餐饮老板必看的53个经营数据与计算公式（53 operational data and calculation formulas that restaurant owners must see）.docVIP

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餐饮老板必看的53个经营数据与计算公式（53 operational data and calculation formulas that restaurant owners must see）.doc

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餐饮老板必看的53个经营数据与计算公式（53 operational data and calculation formulas that restaurant owners must see）

餐饮老板必看的53个经营数据与计算公式（53 operational data and calculation formulas that restaurant owners must see） 53 operating data and the calculation formula of the 2012 restaurant owner must see 02 on Wednesday 22 June. Help | message exchange | home add Login to the home page, reading room, library, friends, my library 53 operational data and calculation formulas that restaurant owners must see Princess Lauder collection in 2012-01-30 read number: 1548 was transferred to Tibet: 525 Public disclosure Transfer to my library, recommend to friends report, if you found in the web page pornography, violence, reactionary and other undesirable content, please contact us: 1. restaurant seats number = meal plan period * * meaning: reflect the restaurant reception capacity 2. number of employees = (initial number + end number) /2 meaning: reflects the number of personnel during the planning period 3. season index = month (season) completion / full year number x 100% meaning: reflects seasonal operation degree 4. seat utilization = day meal / seat number * 100% meaning: reflects daily turnover times The 5. restaurant booking rate = plan period received visitors / restaurant staff over the same period * 100% meanings: reflect the reception capacity of each meal use degree 6., food per capita consumption = food sales revenue / reception time meaning: customer food consumption level 7. beverage ratio = beverage sales / food sales * 100% implications: Beverage Management 8. beverage program income = food income * beverage ratio + service charge meaning: reflecting beverage business level 9. dining plan income = reception time * food per capita consumption + beverage income + service charge Meaning: reflects the level of restaurant business 10. average daily turnover = planned period / sales / day implications: reflecting daily turnover 11. seat average daily sales = planning period sales revenue / (restaurant seating number * business days) Meaning: restaurant seating per day 12. monthly decom