Popular Posts

Thursday, September 15, 2011

Lady Of Dreams Lyrics

Lady Of Dreams Lyrics: Kitaro Lady Of Dreams lyrics . These Lady Of Dreams lyrics are performed by Kitaro Get the music video and song lyrics here. Save me a place in the heart of your hearts When you think of love never forsake me Wanting and dreaming you each time I think of

Wednesday, September 14, 2011

15/sept/2011...sampai bila aku harus mengawal kehidupannya..siapa aku??layakkah aku???aku tidak ingin melakukan perkara ini..aku benci pada kongkongan tp mengapa aku terlalu mengongkong orang lain..kenapa perkara ini harus terjadi..mengapa...benarkah aku menyanyangi dia..kenapa sukar bg ku melupakan dia..semakin ingin ku melangkah pergi..semakin kuat rindu dan sayangku padanya...

Tuesday, September 13, 2011

Optimal Price Analysis ;))

The Optimal Price Analysis is a mathematical computation that helps a business identify the point where it realize the maximum of profit.
This Optimal price calculator allows a business to accomplish the following:
Determine the quantity it needs to produce or sell in order to realize the maximum of profit;
Determine the selling price it needs to charge for a specific quantity you sell in order to realize the maximum of profit.

Definitions and terms used in the Optimal Price Analysis
Variable Cost per Unit: the cost that vary with the production or the purchase of one unit.
Fixed Cost (FC): the cost that remains constant within a range of production or sales, regardless of the number of units produced or sold within that range. Typical fixed costs are: rent, mortgage, equipment, salaries, insurance, fixed utilities (office utilities) etc.
Current selling price: the price that a unit is currently sold for.
Current selling units: the number of units currently sold or produced.
Maximum capacity (Units): the constraint regarding the maximum number of units that the company can produce or sell.
Maximum financing capacity: the constraint regarding the financing capacity of the company (bank accounts, credit cards, lines of credit etc.).
Price elasticity of demand (PeD): the responsiveness of the quantity demanded of a good or service to the increase or decrease in its price. As a general rule, sales increase with drop in prices and decrease with rise in prices.

Typically, PeD has a negative value. For our purpose, in order to make it easier for our users, we will consider the absolute value of PeD. By default we setup PeD as 1 (unit elastic).


The meaning of PeD value is:

Value Meaning

PeD = 0 Perfectly inelastic

0 < PeD < 1 Relatively inelastic or inelastic demand PeD = 1 Unit (or unitary) elastic 1 < PeD < ∞ Relatively elastic or elastic demand PeD = ∞ Perfectly elastic Optimal Price: the selling price where the company realize its maximum of profit. Optimal Units: the number of selling units to be sold in order to realize the maximum of profit. Total Variable Cost (VC): the cost that varies directly with the number of units produced or sold. Typical variable costs are: materials, packaging and shipping, sales commission, hourly wages, variable utilities (factory utilities) etc. Total Variable Cost = Selling Units x Variable Cost per Unit Total Cost (TC): total expenses incurred in the process of producing or selling a number of units. Total Cost (TC) = Fixed Cost (FC) + Total Variable Cost (VC) Total Revenue: the total sales value of the units produced or sold. Total Revenue = Selling Units x Selling Price per Unit Profit: the benefits from producing or selling a number of units. Profit = Total Revenue - Total Cost

hospitality procurement :)....TYPICAL ORDERING PROCEDURE ;))

INTRODUCTION
When actually engaged in buying products and services, a buyer is most concerned
with obtaining the right amount and the right quality at the right time with the right
supplier services for the right edible-portion (EP) cost. In addition, he or she does not,
technically, complete the buying procedure until all products and services are properly
received, stored, and issued to employees. In short, the buying responsibilities end only
when the buyer turns these products and services over to those who will use them.
It is, of course, true that when the department head is a user-buyer, he or she may
simply call in the order to an approved supplier. Actually, many hospitality operations
do not use a formal issues system. It is important to note that even when a hospitality
operation has an “open storeroom,” someone still keeps a close eye on what employees
have removed from the storeroom. In very large operations, and in many smaller clubs
and hotels, however, the practice of requiring written issues, approved by the department
head, to draw food or supplies from a storeroom is more common. The discussion
that follows describes the system found in places using a formal issues system.

