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Interact with client on business level

Interact with client on business level . Project plan and strategies . Scope statement.

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Interact with client on business level

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  1. Interact with client on business level Project plan and strategies

  2. Scope statement • To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.

  3. List of contraints •  External forces and trends considerations: • -Legal and regulatory -Global-Economic-Technological-Innovation-Social-Environmental-Competitive analysis • Internal forces and trends considerations: • -Strategy-Structures-Processes and systems-Resources-Goals-Strategic capabilities-Culture-Technologies-Innovations-Intellectual property-Leadership

  4. Assumptions • LACK OF CREATIVITY •  INSUFFICIENT MARKET ANALYSIS • LACK OF ATTENTION TO DETAIL • UNDERCAPITALIZATION • POOR INVENTORY MANAGEMENT •  LACK OF DEDICATION AND TIME COMMITMENT • FAILURE TO ESTABLISH AN IDENTITY • LACK OF CONSISTENCY

  5. List of task • Basic Restaurant Accounting • Restaurant Cost of Good Sold (COGS) Made Simple • Restaurant Taxes • . • The Restaurant Profit and Loss (P&L) Statement • Tips for Creating and Using an Annual Budget • Employee Wages and Benefits • How to Choose a Payroll Service Provider for Your Restaurant • How to Control Labor Costs

  6. Estimate(cost,time and human resources) • Restaurant businesses need to make money to survive, and in order to make money, restaurant owners, operators and managers need to know basic restaurant accounting systems to control cash-flow, reduce losses and maximize their profits. Learn more about basic restaurant accounting information in this article. Cost of Good Sold, or COGS, represents the expense the restaurant incurs for the inventory used in a given time period. Managing COGS is essential for minimizing losses and making a profit in any restaurant. Restaurant owners owe taxes on many aspects of their operation, including property, payroll and tips. This article outlines owners’ obligations for the major types of restaurant taxesA restaurant’s profit and loss statement, or P&L, is much like an income statement for the restaurant. This document is an essential report used to summarize income, expenses and inventory, illustrating a restaurant’s total profits and losses over a period of time. Your annual budget keeps you aware of the expenses and income your operation sees on a monthly basis. Create an annual budget to maintain your finances and plan for the future. Restaurant employee wages and benefits can vary from restaurant to restaurant. If you are a manager hiring people for the first time, or simply assessing wages in order to make changes to your current payroll, check out the average national statistics.

  7. Risk managemnet

  8. Identify risk • Risk-assessed management plan • A risk assessed management plan (RAMP) is a submission required to be lodged detailing information relating to the licensee’s management practices and procedures at the premises. What is a RAMP? • RAMPs outline how the licensee or permittee will manage their licensed premises in accordance with the requirements of the Liquor Act. • A RAMP should include details about: • the principal activity to be conducted on the premises • the maximum hours of operation • responsible service of alcohol initiatives • participation in a liquor accord in the locality (if applicable) • details of security (how many, when, for how long, etc.) • provision of food (types of food, when it will be available, etc.) • staff training • if amplified/outdoor entertainment is proposed, how the impact on the surrounding locality is mitigated.

  9. Quantify risk • new licence applications • extendedtrading hours approvals • permanent variation of licence applications • permanent changes in licensed area • transfers of existing licence • restricted liquor permits.

  10. Respond to the risk • Prevention is better then quer • Priorities according to risk situation • Staff should trained .

  11. Monitor and control the risk • Check list • Internal audit • External audit • Daily survey • Staff report • Staff interview

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