Date post: | 21-Apr-2017 |
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Food |
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Food cost controlFood cost control
• It can be defined as guidance and regulation of cost of operations.
• Under taking to guide and regulate cost needs to ensure that they are in accordance of the predetermined objectives of the business.
• Guidance and regulations of cost are set as per expressed in the policy statements and budget of undertakings:
Cont..Cont..• Food cost control means :
• You have a stick to your predetermined standards.
• Set standards appropriate to your market before you buy, prepare and sell food.
• Cost control procedures.
What is Food Cost?What is Food Cost?
Cost of Food Cooked+
Wastage+
Spoilage+
Shrinkage/ Pilferage
What is What is NotNot Food Cost Control? Food Cost Control?
Bringing down the cost at the expense of• Quality & Guest Satisfaction
Attitude:• Penny Wise, Pound Foolish• Golden Goose
Why should you Control Food Cost ?Why should you Control Food Cost ?
• Rs.1 Saved = Rs.10 Sales• Adds Straight to the Bottom Line• Competitive World
How do you Control Cost?How do you Control Cost?
1. Shrinkage/ PilferageShort Term: Better Security SystemLong Term: Create a working atmosphere,
where people belong and are proud to be contributing to the growth of the company
How do you Control Cost?How do you Control Cost?
2. Spoilage
• Better Storage Facilities
• Better Kitchen Design
• Stock Management
How do you Control Cost?How do you Control Cost?
3. Wastage• Temporary / Stressful / Negative / Life
reducing way: Policing
• Permanent / Enjoyable / Positive / Life enhancing way: Bring in a culture of High Performance
How do you Control Cost?How do you Control Cost?
4. Cost of Food Cooked
• Planning the Quantity• Ensuring the Quality
ObjectiveObjective• To analyze income and expenditure:-
– Gross profit = sales – food cost– Net profit = sales – (food cost + labour cost + overheads)
• Pricing of food:-Selling Price = food cost + labour cost + overheads + profit
(20-30%) (7-10%) (6-10%) (50%)
• Prevention of inefficiencies:-• Data for the management:-
Factors affecting the percentage of Factors affecting the percentage of food cost- food cost- HurdlesHurdles
• Food Purchasing • Menu Planning• Method of pricing• Culinary Skills• Service Skills• Avoiding Wastage
Phase of control proceduresPhase of control procedures
• Planning
• Operational
• Control after the event
Phases of Control
Planning Operation Control after the Event
Finanacial Marketing Catering Purchasing Receiving Storing Issuing Production Sales Reporting Assesment Correction
Financial PlanningFinancial Planning
• Budget- Whole organization & single unit• Total Revenue• Expenditure• Borrowing• Profit• Shares• Debentures
MarketingMarketing• Segment• Clientele• Turn over• Market Share• Average Spending Power• Choice• Trends• Advertisement• Promotions
CateringCatering• The type of customer• The type of menu• Beverage provision necessary for operation• Food quality standard• Method of pricing• Type and quality of service• Degree and décor and comfort• Type and style of table and chairs
OperationsOperations
• Purchasing• Receiving• Storing• Issuing• Production control• Sales control
Management control after the Management control after the eventevent
• F & B cost reporting• Assessment• Correction
Cont..Cont..
Operation
Control After the Event
Planning
METHOD OF FOOD CONTROLMETHOD OF FOOD CONTROL
• a) Weekly/monthly food cost report- This system is used by small organization where manager controls each activity as daily routine. It is a reconciliation report of daily activities. The calculation procedure is
• Opening stock + total purchase for the period – closing stock = total food sale
• b) Daily food cost report- This method is used in medium sized operation.
Problems of F&B IndustryProblems of F&B Industry
• PERISHABILITY OF THE PRODUCT
• UNPREDICTABILITY OF VOLUME OF BUSINESS
• UNPREDICTABILITY OF THE MENU MIX:
• SHORT CYCLE OF CATERING OPERATION
• DEPARTMENTALIZATION