Hotel Finance – Food & Beverage Cost Control – SOP

      FI 009: Food & Beverage Cost Control


      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:

      File Size: 28 KB
      File Format: Word
      Print Length: 06 pages
      Publication Date: September 24, 2016
      Language: English
      Editable: Yes

      The finance (sometimes called accounting) department function is recording financial transactions, preparing and interpreting financial statements and providing management with timely report and operating results.