The food cost is the most important cost factor in the restaurant business. Each month when food cost is presented, the managers and owners want to know the genuiness of cost and then it can be managed.
Although price negotiation, wastage control, and portion control are important if the recipe cost cards are not used effectively then it is always an unsure position to know whether the food cost presented is accurate or not.
I call it managing food costs by using a theoretical cost model and very effective from a control point of view.
Негізгі бет Manage food cost by applying Theoretical cost concept I Ganesh Mathur I Hoteliers trail(13)
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