HTM 2030 Chapter Notes - Chapter 10: Olive Oil

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Alison Crerar

Document Summary

Issue with monitoring figures from just figures is the length of time between monthly reports. If any issues come up and controls are put in place to resolve them, it will not be known if the controls were effective until the following month. This delay can be very costly if the problem had been made worse. Daily food cost calculations get rid of the delay. All foods can be categorized as either directs or stores total costs for these two are basic components of daily food cost. Fi(cid:374)d costs of directs for each da(cid:455) usi(cid:374)g the receivi(cid:374)g clerk"s dail(cid:455) report or si(cid:373)ilar form. If all foods from inventory are listed on requisitions, determine stores by pricing and extending each requisition for foods issued on that day then adds the totals for all requisitions. Need to take all tra(cid:374)sfers i(cid:374)to co(cid:374)sideratio(cid:374) (cid:894)e(cid:454): pro(cid:373)otio(cid:374) e(cid:454)pe(cid:374)se, e(cid:373)plo(cid:455)ees" meals etc. ) Cost of directs (cid:894)fro(cid:373) the receivi(cid:374)g clerk"s dail(cid:455) report(cid:895)