WEEK 7

CHAPTER 7: PRODUCTION AND SERVING CONTROL

Hello friends, im here again👯 For today we will in week 7 in chapter 7 the title is production and serving control. hope you all enjoy reading this blog.

Production planning and forecasting production needs.

• Production is the transformation of raw ingredients and processed food into an acceptable finished product, ready for service.
• The standard and standard procedure for production control are designed to ensure all portions of any given item conform management's plan for the item and each portion of any given item is identical to all other portions of the same items

Portion of a given menu item should be identical to one another in 4 aspects:

√ Ingredients

√ Proportions of ingredients 

√ Production method

√ Quantity

|Standard recipe as production tools |

Objectives:

• consistent in quality aspects including flavour, texture and portion size
• minimize the effect of employee turnover on food quality and simplify the training of the new staff
• key to centralized ingredient assembly where accuracy in weight and measure is essentials 

Sales income collection - Beverage:

• Optimizing the number of beverage sales
• Maximizing profit
• Controlling revenue

Guest Check and Control:

• Without guest checks
• Bars using guest checks (pre-checking system)
• Bars using guest checks (computer system)

CONCLUSION

Thats all for today. I hope we will understand this chapter and thank you for reading.

THANK YOU👯

WEEK 6

CHAPTER 6: STORING AND ISSUING CONTROLS

Im here again👯 hello, today we will in chapter 6. For today we will learn about storing and issuing controls. It is also an important process in food service operations. lets start..

DIRECT? 

DIRECTS are charged to food cost as they are received, on the assumption that these perishable items are purchase for immediate use. Food will be transfer to appropriate facility or near the kitchen and will be used entirely in food preparation on the day they are received.

STORES?

STORES are described as consisting of staples. When purchased, these food are considered part of inventory until issued for use and are not included in cost figures until they are used.

Storing objectives:
√ To determine the value of goods in stock 
√ To compare the value goods actually in the stores at particular time 
√ To list slow moving items
√ To compare the usage of food sales, to calculate food % and gross profit
√ As a deterrent against loss and pilferage  

Inventory Turnover:
√ A measure of the number of times inventory is sold or used in a period amount of time 
√ Inventory turnover rate is calculated by 
Formula :

Average inventory 

= opening inventory + closing inventory / 2

Inventory turnover 

= Food cost / average inventory 

Physical and Perpetual Inventory Control System:


~ Perpetual inventory is a running record of balance on hand for each item of goods in a storeroom. It provides a continuing record of food and supplies purchased, in storage and used 
~ Physical inventory is an actual account of items in all storage. Taken at the end of each month, in orders two or three times a year. also used to determine food cost

Controls for issuing products from storage:

1. Conditions of facilities and equipment
2. Arrangement of food  
3. Location of facilities 
4. Security of storage area
5. Dating and pricing of stored food

CONCLUSION

Thats all for my blog today. I hope after this can storing because there are many knowledge about it .

THANK YOU👯

WEEK 5

CHAPTER 5: PURCHASING AND RECEIVING CONTROL


Hello here👯 Today we will in week 5 in chapter 5 is the purchasing and receiving control.

WHAT IS PURCHASING?

√ Purchasing is the process of getting the right product into a facility at the right time  and in the form that meets pre-established standards for quality, quantity and price

Purchasing specification:
√ Product name and specification number
√ Pricing unit
√ Standard or grade
√ weight range/size 
√ Processing and packaging
√ Container sizen
√ Itended use
√ The information such as product yield

Maximum and minimum inventory system

- Inventory is a detailed and complete list of goods in stock

- Economic Order and Quantity (EOQ) is the order quantity that minimizes the total holding costs and ordering cost

- Determine on how much to re-order:

√ Never order more than your storage space can hold

√ Never order more supplies than you can use before they are expired 

√ Consider shipping cost when placing order 

 Formula:

Reorder level = Maximum usage x Maximum lead time 

Question 

Average usage    100 units per day

Minimum usage   60 unit per day

Maximum usage   130 units per day

Lead time            20-26 day

EOQ                     4,000 units

a) Reorder level

Maximum usage X Maximum lead time

= 130 X 26

= 3380

b) Maximum stock level

Re order level - (Min usage X Min lead time) + EOQ

= 3380 - (60 X 26) + 4, 000

= 3380 - 1560 + 4, 000

= 5820

C) Minimum stock level

Re order level - ( Average usage X Average lead time)

=3380 - (100 X 6.6)

=3380 - 660

= 2720

WHAT IS RECEIVING?

√ Receiving is a point of which foodservice operations inspect the products and take legal ownership and physical possession of the items ordered 

√ To ensure the food and supplies delivered matched established quality and quantity specifications  

Receiving process:

• Inspect delivery and check purchase order
• Inspect delivery against invoice
• Accept order only if quality and quantity specifications are met
• Complete receiving records
• immediately transfer goods to storage

THANK YOU👯

WEEK 4

CHAPTER 4: THE MENU, THE FOUNDATION FOR CONTROL

Hello im here again👉👈 Today we will be in the fourth week and we will learn chapter 4 is the menu, the foundation for control.

Menu is the primary sales tool for any restaurants operation.
1) Satisfy guest expectations
2) Achieve quality goals
3) Cost effective
4) Must be accurate

Allowable food cost 

300, 000 (Forecasted food sales) - 189, 000 (Non-food expenses) - 15, 000 (Profit requirements) 

= 96, 000


Budgeted food cost % 

96, 000 (allowable food cost) / 300, 000 (forecasted food sales) 

= 0.32 or 32 % 


Selling price 

1.50 (item's standard food cost) / 0.33 (desired food cost percent)                            

= 4.55

If  food cost is to be 40 %

√ Multiplier 
= 1 / desired food cost %
= 1 / 40
= 2.5

If ingredients cost in 3. 32

√ Base selling price 
= Ingredients cost x Multiplier 8. 30        
= 3.32 x 2.5


Basic Menu Engineering Process:
1) Stars 
- items that are popular profitable
2) Plowhorses 
- item that are not profitable but popular
3) Puzzles 
- item that are profitable but no popular
4) Dogs 
- item that are neither profitable nor popular

THANK YOU👯