I. greeting System for the Restaurant Assumptions: 1. 3 dishes per person for dinner (1 appetizer or soup, 1 entrée, and 1 dessert). The probability of gild each of the troika dishes is equal. 2.Cost of lunch is ground on contribution of cost of goods sold 3.Salaries: *managerial/Supervisory Positions (1 for lunch and 1 for dinner) *Captain *Chef and Maitre dhotel Dishwasher is 1 for lunch and 1 for dinner. *Sous chef cooks dishes with bother level of 3, 4 and 5 (as a moderately experient chef). *Apprentice chef cooks dishes with difficulty level of 1 and 2 (as a moderately experienced chef). *Sous chef and prentice chef both works on prior presentations. This would take 30% of their clock. savvy cost for prep time was weighted by percent of preparation time of each dish. *Average of 1.75 busboys for dinner. *Based on 2 seatings for dinner, come number of waiters for dinner is 5 4.8 hours of work per day, 1 workweek = 7 days, 4.3 weeks per month. 5.Wastage is 10% of raw material cost. This is precondition is based on the fact that there is no gettable knowledge on wastage per dish. Cost Pool I (Cost number cardinal wood - per plate) 1.Salaries of: *Chef *Maitre dhotel *Captain *Busboys *Dishwashers *Waiters 2.Materials, time out and supplies 3.Depreciation of kitchen equipment 4.Advertising and Promotion (first 6 months) 5.Allocation for general overhead Cost Pool II (Cost Driver - time/total available time of sous chef and apprentice chef) 1.Sous-chef 2.Apprentice chef II.Unit Cost per Dish III.Selling Price IV.Information that should be collected and calculated 1.Measure wastage per dish per day and reason for wastage. 2.Number and theatrical role of dishes say/served for lunch and dinner ordered per day (indicate particular regard and day). 3.Number of meals prepared per day for lunch and for dinner. 4.Price of... If you want to get a full essay, order it on our website: OrderCusto! mPaper.com
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