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

Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools. | Chapter 5 Managing the Food and Beverage Production Process Main Ideas Managing the Food and Beverage Production Process Product Issuing Inventory Control Managing the Food Production Area Managing the Beverage Production Area Employee Theft Determining Actual and Attainable Product Costs Reducing Overall Product Cost Percentage Technology Tools Managing the Food and Beverage Production Process The most important function of management is controlling the food and beverage production process. Fundamentally, each foodservice manager is in charge of kitchen production. Managing the Food and Beverage Production Process Daily production schedules – products and staff needed to properly service your guests. Process of determining how much of each menu item to prepare on a given day: Prior-Day Carry Over + Today’s Production = Today’s Sales Forecast+/- Margin of Error Managing the Food and Beverage Production Process Some of your menu items simply do not retain their quality well when they are carried over – factor this into your decision on production. Some foodservice managers pre-print their production sheets listing all menu items. Others prefer to use the production sheet on an “as needed” basis. Managing the Food and Beverage Production Process Production schedules lead employees to requisition items. Inventory items are then issued, that is, taken from storage and placed into the food and beverage production areas. Product Issuing The requisition system should not be too time-consuming and complicated. Management should not equate products issued with products sold without taking a physical inventory – could have carryovers from prior day. Product Issuing Maintaining product security can be achieved if a few principles are observed: Food, beverages, and supplies should be requisitioned only as needed based on approved production schedules. Required items (issues) should be issued only with management approval. Product .

• Du lịch
• Monitoring food
• Beverage product costs
• Food cost control
• Beverage cost control
• Cost control
• foodservice management
• Food service management
• Food Safety
• Diarrheal Diseases
• Outbreak Investigations
• Collaborative Pilot
• Food Monitoring
• Inspection Infrastructure
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Monitoring beverage operations
• Cost percent methods
• Monitoring performance
• Taking corrective action
• Snakebite Envenoming
• Health Perspective
• Chemical Residues
• Viable but Nonculturable
• Bacteria in Food
• Waste Minimization
• Impedimetric Immunosensor
• Pesticide Detection
• Biosensing Food
• Contaminants Monitoring
• Environmental Health
• Environment for Human
• Monitoring Individuals
• Treatment Outcomes
• Coeliac Disease Diagnosed
• Coronary Intervention
• Cardiac Arrest Survivors
• Percutaneous Intervention
• Fruit and vegetable supply chain model
• Quality and food safety
• Traditional market system
• Chains lack monitoring mechanisms
• Traceability code system
• Public health
• Microbial hazard
• Foodborne pathogen
• Surveillance network
• Sporadic foodborne diseases
• institutional ownership
• provides evidence
• Thermoplastic Matrix
• Towpregs
• Wood Plastic
• Curing Monitoring