Cost Control in Quantity food

ProductionJanrey TiñaIV-BSNDT

Enhancing Productivity at Management Level

• What about your work keeps you from doing your best?

• Where can we reduce errors?• Which steps or activities can be simplified or cut

down to same time?• What quality factor of the food needs improvement?• How can we reduce the complaints about our

food preparation and services?

Role of Employees in Cost Control

• Suggestions from others for improvement are not due to their deficiencies.

• Job specifications need continuous attention.

• Work schedules are accomplished in a timely manner, but are flexible subject to change in cases of emergencies.

• Changes for improvement requires teamwork.

Cost Control in Food Purchasing and Delivery

Accounting System

Inventory records

Order sheets

Food Storage

Techniques for Food Purchasing

• Making a piece of survey over the phone or by bidding.

• Buying from reliable suppliers and reputable sources.

• Deciding on terms of payment and this should be in writing.

• knowing your storage place; participating in menu-planning.

• Keeping good records for available foods.

• Checking food quality against cost, especially for produce and fresh foods in wet markets.

• Storing promptly; examine any faulty packaging and labeling.

Techniques for Food Purchasing

Techniques for Food Purchasing

• Observing FIFO Principle when using stored food or available supplies. Note expiration dates.

Thank you!