Issuing control
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This document discusses various forms and procedures used for requisitioning, transferring, and pricing goods within a food and beverage department. It describes requisition forms that are used to request goods from storage and are prepared in triplicate. It also discusses transfer notes that are used when goods are requested from one department to another not in storage. Procedures for recording damaged or broken goods are also outlined. Finally, it details different methods for pricing issued goods, including actual purchase price for perishables and various average pricing methods for non-perishables.
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Issuing control
A well-designed issuing system for food and beverages has objectives like limiting access to authorized staff, matching items removed to production needs, and assessing quantities and costs. Requisition forms are used to withdraw items from storage and provide information for cost calculations. Beverage issuing follows steps like bartenders listing emptied bottles, the manager verifying, and full bottles being replaced while empties are disposed of. Bottle marking identifies house bottles and aids in cost tracking and rotation.
Issuing Control
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
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This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.
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The document discusses inventory control for foods in a foodservice organization. It describes how inventory control is important for planning orders, tracking food usage, and controlling costs. It outlines procedures for tracking inventory, including using spreadsheets, requisition forms, and perpetual versus physical inventory systems. Key aspects of inventory control covered are receiving, issuing, storage, record keeping, and tools to analyze inventory like ABC analysis and economic order quantity. Maintaining accurate inventory records is important for effective management of a foodservice operation.
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The document discusses food storage management. It covers topics like storage planning based on food type and storage time, proper storage locations and conditions, and factors involved in food arrangement and security. Temperature control is important for different food categories. Proper training is needed to avoid storage issues. First-in, first-out (FIFO) rotation is the preferred storage technique.
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This document discusses beverage control in the hospitality industry. It defines beverage control as directing and regulating staff actions to achieve business goals. Key aspects of beverage control include establishing standards, training staff, monitoring performance, and taking corrective actions. The document outlines standards and procedures for purchasing, receiving, storing, issuing, and producing beverages. It discusses establishing quality, quantity, and price standards at each stage. The document also addresses fraud prevention for customers, staff, and in beverage production. Overall, it provides a comprehensive overview of implementing effective beverage control systems in the hospitality industry.
Storing and issuing control
HERE YOU WILL COME TO KNOW THE VARIOUS FORMATS USED WHILE STORING AND ISSUING FOOD OR OTHER STATIONARY ITEMS
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Issuing control
A well-designed issuing system for food and beverages has objectives like limiting access to authorized staff, matching items removed to production needs, and assessing quantities and costs. Requisition forms are used to withdraw items from storage and provide information for cost calculations. Beverage issuing follows steps like bartenders listing emptied bottles, the manager verifying, and full bottles being replaced while empties are disposed of. Bottle marking identifies house bottles and aids in cost tracking and rotation.
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This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
Food storing and issuing control
This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.
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The document discusses inventory control for foods in a foodservice organization. It describes how inventory control is important for planning orders, tracking food usage, and controlling costs. It outlines procedures for tracking inventory, including using spreadsheets, requisition forms, and perpetual versus physical inventory systems. Key aspects of inventory control covered are receiving, issuing, storage, record keeping, and tools to analyze inventory like ABC analysis and economic order quantity. Maintaining accurate inventory records is important for effective management of a foodservice operation.
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The document discusses food storage management. It covers topics like storage planning based on food type and storage time, proper storage locations and conditions, and factors involved in food arrangement and security. Temperature control is important for different food categories. Proper training is needed to avoid storage issues. First-in, first-out (FIFO) rotation is the preferred storage technique.
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This document discusses beverage control in the hospitality industry. It defines beverage control as directing and regulating staff actions to achieve business goals. Key aspects of beverage control include establishing standards, training staff, monitoring performance, and taking corrective actions. The document outlines standards and procedures for purchasing, receiving, storing, issuing, and producing beverages. It discusses establishing quality, quantity, and price standards at each stage. The document also addresses fraud prevention for customers, staff, and in beverage production. Overall, it provides a comprehensive overview of implementing effective beverage control systems in the hospitality industry.
