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Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition.

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Presentation on theme: "Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition."— Presentation transcript:

1 Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

2  Closing inventory: Physical inventory at the end of a period, expressed in terms of units, value, or both  Intraunit transfer: Food or beverage transfer between departments in a single hotel, restaurant, or similar establishment  Interunit transfer: Food or beverage transfer between units in a chain  Grease sales: Dollar value of fats and oils sold to rendering companies

3 1. Actual purchase price 2. First-in, first-out (latest prices) 3. Weighted average purchase price 4. Latest purchase price (most recent prices) 5. Last-in, first-out (earliest prices)

4  Cost ÷ Sales = Cost %  Cost of food sold ÷ Food sales = Food cost %  Total inventory = Opening inventory + Closing inventory  Average inventory = Total inventory ÷ 2  Inventory turnover = Food cost ÷ Average inventory

5 1. Cost of separate issues 2. Prescribed amount per meal per employee 3. Prescribed amount per period 4. Sales value multiplied by cost percent

6 Opening inventory +Purchases =Total available for sale –Closing inventory =Cost of food issued +Cooking liquor +Transfers from other units =Subtotal –Food to bar (directs) –Transfers to other units –Grease sales –Steward sales –Gratis to bar(s) –Promotion expense =Cost of food consumed –Cost of employees’ meals =Cost of food sold © John Wiley & Sons, Inc. 2009


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