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....
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 the sale...
Assessing the Performance and Efficiency of the Receiving Department
Assessing the performance and efficiency of the receiving department
a) By strict supervision of the receiving department’s recordkeeping and paperwork.b) To ensure that receiving schedule...
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...
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...
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...
Aims of Receiving
Aims of Receiving
AIMS OF RECEIVING (FOOD) – Receiving of food in many catering establishments are considered to be very important and is often staffed...
Definition of Yield & what does yield mean in cooking ?
Definition Of Yield
what does yield mean in cooking - It is the maximum usable amount that is obtainable from a particular product. Yield refers...
Fixing of Standards in Production Control
The word “standard” is synonymous with the phrase – “what it should be”. It actually is the base for any control that is to...
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...
