Managers cook 22 august 2013 iii
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Chefs and members are invited to an annual "Managers Cook" event hosted by PRIME Recruitment and B2B LiST on August 22nd at their offices, where managers will work together in teams to cook a three-course meal for colleagues and guests. Attendees can sponsor the wine for their company to be highlighted in marketing or become a chef and help cook starting at 16:30. Limited seating is available so early booking is encouraged.
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This document discusses various methods for monitoring beverage operations in the food and beverage industry. It outlines calculating monthly beverage costs through inventory values and comparing actual costs to standards. It also describes calculating the value of liquor issued to bars and the cost of liquor consumed using inventory differentials. Finally, it summarizes several techniques for cost appropriation, including the standard cost method, ounce control method, and actual sales record method.
Controlling food sales
The document discusses controlling food and beverage sales. It outlines the three principal goals of sales control as optimizing the number of customers, maximizing profits, and controlling revenue. It also discusses determining factors that influence customer selection, methods for establishing menu prices, and techniques for selling products effectively such as through the menu and staff sales approaches. Standard procedures are described for documenting, pricing, and recording sales to control revenue.
Meal planning powerpoint
Families who regularly share meals together tend to have healthier eating habits. Meal planning helps by providing structure and making grocery shopping more efficient. It involves creating a menu for the week and a shopping list to coordinate meals with sales at the store. Meal prepping on Sundays or Mondays allows for reheating leftovers on busy nights. Having a well-stocked pantry and freezer of basic ingredients also facilitates quick and easy cooking.
Presentation on food cost concept
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Food cost %
This document provides an introduction to the concept of food cost. It defines food cost as the cost incurred to produce the food to be sold, expressed as a percentage of total sales. The formula for calculating food cost percentage is presented. Higher food costs or lower total sales will increase the percentage. Practical examples are provided to illustrate how higher food cost percentages leave less profit. The next class will discuss methods for controlling food cost percentage to maximize profits.
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This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
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https://www.oeconsulting.com.sg/training-presentations]
This presentation is a curated compilation of PowerPoint diagrams and templates designed to illustrate 20 different digital transformation frameworks and models. These frameworks are based on recent industry trends and best practices, ensuring that the content remains relevant and up-to-date.
Key highlights include Microsoft's Digital Transformation Framework, which focuses on driving innovation and efficiency, and McKinsey's Ten Guiding Principles, which provide strategic insights for successful digital transformation. Additionally, Forrester's framework emphasizes enhancing customer experiences and modernizing IT infrastructure, while IDC's MaturityScape helps assess and develop organizational digital maturity. MIT's framework explores cutting-edge strategies for achieving digital success.
These materials are perfect for enhancing your business or classroom presentations, offering visual aids to supplement your insights. Please note that while comprehensive, these slides are intended as supplementary resources and may not be complete for standalone instructional purposes.
Frameworks/Models included:
Microsoft’s Digital Transformation Framework
McKinsey’s Ten Guiding Principles of Digital Transformation
Forrester’s Digital Transformation Framework
IDC’s Digital Transformation MaturityScape
MIT’s Digital Transformation Framework
Gartner’s Digital Transformation Framework
Accenture’s Digital Strategy & Enterprise Frameworks
Deloitte’s Digital Industrial Transformation Framework
Capgemini’s Digital Transformation Framework
PwC’s Digital Transformation Framework
Cisco’s Digital Transformation Framework
Cognizant’s Digital Transformation Framework
DXC Technology’s Digital Transformation Framework
The BCG Strategy Palette
McKinsey’s Digital Transformation Framework
Digital Transformation Compass
Four Levels of Digital Maturity
Design Thinking Framework
Business Model Canvas
Customer Journey Map
Industrial Tech SW: Category Renewal and Creation
Every industrial revolution has created a new set of categories and a new set of players.
Multiple new technologies have emerged, but Samsara and C3.ai are only two companies which have gone public so far.
Manufacturing startups constitute the largest pipeline share of unicorns and IPO candidates in the SF Bay Area, and software startups dominate in Germany.
The Most Inspiring Entrepreneurs to Follow in 2024.pdf
In a world where the potential of youth innovation remains vastly untouched, there emerges a guiding light in the form of Norm Goldstein, the Founder and CEO of EduNetwork Partners. His dedication to this cause has earned him recognition as a Congressional Leadership Award recipient.
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