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The document discusses establishing standards and procedures for storing and issuing food in order to prevent unplanned costs like spoilage, waste, and pilferage. It recommends addressing five principal concerns when storing food: the conditions of facilities and equipment, arrangement of foods, location of facilities, security of storage areas, and dating and pricing of stored foods. It also discusses the importance of training personnel on proper storing and issuing procedures to avoid problems like improper food storage, disorganization, waste, and lack of accountability.
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This document discusses food purchasing, receiving, and storage procedures. It outlines the qualities needed for an effective purchaser and classifications of food purchases. Guidelines are provided for purchasing specific foods like meat, poultry, seafood, and produce. The document also covers receiving procedures to ensure accurate deliveries and storage best practices like first-in-first-out, labeling, and preventing cross-contamination. Effective purchasing, receiving, and storage are important for a constant food supply and waste prevention.
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https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
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This document discusses food purchasing and receiving control in foodservice establishments. It outlines the purchasing process, including establishing quality standards, determining purchase quantities, and using a purchase order system. It also discusses selecting suppliers, reducing costs, and security concerns in purchasing and receiving. The goal is to obtain the proper quality and quantity of products at the right time and price through an efficient purchasing process.
F&B Budgeting
This document discusses budgeting and budgetary control. It begins by listing the objectives and terms to be defined. It then provides definitions of a budget and the budgetary process. It discusses preparing budgets for items like cash, sales, labor costs, and profit and loss. It also covers budgetary control and assigning responsibility to managers. Types of budgets like capital, operating, master, and departmental budgets are outlined. The document gives examples of sales budget development and importance. It also discusses labor cost budgets and factors to consider in their preparation.
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The document discusses establishing standards and procedures for storing and issuing food in order to prevent unplanned costs like spoilage, waste, and pilferage. It recommends addressing five principal concerns when storing food: the conditions of facilities and equipment, arrangement of foods, location of facilities, security of storage areas, and dating and pricing of stored foods. It also discusses the importance of training personnel on proper storing and issuing procedures to avoid problems like improper food storage, disorganization, waste, and lack of accountability.
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Numbering of rooms
Room status reconciliation
Room status codes, Discrepancy report.
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A kitchen order ticket (KOT) is a document that is given to the kitchen to exchange for dishes or items from the kitchen. It contains details like the table number, items ordered, and quantities. KOTs help ensure the right order goes to the right table and provide accountability. They can have multiple copies for control and coordination between the kitchen and front-of-house staff. Various types of KOTs are used for things like additional orders, returned/replaced dishes, or accidentally damaged food items.
Hotel cost control - master class
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
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This document provides an overview of food and beverage production methods. It describes the goal of food production from the customer's perspective and discusses obstacles like limited eating time. Centralized production methods that separate production and service are presented, including cook-chill and cook-freeze which preserve quality through temperature control. Sous vide packaging and traditional partie systems are also covered. Finally, beverage production categories like raw, semi-prepared, and fully prepared drinks are defined.
Gueridon service
Gueridon is simply defined as a small ornamental, movable table or, trolley from which food may be carved, filleted, flamed or prepared for service and served. It carries sufficient equipment for service. It is fitted with a gas burner on the top and a small gas cylinder at the bottom.
Intro to quantity food production and purchasing
This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
- Jobs in food production have different levels from supervisory roles to skilled cooks to entry-level positions like dishwashers. Proper training, attire, handwashing, and illness policies are important for food safety. Work simplification techniques can
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There are two principal methods of purchasing: informal open-market buying and formal competitive bid buying. The selection of a method depends on factors like institutional policies, organization size, available funds, vendor locations, and delivery frequency. Informal buying involves daily/weekly price quotations from approved vendors and placing orders based on price and quality. Formal bidding requires written item specifications and quantities submitted to vendors, who return sealed bids that are later awarded based on best price and quality. Variations include cost-plus, prime vending, blanket purchase agreements, and just-in-time purchasing.
