What items actually were utilized to make a sale to customer

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Reference no: EM133906208

Assignment:

I was asked to make up this creative problem for my Cost Control: Hospitality & Tourism class and this is what I came up with. I wanted to test my question here to see an example response of what some of my classmates may say.

In the Utopian restaurant world, there would be no discrepancies between what food or beverage items "should" have been used to sell to customers and what items "actually" were utilized to make a sale to a customer. Most POS systems can track optimum usages based upon what types of menu items and how many units are sold for a given period. Unfortunately, we exist in the real world (at least last I checked) and theoretical costs NEVER equal actual costs. Thus, if there is a variance of 4% (an arbitrary, but common percentage) what types of questions should you be asking your staff? State at least three areas of concern that may possibly be causing this variance.

Reference no: EM133906208

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