Purchase requisition


Purchase Requisition or Purchase Request is a precise document generated by an internal organization to notify the purchasing department of items it needs to order, their quantity, and the time frame. It may also contain the authorization to proceed with the purchase. It is also called Purchase Order Request.
As part of an organization's internal financial controls, the accounting department may institute a purchase requisition process to help manage requests for purchases. Requests for the creation of purchase of goods and services are documented and routed for approval within the organization and then delivered to the accounting group.
Typically an accounting staff member is assigned responsibility for purchase order management, referred to commonly as the PO (purchase order) Coordinator.
Purchase requests are tracked against both internal departmental budgets as well as general ledger (GL) categories.
Structure

A purchase requisition is a request sent to the purchasing department to procure goods or services. It is originated and approved by the department requiring the goods or services. Typically, it contains a description and quantity of the goods or services to be purchased,preferred make, a required delivery date, account number and the amount of money that the purchasing department is authorized to spend for the goods or services. Often, the names of suggested supply sources are also included.
A purchase requisition is owned by the originating department and should not be changed by the purchasing department without obtaining approval from the originating department. This important distinction (e.g. essential control) is not clearly defined in some of the more popular integrated procurement software systems on the market today.
In some industrial (e.g. production line) environments, the purchasing department may be assigned responsibility for requesting and purchasing goods. This is especially true for raw material purchases where the purchasing department is also responsible for inventory management.
A purchase requisition is not a purchase order and therefore should never be used to purchase goods or services or be used as an authorization to pay an invoice from a supplier or service provider.
semalam (selasa 14/sept/2011)..aku telah melakukan keputusan paling kejam buat dia..kerana cemburu yg tidak bertempat..tapi aku tidak mahu menangis lagi kerana seorng lelaki..cukuplah airmata ini jatuh kepipi...sepatutnya aku bahagia memiliki dia..tapi semakin aku menyayangi dia semakin pilu dan sedih hati ini..maka itulah jalan terbaik untukku supaya airmata ini tidak tumpah lagi... maafkan aku sayang...kiranya keputusan ini buatmu membenci aku...tapi aku dh tidak mampu lagi utk menangis...akan kusimpan airmata ini....maafkan aku sayang...

Sunday, September 11, 2011

Why You Need a Restaurant Operations Checklist?

A good business will not only have a business plan, but an operations checklist as well. The same goes for a restaurant. You need to be sure that you have a restaurant operations checklist, and that it includes all the different aspects of your restaurant, and the various situations that you might encounter.

There are several different types of restaurant operations checklist that you might want to use. First of all, you might want to have a general checklist that lists the things that you need to do on a daily basis. This can be an important part of the opening, daily operations, and closing of your restaurant. You also might want to think about having a general operations checklist that details all the things that should be constantly done in your restaurant. Lastly, you will want to think about having several different operations checklists that you can use during different or unusual situations.

Daily Run Checklist

One of the things that your restaurant should have is a daily run checklist. This should be a list of things that are required in your restaurant and that should be done each day. You should break this list into three sections. The first section should be the opening section. These should be the things that you want done in your restaurant by whichever employees are responsible for opening your restaurant during the opening times. This should include any cleaning; stocking and anything that you need done as far as preparing the restaurant for service. All in all, this should be a checklist that tells an employee exactly how you want your restaurant to be when the first customers come in.

The second part of the daily run checklist should be a shift checklist for each of the shifts, or each of the service periods you serve. You need a list of things that should be done during the day of operations. This means all of the activities that should be done and what time they should be done; this includes preparation, cooking and cleaning etc. during the day.
The third part of this checklist should be for the people who are responsible for closing your restaurant. You want to make sure that these are all of the activities and other things that you need done to shut your restaurant down for the night, as well as to prepare it for the following day.

Always Checklist

There are some things that you want to tell your employees that they should always do. This can include permanent settings for lights and temperature, permanent rules regarding operations of the restaurant, and various policies that each employee should know. You can think of this as your list of rules for your employees. What do you want them to always remember and to always do, whether they are opening or closing, or working during the day?

Special Checklists

Something that you have to remember is that not every day is like the other. There are going to be situations in your restaurant that are not day-to-day occurrences. You should have a checklist for special events that might happen in your restaurant. You should have one checklist of each of them. This can include a checklist for what happens when a large party is in your restaurant, or when someone has rented a portion of it for a special event.

Also, you have to think about events that you do not plan. You should have a checklist for each emergency that your restaurant might encounter, and what to do if those happen.

All of your checklists should be written in such a way that a new employee, on their first day at work, could figure them out. This is especially important for the ones that deal with everyday activities, as well as with emergencies. If you have the right kind of checklists set up for your employees, you will find that your restaurant runs much more smoothly, and much more by your own standards, even when you aren't there