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