Your SlideShare is downloading. ×
MIS Chapter 7
Upcoming SlideShare
Loading in...5

Thanks for flagging this SlideShare!

Oops! An error has occurred.


Saving this for later?

Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime - even offline.

Text the download link to your phone

Standard text messaging rates apply

MIS Chapter 7


Published on

1 Like
  • Be the first to comment

No Downloads
Total Views
On Slideshare
From Embeds
Number of Embeds
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

No notes for slide


  • 1. Chapter 7 Food and Beverage Management Applications Managing Technology in the Hospitality Industry Sixth Edition (468TXT or 468CIN)© 2011, Educational Institute
  • 2. Competencies for Food and Beverage Management Applications 1. Identify the files typically maintained by recipe management software applications for food and beverage operations. 2. Describe how information from recipe management software applications helps managers control food and beverage operations.© 2011, Educational Institute (continued) 2
  • 3. Competencies for Food and Beverage Management Applications (continued) 3. Explain how food and beverage managers use various reports generated by sales analysis software applications. 4. Discuss the different menu item pricing strategies used by food and beverage operations. 5. Explain the features and functions of menu engineering software.© 2011, Educational Institute (continued) 3
  • 4. Competencies for Food and Beverage Management Applications (continued) 6. Describe the advantages of integrated food and beverage software in relation to precosting and postcosting functions. 7. Explain how managers use reports generated by automated beverage control systems.© 2011, Educational Institute 4
  • 5. Ingredient File Data • Ingredient code number • Ingredient description • Purchase unit • Purchase unit cost • Issue unit • Issue unit cost • Recipe unit • Recipe unit cost© 2011, Educational Institute 5
  • 6. Ingredient File Conversion Tables To maintain a perpetual inventory record, conversion tables track ingredients (by unit and by cost) as they pass through the control points of: • Purchasing • Receiving • Storing • Issuing • Production • Service© 2011, Educational Institute 6
  • 7. Recipe File Data • Recipe code number • Recipe name • Number of portions • Portion size • Recipe unit • Recipe unit cost • Menu selling price • Food cost percentage© 2011, Educational Institute • Contribution margin 7
  • 8. Menu File Data • Identification number • Descriptor • Recipe code number • Selling price • Portion quantities • Sales totals© 2011, Educational Institute 8
  • 9. Chaining Recipes Recipes used as ingredients (sub-recipes) for a standard recipe item that requires an unusually large number of ingredients.© 2011, Educational Institute 9
  • 10. Sales Reports • Daily sales report: itemizes and summarizes revenue for a day. • Weekly sales spreadsheet: weekly summary of daily sales reports. • Sales category analysis report: amounts sold by sales category and day-parts. • Marketing category report: weekly totals summarizing revenue earned by department and category.© 2011, Educational Institute 10
  • 11. Managing Plowhorses Plowhorses: menu items high in menu mix but low in contribution margin. Strategies: • Increase prices carefully. • Test for demand. • Relocate to lower profile on menu. • Shift demand to more profitable items. • Combine with lower cost products. • Assess the direct labor factor. • Consider portion reduction.© 2011, Educational Institute 11
  • 12. Managing Puzzles Puzzles: menu items high in contribution margin but low in popularity. Strategies: • Shift demand to these items. • Consider a price decrease. • Add value to the item.© 2011, Educational Institute 12
  • 13. Managing Stars Stars: menu items high in contribution margin and high in popularity. Strategies: • Maintain rigid standards. • Place for high visibility location on menu. • Test for selling price inelasticity. • Use suggestive selling techniques.© 2011, Educational Institute 13
  • 14. Managing Dogs Dogs: menu items low in contribution margin and low in popularity. Strategies: • Increase selling price. • Remove from menu.© 2011, Educational Institute 14
  • 15. Menu Item Pricing Strategies • Cost-plus pricing • Cost-multiplier pricing • ACM pricing© 2011, Educational Institute 15
  • 16. Pre/Postcosting Precosting: uses forecasted sales to determine a menu’s profitability before menu produced. Postcosting: uses actual sales figures to determine a menu’s profitability after menu produced.© 2011, Educational Institute 16
  • 17. Beverage Control System Reports • Sales by major beverage category report • Sales by beverage server report • Outstanding guest checks report • Settlement methods report • Net sales by time of day report • Sales mix by major product report • Product usage report© 2011, Educational Institute 17