Chapter 9 Appraising performance
DOI: 10.23912/9781911635109-4141 | ISBN: 9781911635109 |
Published: May 2019 | Component type: chapter |
Published in: Food and Beverage Management 5e | Parent DOI: 10.23912/9781911635109-4094 |
Abstract
In order to systematically appraise a food and beverage operation it is necessary to identify the component parts of an operation and appraise them separately before bringing them all together and appraising the operation as a whole. For a food and beverage operation the first component parts for performance appraisal are:
- Revenue
- Costs
- Profits
- The product.
The nature of revenue, costs and profits are complex. Each of these is considered in detail together with the approaches that might be used to appraise them. An identification of key points for each aspect is given at the end of the section where they are examined. The appraisal of the product is then considered taking account of the data, which the appraisal of the revenue, costs and the profits might provide. The next stage, which is considered in Chapter 10, is to bring the various strands together in order to complete the appraisal of the operation as a whole and to make strategic decisions about the current and future operation and the business.
Sample content
Contributors
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
For the source title:
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
Cite as
Cousins, Foskett, Graham & Hollier, 2019
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) "Chapter 9 Appraising performance" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4141
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