Page 72 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 72
Sandwich Management
than competitors, have better service and higher quality of products. Ca-
tering companies who use ‘level of margin’ differentiate after individual
types of products and services. This is often because of their experience that
they know what level of margin they should calculate into a specific type of
product or service. However, since this method of pricing is based on mar-
ket conditions, companies often approach the calculation for the level of
margin retrograde.
Besides the aforementioned method, there is also a highly used method
relative to competitors. The latter contrasts the method of cost plus which
only takes into account the cost aspects, while the method of pricing with
respect to competitors is more market oriented.
Prices are formed depending on market conditions, whilst costs are
adapted to the circumstances. Companies that use this kind method of
72 pricing need to have influence on the costs of their business, if they want
to profit. The danger of this method is that a restaurant which lowers their
costs also lowers the assortment and quality of service. This can lead to a
fall in demand and have negative effects on the success of business. The
strength of this method lies in market orientation. The demand of services
in restaurants is price elastic, enabling the management to take this into ac-
count (Mihalič 2003).
Recipe/Standard for Sandwich
The basic terms regarding cooking technology are ‘recipe’ and ‘standard’.
A recipe gives information about the type and quantity of ingredients, as
well as the process for preparation. The first written recipes date back more
than two millenniums. The oldest originate from India, China and ancient
Greece. Often, these recipes only included a list of ingredients, lacking in-
formation about quantity, temperatures and times of preparation.
In this case, the word ‘standard’ can have various meanings. One such
example is ‘standard’ as a reference for an individual country prescribing
uniform regulation for sizes and quality of products. Alternatively, it can
also refer to standards for management of quality, standards for consumer
protection, standards for ingredients and food safety, standards for sport
equipment, devices, props and standards for ensuring quality in career ori-
entation or long-life learning. Throughout the project we used standards
for ingredients and food safety.
Under the section ‘recipes’ we decided to create our own recipes for our
sandwiches. After reading relevant literature about food technology and
cooking, we wanted to set up directives for the preparation of the sand-
wiches. For one of our group meetings we brought carefully selected in-
than competitors, have better service and higher quality of products. Ca-
tering companies who use ‘level of margin’ differentiate after individual
types of products and services. This is often because of their experience that
they know what level of margin they should calculate into a specific type of
product or service. However, since this method of pricing is based on mar-
ket conditions, companies often approach the calculation for the level of
margin retrograde.
Besides the aforementioned method, there is also a highly used method
relative to competitors. The latter contrasts the method of cost plus which
only takes into account the cost aspects, while the method of pricing with
respect to competitors is more market oriented.
Prices are formed depending on market conditions, whilst costs are
adapted to the circumstances. Companies that use this kind method of
72 pricing need to have influence on the costs of their business, if they want
to profit. The danger of this method is that a restaurant which lowers their
costs also lowers the assortment and quality of service. This can lead to a
fall in demand and have negative effects on the success of business. The
strength of this method lies in market orientation. The demand of services
in restaurants is price elastic, enabling the management to take this into ac-
count (Mihalič 2003).
Recipe/Standard for Sandwich
The basic terms regarding cooking technology are ‘recipe’ and ‘standard’.
A recipe gives information about the type and quantity of ingredients, as
well as the process for preparation. The first written recipes date back more
than two millenniums. The oldest originate from India, China and ancient
Greece. Often, these recipes only included a list of ingredients, lacking in-
formation about quantity, temperatures and times of preparation.
In this case, the word ‘standard’ can have various meanings. One such
example is ‘standard’ as a reference for an individual country prescribing
uniform regulation for sizes and quality of products. Alternatively, it can
also refer to standards for management of quality, standards for consumer
protection, standards for ingredients and food safety, standards for sport
equipment, devices, props and standards for ensuring quality in career ori-
entation or long-life learning. Throughout the project we used standards
for ingredients and food safety.
Under the section ‘recipes’ we decided to create our own recipes for our
sandwiches. After reading relevant literature about food technology and
cooking, we wanted to set up directives for the preparation of the sand-
wiches. For one of our group meetings we brought carefully selected in-
