3rd Semester Food & Beverage Controls IHM Notes For Hotel Management Students

3rd SEMESTER FOOD & BEVERAGE CONTROLS NOTES

01. FOOD COST CONTROL
A. Introduction to Cost Control
B. Define Cost Control
C. The Objectives and Advantages of Cost Control
D. Basic costing
E. Food costing

02. FOOD CONTROL CYCLE
A. Purchasing Control
B. Aims of Purchasing Policy
C. Job Description of Purchase Manager/Personnel
D. Types of Food Purchase
E. Quality Purchasing
F. Food Quality Factors for different commodities
G. Definition of Yield
H. Tests to arrive at standard yield
I. Definition of Standard Purchase Specification
J. Advantages of Standard Yield and Standard Purchase Specification
K. Purchasing Procedure
L. Different Methods of Food Purchasing
M. Sources of Supply
N. Purchasing by Contract
O. Periodical Purchasing
P. Open Market Purchasing
Q. Standing Order Purchasing
R. Centralised Purchasing
S. Methods of Purchasing in Hotels
T. Purchase Order Forms
U. Ordering Cost
V. Carrying Cost
W. Economic Order Quantity
X. Practical Problems

03. RECEIVING CONTROL
A. Aims of Receiving
B. Job Description of Receiving Clerk/Personnel
C. Equipment required for receiving
D. Documents by the Supplier (including format)
E. Delivery Notes
F. Bills/Invoices
G. Credit Notes
H. Statements
I. Records maintained in the Receiving Department
J. Goods Received Book
K. Daily Receiving Report
L. Meat Tags
M. Receiving Procedure
N. Blind Receiving
O. Assessing the performance and efficiency of receiving department
P. Frauds in the Receiving Department
Q. Hygiene and cleanliness of area

04. STORING & ISSUING CONTROL
A. Storing Control
B. Aims of Store Control
C. Job Description of Food Store Room Clerk/personnel
D. Storing Control
E. Conditions of facilities and equipment
F. Arrangements of Food
G. Location of Storage Facilities
H. Security
I. Stock Control
J. Two types of foods received – direct stores (Perishables/non-perishables)
K. Stock Records Maintained Bin Cards (Stock Record Cards/Books)
L. Issuing Control
M. Requisitions
N. Transfer Notes
O. Perpetual Inventory Method
P. Monthly Inventory/Stock Taking
Q. Pricing of Commodities
R. Stock taking and comparison of actual physical inventory and Book value
S. Stock levels
T. Practical Problems
U. Hygiene & Cleanliness of area

05. PROUCTION CONTROL
A. Aims and Objectives
B. Forecasting
C. Fixing of Standards
 Definition of standards (Quality & Quantity)
 Standard Recipe (Definition, Objectives and various tests)
 Standard Portion Size (Definition, Objectives and equipment used)
 Standard Portion Cost (Objectives & Cost Cards)
D. Computation of staff meals

06. SALES CONTROL
A. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price
B. Matching costs with sales
C. Billing procedure – cash and credit sales
D. Cashier’s Sales summary sheet