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