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Food & Beverage Cost Control – SOP

5.88

Organizing and implementing the purchasing, receiving and storing system with proper control of quality and value of raw materials, minimizing loss through efficient production, standardizing the production method to satisfy the majority of the guests as well as to secure proper profit levels.

Objective:

Organizing and implementing the purchasing, receiving and storing system with proper control of quality and value of raw materials, minimizing loss through efficient production, standardizing the production method to satisfy the majority of the guests as well as to secure proper profit levels.

“….It is important that the specifications are always updated. This is because required raw materials are sometimes changed due to the revision of the menu or some change in the operating policy or limited supply. As a result, the specifications need to be reviewed from time to time….”

Includes:

– FOOD COST

– BEVERAGE COST

– MATERIAL, RECEIVING & STOREROOM CONTROL


Details:

Department : Finance / Accounting
Who is it for: Financial Controller, Chief Accountant
Document Type: SOP
Level of Detail / Difficulty: Concise / Intermediate
Involved Skills: Accounting, Menu Planning, Cost Control, Negotiation, Pricing, Compliance

File Format: Word (.docx)
Word Count: 2,018
Print Length: 06 Pages
File Size: 31 KB

Language: English
Editable: Yes
Ready to Print: Yes

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