HTM 2030 Lecture Notes - Lecture 4: Meskwaki, Cash Flow, Filet Mignon

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Locating cashier neat front door to prevent customer leaving without payment. Control devises: bartender"s measuring drink kit; sanitation procedures; time clock for accurate payroll record. Control exercising governing power over events in order to achieve a desired outcome or to avoid an undesirable outcome. What are the goals and objective of your operation. A restaurant sets goals to sell finest food eg one menu item (aged prime ny strip loin steak) 1 the standard and the standard procedures would be picking the right kind of meat by chef. 2 employees are trained to follow the standard procedures such as checking the quality of beef. 3 manager must regulate the procedures regularly so he can check the raw meat since he knows if it"s not the standard, customers complaint or leave. 4 whenever the manager find the deviation from the mean quality he needs to set remedial to correct the deviation. Deals with both sides of the income statement.