Standard Recipe with example
What is Standard or Standardized Recipe ?
Standard recipe is the process of standardizing recipes so that they can be controlled in terms of cost...
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...
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...
Forecasting: Production Control
Forecasting is a technique of predicting the volume of sales of the establishment for a specific future period like, for a day, a week,...
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...
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 owner compares...
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...
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...
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...
Computation of staff meals: Production Control
This content is to be improved. Your help will be highly appreciated. Just put your words in the comment box.
It is important to properly...
