6 mei 2009 Workshop Hotels Cost Saving

Best practices in cost saving When revenue goes down costs should go down Robert van der Sijde (Horeca Adviseur)

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Foodcost F&B control Doen we dit niet continue ? Banqueting : Make or buy Food preparation : Full in house, convenience, regeneration disconnected cooking Menu engineering : Winner, ploughhorse, loser Menu cost calculation : Theory versus reality Menu creation : Where is the winner that keeps guests in Cross selling : F&B in house selling (bargain)

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Bedankt voor uw aandacht! Tot ziens !

6 mei 2009 Workshop Hotels Cost Saving

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6 mei 2009 Workshop Hotels Cost Saving