Nur Erra Noramin

Job descriptions ¨   Job descriptions are:             “Detailed written statements that describe jobs.”             List 3 important questions:             - What is to be done?             - When is it done?             - Where is it done? A job description typically has three parts: A heading that states the job title and the department in which the job is located.                 - job title, specific hours, days and shifts       2.   A summary of the duties of the job, typically written in paragraph        3.   A list of specific duties assigned to the job.    ...

Cost of sales and calculating cost of sales }   Cost of directs – direct are changed to food as received }   Cost of stores – added to inventory and charged to the food cost when issued. Transfer between kitchen and the bar (Intra units transfers) Ø   Transfer of alcoholic beverages from bar to kitchen, used in food preparation Ø   The term ‘cooking liquor’ is commonly used. Changed to food cost. Ø   Transfer of direct from kitchen to bar, where they will be used in drink preparation Ø   The term ‘food to bar’ (direct) is often used for these items. Steward sales }   Primarily large hotels and motels and a very few restaurant, employees may be permitted to purchase food at cost and take it from premieres for their own personnel use. }   Similar to reimbursement Gratis to bar }   The kitchen staff is expected to produce various hot and cold hors d’ oeuvres that are given free to customers at the bar. Promoti...

Production planning and forecasting production needs —   PRODUCTION: The transformation of raw or processed foods into an acceptable finished product, ready for service. —   The standards and standard procedures for production control are designed to ensure all portions of any given item conform management’s plan for that item and that, as far as possible, each portion of any given item is identical to all other portions of the same items. —   Portions of a given menu item should be identical to one another in 4 respects: 1. Ingredients 2. Proportions of ingredients 3. Production method 4. Quantity Portion control -           Important not only for cost control, but also in creating and maintaining customer satisfaction and good will Personnel Equipment -           That the ingredient room personnel be well qualified and that they be provided with adequat...

Directs and stores -           Directs are charged to food cost as they are received, on the assumption that these perishable items have been purchased for immediate use. -           Stores described as consisting of staples. -           When purchased, these foods are considered part of inventory until issued for use and are not included in cost figures until they are used. Storage system goals v   To determine the value of goods held in stock v   To compare the value goods actually in the stores at particular time v     To list slow moving items v   To compare the usage of food with food sales, to calculate food % and gross profit v   As a deterrent against loss and pilferage Inventory turnover }   Inventory turnover  is a measure of the number of times inventory is sold or used in ...

What is purchasing? -           PURCHASING- the process of getting the right product into a facility at the right time and in a form that meets pre-established standards for quality, quantity and price Purchase Specifications? •       A food service specification generally consists of following information: 1)       Product name or specification number 2)       Pricing unit 3)       Standard or grade 4)       Weight range/ size 5)       Processing and/or packaging 6)       Container size 7)       Intended use 8)       Other information such as product yield Maximum and minimum inventory system? •       Inventory – A detailed and complete list of goods in stock •...