TAILIEUCHUNG - Lecture Food and beverage cost control (5th Edition): Chapter 11 - Dopson, Hayes, Miller 

Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools. | Chapter 11 Maintaining and Improving the Revenue Control System Main Ideas Revenue Security External Threats to Revenue Security Internal Threats to Revenue Security Developing the Revenue Security System The Complete Revenue Security System Technology Tools Revenue Security Errors in revenue collection can come from simple employee mistakes or, in some cases, outright theft by either guests or employees. In its simplest form, revenue control and security is a matter of matching products sold with funds received. Revenue Security An effective revenue security system ensures that the following five formulas reflect what really happens in your foodservice operation: Documented Product Requests = Product Issues Product Issues (by the kitchen)= Guest Charges Total Charges = Sales Receipts Sales Receipts = Sales (bank) Deposits Sales Deposits = Funds Available to Pay Legitimate Expenses (called Accounts Payable) The potential for guest, employee, or supplier theft or fraud exists in all of these areas. External Threats to Revenue Security A guest said to have walked, or skipped a check when he or she has consumed a product but has left the foodservice operation without paying the bill. External Threats to Revenue Security Another form of guest theft is that of fraudulent payment. This includes passing counterfeit money, bad checks, or most commonly, the use of invalid credit or debit cards. A credit card, is simply a system by which banks loan money to consumer as the consumer makes a purchase. Travel and entertainment cards are a payment system by which the card issuer collects full payment from the card users on a monthly basis. A debit card is a form of guest payment in which the funds needed to cover the user’s purchase are automatically transferred from the user’s bank account to the entity issuing the debit card. External Threats to Revenue Security If restaurant managers are to ensure that they collect all of the money that are

• Du lịch
• Food service
• Revenue control system
• Food cost control
• Beverage cost control
• Cost control
• foodservice management
• Food and beverage service
• Food and wine service
• Clearing during service
• Clearing following service
• The service of breakfast and afternoon tea
• Hospital tray service
• The foodservice industry
• Key service conventions
• Food and beverage service methods
• Safe and sensible drinking
• Vietnam tourism occupational standards
• The restaurant for food service
• Serve food at table
• Serve drinks and accompaniments
• Monitor food and beverage service
• Food service operations
• Menu knowledge
• Tasting techniques
• Service methods
• Master thesis of MPPM
• State's role in provision of testing service
• Testing service for food safety
• Food safety in Vietnam
• Food testing
• Public services
• Tiêu chuẩn nghề Du lịch Việt Nam
• Beverage service
• Take reservations
• Room service
• Security equipment
• Manage food
• Beverage operations
• Food service management
• Professional cooking
• The food service industry
• Basic cooking principles
• Food cost calculations
• Controlling food costs
• Handling convenience foods
• Customer focused service management
• Approach of enhancing service culture among fastfood chains
• Enhancing service culture among fastfood chains
• Fast food restaurants
• Customer Focused Service Man
• Tourist boat service
• Service a guest room
• Prepare the restaurant for food service
• Conduct a staff performance review
• Operate basic security equipment
• Manage food and beverage operations
• Plan the workforce
• Process financial transactions
• Food preparation for the professional
• Quantity cookery
• Foodservice kitchens
• Quick service restaurant
• Midscale restaurant
• In flight foodservice kitchen