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

The will be send by file .pdf - Case Study ExampleOffering the employees with low feed cost transportation which atomic number 18 also known as freebies during their shifts brush aside help to deter these employees from eating higher food cost items. Not using Consistent hazard Control- For keeping the business profitable, portions should be controlled with, consistent storage sizes, calibrated food scales and correct sized serving utensils Wasting Food- Utilizing maximum quantity of food can help to decrease food cost percentage. For example beef trimmings from the tenderloins can be purposefully white plagued into satay beef tips, which can be change as moderate entry special. Buying Food for Home- Using food from the kitchen restaurant instead from the grocery store on a regular keister will skew food costs and profits. Bulk pricing helps to use food for a personal use and also pay it back. Poor round Education- employees who burn food, does not practice portion control o r rotating food according to first in first out basis will by all odds increase the food cost percentage. Poor Bookkeeping- food suppliers often make mistakes on invoice like charging double of the amount , not reflecting the payments made or delivering the food that is listed on invoice. Weekly food orders should be checked to ensure all of it is accounted for and also matches the invoice. Copies of all the payments made and invoices should be properly stored in lineament 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 mogul 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 neckcloth levels in the central stores and Preparation kitchen stores? Inventory control is an important way to ensure that the app ropriate proceedss are available when required 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 program needs to be in place to ensure that a perpetual inventory is maintained. Physical inventory- It is an actual 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 net purchases, issues and write offs because the inventory management system is not programmed to generate reliable reports of the congeries purchases from the vendors. The syste ms also do not generate any report of the total issues to the departments which needs to be reconciled with the ending inventory. There is also no designate of the fact that the comptrollers has verified that the report records match with the annual purchases and issues because summary of the 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