OH 8-1

Controlling Food Cost in Service and Sales

Controlling Foodservice Costs

8OH 8-1

OH 8-2

Chapter Learning Objectives

Explain the importance of portion control to food cost.

Describe the various portion control devices and their uses.

Explain the importance of training, monitoring, and follow-through in portion control.

Compare the duplicate guest-check system to the point-of-sale (POS) control system for controlling the receipt of money.

OH 8-3

Chapter Learning Objectives continued

List the benefits of each payment method used by the restaurant and foodservice industry.

Describe cash handling procedures used in operations.

Complete a daily sales report.

OH 8-4

The Major Cost Control Device in Serving

Portion Control!

Overportioning results in the restaurant’s owners being treated unfairly.

Underportioning results in the restaurant’s guests being treated unfairly.

OH 8-5

The Cost of Overportioning

Portions per Box Portion Size in Ounces

Portion Cost in Cents

16 3.0 oz = the standard

$0.175

If 14 3.4 oz $0.20

If 13 3.7 oz $0.215

Item: Corn Cost = $2.80 per 3 lb box

OH 8-6

Preportioned Items

Some menu items come already portioned. 2 oz hot dogs

Precut steaks

Rib “slabs”

Half-pound frozen hamburger patties

Bananas

Carton or bottled beverages

OH 8-7

Items Not Preportioned

Items that are not preportioned must be carefully portioned. To control costs

To ensure consistency

To ensure a positive price-value relationship in each guest’s mind

To avoid running out of a product

OH 8-8

Portion Control Tools

Scoops Also known as

dishers

Used to portion fluid ounces and semisolid products

OH 8-9

Portion Control Tools continued

Ladles Used to portion

liquids

OH 8-10

Portion Control Tools continued

Serving spoons Slotted—used to

separate solids from liquids

Solid—used to serve solids and liquids

OH 8-11

Portion Control Dishware

Ramekins Used for small

amounts of sauces and salad dressings

Individual casseroles Typically round or

oval oven-proof dishes

Range in size from five to twelve ounces

OH 8-12

Portion Control Dishware continued

Cups Typically hold four to six ounces

Bowls Typically hold six to ten ounces

OH 8-13

Portion Scales

Are used for items portioned by weight

Must be kept very clean

Can be adjusted to subtract the weight of the container holding the product

Are designed to weigh items as heavy as thirty-two ounces

OH 8-14

Preportioning

Preportioning items prior to the start of a meal period Ensures consistency

Reduces errors in portion sizes

Speeds production times

OH 8-15

Portion Control Training

All food production and service employees require portion-control training.

Training must be ongoing.

Service personnel must be continually reminded of proper portion sizes.

OH 8-16

Portion Control Training continued

Servers must be very knowledgeable about portion sizes if they are to consistently satisfy their guests.

OH 8-17

Additional Management Tasks

Monitor and follow through Visually inspect served food items as frequently as

possible.

Regularly check the sizes of scoops and ladles used for portioning.

Ensure proper plate presentation. Portion size

Item placement

Garnish

OH 8-18

Portioning Reports

Usage reports tell The number of items

issued to the cook’s line

The number of items sold to guests

The number of items returned to inventory

Waste reports tell The items returned

by guests

The reasons for their return

OH 8-19

Duplicate Guest Check System

Step 1 – Assign guest checks.

Assigned at beginning of each shift

Each server receives a specific allotment of guest checks.

Guest checks are prenumbered.

The checks are two-copy—writing on one copy imprints the same information on the second copy.

OH 8-20

Duplicate Guest Check System continued

Step 2 – Server writes the order. This copies the order onto the second

(duplicate) copy of the check.

Step 3 – Second copy goes to kitchen. The kitchen keeps this copy of the check

after filling the order.

OH 8-21

Duplicate Guest Check System continued

Step 4 – The guest is given the original copy of the guest check as confirmation of

the order and as the bill to pay.

Step 5 – Guest pays the bill. Typically, the guest pays either the server

or a cashier.

OH 8-22

Duplicate Guest Check System continued

Step 6 – At shift’s end, the server returns used and unused checks and all checks

are accounted for.

Step 7 – Managers collect duplicate checks from the kitchen.

Line cooks must safeguard all check duplicates (copies).

OH 8-23

Duplicate Guest Check System continued

Step 8 – Manager or bookkeeper matchesoriginals with duplicates. Some restaurants

Charge servers for missing checks.

Discipline servers for missing checks.

Terminate servers for missing checks.

OH 8-24

POS Systems

Cashiers and servers are assigned individual codes.

Servers enter orders that are automatically displayed or printed in the kitchen.

OH 8-25

POS Systems continued

Upon guest request, the server prints the bill.

The guest and restaurant retain one copy of the bill.

Information about check totals are printed or read at the end of each shift.

OH 8-26

Payment Methods

Cash

Credit cards

Debit cards

Travelers’ checks

Personal checks

Other House accounts

Manager’s accounts

Comps

OH 8-27

Cash Handling Procedures

Before the shift Managers issue precounted bank to cashiers.

Cashiers count banks to verify amount.

During the shift All cashiers secure cash banks during their shifts.

Cashiers collect cash, checks, and charge slips from guests.

OH 8-28

Cash Handling Procedures continued

At the end of the shift Manager takes cash register readings.

Cashiers count drawers and deduct the amount of the starting bank.

Cashiers report cash on hand on a “Cash Report.”

Managers prepare a “Daily Sales” report based on totals from the cashiers’ reports and cash register readings.

OH 8-29

Daily Sales Report

OH 8-30

How Would You Answer the Following Questions?

1. Information about a guest’s meal that was returned to the kitchen by the guest because it was below the restaurant’s standard would be found on the (product usage/waste) report.

2. The acceptance of personal checks by restaurants is (increasing/decreasing).

3. The weight of a single portion produced when using a number 8 scoop is

A. 8 ouncesB. 4 ouncesC. 2.5 ouncesD. 0.25 (or 1/4) ounce

4. A Daily Sales Report should be completed by (cashiers/managers).

OH 8-31

Key Term Review

Bank

Cash handling procedure

Cash report

Credit card

Daily sales report

Debit card

Duplicate guest-check system

OH 8-32

Key Term Review continued

Plate presentation

Point-of-sale (POS) control system

Portion control

Portion control device

Preportioned item

Product usage report

OH 8-33

Chapter Learning Objectives— What Did You Learn?

Explain the importance of portion control to food cost.

Describe the various portion control devices and their uses.

Explain the importance of training, monitoring, and follow-through in portion control.

Compare the duplicate guest-check system to the POS control system for controlling the receipt of money.

OH 8-34

Chapter Learning Objectives— What Did You Learn? continued

List the benefits of each payment method used by the restaurants and foodservice industry.

Describe cash handling procedures used in operations.

Complete a daily sales report.