HM 351 Lecture 10: class ch. 10
22 Oct 2018
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Document Summary
Opening inventory (closing inventory for the previous month) Purchases (total stores purchases for the previous month) Total available (total value of the stores available) Issuing stores without requisition: allowing meats to age to the extent that they become unusable and must be discarded, the theft of food. Determining quantities on the menu pre-cost and abstract: cost: determined by formula, recipe detail and cost card, butcher test, and/or cooking loss test, sales price (s. p. ): menu sales prices: food cost percent (fc%): cost / sales price, total cost: number forecast * cost, total sales: number forecast * sales price. Three ways an undesirable forecasted food cost % can be changed: change sales prices, altering portion standard (sizes, ingredients, and/or recipes, adding or eliminating menu items. Reasons for differences between standard and actual costs: over purchasing, over production, theft, spoilage, failure to follow standard recipes.
