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Lecture Food and beverage cost control (6th Edition): Chapter 2 - Dopson, Hayes, Miller
Chapter 2 - Creating sales forecasts. This chapter presents the following content: Importance of forecasting sales, sales histories, maintaining sales histories, sales variances, predicting future sales, technology tools.
41 p aulac 27/07/2018 414 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Creating sales forecasts
Lecture Food and beverage cost control (6th Edition): Chapter 11 - Dopson, Hayes, Miller
Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools.
57 p aulac 27/07/2018 446 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Food service, Revenue control system
Lecture Food and beverage cost control (6th Edition): Chapter 9 - Dopson, Hayes, Miller
Chapter 9 - Analyzing results using the income statement.This chapter presents the following content: Introduction to financial analysis, uniform system of accounts, income statement (USAR format), analysis of sales/volume, analysis of food expense.
54 p aulac 27/07/2018 437 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Food service
Lecture Food and beverage cost control (6th Edition): Chapter 5 - Dopson, Hayes, Miller
Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools.
70 p aulac 27/07/2018 455 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Monitoring food, Beverage product costs
Lecture Food and beverage cost control (6th Edition): Chapter 7 - Dopson, Hayes, Miller
Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.
94 p aulac 27/07/2018 423 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, The cost of labor
Lecture Food and beverage cost control (6th Edition): Chapter 3 - Dopson, Hayes, Miller
Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.
73 p aulac 27/07/2018 439 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Forecasting food sales
Lecture Food and beverage cost control (6th Edition): Chapter 1 - Dopson, Hayes, Miller
Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.
41 p aulac 27/07/2018 464 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Managing revenue
Lecture Food and beverage cost control (6th Edition): Chapter 4 - Dopson, Hayes, Miller
Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.
72 p aulac 27/07/2018 455 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Food service
Lecture Food and beverage cost control (6th Edition): Chapter 8 - Dopson, Hayes, Miller
Chapter 8 - Controlling other expenses. This chapter presents the following content: Other expenses; controllable and non-controllable other expenses; fixed, variable, and mixed other expenses; monitoring other expenses; managing other expenses; technology tools.
45 p aulac 27/07/2018 455 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Food service
Lecture Food and beverage cost control (6th Edition): Chapter 6 - Dopson, Hayes, Miller
Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.
38 p aulac 27/07/2018 433 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Managing food, Beverage pricing
Lecture Food and beverage cost control (6th Edition): Chapter 10 - Dopson, Hayes, Miller
Chapter 10 - Planning for profit. This chapter presents the following content: Financial analysis and profit planning, menu analysis, cost/volume/profit analysis, the budget, developing the budget, monitoring the budget, technology tools.
71 p aulac 27/07/2018 472 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Planning for profit
Chapter 6 - Hospitality and related services. After completing this unit, you should be able to: Study the lodging industry, appreciate the immensity of the restaurant-food service industry, learn the current trends in resorts and timesharing mode of operation, discover why meetings and conventions as well as meeting planners are so important to tourism.
11 p aulac 21/04/2018 318 1
Từ khóa: Lecture Tourism, Travel behavior, The tourism industry, Hospitality services, The lodging industry, Food services structure
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