Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
Material type:
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
| Item type | Current library | Collection | Shelving location | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|---|
CD/DVD (Accompanying Material)
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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 |
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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