CHAPTER 7: PRODUCTION AND SERVING CONTROL

Assalamualaikum and hello again guy! i cant believe this is the 7th entry from this blog regarding cost control. its quite fun to share what ive learnt so far during the class. i hope this entry will satisfy your hunger for knowledge about hospitality cost control. lets get to it shall we?

Production planning and forecasting production needs

-Production is a transformation of raw or processed foods into an acceptable finished product, ready for service.

- The standards and standard procedures for production control are designed to ensure all portions of any given item conform management’s plan for that item and that, as far as possible, each portion of any given item is identical to all other portions of the same items.

Portions of a given menu item should be identical to one another in 4 respects:

- Ingredients

- Proportions of ingredients

- Production method

- Quantity

Standard recipes as production tools

The objective of the standard recipe:

• Consistent in quality aspects, including flavour, texture and portion size.
• Minimize the effects of employee turnover on food quality and simplify the training of new staff.
• Key to centralized ingredient assembly, where accuracy in weights and measure is essential.

The role of the expediter and food checker

Receive payment

           \/

Issue receipts, refunds, credit or change due to customer

           \/

Answer customer's question & Provide information on procedures or policies

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Great customers entering establishments

Scans loaded tray carried by patrons to compute bills

                                        \/

Operation machine to cash register to compute bills present check to patron for payment to cashier clerical II

                                        \/

May operate adding machine present tape rather than check to customer payment

                                        \/

May act as cashier clerical II

Sales income collection and automated beverage equipment

1. Optimizing the number of beverage sales
2. Maximizing profit
3. Controlling revenue

Sales income collection and automated beverage equipment

- Another approach to controlling revenue, is to install automated bar.

- Automated bar

- When a customers order a drink, the bartender places the proper glassware under the dispensing device.

Pre-check registers and computerized pre-check system

Guest check and control:

1. Without guest checks (customers pay cash/ bartender usually owner)

2. Bars using guest checks (pre-checking system)

3. Bars using guest checks (Computer system)