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The document discusses various food and beverage operations including meal experience, food production methods, and service procedures. It covers 6 main methods of food production - conventional, convenience, centralized, cook-chill, cook-freeze, and sous vide. Each method has benefits like cost savings and constraints like deterioration time. Proper service includes greeting customers, taking accurate orders, following food safety handling, and explaining payment options.What's hot (20)
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2) Key steps include creating an approved supplier list for consigned items, defining transaction rules to track consumption, running programs to generate invoices from consumption advice records, and querying material status and transactions involving consigned inventory.
3) Additional resources mentioned include Oracle online help documentation, Metalink notes on consigned inventory setup and processing, and a required patch for consignment functionality.
Material cost control: issue control
This document discusses material cost control and issues control methods. It describes the purchasing and receiving departments which are responsible for procuring materials and checking incoming shipments. Common issues control methods like FIFO, LIFO, and weighted average are explained along with their advantages and disadvantages. The conclusion emphasizes the objectives of material control are to obtain the right materials at minimum total cost while avoiding overstocking or understocking.
Accounting for merchandise business
- Merchandise inventory refers to goods purchased by a business for resale. It is classified as an asset on the balance sheet.
- Costs included in inventory are purchase price, shipping, insurance, storage, and any other costs to get goods ready for sale. These costs are debited to the inventory account.
- When inventory is sold, cost of goods sold is debited to match the expense with revenue. Inventory is then credited to reduce the asset on the balance sheet. This moves the inventory cost from asset to expense.
Production Management.pdf
The slides contains information on Production Management according to the UHS content of Pharmaceutical Marketing and Management. It would be helpful for Pharm.D students to cover their syllabus content.
It contains detailed information on:
Material Management
Planning of Production
Batch Record Maintenance by WHO
Tools of Inventory Control
Good Manufacturing Practices under Drug Act
5P's of Production Management
Objective of Production Management
Rules and Regulations of PM
Elements of Production Management
Inventory control ppt
The document discusses inventory control in hospitals. It defines inventory control and describes the objectives as maintaining the optimal level of supplies to efficiently order and store just the right amount needed for patients while tracking costs. It outlines different types of inventory including official and unofficial inventories. It also describes concepts like reorder levels, safety stocks, lead times, and costs of ordering, carrying, and shortages. Methods of selective inventory control are provided like ABC analysis.
Lecture17,18,19,20
This document defines inventory and discusses different types of inventory including inputs, outputs, and process inventory. It also classifies inventory as direct or indirect and describes reasons for holding and not holding inventory. Key concepts covered include determining optimal inventory levels by considering order quantity, lead time, safety stock, and reorder point. The document also outlines different inventory costs such as purchase costs, ordering costs, carrying costs, and stock-out costs that must be balanced in inventory control.
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Consignmentinventory 141028062943-conversion-gate02
Consignmentinventory 141028062943-conversion-gate02
More from Dr. Sunil Kumar
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdf
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management Dr Sunil kumar.pptx
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptx
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
An Exploratory study of Red Ant Chutney in Bastar Region Dr Sunil Kumar.docx
1. Red ant chutney, known locally as Chaprah, is a specialty in the Bastar region of Chhattisgarh, India. It is made from red ants which are crushed, dried, and ground into a paste with spices.
2. The red ant chutney provides medicinal benefits like acting as an anti-bacterial and improving immune function. It also contains proteins, calcium, zinc, and formic acid.
3. Red ant collection and chutney production provides socio-economic benefits to rural tribes in Bastar. Over 10 crore ants are sold annually, providing income and employment.
