Describe procedures used by restaurant and foodservice managers ...

[joesmith1212]

Describe procedures used by restaurant and foodservice managers to develop and use two important operating tools: policies and procedures.
 
  What will be an ideal response?

Question 2

Demonstrate the calculation of beverage cost of goods sold (COGS).
 
  What will be an ideal response?

[Joy Chen]

Answer to Question 1

Policies help managers make consistent decisions about issues that occur frequently. Policies should have a clear purpose. When practical, a team effort to develop policies is useful.

Procedures tell how to correctly perform a task. When possible, they should be developed with team input. Standard operating procedures (SOPs) should be easy to understand and should consider the knowledge and skills required to perform the task. Policies and procedures should be carefully written, featured in employee training, and kept current.

Answer to Question 2

A manager's calculation of COGS for a time period is a multistep process that begins by adding the value of beginning inventory to purchases made in the time period. The resulting number is the value of goods available for sale. To that number, managers subtract the value of any transfers from the bar and add the value of transfers to the bar. The resulting final number is the cost of goods sold.

[joesmith1212]

Gracias!

[T4T]

Thanks for the timely response, appreciate it