Effective Food & Beverage Cost Control

TARGET GROUP: Store Keepers, Barmen/Waitresses, cooks and Supervisors.

BACKGROUND: This course is designed to enlighten participants on the importance of cost effectiveness within organizations (Hotels & Restaurants). The establishment of standards will be used to channel the organization goals of realizing profits whist reducing theft and loses.

COURSE CONTENT:

MODULE 1 - Determining Food and Beverage Standards

  1. Standard purchasing specifications
  2. Standard recipes
  3. Standard yields & yield determination
  4. Standard portion sizes
  5. Standard portion cost

MODULE 2 - The Menu Foundation of Control

  1. The menus influence
  2. Menu planning
  3. Calculating menu selling prices
  4. Menu evaluation

MODULE 3 - Purchasing Controls

  1. Purchasing objectives and procedures
  2. Purchasing responsibilities
  3. Selecting suppliers
  4. Purchasing the proper quality and quantities
  5. The purchase order system
  6. Security concerns in purchasing
  7. Reducing the cost of the purchasing function

MODULE 4 - Receiving Controls

  1. Receiving personnel
  2. Receiving procedures
  3. Request for credit memos
  4. Marking and tagging
  5. Security concerns in receiving

MODULE 5 - Storing, Issuing and Inventory Control Procedures

  1. Storeroom key control
  2. Product rotation
  3. Inventory control procedures
  4. Inventory record keeping systems
  5. Behind the bar costs
  6. Issuing control - general procedures

MODULE 6 - Calculating Actual Food and Beverage Costs

  1. Actual food and beverage monthly cost calculations
  2. Source of information for basic cost of sales
  3. Calculating inventory value
  4. Basic cost of sales adjustments
  5. Actual food cost daily calculations
  6. Components of daily food costs
  7. Sources of actual daily food cost information
  8. Calculating actual food cost
  9. Principles for calculating actual daily beverage costs
  10. Procedures for calculating daily beverage cost
  11. Average shift costs and Labor costing

MODULE 7 - Control Analysis, Corrective Action and Evaluation

  1. Procedures for comparison and analysis
  2. The comparison process
  3. Questions to consider during the comparison process
  4. Variance from standard
  5. Variance analysis
  6. Potential savings
  7. Identifying the problem
  8. Taking corrective action
  9. Assigning the responsibility
  10. Evaluating corrective action

MODULE 8 - Sales Income Control

  1. Standard income and guest check control systems
  2. Manual guest check system
  3. Automated guest check system
  4. Collecting Sales Income
  5. Sales income report
  6. Assessing standard income: Beverage operations
  7. Bottle sales value system
  8. Automated beverage systems

MODULE 9 - Preventing Theft of Sales Income

  1. Theft by bartenders
  2. Theft by cashiers
  3. Theft by food and beverage servers and other staff
  4. Theft by guests
  5. Employee theft from guests
  6. Control of cash after collection
  7. Revision, Reinforcement and Appraisal

ASSESSMENT: Trainees will be assessed and graded through the administration of a short exam