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There is a fine line between setting a price for a particular menu item where a potential customer will either feel like its a good value, or its to high for what you get.
Many restaurants "over-portion" to help the "good value" aspect of their customer's experience, taking the focus off of what you as a guest paid for that particular menu item.
Average food costs in the restaurant industry range from 21% - 25% in fast food, 28% to 34% in full service casual, and upward of 40% for fine dining.
Suppose you own a full service casual restaurant in your hometown, and want to serve whole - live lobsters on your menu. Wholesale costs for live lobsters is $ 8.95/lb and each lobster weighs an average of 1.25 lbs.
Based on what you've learned in chapter 7, what is your personal philosophy on menu pricing vs. profit and what would you charge for a 1.25 lb lobster on your menu (assume its a la carte).
Instructions: Your initial post should be at least 250 words.
Operations Management is about a book review. Title of the book is "Goal". This book has been written by Dr. Eliyahu Goldartt. The book has been appreciated by many as one of those books which offers an insight into the operations and strategic capac..
Operational plan pertaining to a hospitality enterprise is given in detail in the solution. The operational plan is an important plan or preparation which gives guidelines regarding the role and responsibilities of each and every operation at all lev..
Recognise the importance of a strategic approach to the development and deployment of organisational information systems. Demonstrate an understanding of the importance of databases and their integration to the organisation's overall information mana..
An analysis of the holding costs, including the appropriate annual holding cost rate.
Briefly explain Evolution and contributor of Operations management.
A number of drivers of change have transformed the roles, functions and responsibilities of an operations manager over recent years. These drivers have not only been based on technological innovations but also on the need for organisations to develop..
Compute the Optimal Order quantity of DVD players. Determine the appropriate reorder point.
Evaluate problems in operations and identify approaches to overcoming them. Critically evaluate operating plans and identify areas for improvement. Justify, implement and evaluate changes to operations in line with modern approaches.
Develop a report for Figi Fabricating that will address the question of whether the company should continue to purchase the part from the supplier or begin to produce the part itself.
Prepare a staffing plan showing the change of your unit from medical/surgical staffing to oncology staffing.
Ccompare the effectiveness of different leadership styles in different organizations
Be able to understand the concept of risk, roles and responsibilities for risk management and risk management tools and models.
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