TY  - BOOK
AU  - Pavesic,David V.
AU  - Magnant,Paul F.
TI  - Fundamental principles of restaurant cost control
SN  - 0131145320
AV  - TX 911.3.C65 P38F 2005
PY  - 2005///
CY  - Upper Saddle River, N.J.
PB  - Pearson/Prentice Hall
KW  - RESTAURANTS
KW  - COST CONTROL
N1  - 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
ER  -