Ehb - Hotelmanagement
Samenvatting F&B Management (theorie + oefeningen)
Academiejaar
Vak werd gegeven door L. Sollie
Behaalde score eerste zit: 18/20
Dit samenvatting bevat zowel de oefeningen uit de syllabus als de online oefeningen op canvas. Het bevat ook lege templates van oefeningen ...
1. Kostprijs per bruikbare kg = netto kost / netto gewicht
2. Aantal porties = netto gewicht / portiegrootte
3. Prijs per portie = netto kost / aantal porties
4. Kostenfactor per kg = kostprijs per bruikbare kg / oorspronkelijke prijs per kg
5. Kostenfactor per portie = prijs per portie / oorspronkelijke prijs per kg
(extra, soms niet gegeven: prijs per kg = aankoopprijs / brutogewicht)
Netto kost = totaal brutokost – waarde van alle afvalresten, - vet, - vleesresten,….
UW NETTOKOST IS GELIJK AAN UW BRUTOKOST ALS ER IN DE OPGAVE DE AFVAL NIETS OPLEVERT !
Nieuwe prijs per bruikbare kg: nieuwe prijs per kg x kostenfactor per kg
Nieuwe prijs per portie: nieuwe prijs per kg x kostenfactor per portie
Bestelhoeveelheid = (aantal porties x portiegrootte in kg) / nettogewicht ratio in % + 5% reserve
hiervan !
2
, Oefening butcher test
3
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