HM 351 Chapter 9-10: ch. 9,10 tb

• School: JMU
• Department: Hospitality Management
• Course: HM 351
• Professor: Tony Kim

Document Summary

Food cost % to date = (food cost to date / food sales to date) * 100. Report should: show food cost, food sales, and food cost % for any one specific day and for all days to date in the period, compares these figures to those for a similar period. Book inventory value: value of an inventory determined as follows: % = dollar difference between book value & actual value / total issues. Menu pre-cost & abstract: daily comparisons of sales forecast and actual sales. Standard cost and sales figures may be raised or lowered, depending on: sales prices changing, standard portion costs may be changed by altering portion standards, sizes, ingredients, recipes, or a combination, menu items added or eliminated. Abstract: right hand portion after sales taken place portion sales figures developed for inclusion in the sales history. Actual cost % = actual cost / actual sales. Standard cost % = standard cost / standard sales.