Hotel Finance – Food & Beverage Cost Control – SOP

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Organizing and implementing the purchasing, receiving and storing system with proper control of quality and value of raw materials, minimizing loss through efficient production, standardizing the production method to satisfy the majority of the guests as well as to secure proper profit levels.

SKU: FI 009 Category: Tag:

Objective:

Organizing and implementing the purchasing, receiving and storing system with proper control of quality and value of raw materials, minimizing loss through efficient production, standardizing the production method to satisfy the majority of the guests as well as to secure proper profit levels.

“….It is important that the specifications are always updated. This is because required raw materials are sometimes changed due to the revision of the menu or some change in the operating policy or limited supply. As a result, the specifications need to be reviewed from time to time….”

Includes:

– FOOD COST

– BEVERAGE COST

– MATERIAL, RECEIVING & STOREROOM CONTROL

Details:

File Size: 28 KB
File Format: Word
Print Length: 06 pages
Publication Date: September 24, 2016
Document Type: SOP
Content: Intermediate
Language: English
Editable: Yes

Sopforhotel.com