Aims and Objectives of Production Control
“Control is maintaining a balance in activities towards a goal or set of goals evolved during production planning.”
Planning only outlines some course of action...
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...
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...
Meat Tag With Digram and Advantages
Meat Tag
Tagging food serves multiple purposes
It helps to control the price of expensive food.
The receiving clerk must weigh each item in percentage and compare...
Purchase Control
PURCHASING
Purchasing is an activity concerned with the acquisition of product. It is often described as obtaining the right product, in the right amount, at...
Receiving Control
Receiving Control
All establishments must have set down procedures for receiving, checking and accepting goods, which have been delivered by suppliers. These goods must be...
Sales – ways of expressing selling
Definition
It can be defined as Restaurateur’s exchange of product or service for the value. The value may cash or a promise to pay cash...
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...
Introduction to Cost Control
Food Cost Control
It can be defined as guidance and regulation of cost of operations. It undertakes to guide and regulate cost needs to ensure...
Storing Control
Storing Procedure / Control
Storage and stores procedures are an integral part of any food and beverage control system. Therefore no matter how efficient an...
