INTRODUCTION TO COSTING, SALES & CONTROLS
CLASSIFICATION OF COSTS
FOOD CONTROL SYSTEMS
CAUSES OF HIGH FOOD COST
THE ADVANTAGES OF FOOD AND BEVERAGE COST CONTROL
PURCHASING
PURCHASE PROCEDURE & PURCHASING METHODS
RECEIVING CONTROL
DOCUMENTS REQUIRED BY THE SUPPLIER
RECORDS MAINTAINED IN THE RECEIVING DEPARTMENT
STORING AND ISSUING CONTROL & BAR FRAUDS
STORING CONTROL PROCEDURE
TYPES OF FOOD RECEIVED –DIRECT STORES (PERISHABLE/NON-PERISHABLE)
PRICING METHOD
INVENTORY AND STOCK TAKING
PRODUCTION PLANNING OR VOLUME FORECASTING
ESTABLISHMENT OF STANDARDS:
- STANDARD PORTION SIZES,
- STANDARD RECIPES,
- STANDARD PURCHASE SPECIFICATION,
- STANDARD YIELD
VARIANCE ANALYSIS
- Definition
- Types of variance
- Advantages of variance
MENU MERCHANDISING
- Definition
- Why one should focus on menu merchandising
- The most common ways of menu merchandising
Various points to be kept in mind while menu merchandising
MENU ENGINEERING
- Definition
- various categories: star, plough horse, puzzle & dogs
- menu margin concept & its purpose