Cost control in quantity food production

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Cost control in quantity food production

  1. 1. Cost Control in Quantity food Production Janrey Tiña IV-BSNDT
  2. 2. Enhancing Productivity at Management Level • What about your work keeps you from doing your best? • Where can we reduce errors? • Which steps or activities can be simplified or cut down to same time? • What quality factor of the food needs improvement? • How can we reduce the complaints about our food preparation and services?
  3. 3. Role of Employees in Cost Control • Suggestions from others for improvement are not due to their deficiencies. • Job specifications need continuous attention. • Work schedules are accomplished in a timely manner, but are flexible subject to change in cases of emergencies. • Changes for improvement requires teamwork.
  4. 4. Cost Control in Food Purchasing and Delivery Accounting System Inventory records Order sheets Food Storage
  5. 5. Techniques for Food Purchasing • Making a piece of survey over the phone or by bidding. • Buying from reliable suppliers and reputable sources. • Deciding on terms of payment and this should be in writing. • knowing your storage place; participating in menu-planning.
  6. 6. • Keeping good records for available foods. • Checking food quality against cost, especially for produce and fresh foods in wet markets. • Storing promptly; examine any faulty packaging and labeling. Techniques for Food Purchasing
  7. 7. Techniques for Food Purchasing • Observing FIFO Principle when using stored food or available supplies. Note expiration dates.
  8. 8. Thank you!

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