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Desafío GestiRest: Verdad o Mentira

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Reto rápido para repasar conceptos básicos.

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Spain

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Desafío GestiRest: Verdad o Mentira
 

Desafío GestiRest: Verdad o MentiraOnline version

Reto rápido para repasar conceptos básicos.

by Gabriela Handle Ramirez
1

El control de costes incluye seguimiento de costes variables y fijos para ajustar precios.

2

La planificación del servicio se hace al azar sin calendario ni previsiones.

3

Los costes de personal no influyen en la rentabilidad del negocio.

4

El stock no debe revisarse con frecuencia para evitar interrupciones.

5

La atención al cliente eficiente se refleja en tiempos de espera cortos y comunicación clara.

6

La higiene y seguridad alimentaria pueden planificarse solo en la cocina, no en sala.

7

El APPCC (HACCP) se basa en identificar peligros y establecer puntos críticos de control.

8

La organización del servicio en un restaurante se apoya en roles definidos y turnos de trabajo.

9

La gestión de proveedores implica evaluar calidad, entregas y condiciones de pedido.

10

Los ingresos se gestionan sin necesidad de comparar con presupuesto y ventas previstas.

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