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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| 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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|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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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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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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Recipe 10: New York Cheesecake 18 Ingredient costs 19 Conclusion 24 References 25 Introduction Standards should be used in almost all places such as purchasing food and beverage‚ preparing meals‚ writing recipe card‚ counting inventory stocks and determining portions size. If there are no performance standards set‚ there will be no consistency in the quality of how the tasks are performed. It is important to assure the customers that the food and service are consistent and great each time
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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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Cost Management or Cost Control In broad sense‚ both the terms have the same meaning. Yet cost management seems to connote broader perspective. Cost control to an un-initiated may mean cutting down the incurrence of cost or expenditure every time or in every situation. In reality it is not always so. In many specific situations‚ many times‚ one has to spend or incur cost in order to gain or make more money. It is in fact like an investment. Cost management sounds better then. Profits Making
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