Provide information and advice to management of food and beverage revenue and cost control. Ensure the effectiveness and efficiency of the control and operation of receiving, storing and issuing. Active and evaluate the food and beverage control system. Assist positively and constructively the F&B Department in pricing, testing and menu planning an achievement of profit sales.
對酒店餐飲部食品和酒水的成本費(fèi)用管理提供合理化建議,確保對收貨部、倉庫和貨物分發(fā)管理,掌握酒店食品和酒水控制系統(tǒng)。對餐飲部食品和酒水銷售價(jià)格、菜式推廣和菜單計(jì)劃提出可贏利的合理方案。