TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 4 - Paul R. Dittmer, J. Desmond Keefe

Chapter 4 - Food purchasing and receiving control. This chapter deals with measures that can be taken to prevent unnecessary cost from developing in purchasing and receiving. Succeeding chapters discuss measures to prevent excessive cost in storing, issuing, production, and sales. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Who does the purchasing? Owners Managers Chef Steward One person responsible so they can be held accountable Perishables; those items that are typically fresh foods, and have a relatively short shelf life Non-perishables; those food items that have a relatively longer shelf life Groceries Staples Storeroom items Quality of food purchased Quantity of food purchased Prices at which food is purchased They force owners or managers to determine exact requirements in advance They are often useful in menu preparation They eliminate misunderstandings between stewards and purveyors Allows for true competitive bidding Eliminates need for detailed verbal descriptions They facilitate checking food as it is received Steward’s market quotation list - a form often used as a tool by food purchasers for; Taking daily inventory of perishables Determining suitable order quantities Recording market quotations Selecting vendors Par stock

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Food purchasing
• Receiving control
• 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 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 storing
• Issuing control
• Yield factor