Popularity index - PowerPoint PPT Presentation

CHAPTER 18

CHAPTER 18. DETERMINING SALES FORECASTS. Importance of Forecasting Sales. “How many guests will I serve today?&quot; – &quot; This week?&quot; - &quot;This year?&quot; Guests will provide the revenue from which the operator will pay basic operating expenses. What is FORECASTING ?.

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Dining Facility Menu Management

Dining Facility Menu Management. Menu Management. All costs must be known to be controlled If you allow staff to eat at no cost, you receive no credit. Goal : Consistency - Hot foods served hot, cold foods served cold - Well-prepared and presented foods

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The Optimal Amount

9. The Optimal Amount. You Should Be Able To:. Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods. Determine the optimal inventory level.

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