By Paul R. Dittmer, J. Desmond Keefe III
Rules of nutrients, Beverage, and hard work fee Controls, 8th variation is the fundamental textual content for realizing the fine details of controlling nutrition, hard work, and beverage bills. It comes followed by means of ProMgmt pupil Workbook, which permits scholars to acquire a certificates from the nationwide eating place organization academic beginning. features a diskette which incorporates Excel spreadsheet purposes. * followed by means of a diskette which includes Excel spreadsheet purposes * 400f chapters include revised fabrics * complete vitamins package deal
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Extra resources for Principles of Food, Beverage, and Labor Cost Controls
Example text
89 percent. These percentages will be significant when we discuss Menu Engineering in Chapter 11. THE COST-TO-SALES RATIO: COST PERCENT Raw dollar figures for directly variable and semivariable costs are seldom, if ever, of any particular significance for control purposes. Because these costs vary to some extent with business volume, they become significant only when expressed in relation to that volume with The Cost-to-Sales Ratio: Cost Percent 25 which they vary. Foodservice managers calculate costs in dollars and compare those costs with sales in dollars.
C. Using the cost calculated in (b) above, what should the menu sales price be for this item in one year if the cost percent at that time is to be 38 percent? d. If you were a banquet manager planning a function six months from now and planning to use this item, what unit cost would you plan for? e. 11. What should the sales price per person be for this banquet if the desired cost percentage is 40 percent? 8. 80. In that month, 14,228 covers were served. a. What was the fixed cost per cover for October?
The definition of cost at the beginning of this chapter carries with it an implication that all costs are historical—that is, that they can be found in business records, books of account, financial statements, invoices, employees’ time cards, and other similar records. Historical costs are used for various important purposes, such as establishing unit costs, determining menu prices, and comparing present with past labor costs. However, the value of historical costs is not limited to these few purposes.