TAILIEUCHUNG - Lecture Opening and operating a retail bakery (1st edition): Chapter 5 - Rick Douglas Crawford

Chapter 5 - Basic starting systems. After completing this chapter, students will be able to: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry;. | Basic Starting Systems Chapter Five Chapter Overview Introduction Computer Systems for Operations Point of Sale Data Food Safety Dealing with Inspectors Hiring Employees Average Sale per Customer (ASPC) Introduction Getting computer system working Food safety systems – GMPs How to hire - right Sales are the life-blood of your bakery Computer Systems for Operations Pre-hardware Hardware Software Name franchises – ones you might not expect. Hilton Hotels Panera Bread Stores Great Harvest Real Estate Offices 4 Point of Sale Data Store data (nine key points) Customer count by day: How many customers by day? Customer count by hour: How many customers by hour? Customer count by week: This is a better view—retail is a weekly business. Customer count by month: Trends jump around. How is June this year as compared to last year? Reports (5 key reports) Software – correctly programmed Knowing your ups and downs Point of Sale Data Reports (five key reports) Sales by day Sales by team member Sales

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