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Management
This document appears to be a syllabus for a Food & Beverage Management course. The 3-sentence summary is: The syllabus outlines the objectives, rules, and evaluation breakdown of the course, which includes concepts like resource optimization, profit and cost analysis, and business planning. Students will be evaluated based on presentations (60%) and partial exams (40%). The document also provides definitions and diagrams explaining key concepts in food and beverage management, such as the management skills pyramid and stakeholders in the industry.
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Management
- 1. FOOD & BEVERAGE MANAGEMENT BY:SINDY CARELA
- 2. Subject introduction Objectives Experience Evaluation 100% Profiability Presentations 60% Partial exams 40% Class rules:Uniformity, puntuality, discretion, teamwork
- 3. Syllabus Concept of management Optimizing Resources Profit & Cost Cost& profit analysis Balanced Scorecard Strategy Clock Budget of Sales Haccp Business Plan
- 4. Profitability • The stateor condition of yielding a financial profit or gain. It is often measured by price to earnings ratio.
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- 6. Management is a process Administrationis a science
- 7. Management • Management inbusinesses and organizations is the function that coordinates the efforts of people to accomplish goals and objectives using available resources efficiently and effectively.
- 8. MANAGEMENT Decrease profit skills Paymentrall Strategic planning Owner General director Manager Supervisor operative Increase profit
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