METHODS FOR CALCULATING THE PREPARATION OF KITCHEN FOR CATERING

Abstract

The customer will always remember the price of a restaurant is one of the elements that matter all the time. For this there are two complementary methods to determine the price of a product or a preparation (type). Multiplier method consists in applying cost "matter" of a kind (evaluated according to data sheet) a multiplier which allows us to get the sale price. Target cost method (the price at cost) multiplier method is often criticized, like all methods that use costs.
Leaving prices exclude not verify the economic viability of the decision. Is the subject of targeted cost method: the initial conception of the method lies in product design so that production costs are consistent with the price that the customer will accept to pay.