HTM 2030 Lecture 10: Cost of food issued

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

Document Summary

Opening inventory + purchases = total available closing inventory = cost of food issued. Need to account for alternative uses of the food issued, uses that should not be included in the cost-cost sales ratio. Redit out of the dept. who purchased, debit to the dept who used. Opneing inventory + purchases = total availability closing inventory = cost of foodissued + cooking liquor+ transfers in from other units. Some of he food consumed was not sold. Some operations provide some form of meals provided to employees. Set amount per meal period (cid:498)sales(cid:499) multiplied by an average food cost. Some of the food consumed was not sold. Some operations provide some form of meal to their employees. The removal or accounting of meals provided to employees. Operators are responsible for making sure there are enough supplies of the correct food items on hand and need for use when required.