TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 5 - Paul R. Dittmer, J. Desmond Keefe

Chapter 5 - Food storing and issuing control. In this chapter, we describe how the control process can be applied to storing and issuing to reduce or eliminate the development of unplanned, unwarranted costs. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Condition of facilities and equipment Arrangement of foods Location of facilities Security of storage areas Dating and pricing of stored foods Temperature (next slide) Storage containers: Staples (airtight, insect-proof); – Perishables (packed to maintain original quality); - Fresh Fish (packed in ice); - Cooked foods & open cans (stainless steel containers) Shelving: Perishables (slatted shelving) Nonperishables (solid steel shelving) Cleanliness: daily sweeping and cleaning Fresh meats 34*F to 36*F Fresh produce 34*F to 36*F Fresh dairy products 34*F to 36*F Fresh fish 30*F to 34*F Frozen foods -10*F to 0*F Availability according to use Most frequently used items closest to entrance Fixing definite location Each item always found in the same location Separate facilities for storage of different classes of foods Rotation of stock Older quantities of food used before newer deliveries First-in, first-out method of .

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