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Pre Determined Standard - Coggle Diagram
Pre Determined Standard
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STANDARD COST - The cost of goods or services identified, approved and accept by management.
QUALITY STANDARD - The degree of excellence of raw materials, finished products and work.
Cycle of F&B Control
- Operation Analysis
- Menu
- Purchasing
- Receiving
- Storeroom
- Food Preparation
- Service
- Selling & Control of Cash
- Sales Analysis
- Start Again
1. Operation Analysis
- Overall analysis of everything you are doing in your total food service operations
- What are your sales?
- What is your current food cost ?
2. Menu
- Important sales tools
- It lists everything you will sell
3. Purchasing
- Purchase the food you will need to have in order to prepare and sell the items on your menu
- Purchasing must have controls
4. Receiving
- Receive the food you have purchased
- Some goes into your storeroom
- Some goes directly into your production area
5. Storeroom
- Control procedure to check food in and out of your storeroom
- Storeroom control system to keep records and to prevent theft
6. Food Production
- Establish procedures
- Standardized recipes to prepare the food
7. Service
- Decide what kind of service you want
- Train your staff
8. Selling & Control Cash
- Established controlled selling procedures
- Control for collecting payment from guests
9. Sales Analysis
- Examine how well various items on your menu have sold
10. Start Again
- Go back to number 1 (Operation Analysis)
- Do entire routine for each meal period, each day, each week, continuously
CONTROL TECHNIQUE
Control
- Is a process used by managers to direct, regulate and restrain the actions of people
- Can be used to established goals of an enterprise
Control Technique
- Establishing Standard
- Establishing Procedures
- Training
- Setting Examples
- Observing and Correcting Employee Actions
- Requiring Records and Reports
- Disciplining Employees
- Preparing and Following Budgets
1. Establishing Standard
- Standard - Rules or measures established for making comparisons and judgements
- Quality Standard - Use to define the degree of excellence of raw materials, finished products and work
- Quantity Standard - Defined as measures of weight, count or volume are used to make comparisons and judgements
- Standard Cost - Defined as the cost of goods or services identified, approved accepted by management
2. Establishing Procedures
- Standard procedures : are those that have been established as the correct methods, routines & technique for daily operation
- Ex : SOP
3. Training
- Process by which managers teach employees procedures of work to be done
- Following standards & standard procedures established
4. Setting Examples
- Employees follow the examples by manager
- Ex : behavior, manner & communication
5. Observing and Correcting Employee Acrions
- Observe the action of all employees
- If any are failing to follow the standards, it is a manager's responsibility to correct their performance
6. Requiring Record and Report
- Ex : statement of income
- Satisfactory to management: that the performance of employees has been acceptable
- Unsatisfactory, that some or all of the standards and standards procedures have not been followed
7. Disciplining Employees
- Discipline is used as a control technique in many food and beverage operations and may take any of a number of forms, it is a valuable technique if used properly and judiciously
8. Preparing and Following Budgets
- Budget : financial plan and may be described as a realistic expression of management's goals and objective expressed in financial terms
- Ex : sales, budgets, cash flows, advertising budgets, and among others