Introduction to Cost Control

Food Cost Control It can be defined as guidance and regulation of cost of operations. It undertakes to...

Food Costing: Food Cost Control

“Food costing” is understanding the ratio between the cost of raw materials that make up a dish and the revenue generated by that dish. By calculating...

The Objectives and Advantages of Cost Control

Objectives of Cost Control To analyze income and expenditure:- In financial accounts, stress is usually placed on the...

Cost Control & Phases of Control Procedure

Cost control is the practice of identifying and reducing business expenses to increase profits, and it starts with the budgeting process. A business...

Cashier’s Sales Summary Sheet: Sales Control:: F & B Control

On this summary, sheet cashier maintains the complete record of restaurant sales. When he issues a check to pick...

Billing procedure – cash and credit sales: Sales Control

i) Cash Sales – Customer pays in cash, a copy of the bill is sent to the accounts along with the K.O.T., the...

Matching Costs with Sales: Sales Control

In order for the Restaurateur to stay profitably in business total sales must be greater than total cost. If the cost exceeds...

Factors to be considered while fixing selling price

Every manger is trying constantly to increase the sales in order that profit can be maintained or increased in the face of...

Calculation of selling price: Sales Control

Expected Profit + Food Cost (Variable Cost) + Semi Variable Cost + Fixed Cost = Selling Price. Profit must...

Sales – ways of expressing selling

Definition It can be defined as Restaurateur’s exchange of product or service for the value. The value may...