| 000 -LEADER |
|---|
| fixed length control field |
02743 a2200217 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471293253 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471293255 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.950681 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| -- |
1805 |
| -- |
1805 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dittmer, Paul R. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Principles of food, beverage, and labor cost controls : |
| Remainder of title |
for hotels and restaurants, 6th edition / |
| Statement of responsibility, etc. |
Paul R. Dittmer. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
6 Sub ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
[S.l.] : |
| Name of publisher, distributor, etc. |
John Wiley & Sons Inc, |
| Date of publication, distribution, etc. |
1999. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
592 p. ; |
| Dimensions |
24 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Hardcover. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation--purchasing, receiving, storing, issuing, and production--with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs. PAUL R. DITTMER is Associate Professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire. The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Griffin, Gerald G. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Amazon.com |
| Uniform Resource Identifier |
<a href="http://www.amazon.com/exec/obidos/ASIN/0471293253/chopaconline-20">http://www.amazon.com/exec/obidos/ASIN/0471293253/chopaconline-20</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Amazon customer reviews |
| Uniform Resource Identifier |
<a href="http://www.chopac.org/cgi-bin/tools/azrev.pl?q=0471293253">http://www.chopac.org/cgi-bin/tools/azrev.pl?q=0471293253</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Institution code [OBSOLETE] |
NBS |
| Koha item type |
Book |
| Call number prefix |
647.950681 DIT |
