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Unformatted text preview: Phases and preparation f. Methods- advantages and disadvantages g. Operating budgets specifics (expenses, overhead etc) 3. Cost Control a. How do we control income and expenses in food service? b. What are the factors of cost control? c. How do we keep tract of $s- revenue and expenses? i. Financial reports- name them d. Know food cost formulas- there will be calculations, so bring a calculator. e. Understand relationship between labor and census f. Know how labor contributes as an expense g. What are operating costs? Readings Management Practice in Dietetics: ch 7, 8, 9, 10, 14, 15 Learn to Manage by the numbers- reading 17...
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- Fall '11