tailieunhanh - Lecture Food and beverage cost control (6th Edition): Chapter 4 - Dopson, Hayes, Miller

Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools. | Chapter 4 Managing Inventory and Production 1 Main Ideas Product Storage Inventory Control Product Issuing and Restocking Managing Food Production Managing Beverage Production Technology Tools 2 Inventory Control In most cases, after purchased items have been received, they must be immediately placed into storage. Food and beverage product quality rarely improves with increased storage time. The quality of most products purchased will be at their peak when the product ordered has been delivered. 3 Storing Food Products The storage process, in most foodservice establishments, consists of three main tasks: 1. Placing products in storage 2. Maintaining storage areas 3. Maintaining product security 4 Placing Products in Storage When an operation stores an inventory item management must first choose between the use of a LIFO (last in, first out) or FIFO (first in, first out) method of product rotation for that item. 5 Placing Products in Storage When using the LIFO storage system, the storeroom manager intends to use the most recently delivered product (last in) before he or she uses any part of that same product previously on hand. When using the FIFO storage system, the storeroom manager intends to rotate stock in such a way that product already on hand is sold prior to the sale of more recently delivered product. With FIFO, oldest products (first in) are used before newer products. 6 Placing Products in Storage 7 Placing Products in Storage FIFO is the preferred storage technique for most perishable and nonperishable items. Failure to implement a FIFO system of storage management can result in excessive product loss due to spoilage, shrinkage, and deterioration of product quality. 8 Placing Products in Storage Some operators date inventory items and indicate the day (or hour) in which the product should be pulled from storage, thawed, or even discarded (disc.). Figure “Product Storage Label” is an example of a typical storage label utilized for this process. 9 . | Chapter 4 Managing Inventory and Production 1 Main Ideas Product Storage Inventory Control Product Issuing and Restocking Managing Food Production Managing Beverage Production Technology Tools 2 Inventory Control In most cases, after purchased items have been received, they must be immediately placed into storage. Food and beverage product quality rarely improves with increased storage time. The quality of most products purchased will be at their peak when the product ordered has been delivered. 3 Storing Food Products The storage process, in most foodservice establishments, consists of three main tasks: 1. Placing products in storage 2. Maintaining storage areas 3. Maintaining product security 4 Placing Products in Storage When an operation stores an inventory item management must first choose between the use of a LIFO (last in, first out) or FIFO (first in, first out) method of product rotation for that item. 5 Placing Products in Storage When using the LIFO storage system, the .

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