Product Characteristics Types of Menus What is a “Menu”? A menu is a document used to inform guests what is available on offer‚ clearly. In other words it is a list of food & beverages available on sale. The list consists a description and the prices of such item offered. It is called a bill of fair in English and “Menu” in French. The variety in choice of Menus In smaller restaurants the choice of menu items offered is usually limited. Where as in high-class restaurants where the
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|I | | | | |Chapter One: An Introduction to Food and Beverage Management | | |1.1 |The Concept of Management |1-2 | |1.2 |What Is Hospitality
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| INTERNATIONAL COLLEGE OF HOTEL MANAGEMENT | | TRANG NGUYEN 000884493Mr. RICHARD HUNTER 16/08/12 | [BBHM102: Food and Beverage Service Standards] | Assessment 1: Service Quality Standards | Table of Contents Introduction: 3 Body: 4 Conclusion 6 REFERENCES: 7 Executive Summary The report’s aim is designed to examine the five fundamental concepts of food and beverage service quality standards for a commercial hospitality operation and hence recommendations can be review to enhance
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for Social Progress. (2011). Our Members. Retrieved from http://www.pbsp.org.ph/index.php?option=com_content&view=category&layout=blog&i d=48&Itemid=143 Prescott‚ D.‚ Singh‚ A.‚ Davy‚ A. (2002). Food for Thought: Corporate social responsibility for food and beverage manufacturers. Retrieved from http://www.commdev.org/use rfiles/files/1329_file_Food_for_Thought.pdf Rahman‚ N.‚ & Post‚ C Rimando‚ L. (2012). How CSR is evolving in the Philippines. Retrieved last March 2‚ 2013
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Part Whole = Percent Expense Revenue = Expense % Profit Revenue = Profit % Desired Profit Revenue = Desired Profit % Revenue – (Food and Beverage Cost + Labor Cost + Other Expense) = Profit Food and Beverage Cost Revenue = Food and Beverage Cost % Labor Cost Revenue = Labor Cost % Other Expense Revenue = Other Expense % Total Expense Revenue = Total Expense % Profit Revenue = Profit % Actual
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Cost Control and Cost Reduction A business enterprise must survive‚ grow‚ and prosper. Cost Control and Cost Reduction are activities necessary for ensuring that these objectives are fulfilled. With the liberalization of the Indian Economy and Globalization‚ there is now a cut throat competition from various concerns of the world. As a result there is now a race to secure a place for survival. This has increased the importance of cost control and Cost Reduction. Cost Control “Cost control
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DOCTOR TECHNOLOGIAE: FOOD AND BEVERAGE MANAGEMENT Qualification code: DTFB01 Campus where offered: Pretoria Campus REMARKS a. Admission requirement(s): A Magister Technologiae: Food and Beverage Management or a qualification at nqf Level 8 (old) or nqf Level 9 (new) in the food and beverage field. Selection criteria: Selection is based on a personal interview with the departmental selection panel. Registration prior to the approval of a protocol is provisional and will be made official only if the
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------------------------------------------------- ASSIGNMENT ON COST CONTROL AND COST REDUCTION ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- -------------------------------------------------
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PRINCIPLES OF COST CONTROL 1.1 Introduction Cost is important to all industry. Costs can be divided into two general classes; absolute costs and relative costs. Absolute cost measures the loss in value of assets. Relative cost involves a comparison between the chosen course of action and the course of action that was rejected. This cost of the alternative action - the action not taken - is often called the "opportunity cost". The accountant is primarily concerned with the absolute cost. However‚
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ASSIGNMENT ON COST CONTROL AND COST FREDUCTION SUBMITTED BY‚ MOHAMMED NAFAISE E.K ROLL NO: 1600 COST CONTROLL & COST REDUCTION COST CONTROL The practice of managing and/or reducing business expenses. Cost controls starts by the businesses identifying what their costs are and evaluate whether those costs are reasonable and affordable .Then if necessary
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