Cost Control

Posted in How to a Open Restaurant about 1 year ago, 2 replies

Hello, I'm writing a research paper on cost control. I need to know a few things from a basic restaurant:

Who controls the purchase process?

Are there standard purchase proceedures?

What are the Par-Stocks?

Whats the re-order point?

How do they conduct the monthly food inventory?

Is a budget process in place?

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submitted by Lisa-Marie Legault in Montreal, QC
Still want answers to these questions?
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submitted by scott studner in ormond beach, fl chicago, il @ July 24, 2009 - 11:16 PM
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Yes Please,I would like to know.....
Please sent it to my email miss.lim09@yahoo.com
Thanks,
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submitted by Gitta in Indonesia @ December 04, 2009 - 08:05 PM

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