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Essay / Research Paper Abstract
This 7 page paper is a report based on an Excel spreadsheet provided by student examining the actual and projected usage of food items for a restaurant. The report looks at the individual variances for each item, considers potential courses and then identifies relevant trends and makes recommendations for further investigation. The bibliography cites 1 source.
Page Count:
7 pages (~225 words per page)
File: TS14_TEskyview.rtf
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Unformatted sample text from the term paper:
to control costs closely, in order to insure that the restaurant remains profitable. When assessing the way in which costs have been incurred it is essential to look at both
positive and negative variances. Where there is a deviation as it is to be significant, this needs to be investigated. Where the deviation is positive, and there is an overspend
the cause needs to be identified. Where there is an under spend it may be tempting to consider this to be a broom, with the restaurant spending less than is
actually required. However, the causes for this also need to be identified, as if portions that are being given out by the restaurant are too small there is potential that
customers will be leaving dissatisfied, which were also impact the business. In order to assess this across of the Skyview restaurant need to be examined. 2. The Costs and Usages
The restaurant sells a number of products, each had a similar as well as different inference that impact on the yield undergo cost which is obtained. In order to examined
the usage, and determine any patterns in usage and cost each individual item will be considered. The first item is that of the beef ribs. When looking at this there
appears to be an under spend of $1,554.66 and a usage variance of -177.68. 928 pound of beef ribs should have been used, but the amount 177.68 pounds less
were used. When looking at the supplies appears that has not been enough to supply pool 10 in order to meet the demand which was faced. There is a potential
that the portion sizes were adjusted by those in the kitchen in order to make sure that the customers that would want to order the beef ribs would actually get
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