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Crossword Puzzle
Crossword Puzzle

Unidad 5, costos de menu, Análisis y Optimización del Menú

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Unidad 5, costos de menu, Análisis y Optimización del Menú

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About this activity

Conceptos clave para rentabilidad y gestión de platos.

Created by

GREGORY GREGORY GARCIA/VARGAS
GREGORY GREGORY GARCIA/VARGAS
Dominican Republic

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Unidad 5, costos de menu, Análisis y Optimización del Menú
 

Crossword Puzzle

Unidad 5, costos de menu, Análisis y Optimización del MenúOnline version

Conceptos clave para rentabilidad y gestión de platos.

by GREGORY GREGORY GARCIA/VARGAS
1

Capacidad de generar beneficios sostenibles tras cubrir gastos.

2

Recursos necesarios para producir y vender un plato.

3

Valor monetario al que se ofrece cada plato.

4

Diferencia entre ingreso por unidad y gasto variable por unidad.

5

Volumen de unidades comercializadas o ingresos obtenidos.

6

Cantidad de raciones que componen una receta.

7

Control de existencias de insumos y productos terminados.

8

Pérdidas por deterioro, vencimiento o exceso de producción.

9

Materiales y productos necesarios para la preparación.

10

Solicitudes del mercado para productos alimentarios.

11

Solicitud de compra o entrega de insumos.

12

Capacidad de realizar tareas con mínimo uso de recursos.

13

Reformulación de la estructura del menú para mejorar desempeño.

14

Actividad para aumentar la visibilidad y atractivo de platos.

15

Nivel de excelencia percibida por el cliente.

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12
10
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13
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11
3
15
5
2
14
9
 
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