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Now showing items 1-7 of 7
Basic budgeting
(University of Missouri. Extension Division, 1978)
"Today, profit-oriented foodservice operators recognize that many advantages of budgeting. Yet, many try to run their establishments without a budget. They figure that all one has to do to increase profits is to 'beat' last month's figures...
The management of foodservice operations : the receiving function
(University of Missouri. Extension Division, 1977)
"The purpose of this guide sheet is to suggest procedures that will be helpful to foodservice operators in supervising and controlling receiving practices. Too frequently operators are inclined to feel that receiving takes care of itself...
Profit planning
(University of Missouri. Extension Division, 1977)
"This manual discusses some practical uses of break-even analysis in foodservice operations. It does not present the complete application of the use of the break-even system. This manual is designed primarily to make foodservice operators aware...
Pricing menus for profit
(University of Missouri. Extension Division, 1986)
"One of the most important factors in the continued success of a foodservice establishment is effective menu pricing. Effective pricing basically determines profits and, ultimately, success or failure of the establishment."--First paragraph....
Restaurant site selection
(University of Missouri. Extension Division, 1978)
"Restaurant site selection is a complex decision often made without proper planning or sufficient information. It is generally held that the site selection process is more art than science and therefore difficult to quantify. ...
Increasing profits with cheese
(University of Missouri. Extension Division, 1978)
"The foodservice business operator must ask himself several questions when choosing an item to emphasize on his menu. The most important questions concern profitability and palatability. Will it really help the business Do people really like...
Bulletin : summer session, 1978
(University of Missouri--Columbia., 1978)