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Monitoring food service operations 1

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Rajendra Nabar

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The document discusses procedures for monitoring food service operations through monthly inventory and determining monthly food cost. It describes taking a physical inventory, valuing the closing inventory using different methods, and making adjustments to calculate the accurate cost of food consumed. The cost of food consumed is then used to calculate the food cost percentage. Key steps include taking inventory, valuing items, calculating total available food, determining cost of food issued, and making adjustments to get the actual cost of food sold.

Cash flow management

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SGI Consultants

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The document provides tips for small businesses to improve cash flow management. It recommends extending payment terms and improving cash collection. It also suggests analyzing expenditures and forecasting cash flow regularly. Some key tips include keeping only key suppliers, paying suppliers on time, offering discounts for early payment, pursuing outstanding debts weekly, and ending relationships with customers with poor payment histories. The document stresses the importance of forecasting cash flow at least weekly and reviewing forecasts against bank statements to improve over time.

Monitoring food service operations ii daily food cost

Monitoring food service operations ii daily food cost

Rajendra Nabar

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This document discusses methods for monitoring daily food costs in food service operations. It describes how to calculate daily food cost and food cost percentage. It also explains how to track costs on a cumulative basis over time and compares book inventory values to actual physical inventory counts. The document notes that daily tracking allows for constant monitoring of costs and catching variances early. It provides formulas for calculating inventory turnover rates as well.

Food and beverage marketing

Food and beverage marketing

Rajendra Nabar

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This document outlines the objectives and scope of a presentation on food and beverage marketing and feasibility studies. It discusses conducting a feasibility study to evaluate the viability of a new food service operation, including identifying market characteristics, analyzing the competition and site, estimating customer demand, and projecting operating results over multiple years. The presentation also covers using marketing to focus on excellent guest service and describing various marketing tactics for non-commercial food service.

Food storing and issuing control

Food storing and issuing control

Rajendra Nabar

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This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.

Types Of Budgets

Types Of Budgets

Dr. Rana Singh

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The document discusses budgets and budgetary control. It defines a budget as a written plan of action prepared in advance based on objectives to be attained, expressed in monetary and/or physical units. Budgets are prepared for the implementation of management policy and may provide sales targets or production targets. Budgets are used as a means of control by comparing actual results to the budget and taking corrective action for deviations. Budgetary control refers to using budgets to control a firm's activities.

Principles of food beverage and labor cost controls

Principles of food beverage and labor cost controls

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The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.

Food and beverage cost control (2nd edition)

Food and beverage cost control (2nd edition)

Janitha Madawala Grad.Dip, LCHSGA, AIH (UK)

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This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.

Types of budget

Types of budget

SUJOY KR PAUL

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There are several types of budgets that can be used by organizations depending on their time horizon and nature. Long term budgets span 5-10 years and are used by senior management for research and development or long term financing. Short term budgets cover 1-2 years and are used by industries like textiles. Current budgets focus on months and weeks and cover current activities. Budgets can also be categorized by their functions such as production, sales, expenses, cash flow, capital expenditures, and more. Master budgets integrate the various functional budgets into a single summary budget that is used to coordinate departments. Budgets can also differ in their flexibility, with fixed budgets being less adaptable to changes compared to flexible budgets.

Budget methods

Budget methods

QuynhAnhPham304

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The document discusses different budgeting methods: 1) Incremental budgeting vs zero-based budgeting, with incremental being simpler but less innovative, while zero-based requires justifying all costs but is complex. 2) Top-down budgeting sets constraints from high levels but risks inaccuracies, while bottom-up involves staff but risks exaggeration. 3) A mixed approach using elements of different methods can balance involvement with oversight. Zero-based budgeting may work for selective areas to drive efficiency.

Budgeting and budgetary control

Budgeting and budgetary control

Jude Iheanacho

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Budgeting faces several challenges: (1) estimating an uncertain future, (2) gaining buy-in from budget holders, and (3) responding to unplanned changes. To overcome these, companies use flexible budgets, involve stakeholders, and regularly update budgets. Effective budgeting requires open communication and adapting to new information.

Cash Flow Management

Cash Flow Management

Alamgir Alwani

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This document provides a concise guide to cash flow management for small businesses. It discusses the importance of cash flow and outlines key principles for managing cash flow, including actively monitoring cash inflows and outflows. The document also covers accelerating cash inflows through streamlining processes like customer ordering, credit decisions, fulfillment and invoicing. It emphasizes the importance of establishing a clear credit policy and checking customer creditworthiness to minimize risks.

Basic table setting

Basic table setting

Monalisa Sen

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Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.

Budget and Budgetary Control

Budget and Budgetary Control

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The document discusses various types of budgets used in budgetary control including: sales, production, cost of production, purchase, personnel, R&D, capital expenditure, cash, master, fixed, flexible, and zero-base budgets. It also discusses capital budgeting techniques for evaluating investment proposals including payback period, accounting rate of return, net present value, profitability index, and internal rate of return.

F&B Budgeting

F&B Budgeting

Murage Macharia

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This document discusses budgeting and budgetary control. It begins by listing the objectives and terms to be defined. It then provides definitions of a budget and the budgetary process. It discusses preparing budgets for items like cash, sales, labor costs, and profit and loss. It also covers budgetary control and assigning responsibility to managers. Types of budgets like capital, operating, master, and departmental budgets are outlined. The document gives examples of sales budget development and importance. It also discusses labor cost budgets and factors to consider in their preparation.

Budget and budgetary control

Budget and budgetary control

SumitBedi57

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This document provides an overview of budgets and budgetary control. It defines a budget as a quantified financial plan for a defined future period. Budgets have benefits like helping control spending, focus on goals, and organize finances. The key types of budgets discussed include sales, production, costs, materials, purchases, labor, overhead, selling & distribution, administration, capital expenditures, and cash budgets. Budgetary control involves establishing budgets, comparing actuals to budgets, and taking corrective action for variances. The objectives of budgetary control are planning, coordination, communication, motivation, control, and performance evaluation.

Food and Beverage Cost Control

Food and Beverage Cost Control

Akmal Hafiz

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This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.

Operational budgeting

Operational budgeting

Khiemmy dela Torre

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The document provides information about operational budgeting for the CASAP Annual Conference held on January 17-18, 2009. It defines different types of operating budgets including line-item, program, performance, and zero-base budgets. It then gives examples of the Nevada County Agricultural Commissioner's 2008-09 budget, including estimated revenues from government agencies and fees, and planned expenses for personnel salaries and benefits, equipment, supplies, and other operating costs.

Monitoring food service operations 1

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Cash flow management

Cash flow management

SGI Consultants

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Monitoring food service operations ii daily food cost

Monitoring food service operations ii daily food cost

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Food and beverage marketing

Food and beverage marketing

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Food storing and issuing control

Food storing and issuing control

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Types Of Budgets

Types Of Budgets

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Principles of food beverage and labor cost controls

Principles of food beverage and labor cost controls

libfsb

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Food and beverage cost control (2nd edition)

Food and beverage cost control (2nd edition)

Janitha Madawala Grad.Dip, LCHSGA, AIH (UK)

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Types of budget

Types of budget

SUJOY KR PAUL

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Budget methods

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Budgeting and budgetary control

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Cash Flow Management

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Basic table setting

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Budget and Budgetary Control

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F&B Budgeting

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Operational budgeting

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