HTM 2030 Chapter 9: CHAPTER 9

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

Document Summary

February 26, 2018 chapter 9 determining daily food costs. Many operations do not want to wait a month to discover problems in their control systems: god, timely information leads to better decision making and control of activities, delays in getting good information can be costly. Well organized food service operators calculate food costs more frequently (daily) Categories of inventory: directs, charged to food costs as soon as food is received, stores. I(cid:374)for(cid:373)atio(cid:374) availa(cid:271)le o(cid:374) the re(cid:272)eivi(cid:374)g (cid:272)lerk"s daily report: food added to inventory, charges to food costs when it is issued. Cost of directs + cost of stores issued = total available. Total available (+/-) adjustments = cost of food consumed. Cost of food consumed - cost of employee meals = daily cost of food sold. February 28, 2018 chapter 9 determining daily food costs. Daily food cost % =daily cost of food sold / daily sales.