Admission Brochure IHM Raipur 2022-23
This document provides information about the Institute of Hotel Management in Nava Raipur, Chhattisgarh, India. It discusses the establishment of the institute, its affiliations, academic programs offered, facilities, admission process, eligibility criteria, fees structure, career opportunities, and messages from the principal and chief authorities. Specifically, it offers 3-year B.Sc. and 1.5-year diploma programs in hospitality and hotel administration. The fees structure for the B.Sc. program over 3 years is provided. The institute aims to provide skills and training to students to meet the needs of the growing hospitality industry in India.
Handbook of BBA in Culinary Arts Syllabus .pdf
The document provides information about the Bachelor of Business Administration in Culinary Arts program offered in collaboration between the Indian Culinary Institute and Indira Gandhi National Tribal University. It outlines the program structure over 6 semesters, including coursework in culinary foundations, bakery, dining operations, food safety, and management. Students complete practical training and an internship. The curriculum aims to produce chefs and culinary professionals to work in the hotel, hospitality, and food industries.
Dosha, seasons & elements in ayurveda
The document discusses the three Ayurvedic doshas - Vata, Pitta, and Kapha - and their relation to the five elements. Vata is associated with air and ether and people with a Vata imbalance experience anxiety and fatigue. Pitta relates to fire and those with excess Pitta may feel irritable and have mood fluctuations. Kapha is connected to earth and imbalanced Kapha can lead to sluggishness and laziness. The doshas are normally located in specific parts of the body - Vata in the colon, Pitta in the small intestine, and Kapha in the stomach and lungs. Certain foods can help balance each dosha.
Culinary product of india notes
This document provides an overview of Indian culinary history and cuisine. It describes the foods eaten in ancient civilizations like the Indus Valley and during Vedic times, including grains like wheat, barley and rice. The influence of Buddhism in promoting vegetarianism is noted. Different food types (satvic, rajasic, tamasic) according to Ayurveda are defined. The document also gives brief introductions to the cuisines of various Indian states and highlights some popular dishes.
Food of china
Chinese meals always have a staple , fan that represents rice and grain based food , integral to Chinese food.
The laundry
This document discusses different types of commercial and on-premises hotel laundries. It describes the key differences between commercial and on-premises laundries, including that commercial laundries cater to hotels on a contract basis and return linen within 24-48 hours, while on-premises laundries are located on the hotel property and can return linen within 8 hours for better control and stock management. The document also provides details on planning and setting up an on-premises laundry, the various equipment used, and the multi-step laundry process from pre-washing to finishing.
Organisation structure and design
The document discusses organizational structure and design. It defines organizational structure as how interrelated groups within an organization are arranged, with a focus on effective communication and coordination. The document then examines formal and informal organizational structures and charts, as well as the factors that influence organizational design both internally such as leadership, communication and mission, and externally such as size, life cycle, strategy and environment. It also discusses the advantages and disadvantages of formal and informal structures.
HACCP
The document outlines the key concepts and steps of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It discusses hazards like biological, chemical and physical contaminants that can cause foodborne illness. The 7 steps of HACCP are described, including identifying hazards and critical control points in food production processes. Monitoring procedures, corrective actions, and record keeping are important aspects of ensuring food safety through the HACCP system. The overall goal of HACCP is to anticipate and prevent risks of food contamination before they occur.
All indian cuisine poster size 5 x3 feet
The document provides information on Kashmiri cuisine including its history and food habits. It notes that Kashmiri cuisine is divided into Kashmiri Pandit cooking and Kashmiri Muslim cooking. Kashmiri Pandits primarily eat lamb meat and avoid beef, pork, onion, and garlic. Kashmiri Muslims like similar meat dishes but use more garlic, dried red chillies, and onions. The document also mentions that ver is a spice mixture used in Kashmiri Muslim cooking containing garlic, red chilli, cumin seeds, and coriander seeds.
