Strategy…………………………………………………………………...…6 * Operations……………………………………………………………………...…6 * Hours of Operation………………………………………………………………7 * Employee Training…………………………………………………………….…7 * Systems and Controls………………………………………………………….…7 * Food Production…………………………………………………………………7 * Delivery and Catering………………………………………………………….…7 * Compensation and Incentives……………………………………………………7 * Management to be Added……………………….…………………………….…8 * Management structure and Style……………………………………………...…8
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Fabulicious Catering Service Introduction Fabulicious Catering Service plans to specialize in catering for weddings and parties. We advertise online but we do have a physical store to make our runs. Our company will be a business to customer and brick to mortar model providing professional and courteous service at a reasonable price. Customers may use our website to order and our store will make the delivery and set up for the delivery. Our motto will be: “We serve to please”. Fabulicious
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Productivity to Control Labor Costs by David Pavesic‚ Ph. D.‚ FMP You have two major “cost centers” at your restaurant. One is food and beverage. The other is labor. Which one do you think is most problematic? If you said labor‚ either you’ve been running a restaurant for at least a few months‚ or you have some genuine insight into the challenges of running a restaurant. Labor issues are still the No. 1 concern of most restaurant owners and managers. Food and beverage costs are held in check
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------------------------------------------------- Boxed lunch catering A box lunch is a lunch consisting of a sandwich‚ chips‚ fruit and a dessert. A box lunch is typically prepared by a caterer and dropped off to a location for a client’s dining needs. Box lunches are used primarily in the corporate arena for working lunches when they do not have time to take a break from their meeting yet still need to eat. A box lunch order is placed with a caterer a couple of days before the delivery date and
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CAFETERIA MEAL SATISFACTION QUESTIONNAIRE This section is about the food in the cafeteria. The questionnaire will help us in determining the taste‚ preferences and satisfaction level of the employees. Your responses & opinions will contribute in designing a better module to ensure meal satisfaction and high quality of food service. Details of the Organisation: Details to be filled by Admin/HR Department: 1. The need for you to
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Cost Reduction There are right cost reduction techniques and there are wrong ones. Using the right strategies will result in a more efficient company spending. Using the wrong techniques will create a reduction of expenses required to maintain product quality and company value. It is a fine line sometimes‚ but a systematic approach can help managers avoid making serious mistakes in the rush to cut expenses. Cost management strategies should be utilized as components of a larger objective to maintain
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Contributed January 30‚ 2002 by Sivanesan Sivakaruniam siva@kepland.com.sg Audit Program: Food & Beverage Cost Control Objective: Prepared By Date To ensure food and beverage cost incurred is reasonable‚ properly supported and accounted for. : _______________________ : _______________________ Audit Steps 1. a • • • • • • • • Purchase Quotation Ensure vendors selected are approved by management. Ensure vendor list is periodically reviewed by management. Ensure purchase request is properly approved
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Food Services Catering Sample Proposal This sample was written using these Proposal Pack templates: Cover Letter‚ Title Page‚ Client Summary‚ Cost Summary‚ Samples‚ Services Provided‚ Testimonials This sample proposal was created using Proposal Pack Food #1. The purchase link below is for your convenience if you wish to purchase the graphic theme used to create this specific sample (no purchase is necessary to view the sample). You would purchase this graphic theme ONLY if you want to create a custom
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THE PURPOSE OF FOOD AND BEVERAGE COST CONTROL 1. The principal purpose of food and beverage planning and control systems is • to avoid excessive costs by reducing waste and other forms of loss to a minimum‚ without sacrificing the quality or quantity of the food which goes to the customer. 2. An effective control procedure will serve other purposes as well: • aid in developing popular menus • aid in improving the quality of the product • aid in pricing
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Employer Health Coverage: Cost Control Karleen M. Lindsey HCR/230 May 9‚ 2014 Heather Csanky Employer Health Coverage: Cost Control Health insurance benefits are a large factor that employees consider when looking for employment. Employers are looking to provide insurance that is cost effective for the employer. Choosing what type of insurance to provide can have different effects on the profitability of the employer. Here is a comparison of the cost effectiveness of employer-sponsored
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