103-PP05 - Chapter 5 Restaurant Organization and Management...

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© 2011, Educational Institute Chapter 5 Restaurant Organization and Management Hospitality Today: An Introduction Seventh Edition (103TXT or 103CIN)
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© 2011, Educational Institute 2 Competencies for Restaurant Organization and Management 1. Describe the importance of guest information and restaurant ambiance to a restaurant’s success, and summarize rules for creating menus. 2. Give examples of guest menu preferences in different parts of the United States and the rest of the world, describe menu categories, and summarize the importance of menu design and menu pricing. (continued)
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© 2011, Educational Institute 3 (continued) Competencies for Restaurant Organization and Management 3. Summarize the impact of computers and the Internet on restaurant controls; identify methods of financial and operational control; list the control points of the food cost control cycle; and describe the menu planning, forecasting, purchasing, receiving, storing, and issuing control points of the cycle. 4. Describe the producing, serving, and customer payment
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103-PP05 - Chapter 5 Restaurant Organization and Management...

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