The case study will be send by file .pdf Example | Topics and Well Written Essays - 1000 words

The will be send by record .pdf - Case Study ExampleOffering the employees with low intellectual nourishment for thought woo menu which are in addition known as freebies during their shifts can help to deter these employees from eating higher feed cost items. non using Consistent Portion Control- For keeping the business profitable, portions should be controlled with, consistent storage sizes, calibrated food for thought scales and correct sized serving utensils Wasting Food- Utilizing maximum quantity of food can help to decrement food cost percentage. For example beef cattle trimmings from the tenderloins can be purposefully used into satay beef tips, which can be sold as moderate entry special. Buying Food for Home- development food from the kitchen restaurant instead from the grocery store on a regular bag will reorient food costs and profits. Bulk pricing helps to use food for a personal use and as well pay it back. Poor Staff Education- employees who burn food, doe s not practice portion control or rotating food according to first in first out basis will definitely increase the food cost percentage. Poor Bookkeeping- food suppliers often make mistakes on invoice like charging double of the quantity , not reflecting the payments made or delivering the food that is listed on invoice. Weekly food orders should be checked to run across all of it is accounted for and also matches the invoice. Copies of all the payments made and invoices should be properly stored in case of any disputes. Using only one Food Vendor- Prices offered by different vendors should be compared and asked for a match. 2. Do you think that the beverage cost percentage index be rising or falling? Why? The beverage cost percentage will rise because it is directly proportional to the cost percentage of food which is also rising. 3. What issues might Jack be discovering with the size up levels in the primal stores and Preparation kitchen stores? Inventory control is an impor tant sort to ensure that the appropriate products are available when necessary and to control cost. Two types of inventory methods are required Perpetual inventory- It is a continuous record of the purchases and deliveries and issues of food supply. A system involving the use of computer computer programme needs to be in place to ensure that a perpetual inventory is detected. Physical inventory- It is an factual physical count of the product in hand that is done on a periodic basis usually monthly. Physical inventory helps to verify perpetual inventory. Someone else who maintains the perpetual inventory does not maintain the physical inventory. Jack might have faced the following problem with the inventory levels in the central stores and preparation kitchen stores Central stores do not compare the changes in the beginning and ending inventory to dough purchases, issues and write offs because the inventory management system is not programmed to generate reliable reports of the total purchases from the vendors. The systems also do not generate any report of the total issues to the departments which needs to be reconciled with the ending inventory. in that location is also no evidence of the fact that the comptrollers has verified that the accounting records match with the annual purchases and issues because summary of the superior general ledger reports that account for storeroom inventory issues are not generated by the accounting system. The ending inventory also do not account for the city wide purchase order. The accounting syste