Cost Control and Purchasing Assignment Details, Week 1 Individual Project 1 help
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Week 1 Individual Project Deliverable Length: 200 – 250 words Course Objectives:
Assignment: It is important for any operation, especially restaurant and foodservice operations, to continuously monitor and control its costs of operations. These costs include production and service costs such as food cost, labor costs, utilities, and marketing. Fierce competition in the restaurant and foodservice industry makes it very difficult to pass increased costs along to the customer. While cost is not the only consideration in profitability, the awareness and focus on costs, together with sound pricing and other operational strategies, helps managers make the connection between costs and profitability. While cost is not the only consideration in profitability, the awareness and focus on costs, together with sound pricing and other operational strategies, helps managers make the connection between costs and profitability.
Please submit your assignment. You will be graded on the following:
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