World Hotels - Profit measurement of menu items in Hong Kong's Chinese restaurants.: An article from: Cornell Hotel & Restaurant Administration Quarterly

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Binding: Digital Format: HTML Label: Cornell University Manufacturer: Cornell University Number Of Pages: 11 Publication Date: 1998-04-01 Publisher: Cornell University Release Date: 2005-07-28 Studio: Cornell University
Editorial Reviews: This digital document is an article from Cornell Hotel & Restaurant Administration Quarterly, published by Cornell University on April 1, 1998. The length of the article is 3005 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser. From the supplier: Chinese restaurants in Hong Kong were surveyed to determine the significance of material costs, labor costs and energy in the gross-profit calculation of menu items. Although the gross profit of a menu item is usually calculated by subtracting the food cost from the selling price, inputs such as labor and energy should also be included in the calculation. Findings showed that, although the respondents agree that an update of menu costs should include labor and energy costs, the difficulties of measuring these inputs have precluded their use in their profit calculation of menu items. Citation Details Title: Profit measurement of menu items in Hong Kong's Chinese restaurants. Author: Wilco Chan Publication: Cornell Hotel & Restaurant Administration Quarterly (Refereed) Date: April 1, 1998 Publisher: Cornell University Volume: v39 Issue: n2 Page: p70(6) Distributed by Thomson Gale