The Structure of a Restaurant While working in a restaurant each employee has their own title‚ and they all have their own responsibilities. At the entrance of the restaurant is the hostess‚ who is the customer service representative. Further inside are the servers‚ who are the marketers of the restaurant. In the far back of the restaurant on one side are the cooks and pizza makers‚ or food artists and perfectionists. In the far back towards the exit are the delivery drivers‚ who are considered
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standard costs in a departmentalized factory. Distinguish between actual and applied factory overhead. Standard Costing •The purpose of standard cost accounting is to control costs and promote efficiency. •It is not another accounting method for accumulating manufacturing costs‚ but is used in conjunction with such methods as job order‚ process‚ or backflush costing. •Standard costing is based on predetermination of what it should cost to manufacture a product‚ and the inventory accounts are debited
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ADVANTAGES OF KAIZEN COSTING There are certain basic principles which are followed in various Japanese companies which are listed below: - 1) Focus on customers: The Kaizen philosophy has only one prime objective of customers’ satisfaction. Kaizen permits no middle ground its either you provide best products and customer satisfaction or not. All the activities should aim at providing customer with whatever he wants and should help the firm long term objective of customers’ satisfaction at
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as its business. Lolo Claro used it for transporting sacks of rice during his younger years and Mr. Bernie Ilagan dedicated this to his grandfather. ii. Company History Mr. Bernie P. Ilagan and his wife‚ Ahira C. Ilagan resigned from Max’s Restaurant the Philippines in July 1999. They decided to initiate a small eatery in July 30‚ 2000. Nearly exhausted of their investment‚ they began to sell Mami Noodles but it did not prosper. The couple did not give up and decided to invest another business
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Activity Based Costing The major strength of activity based costing is the ability to estimate the cost of individual products and services precisely. By transferring overhead costs to individual units of products or services‚ ABC helps identify inefficient or non-profitable products or activities that help into the profitability of efficient processes or highly profitable products. 1. More accurate costing of products/services Product cost determination under activity-based costing is more accurate
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Navigate * Activity-Based Costing (Encyclopedia of Management) * Activity-Based Costing (Encyclopedia of Small Business) Activity-Based Costing * Print * PDF * Cite * Activity-based costing (ABC) is an accounting method that allows businesses to gather data about their operating costs. Costs are assigned to specific activitiesuch as planning‚ engineering‚ or manufacturingnd then the activities are associated with different products or services. In this way‚ the
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8.0 Restaurant Trends Demographics Demographics are current statistical characteristics of a population. These types of data are used widely in sociology‚ public policy‚ and marketing. Commonly examined demographics include gender‚ race‚ age‚ disabilities‚ mobility‚ home ownership‚ employment status‚ and even location. Demographics changes will significantly affect restaurant design‚ as aging boomers enter an era of changing physical abilities and their offspring‚ alternately called the echo
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VARIABLE COSTING Learning Objectives 1. Explain the accounting treatment of fixed manufacturing overhead under absorption and variable costing. 2. Prepare an income statement under absorption costing. 3. Prepare an income statement under variable costing. 4. Reconcile reported income under absorption and variable costing. 5. Explain the implications of absorption and variable costing for cost-volume-profit analysis. 6. Evaluate absorption and variable costing. 7
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Quilas‚ Kevin Braet D. Rapog‚ Shiela S. Ronolo‚ Isabel B. Sabio‚ Marilou P. INTRODUCTION There are different types of restaurants‚ some of these are the local restaurants known as chop bars‚ bar and restaurants‚ hotel and restaurants‚ fast-food restaurants‚ fine-dining restaurants‚ theme restaurants and casual dining restaurants. Regardless of its types‚ restaurants tend to manage its operation through integration of people‚ data and technology into a system. The use of Information Technology
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report provides an analysis of Activity Based Costing systems and Conventional Costing systems to determine whether the application of Activity Based Costing concepts would be useful at DBS Consulting Services. A profitability analysis of the two consulting services offered by DBS Consulting Services (e-Commerce Consulting and Information Systems Consulting) was performed using Activity Based Costing and Conventional Costing. Using the conventional costing approach‚ the overheads of $342‚000 were
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