Food and Beverage

Current textbook

Book Title: Planning and Control for Food and Beverage Operations 9th Edition
Author(s): Jack D. Ninemeier,
CHA Publisher: Educational Institute of the American Hotel Motel Assoc
ISBN: 978-0-86612-559-8

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Course: HFT1454

 

 

 

Food and Beverage Operations

 

 

 

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Food and Beverage Operations

The first step in budget development involves having a budget administration or organization system like a center or a committee. The individual or team in charge will then set out a pro forma cash budget for a given period like month by month. The next steps include sorting out cash receipts from debtors and establishing other income.

Gross profit ratio is sales minus cost of sales over sales or revenue. It measures the relative profitability of the difference between a business’s revenue and the cost of sales. Return on investment is earning over taxes divided by the total assets. It compares a business’s net income to the investment on total assets.

A standard recipe is a specific formula for producing a particular food and beverage item. It provides all the information required to prepare an item. A standard purchase specification is a precise description of all elements such as weight and size needed to describe a desired item.

A standard yield is an outcome of an item that is produced following established procedures as guided by the standard recipe. Cost per servable pound is determined after the trimming and cooking loss is calculated to get the edible portion.

The seven things to consider when selecting a good supplier include the availability of a variety of products, the quality of food, proximity to the supplier, right licensing and certification, products, affordability, customer service, and consistency. The main goal is to procure supplies with the highest quality at a reasonable cost and proximity.

Lead time quantity is the period between when a purchase order is received and the time when the goods are received. An order point is the number of units of a particular item available when a purchase order for its supply is made.

 

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