HTM 2030 Chapter 9: Chapter 9 Note

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Timely information: many operations do not want to wait a month to discover problems in their control system. Good, timely information leads to better decision making and control of activities. Delays in getting information can be costly: well organized food service operators calculate food costs more frequently, day-to-day basis. Charged to food costs as soon as food is received. Information available on the receiving clerk daily report. Charges to food costs when it is used. Calculating daily food cost : cost of directs + cost of stores issued = total available food. +/- adjustments = cost of food consumed. Cost of employee meals = daily cost of food sold. Calculating daily food cost : daily food cost % = daily cost of food sold / daily sales total. Calculating food costs to date: because daily food costs may be inaccurate, it is also wise to monitor cumulative food costs during over the period of operation.