F & B Control 3/4

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...

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...

Correct Storage Requirements Of Commodities

Correct Storage Requirements Of Commodities The different types of commodities will require separate storage condition in order to maintain or improve their condition or quality....

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...

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...
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ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

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Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

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Banquet organization structure             ...

Types of Meringues

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There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

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 As ice creams move down the scale from premium,...

Ice Sculptures

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Ice Sculptures The Ice sculpture is the highlight of any...