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Introduction
Hotel food business would show you how to improve your food cost and
create a higher profit margin. This course demonstrates how to control costs
before the food reaches the back door to when the guests are served. You
will be shown how to cost recipes, price menu items, select the right
suppliers, determine a monthly food cost, and much more.
Food Cost Control also contains other forms that will help to organize your
operation armed with this type of information you will be able to control
food cost and move more profits to the bottom line.
Generating Daily Food Cost
PROCEDURE:
These extra burden on issues need to be reduced to arrive at the actual cost
of food consumed by the guests.
Allowable deduction is given such as:
PURCHASING
RECEIVING
PRODUCTION
SERVICE
3. STORING - Is the method and place of storage for the various items
appropriate for the item? Is it secure from pilferage? Are the
shelves strong enough for the product, allow air circulation and
easy to clean? Are all items stored at a temperature appropriate for
that product? Are items dated (with year, in some cases) and
priced? Is the storage area orderly and clean? Should shelves be
labeled and maybe even stocking quantities noted?
5. PREPARATION - I'm not so clear about the details here any more
because it has been a long time since I worked in a kitchen
regularly. Phrases that come to mind include: trim properly;
use trimmings for stock pots and other recipes. Proper tools, sharp
knives, clean and neat working area, enforcing a policy of
following recipes, and having photos of finished products available
and used regularly are also critical. Enough said, as I suspect my
readers know a lot more than I do about this!
PURCHASE
ORDERING
ISSUING
PRODUCTION
SERVICE
Techniques used for Food Cost Control in HOTEL RAMANASHREE
BRUNTON are: