I don't know for how long you have been dealing with cost control or food & beverage, it's a whole proses that is very difficult to explain in few words, I think you should go back to the history of your organization and look out for the proses line by line and i believe you will eventually understand how it works, it's a very simple proses but yet, complex as you will have to take under consideration many factors in order to get the best result,
a)Eliminate waste, Pilferage, or Loss of Food & Beverage.
a)for the purpose you need suprise visit of your outlets regularly .
b)Lower Cost without reducing the established quality or quantity.Make it possible to supply better food & drinks without increasing the cost
b)Monthly market survay to find out batter supplier with lowest price and with good qulaity .
c)Responsible to safeguard the company’s investment in Food & Beverage and others.
Inventory & to provide management with accurate & timely operational cost figures.(Flash Cost)
Supervising the Food & Beverage control staff & the work of Receiving officer & Storekeepers. -- Regularly checking of received items of food and beverages during when the items received to provide the best quality of Food Stuff.
Cost out the recipes and menus.with exec chef
Regular check on banquets to control and checking of menu with function sheets.
Performing & supervising the following control procedures.
1- Receiving Practice 2- Storing Practice 3- Issuing Practice 4- Costing 5- Bar Control 6- Portion Control Inventory taking -- Reviewing & analyzing all cost reports. -- Analyzing Purchases, portion contol etc,
thanks and regards
i hope you have a clear idea about what is food cost and how it is calculated.....now the word control here indicates "to regulate"...how can you make it more or less as per organizational standards....for example a hotel X wants its speciality restaurant cost to hover arround 35% -40% .here by controlling you can bring a food cost wich is 45% during the first week down to your specified range & vice versa at the end of the month. the traditional tools are portion control, par stocks, appropriate odering,minimal wastage,standardpurchase specifications...etc..etc. how ever from my experience i will tell u a trick if your food cost is really high & u want to bring it to reasonability..go for high cost items make sure wastage is minimised keeping standards intact .......alll the best
Can u pls explain what is high cost items
To explain the entire procedure may need a whole book but here is a little insight:
Menu planning - whether for food or beverages, needs to be done in order to know exactly what you want to prepare and serve in the establishment. This also ensures that the correct methods are used and wastage is minimised.
Menu Costings - after preparation of the necessary recipes (this comes with a lot of processes such as yield tests etc) This obviously gives you the estimates for a number of customers and you can compare with the actuals
Purchasing - ensuring that the right products are then purchased at the right qualities and quantities at correct prices
Issuing - are done correctly with proper computation and records
Note that control needs a collective effort/team work of all those concerned in the various sections of the control chain ie, Purchasing dept, stores, production (minimising spoilage, wastage and pilferage) in order for the necessary desired results be achieved.
1.Fix the commodity specifications.2.Recipes of all items and updation of cost prices must be on going.3.Stock coming in and in various stages of processing to be taken into account for accuracy.4.Weight loss and shrinkage to remember.5.Ensure there are no diversions in recipe or method of preparations.6.Every day return on stock investments is a must to avoid wastages and pilferages.7.Before an order is passed u must know the stock in hand and its lean and buisy day consumption.THIS IS A SORT OF ORDER JUSTIFICATION
If you realy want to understand the entire process of food & beverage cost control procedures, you read the "Food & Beverage Bible", In this book, you will find practicaly everything relating to F&B proper management including examples on how to do...from A to Z
I can send you the book if you wishh, but you will have to give your email address
Meyer Armand Salamon
Hope you are well.
Just a humble request if you could pleae kindly send me a copy of the Food & Beverage Bible - my e-mail address is firstname.lastname@example.org/yahoo.com
I would really highly appreciate this.