'Popularity index' presentation slideshows

CHAPTER 18

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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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