TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 14 - Paul R. Dittmer, J. Desmond Keefe

Chapter 14 - Beverage receiving, storing and issuing. This chapter focuses on the application of the control process to three critical areas of beverage operations in which excessive costs can develop: receiving, storing, and issuing. Standards and standard procedures for each of these areas are identified in the following text. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Quantity of an item delivered must equal the quantity ordered Quality of an item delivered must be the same as the quality ordered Price on the invoice for each item delivered should be the same as the price quoted or listed when the order was placed 1. Maintain an up-to-date file of all beverage orders placed 2. Remove the record of an order from the file when a delivery arrives and compare it to the invoice presented by the delivery driver 3. Before the driver leaves, check brands, dates, or both, and count or weigh delivered goods 4. Compare the invoice to the order 5. Call to the attention of management and the delivery driver any broken or leaking containers and any bottles with broken seals or missing labels 6. Note all discrepancies between delivered goods and the invoice on the invoice itself 7. Sign the original invoice and return it to the driver. 8. Record the invoice on the beverage receiving report 9. .

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Beverage receiving
• Beverage storing
• Cost volume profit relationships
• Cost volume profit analysis
• Total labor cost
• Daily food cost
• Opening inventory
• 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 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