{"id":359,"date":"2019-06-24T18:55:22","date_gmt":"2019-06-24T18:55:22","guid":{"rendered":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/chapter\/goals\/"},"modified":"2019-06-24T18:55:22","modified_gmt":"2019-06-24T18:55:22","slug":"goals","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/chapter\/goals\/","title":{"raw":"Goals","rendered":"Goals"},"content":{"raw":"\nIn order to make a profit and stay in business, a food service operator must be aware of costs. The biggest cost in most operations is the raw ingredients used in the preparation of menu items.\n\nLabour costs are also a significant part of a restaurant\u2019s operating costs. You must schedule enough staff to meet the labour demands of the food service operation without incurring unnecessary costs. Point-of-sale (POS) reports provide information that is useful in analyzing both food and labour costs. They can also help you review your menu to make it more profitable.\n\nA basic understanding of accounting is a useful skill in the food service industry. In fact, budgeting and interpreting profit and loss statements are essential management skills.\n","rendered":"<p>In order to make a profit and stay in business, a food service operator must be aware of costs. The biggest cost in most operations is the raw ingredients used in the preparation of menu items.<\/p>\n<p>Labour costs are also a significant part of a restaurant\u2019s operating costs. You must schedule enough staff to meet the labour demands of the food service operation without incurring unnecessary costs. Point-of-sale (POS) reports provide information that is useful in analyzing both food and labour costs. They can also help you review your menu to make it more profitable.<\/p>\n<p>A basic understanding of accounting is a useful skill in the food service industry. In fact, budgeting and interpreting profit and loss statements are essential management skills.<\/p>\n","protected":false},"author":90,"menu_order":2,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-359","chapter","type-chapter","status-publish","hentry"],"part":357,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/chapters\/359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/users\/90"}],"version-history":[{"count":0,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/chapters\/359\/revisions"}],"part":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/parts\/357"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/chapters\/359\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/media?parent=359"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/chapter-type?post=359"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/contributor?post=359"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/license?post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}