| 000 -LEADER |
|---|
| fixed length control field |
02316nam a22002657a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210608024557.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210512b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
978-1-68095-632-0 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3 |
| Item number |
T47 2017 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-learning LLC. |
| 9 (RLIN) |
256 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food and beverage cost control / |
| Statement of responsibility, etc. |
authored and edited by 3G E-learning LLC. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York, NY : |
| Name of publisher, distributor, etc. |
3G E-learning LLC, |
| Date of publication, distribution, etc. |
c2017. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 244 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
24 cm. |
| Accompanying material |
+1 computer disc. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1 - Overview of the industry 2 - Purchasing standards 3 - Introduction to beverages 4 - Cost control standards 5 - Staffing, analyzing and Roi 6 - Control and preservation of foods - Index |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
<br/>Key Features:<br/><br/> Covers all the aspects of food and beverage cost control.<br/> Provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labor cost control.<br/> Examines the issues involved in purchasing, storing, issuing, preparing and selling food and beverages within a hospitality operation.<br/> Topics are logically arranged according to the course outline of the subject.<br/> The use of simple language to facilitate better understanding of each chapter.<br/> Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interests of students.<br/> The provision of knowledge check test for every unit is given at the end of unit to strengthen the learning process of students.<br/> Case study, Role model, keywords, and examples are also provided to enrich the knowledge of students.<br/><br/>The DVD is also a useful tool for teachers to teach with digital resources in classroom and do a great job of illustrating skills and techniques that are otherwise difficult to explain.<br/> |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| Form subdivision |
Cost control. |
| 9 (RLIN) |
3207 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restauration collective |
| Form subdivision |
Coût |
| General subdivision |
Contrôle. |
| 9 (RLIN) |
3813 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Catering establishments |
| Form subdivision |
Finance |
| General subdivision |
Management. |
| 9 (RLIN) |
3814 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Classification part |
TX 911.3 T47 2017 |
| Call number prefix |
CIR |
