Here is the synopsis of our sample research paper on Information Which a Food and Beverage Manager Needs to Monitor Performance of the Operation:. Have the paper e-mailed to you 24/7/365.
Essay / Research Paper Abstract
This 15 page paper dicusses the date to which a food and beverage manager refers in order to gain an accurate idea of how the operation is performing. Some of the categories of data which are included in this paper are food cost, labor cost, compensation and benefits, menu planning, theft, employee turnover rate, operational expenses, automation and more. Bibliography lists 25 sources.
Page Count:
15 pages (~225 words per page)
File: D0_GSFoodbv.rtf
Buy This Term Paper »
Unformatted sample text from the term paper:
this is that there is so much going on in a restaurant and therefore, the successful restaurant manager has many departments to oversee and many various responsibilities to perform.
The successful restaurant manager indeed needs to be very adaptable and able to move quickly and efficiently from one task to the next. Obviously a restaurant is a business and
as such is open to make a profit. Therefore, it is important to understand all of the many variables which affect a restaurants profitability and to understand how those
effect each other. The restaurant manager is responsible for understanding this information and being able to efficiently apply such knowledge to the specific restaurant in order to ensure that
the business concern remains a success. While there are many different factors which contribute to the overall success of a restaurant operation, it is important to bear in
mind that all of these elements work cohesively together to create either a successful or an unsuccessful operation. If one of these categories is in chaos it is highly
likely that other categories will be as well, as the nature of the relationship between these categories is symbiotic. Food Cost
Food cost is perhaps one of the most important expenditures a restaurant manager can pay attention to because it is typically the largest expenditure and also the most variable
(Gohn, Food Cost Formula, 2002). On average, successful restaurants typically generate about a 28%-35% food cost (Gorodesky and Lange, 2002). When you couple this with labor, the
total should be around 50%-75% of total sales (Gorodesky and Lange, 2002). Food cost theories abound and restaurants often
...