The Purpose of Food and Beverage Cost Control

THE PURPOSE OF FOOD AND BEVERAGE COST CONTROL 1. The chief motivation behind food and drink arranging and control frameworks is †¢ to maintain a strategic distance from exorbitant expenses by lessening waste and different types of misfortune to a base, without giving up the quality or amount of the food which goes to the client. 2. A compelling control technique will fill different needs too: †¢ help in creating well known menus †¢ help in improving the nature of the item †¢ help in estimating for benefit The Flow of Costs Through the Various Food and Beverage Activities 1. Essential Operating exercises †¢ Purchasing †¢ Receiving †¢ Storing †¢ Issuing †¢ Pre-planning (butchering, vegetable cleaning and so forth ) †¢ Portioning †¢ Preparation (cooking, heating, serving of mixed greens and sandwich making, and so forth. ) †¢ Service †¢ Accounting and deals Study Highlights1 ? Food and Beverage costs in most of café activities speak to the biggest single consumption of the income. ? Food and refreshment costs are impacted by the way the different exercises, for example, buying, getting, putting away, giving, pre-planning, arrangement and bookkeeping are performed. Food and drink control methodology should fill in as compelling â€Å"tools of management† to help in the control of expenses. They ought to be structured so that the best distribution of time is made to the arranging, contrasting and restorative activity periods of control, with the accentuation on arranging. ? F&B control frameworks must be viably utilized by the board before they can be an important guide in the control of expenses. ? F&B control frameworks are bolstered by different kinds of â€Å"standards: built up by the board e. g. , standard buy particulars, standard segment sizes, standard plans, and so forth. F&B control frameworks ought to be straightforward and adaptable. ? The board is answerable for cost control, and should utilize each device and method available to its so as to keep costs in accordance with what they ought to be. ? In enormous, complex F&B tasks, the board is given cost control help with the type of staff pros, for example, a food and drink control office. ? In little F&B tasks, the administrator and his working staff should alone keep up the vital arranging and control strategies as a feature of their everyday duties. Four Basic Operating Procedures: 1. Food Purchasing, Receiving, Storing and Issuing The essential target of every one of the fundamental working methodology ought to be remembered during this examination †¢ Purchasing: to get the best nature of product dependent on set up details, at the most ideal cost. †¢ Receiving: to acquire the quality and amount of product requested and at the provided cost estimate. †¢ Storing: to keep up satisfactory supplies of product close by, and to maintain a strategic distance from misfortune through robbery or deterioration. †¢ Issuing: to safeguard appropriate approval for the product to be discharged and to appropriately represent each day’s issue. . Standard Purchase Specification †¢ A buy detail is a succinct depiction of the quality, size, and weight or tally factors wanted for a specific thing †¢ Management sets up standard buy determinations dependent on an intensive investigation of the menu needs and their promoting and estimating arrangement s †¢ The buying specialist, the purveyors of the organization, and the company’s getting representative should each have a lot of the set up particulars †¢ ? Buying 1. There are 3 essential imperatives for compelling buying; a. a certified and genuine buyer; . a sound arrangement of standard buy determinations c. powerful purchasing techniques and methodology. 2. Standard buy determinations are succinct portrayals of the quality, size, and weight or tally factors wanted for a specific thing. 3. Duplicates of the buy determinations ought to be in the hands of; a. the buying specialist, b. the company’s purveyors c. the company’s accepting assistant. 4. Steady development and assessment strategies are fundamental so as to safeguard the nonstop adherence to set up approaches and techniques. ? Getting 1. The work force answerable for accepting should know all parts of the product they are called upon to assess and get. 2. Food product ought to be checked from the perspective of value, amount, determination, and cost. 3. All product acknowledged ought to be upheld by a receipt, and the subtleties of the receipt summed up on a day by day getting sheet. 4. Steady development and assessment checks are important to protect legitimate execution of the accepting systems. 1. Meaning of Terms †¢ 1. Cost of Food Consumed †¢ 2. Cost of Food Sold †¢ 3. Month-end Actual Cost of Food Consumed †¢ 4. Day by day Actual Food Cost 5. Standard Food Cost 2. Fundamental Formula for Calculating Actual Food Costs †¢ Opening stock + buys = cost of product accessible †¢ Merchandise accessible †shutting stock = cost of food expended †¢ Food devoured + or †charges or credits = cost of food sold †¢ The Closing Inventory of the ‘Current ‘ month turns i nto the initial stock of the next month. Care and exactness ought to be the standard in deciding stock worth [pic] Paper arranged by Murage Macharia Lecturer, Mombasa Technical Training Institute P. O. BOX 81220 Mombasa 80100 Mobile: +254 726 604 340 +254 750 604340