tailieunhanh - Lecture Food and beverage cost control (6th Edition): Chapter 3 - Dopson, Hayes, Miller

Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools. | Chapter 3 Purchasing and Receiving 1 Main Ideas Forecasting Food Sales Forecasting Beverage Sales Importance of Standardized Recipes Purchasing Food Purchasing Beverages Purchase Orders Receiving Food and Beverage Products Technology Tools 2 Part 1 Forecasting Food Sales Forecasting future sales addresses the important operational questions of: “What will they order?” “How many people will I serve today?” 3 Part 1 Forecasting Food Sales The proper amount of menu item production minimizes the chances of running out of an item before a meal period is over; and it minimizes the chances of having excessive amounts unsold when the meal period is completed. 4 5 Forecasting Food Sales Popularity index is defined as the percentage of total guests choosing a given menu item from a list of alternatives. Popularity Index =Total Number of a Specific Menu Item Sold Total Number of All Menu Items Sold 6 Forecasting Food Sales Individual menu item forecasting is based on an item’s individual sales history: Number of Guests Expected x Item Popularity Index = Predicted Number of That Item to Be Sold The predicted number to be sold is the quantity of a specific menu item likely to be sold given an estimate of the total number of guests expected. 7 8 Forecasting Food Sales Factors influencing the number of guests to be served include: Competition Weather Special events in the area Holidays Facility occupancy Advertising and promotions 9 Forecasting Food Sales Factors influencing the number of guests to be served include: (cont.) Competitor advertising Quality of service Changes in operating hours Operational consistency Sales histories track past performance and thus they are not precise estimates of future sales. 10 Forecasting Beverage Sales Alcoholic beverages are those products that are meant for consumption as a beverage and that contain a significant amount of alcohol. These products are generally classified as: Beer Wine Spirits 11 Forecasting Beverage Sales Beer: Fermented . | Chapter 3 Purchasing and Receiving 1 Main Ideas Forecasting Food Sales Forecasting Beverage Sales Importance of Standardized Recipes Purchasing Food Purchasing Beverages Purchase Orders Receiving Food and Beverage Products Technology Tools 2 Part 1 Forecasting Food Sales Forecasting future sales addresses the important operational questions of: “What will they order?” “How many people will I serve today?” 3 Part 1 Forecasting Food Sales The proper amount of menu item production minimizes the chances of running out of an item before a meal period is over; and it minimizes the chances of having excessive amounts unsold when the meal period is completed. 4 5 Forecasting Food Sales Popularity index is defined as the percentage of total guests choosing a given menu item from a list of alternatives. Popularity Index =Total Number of a Specific Menu Item Sold Total Number of All Menu Items Sold 6 Forecasting Food Sales Individual menu item forecasting is based on an item’s individual sales .

• Du lịch
• Food cost control
• Beverage cost control
• Cost control
• foodservice management
• Food service management
• Forecasting food sales
• Food service
• Revenue control system
• Monitoring food
• Beverage product costs
• Managing food
• Beverage pricing
• The cost of labor