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Unformatted text preview: not a once and done event! The purpose is to analyze the information and learn from it. B. There is a timely nature to the data. Collecting and reporting the data in-house has its merit. C. Go after the key points ; think of the cost involved in collecting the data. D. You must do something with the data. Tools for Control • Statement of Income and Expense – pg.618 Table 19.2 • Balance Sheet – p. 615 Table 19.1 • Uniform system of Accounts for Restaurants • Pre-Cost = Standard Cost (determined ahead of time) o Use standardized recipes, standardized portions, yields, cost per portion, = selling price. • Post-Cost = historical cost (what went wrong?) • Scheduling $ (vs. Payroll Cost and Sales) • Proposed Budgets; Refer to Table 19.2 Pg. 618 1. Controllable Expenses: a. Music & Entertainment b. Advertising and Promotion...
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This note was uploaded on 02/25/2009 for the course HRIM 201 taught by Professor Drbartlett during the Fall '08 term at Penn State.
- Fall '08