Nutrition diploma for food production
This document provides information on carbohydrates, proteins, fats, vitamins, minerals and water. It discusses the types and food sources of carbohydrates, proteins and fats. It also covers dietary recommendations and requirements for carbohydrates, proteins, fats, vitamins and minerals. Sample meal plans and tips for planning diabetes-friendly and low-fat diets are also included. Functions of carbohydrates, proteins and fats in the body and diet are outlined. Methods for calculating the nutritive value of dishes and meals are described with an example.
CARVING
Carving is the process of cutting or shaping figures out of solid materials like wood, stone, or meat. It involves using hand tools like knives to carefully remove pieces to reveal the underlying shape or design within the material. With skill and attention to detail, carvers can transform simple blocks into intricate sculptures, decorations, or food presentations through this artistic technique.
TYPES OF FISH
This document contains information submitted to Chef Sunil Kumar by Vaibhav Khurana. It does not provide any details about the content of the submission or the purpose of the document. In just two lines, it only identifies the recipient and the person submitting the information but gives no context about the subject or content of the submission.
SAUCE
This document contains a submission from Sunil Kumar to Chef Sunil Kumar. Sunil Kumar submitted this document and is also the person submitting it. The document provides little other contextual information about its purpose or contents.
INDIAN GRAVY
Indian gravy is a smooth, saucy liquid that adds flavor, richness, and character to Indian dishes. It forms the soul of Indian cuisine. The document provides recipes for four types of Indian gravy: chopp masala tomato gravy, white gravy, brown gravy, and bhindi masala. Each recipe lists the ingredients and their quantities needed to make the gravy.
MICRO NUTRIENT
Vitamins and minerals are essential nutrients required by the body in small amounts. Vitamins can be divided into fat-soluble and water-soluble categories, with vitamins A, D, E, and K being fat-soluble and vitamins B and C being water-soluble. Major minerals like calcium, phosphorus, sodium, potassium, chloride, and magnesium and trace minerals such as iron, zinc, copper, manganese, fluoride, and iodine are present in body tissues and fluids.
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Issuing control
- 1. ISSUING CONTROL • Requisition: This is a form used for taking goods from issuing department. Concerned head of the department containing information like name, unit cost, total cost and signature, issued and balance prepared it. • This is also known as indenting. • Operating cost of kitchen is deduced from this form and gross profit calculated. • It is prepared in triplicate one goes to issuing the other to F & B control and the last remains with the copy.
- 2. Transfer notes • This is an internal form of requisition note, which is used when a department requisitions something from another department which is not in stores. • The format of the form used can be same as that used for the store requisition • The transfer notes and requisition notes are sent at the end of the day to the controller’s office.
- 3. Breakages and damaged goods • Items becomes broken or found to have leaked away, etc. These items must be recorded in a damaged goods book.The book would record the • Date, • Description of items, • Details of from whom it was purchased, • Value, • Signature of the purchasing officer who verified the damaged goods to restrict unexplained difference in the actual stock
- 4. Pricing of issues • In a department there must be a system established so that the department can be fairly charged for what it has requisitioned for its use. The method of pricing the food issued depends mainly on the type of commodities in question. • Perishables • Non Perishables
- 5. Perishables • Actual Purchase Price • Perishable commodities as already stated they frequently go direct to the kitchen as direct issues and priced against the actual purchase price of the commodities
- 6. Non Perishables • Actual Purchase Price • Simple Average Price • Weighted Average Price • Inflated Price: Here the goods are issued at cost plus, say 10 or 15 % to recover the cost of handling and storage charged. • Standard Price: A Standard Price is to decide on for a given period, usually 3-6 months
- 7. Cont.. • Last In First Out (LIFO): This may be applied to items which have a fluctuating market price. This assumes that issues will be made with the normal rotation of stock, but priced out at the latest purchase price for the items. • First In First Out (FIFO): This may also apply to items which have a fluctuating price. This assumes that issues will be from the earliest purchases and priced accordingly.