Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
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TextPublication details: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2005Edition: 2nd edDescription: xxv, 542 p : ill+ CD-ROMISBN: - 0131145320
- TX 911.3.C65 P38F 2005
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SPU Library, Bangkok (Main Campus) | CD/DVD Accompanying Materials | Floor 5: CD/DVD Accompany | TX 911.3.C65 P38F 2005 (Browse shelf(Opens below)) | CD.No.993 | Available | FCD055121 | |
General Book
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SPU Library, Bangkok (Main Campus) | General Books (ENGLISH) | Floor 4: General Shelves (ENGLISH): N, Q-T | TX 911.3.C65 P38F 2005 (Browse shelf(Opens below)) | Available | F055121 |
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| TX 911.3.C65 D57P 1999 Principles of food, beverage, and labor cost controls for hotels and restaurants [book] | TX 911.3.C65 M54F 2005 Food and beverage cost control / | TX 911.3.C65 O39P 1999 Practical food and beverage cost control | TX 911.3.C65 P38F 2005 Fundamental principles of restaurant cost control / | TX 911.3.C65 P38F 2005 Fundamental principles of restaurant cost control / | TX 911.3.C8 น439พ 2553 พนักงานโรงแรมมือหนึ่ง! สนุกกับงานบริการเป็นหนึ่งเรื่องครองใจลูกค้า = [book] Everybody in a hotel is the executive / | TX 911.3.C8 ว837ร 2547 เร่เข้ามา...จะพาเข้าโรงแรม / [book] |
Includes appendix glossary and index
The value and importance of cost controls--Cost ratios--Food cost controls--Yield cost analysis--Menu sales mix analysis--Menu pricing metholdology and theory--Purchasing--Incventory and storeroom management ; receiving : and accounts payable--Beverage cost controls--Labor procuctivity analysis
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