000			01632 am a2200301 a 4500
001			ocm0843620870
008			751105s1976 xxua rb 001 eng
010			_a75037941
020			_a0843620870
029			_aV26497
040			_dOCoLC
082	0	4	_a658.1553
100	1		_aDittmer, Paul. _95668
245	1	0	_aPrinciples of food, beverage, and labor cost controls for the hotel and restaurant industry / _cPaul R. Dittmer and Gerald R. [i.e. G.] Griffin.
260			_aBoston : _bCahners Books, _cc1976.
300			_ax, 257 p. : _bill. ; _c24 cm.
504			_aBibliography: p. 251-252. - Includes index.
505	0		_aPart I: Introduction to food, beverage and labor controls -- Introduction -- Costs -- Sales -- Control -- Part II: Food control -- Purchasing control -- Receiving controls -- Storing control -- Issuing, transfers and inventory -- Determining food costs -- Production standards and portion costs -- Forecasting sales and controlling production -- Potential savings -- Sales control -- Part III: Beverage control -- Beverage purchasing control -- Beverage production controls -- Measuring the effectiveness of production controls -- Part IV: Labor control -- Labor cost considerations -- Controlling labor costs I -- Controlling labor costs II.
650		0	_aRestaurants _xFinance.
650		0	_aHotels _xFinance. _938253
700	1		_aGriffin, Gerald G., _d1936- _912241
907			_a.b10000550 _b160503 _c011116
942			_n0
969	0	0	_a10728
979	0	0	_aOB2 _b01 NOV 2001
989	0	0	_aOB2
998			_ac _b011115 _cm _da _e- _feng _gmau _h0
999			_c38 _d38