000			01876cam a2200277 a 4500
001			000018699
005			20160221110706.0
008			140507s2004 xxuad grn 001 0 eng d
942			_c
020			_a0866122621 _c(pasta blanda)
040			_aCO-BrUAC _bspa _cCO-BrUAC _dCO-BrUAC
041	0		_aeng
082	0	4	_a647.95 _bN714 _221 ed.
100	1		_aNinemeier, Jack D
245	1	0	_aPlanning and control for food and beverage operations / _cJack D. Ninemeier.
250			_a6 edición
260			_aLansing, Michigan : _bEducational Institute, _c2004.
300			_a490 p. : _bil.
490	0		_aEducational Institute Books
504			_aIncluye referencias bibliográficas, índice, etc
505	0		_gPte. 1. _tIntroduction to food and beverage control -- _gCap. 1. _tThe challenge of food and beverage operations -- _g2. _tThe control function -- _gPte. 2. _tPlanning for food and beverage control -- _gCap. 3. _tDetermining food and beverage standards -- _g4. _tOperations budgeting and cost-volume-profit analysis -- _g5. _tThe menu: The foundation for control -- _gPte. 3. _tDesigning effective food and beverage control systems -- _g6. _tPurchasing and reveiving controls -- _g7. _tStoring and issuing controls -- _g8. _tProductions and serving controls -- _gPte. 4. _tUsing information from the control system -- _gCap. 9. _tCalculation actual food and beverage costs -- _g10. _tControl analysis, corrective action, and evaluation -- _gPte. 5. _tControlling revenue -- _gCap. 11. _tRevenue control -- _g12. _tPreventing theft of revenue -- _gPte. 6. _tControlling, labor costs -- _g13. _tLabor cost control -- _g14. _tImplementing labor cost controls -- _tIndex.
544	1		_aRecurso bibliográfico de la Colección General : _bDisponible en la Biblioteca Central.
650	1	4	_aAdministración Hotelera
650	1	4	_aAlmacenamiento de Alimentos _xHoteles
650	1	4	_aServicio de Alimentos y Bebidas
999			_c20210 _d20210