| 000 | 01501nam a22002894a 4500 | ||
|---|---|---|---|
| 005 | 20170830172017.0 | ||
| 008 | 060202s2005 njum b a001 0 eng | ||
| 020 |
_a0131145320 _c1533 Bht |
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| 040 | _aSPU | ||
| 049 | _bSPU-BK | ||
| 050 | 0 | 0 |
_aTX 911.3.C65 _bP38F 2005 |
| 100 | 1 |
_aPavesic, David V. _9118322 |
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| 245 | 1 | 0 |
_aFundamental principles of restaurant cost control / _cDavid V. Pavesic, Paul F. Magnant. |
| 250 | _a2nd ed. | ||
| 260 |
_aUpper Saddle River, N.J. : _bPearson/Prentice Hall, _c2005 |
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| 300 |
_axxv, 542 p : _bill+ _eCD-ROM |
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| 449 | 0 | _a110508 | |
| 504 | _aIncludes appendix glossary and index | ||
| 505 | 0 | _aThe 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 | |
| 650 | 0 |
_aRESTAURANTS _xCOST CONTROL. _9118323 |
|
| 700 | 1 |
_aMagnant, Paul F. _9118324 |
|
| 910 |
_aZloua Vidheechauer _bพ.บี.ฟอร์.บุ๊คส์ _c031105 |
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| 942 | _cGEN | ||
| 998 |
_anip 0206 _bvip 0206 |
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| 999 | _c96926 | ||