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Culinary Cost Management?

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  • Culinary Cost Management?


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Answer #1 | 17/12 2013 02:11
It's pretty straightforward - maybe your vocabulary is weak. If that's the case, you're going to have to look up words you're not familiar with. 1. What do costs have to do w the ability to make a profit? 2.how can the mgr help control the costs, or money spent? 3.who and for what will you have to pay for when owning a restaurant? 4.why is it important to control material and labor costs? Duh. 5.name the steps taken to co from costs 6 why do you budget and predict expenses ahead? 7name the diff ways mgrs predict expenses ahead and describe them This should get you started

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