Restaurant management cost price as a key competence of its management
Автор: Habibullo Ziyavitdinov
Журнал: Экономика и социум @ekonomika-socium
Рубрика: Основной раздел
Статья в выпуске: 9 (88), 2021 года.
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The purpose of the study is to analyze the business processes carried out in the production of a public catering enterprise associated with the purchase of raw materials, the production of semi-finished products, taking into account the waste ratio, which is reflected in the cost of production, the formation of meals. A method is given for preserving the "taste of a restaurant", which depends on the availability of the most relevant recipes in production, which should be law in production when preparing dishes, since their observance determines the quality of production.
Catering, cost of raw materials, profits, motivation, meal formation, suppliers, procurement activities, cost control
Короткий адрес: https://sciup.org/140254926
IDR: 140254926
Список литературы Restaurant management cost price as a key competence of its management
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