TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 9 - Paul R. Dittmer, J. Desmond Keefe

Chapter 9 - Daily food cost. After reading this chapter, you should be able to: Calculate food cost for any one day and for all the days to date in a period, calculate food cost percentage for any one day and for all the days to date in a period, determine book inventory value,. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition All foods can be categorized as either directs or stores in food control, the total costs for these two are the two basic components of the daily food cost. As discussed earlier, directs are charged to food cost as received. Therefore, to determine food cost for any given day, one must know the total of directs received on that day. This figure is readily available if the Receiving Clerk's Daily Report or a similar form is completed each day. Stores purchases are added to inventory and charged to the food cost when issued. One must determine the value of stores issued on a given day, each day, to obtain the second principal component of food cost for that day. If all foods issued from inventory are listed on requisitions, the determination is not difficult. One merely prices and extends each requisition for foods issued on that day and then adds the totals for all requisitions to obtain the total cost of stores .

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Daily food cost
• Opening inventory
• Cost volume profit relationships
• Cost volume profit analysis
• Total labor cost
• Monitoring beverage operations
• Cost percent methods
• The control process
• Cost control
• Monthly inventory
• Monthly food cost
• Food production control
• Sales forecasting
• Standard food costs
• Actual figures
• Menu engineering
• Menu engineering worksheet calculations
• Controlling food sales
• Sales control
• Beverage purchasing control
• Alcoholic beverages
• Beverage receiving
• Beverage storing
• Beverage production control
• Straight drinks
• Beverage sales control
• Dram shop laws
• Establishing performance standards
• EmpLoyee performance
• Training staff
• Training methods
• Monitoring performance
• Taking corrective action
• Variable costs
• Fixed costs
• Food purchasing
• Receiving control
• Food storing
• Issuing control
• Yield factor