Standard Portion Size (Definition, Objectives and equipment used): Production Control
Over-portioning results in the restaurant’s owners being treated unfairly.Under portioning results in the restaurant’s guests being treated unfairly.
A Standard Portion Size represents the amount...
Flow Chart Of Purchasing Procedure
Flow Chart Of Purchasing Procedure
Recognition of NeedsDescription of Needed ItemsAuthorization of Purchase RequisitionNegociation with SupplierEvaluation of proposal and Placement of OrderFellow upVerification of Invoice...
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 ascertainments of total cost and profit i.e....
Requisition Form, Standard Purchase Specification, Economic Order Quantity
REQUISITION FORM-
A requisition is the first document in the purchasing process and may have originated in any unit in the food service operation. It...
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 up waiter, he gets his signature...
Frauds in the Receiving Department
Frauds in the Receiving Department
FRAUDS IN THE RECEIVING DEPARTMENT (BY SUPPLIER) – There are many ways in which an unscrupulous person can defraud an...
Documents by the Supplier (including format)
Documents by the Supplier (including format)
ADVICE NOTE– Advice notes are sent to the purchaser, informing him that goods ordered have been dispatched, giving the...
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 how much...
Records Maintained In Receiving Department
Records Maintained In Receiving Department
Goods Received BookDaily Food Receiving Report.
GOOD RECEIVED BOOK: Large establishments will have their own goods received documentation, either in the...
Standard Portion Cost (Objectives & Cost Cards): Production Control
The menu price of food items is based on the cost of the standard portion of food required to prepare them. A standard portion...
