Managing the cost of food

Rice (Oryza sativa L.) is the staple food and being the most important ingredient of the food basket for most nations in Asia. The declining productivity of rice and its availability of per capita is therefore a policy concern. Nevertheless, the production of rice in Malaysia is primarily implemented by adopting the conventional technique. This technique has increased the production cost of rice and became a constraint to achieving the production potential for the farmer.

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This study is conducted using qualitative research method to collect and analyse both primary and secondary data. Primary data was obtained through official documents and an in-depth interview with key informants among Malaysian households of the communities near Malaysia-Thailand border, local leaders and academicians. Meanwhile, the secondary source of data was obtained from published materials and online documents such as books, journal articles and reports.

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This study aims to look at the contribution of mothers working on the family economy and responsibilities as a mother through time allocation in the domestic sector and using the semi log regression method, cross tabulation and opportunity cost. Respondents from mothers who worked as laborers, office workers, food vendors and others, were scattered in South Sumatra, Indonesia.

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Sustainable food value chains can offer important pathways out of poverty for the millions of small farms in developing countries. The need to concentrate state support for the development of small farms is proved in the article. The results of the cluster analysis of small farms show that it is advisable to send state support to the development of farms in which revenues are generated from the sale of crop products, as well as from other crop products - "niche" products and animal husbandry.

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The export potential of a country determines the development of its economy, profit-making organizations, and a high level of competitiveness in the world markets of goods. Supply chain management can be utilized in export system to improve the efficiency and make it easy for the receiver and sender. So, in this paper impact of the supply chain management in agricultural potential for export investigated. In addition, a high share of exports characterizes the internal supply of goods, the ability to produce it at lower costs than competitors.

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Part 2 book "Free ranging cats - Behavior, ecology, management" includes content: Proximate composition, proteins, fats, carbohydrates, fiber, vitamins, water balance, energy, energy needs of free ranging cats, energy costs of pregnancy and lactation, obesity, cats as predators, scavenging, when cats hunt, food intake of feral cats, how cats detect prey, how cats hunt, what cats hunt, prey selection, the motivation to hunt,... and other contents.

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Part 2 book "Managing healthy livestock production and consumption" includes content: Landscape management - Ecological engineering in temperate areas, let them graze - Potentials of ruminant production outside the feed-food competition; the promises of food without soil and toil, livestock as a tool to regenerate land, experiences of low-external-input livestock systems, full-cost accounting for decision-making related to livestock systems.

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Continued part 1, part 2 of ebook "Food and beverage management" provides readers with contents including: production and service; controlling the operation; staffing issues; food and beverage marketing; managing quality in food and drink service operations; trends and developments;...

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Continued part 1, part 2 of ebook "Food and beverage cost control (Second edition)" presents the following content: managing the cost of labor; controlling other expenses; analyzing results using the income statement; planning for profit; maintaining and improving the revenue control system; using technology to enhance control systems;...

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Part 1 of ebook "Food and beverage cost control (Sixth edition)" presents the following content: managing revenue and expense; creating sales forecasts; purchasing and receiving; managing inventory and production; monitoring food and beverage product costs; managing food and beverage pricing;...

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Continued part 1, part 2 of ebook "Food and beverage cost control (Sixth edition)" presents the following content: managing the cost of labor; controlling other expenses; analyzing results using the income statement; planning for profit; maintaining and improving the revenue control system;...

195p damtuyetha 09-01-2023 32 5   Download

Part 1 of ebook "Food and beverage cost control (Second edition)" presents the following content: managing revenue and expense; determining sales forecasts; managing the cost of food; managing the cost of beverages; managing the food and beverage production process; managing food and beverage pricing;...

287p damtuyetha 09-01-2023 18 5   Download

Continued part 1, part 2 of ebook "Food and beverage cost control (Third edition)" provide readers with content about: managing the cost of labor; controlling other expenses; analyzing results using the income statement; planning for profit; maintaining and improving the revenue control system; using technology to enhance control systems;... Please refer to the ebook for details!

329p duonghanthienbang 05-10-2022 15 6   Download

Part 1 of ebook "Food and beverage cost control (Third edition)" provide readers with content about: managing revenue and expense; determining sales forecasts; managing the cost of food; managing the cost of beverages; managing the food and beverage production process; managing food and beverage pricing;... Please refer to the ebook for details!

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Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?

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Lecture Managerial Accounting for the hospitality industry: Chapter 7 - Food and beverage pricing. In this chapter, you will learn about the important relationship between the costs of the products you will sell and the prices you must charge your guests. If your prices are too low, your profits may be too low also.

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Part 1 of ebook "Professional cooking" provide readers with content about: the food service industry; sanitation and safety; tools and equipment; basic cooking principles; menus, recipes, and cost management; nutrition; mise en place; stocks and sauces; soups; understanding meats and game;... Please refer to part 1 of the ebook for details!

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Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

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Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.

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Chapter 12 - Global dimensions of cost control. This chapter presents the following content: Multinational foodservice operations, managing in a global economy, cost control challenges in global operations.

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