E. Sanders, Timothy H. Hill, Donna J. Faria
250
$a3rd ed.
260
$aNew Jersey $bPrentice Hall $c2008
300
$a621 p. $bimages $c27 cm
504
$a Index: p. 601 - 621
520
$aBook contents include: About operating controls in the foodservice industry, about recipes, about the portion cost, about purchasing; purchasing the "right quantity", about the "right supplier", about receiving storing products processsing invoices, about inventory inventory control, about food production control, about food cost food cost percentage, monitoring sales, menus, menu pricing, sales forecasts, sales analysis, about beverage production control service, beverage cost beverage cost percentage, bar inventory control, controling payroll costs employee turnover, measuring staff performance productivity, operating statements, preparing income statements.
650
$aFood and service management
653
$aFoodservice-Cost control
700
$aHill, Timothy H.
852
$a209 Phan Thanh $bTiếng Anh
911
Nguyễn Thị Hảo
927
Mua
928
17239
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