Introduction To Cost Control Flashcards
The component of food service system that regulates, modifies, checks, and directs operations by using a set of standards
Used by managers to regulate and guard against excessive cost
Cost control
3 types of cost
Food cost
Labor cost
Overhead/operating cost
All forms of pay given to the employee (monetary and non-monetary)
Labor cost
Fixed or recurring expenses
Overhead/operating costs
prices of goods and services consumed and rendered
Cost
2 ways to classify cost
Based on:
Relationship to sales volume
Control
Classification based on relationship to sales volume and define
Fixed - unaffected by changes in sales volume; overhead/operating cost
Variable - affected; food and labor cost; directly variable and semi-variable
Classification of cost based on control
Uncontrollable - little or no control; overhead costs
Controllable - can be directly controlled by the manager; food and labor costs
What is prime cost?
Food and labor cost <= 65%
Projection of the cost in the future
Planned cost
Cost of food and labor in one period
Total cost
Cost documented in records
Historical cost
What is unit cost?
Cost per serving, per hourly work
Cost control process (NRA-EF)
1) Collect accurate sales and cost data
2) Monitor and analyze sales and cost
3) Take corrective action as appropriate
Period: data
Yearly and monthly:
Weekly and daily:
Daily and meal:
pre-operations planning
scheduling and purchasing
scheduling and planning
Sources of data
POS
Manual tabulation
Gross profit
Sales - cost of food
How do we monitor and analyze cost and sales data
Compare actual sales and costs to budget, historical data, and standards
Line item review
Get the difference: amount or percentage
Small changes can be
Significant losses
Actions to take to control cost
Corrective actions
Reforecast
Control techniques that a manager may use
Preparing and following budgets
Observing and correcting employees
Use of financial records
Training of employees
Establishment of procedures
Establishment of standards
Disciplining employees
Food service managers must simultaneously control
3 types of cost
Essential for monitoring daily financial records and to serve as basis for financial statements
Record keeping
Most readily controlled cost and subject to the greatest fluctuation
Food cost
Food is sold, given away, wasted, stolen
Incurred
Effective control of food cost
Menu
Menu costing and pricing
SOP
Reconciliation of actual food cost with budgeted food costs
Daily, weekly, or monthly basis
Food cost report
Cost of food sold formula
Cost of food sold = (opening inventory + purchase) - closing inventory
Formula for food cost %
(Food cost/sales) x 100
Give a possible cause for variance
Food cost control strategies
Correct costing and effective pricing of recipes
Use of convenience foods
Portion control
Menu engineering
Use of standardized recipes
Forecasting
Starting point of budget control
Menu planning
Menus should be
Popular and profitable
How do we ensure that menus are profitable and popular?
Effective pricing
Menu engineering
Conventional method of pricing
Prices are based on raw food cost multiplied by a mark-up factor
Food cost % is set by the
Management
Usual food cost %
35%
Not exceeding 50%
Formula for mark-up factor
100%/food cost %
Rounded off to two decimal places