MARC record from Internet Archive

LEADER: 03272cam 2200409 a 4500
001 ocm38067555
003 OCoLC
005 20180507024733.0
008 971125s1998 flua b 001 0 eng
010 $a 97046737
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dYDXCP$dSTACL$dOCLCO$dOCLCF$dOCLCQ$dWBT$dOCLCQ$dI8M$dOCLCQ
020 $a0866121617$q(pbk.)
020 $a9780866121613$q(pbk.)
035 $a(OCoLC)38067555
050 00 $aTX911.3.M27$bN56 1998
082 00 $a647.95/068$221
100 1 $aNinemeier, Jack D.
245 10 $aPlanning and control for food and beverage operations /$cJack D. Ninemeier.
250 $a4th ed.
260 $aOrlando, Fla. :$bEducational Institute,$c℗♭1998.
300 $axi, 424 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $gPart I.$tIntroduction to Food and Beverage Control --$g1.$tChallenge of Food and Beverage Operations --$tTravel and Tourism: The Umbrella Industry --$tOverview of the Organization of a Hotel --$tCommercial and Institutional Food Services --$tCommon Problem: The Labor Shortage --$g2.$tControl Function --$tManagement Resources and Objectives --$tManager in the Management Process --$tControl Process --$tConsiderations in Designing Control Systems --$tResponsibilities for Control --$gPart II.$tPlanning for Food and Beverage Control --$g3.$tDetermining Food and Beverage Standards --$tStandard Purchase Specifications --$tStandard Recipes --$tStandard Yields --$tStandard Portion Sizes --$tStandard Portion Costs --$tComputer Applications: Recipe Management Software --$tStandard Food Costs --$tStandard Beverage Costs --$g4.$tOperations Budgeting and Cost-Volume-Profit Analysis --$tBudget Process: An Overview --$tThree Steps of Budget Development --$tBudget Development: An Example --$tComputers and the Budget Process --$tCost-Volume-Profit Analysis --$g5.$tMenu: The Foundation for Control --$tFood Service Control Points --$tMenu's Influence --$tMenu Planning --$tCalculating Menu Selling Prices --$tEvaluating the Menu --$tComputer-Based Menu Management --$gPart III.$tDesigning Effective Food and Beverage Control Systems --$g6.$tPurchasing and Receiving Controls --$tPurchasing Objectives and Procedures --$tPurchasing Responsibilities --$tSelecting Suppliers --$tPurchasing the Proper Quality --$tPurchasing the Proper Quantities --$tPurchase Order System --$tSecurity Concerns in Purchasing --$tReducing the Cost of the Purchasing Function --$tReceiving Controls --$g7.$tStoring and Issuing Controls --$tStoring Control: General Procedures --$tSecurity Concerns in Storage Areas --$tMaintaining Quality during Storage.
650 0 $aFood service management.
650 0 $aBartending.
650 7 $aBartending.$2fast$0(OCoLC)fst00827818
650 7 $aFood service management.$2fast$0(OCoLC)fst00931156
938 $aBaker & Taylor$bBKTY$c71.95$d76.90$i0866121617$n0003100560$sactive
938 $aBaker and Taylor$bBTCP$n97046737
938 $aYBP Library Services$bYANK$n1516897
029 1 $aAU@$b000013600303
029 1 $aNZ1$b2258582
994 $aZ0$bPMR
948 $hNO HOLDINGS IN PMR - 77 OTHER HOLDINGS