Calculation of selling price: Sales Control
Expected Profit + Food Cost (Variable Cost) + Semi Variable Cost + Fixed Cost = Selling Price.
Profit must be planned, costs must be identified...
Origin of Modern Cookery
A HISTORY OF MODERN FOOD SERVICE
The value of history is that it helps us understand the present and the future. In foodservice, knowledge of...
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 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...
Definition of standards (Quality & Quantity): Production Control
The term ‘standard’ is synonymous with the phrase ‘what it should be’, standards are aids to management for the control of food and beverage...
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...
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...
Issuing Procedure / Control, Requisition & Transfer note
Issuing Procedure / Control
All items are issued against requisitions prepared and signed by an authorized person,The requisitions are pre-numbered and are in triplicate, the...
Selection criteria for various Linen Items & fabrics suitable for this purpose
Selection criteria for fabrics
Cost of buying and maintenance
Laundering cost comes next to labour cost. Synthetics require lesser temperature and shorter programs for laundering when...
Aperitif
APERITIF
INTRODUCTION – The word aperitifs originated from the Latin word “Aperitivers” which means to open up. In our context, it is to open up...