First lets explain cost control as the ongoing practice of identifying and reducing business expenses as a means to increase profits often food and beverage operations like cost control are stuffed together under one umbrella but its also smart to look at them separately to get a clearer picture of their real cost. The magnitude of their impact on budget clarifies priorities food and beverage operators must make cost control a key part of their operation to offset labor costs two thirds of independent operators reported raising menu prices directly impacting the guest experience 2 valuable time is often diverted and wasted on labor scheduling. Quantities dhm food and beverage cost control 118 problems assume that control has been established over individual portions and will shift our focus to the number of portions produced for each item on a menu for a given day or meal after all if the cost of a portion of some item is controlled at say 450 per serving and the establishment produces 100 portions but sells only 40 there . Fb cost controller duties and responsibilities able to effectively control the food beverage cost control the food and beverage outlets in terms of wastage pilferage and efficiency prepare variance analysis for food beverage and communicating with relevant parties. Youll need to control the cost of food items on your menu in the same way you control beverage costs maintain a database for your food dishes and recipes regularly calculate the cost of each item including the cost of delivery food and spoilage this lets you formulate a menu price that allows for a good profit margin
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