Check out this pdf file. It is the "outdated" National unti of Competency relating to this Nationally recognised Unit. It is now outdated due the the unit having been changed slightly along with all of the units within the Hospitality Package. http://www.atpl.net.au/sample/pdf/atpsample_8834.pdf The "Learning Material" also has questionaires in the back of the book which I (a vocational trainer and assessor) have used in the past to assess the knowledge of a client on this subject. If you need more advise, check out: www.ntis.gov.au Click on search at the top; Type in the search bar 'SITXIVN002A'; Click on the units of competency box and the NSW box below it and press search. It should (if the sight is working) take you to an option to choose the unit of competancy. It will than take you to the unit descriptor for any Registered Training Organisation in NSW, Australia who are conducting this unit as part of their training package. It will highlight certain areas with in the package that may be of interest. But first check out the Learning material metioned at the top of the page for more indepth information. Hope this helps.
stock control is the process of making sure that the correct level of stock is maitained and stock management is to meet demand while the cost of holding stock is to a minimum
The importance of food cost control is to maintain profit margins for the business. In a restaurant food costs and labor are the highest expenses to the business.
if effective stock control system is followed, then there will not be any scarcity of raw materials and production will not halt. that is it, so simplw
A fixed order quantity system is the arrangement in which the inventory level is continuously monitored and replenishment stock is ordered in previously-fixed quantities whenever at-hand stock falls to the established re-order point.
A fixed order quantity system is the arrangement in which the inventory level is continuously monitored and replenishment stock is ordered in previously-fixed quantities whenever at-hand stock falls to the established re-order point.
In order to check for loss and fraud of stock
"Stock control is very important! It is what keeps things running smoothly. Stock control insures how much or a product you have, how much you need, and when to restock. It is the order to the whole business."
economic order quantity contributes to the control of stock
Level of stock at which order is made for new stock.
We are controlling inventory. Order to much stock, make it a "special" to control it. Count stock correctly and we wouldn't make these mistakes. its an ongoing battle
I think Restaurant Depot's across the US do stock them...but you probably need to HAVE them stock them. I know that the Restaurant depots in Tampa area carry them
Culver's is privately owned. There is no stock that can be bought.
no. 86 ..............
A limit order is a type of order placed by an investor to buy or sell a stock at a specific price or better. It allows the investor to set a price at which they are willing to buy or sell a stock, and the order will only be executed if the stock reaches that price. This helps investors control the price at which they enter or exit a trade, providing more control over their investments.
A sell limit order is a type of order placed by an investor to sell a stock at a specific price or higher. Once the stock reaches the specified price, the order is executed at that price or better. This allows the investor to control the price at which they are willing to sell their stock, potentially maximizing their profits.
A limit sell order is a type of order in trading where you set a specific price at which you want to sell a stock. Once the stock reaches that price, the order is automatically executed. This allows you to control the price at which you sell your stock, potentially maximizing your profits.
Yes