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  • Food and Beverage Cost Control

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    f412ul_iv
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    The document discusses food and beverage cost control, outlining direct costs such as food, beverage, and packaging costs that make up 30.62% of total costs, and indirect costs like labor, utilities, and maintenance that account for 29.38% of costs. Fixed costs such as rent, insurance, and taxes amount to 30% of total costs, with profits hoped to reach 10% of total costs. Detailed specifications are provided for food items to be purchased including steak, salmon, grapefruit, and canned peaches.

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    as described in the languange

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    ho203-3

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    The document discusses food and beverage cost control, outlining direct costs such as food, beverage, and packaging costs that make up 30.62% of total costs, and indirect costs like labor, utilities, and maintenance that account for 29.38% of costs. Fixed costs such as rent, insurance, and taxes amount to 30% of total costs, with profits hoped to reach 10% of total costs. Detailed specifications are provided for food items to be purchased including steak, salmon, grapefruit, and canned peaches.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views34 pages

    Food and Beverage Cost Control

    Uploaded by

    f412ul_iv
    The document discusses food and beverage cost control, outlining direct costs such as food, beverage, and packaging costs that make up 30.62% of total costs, and indirect costs like labor, utilities, and maintenance that account for 29.38% of costs. Fixed costs such as rent, insurance, and taxes amount to 30% of total costs, with profits hoped to reach 10% of total costs. Detailed specifications are provided for food items to be purchased including steak, salmon, grapefruit, and canned peaches.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 34

    4

    wwi 3

    (Food and Beverage Cost Control)

    HO 2 0 3 5 7
    5 8 HO 203
    HO 203 59
    0lMl3 600,000

    L"GJ 200,000

    17""lmmJ~~ucI 800.000.- 100%


    ?k~Ull&lll"

    a1I813 195,000

    LnklJ&J 50,000

    +401la1~ 245,000.- 30.62%

    wfiriiImnJnlmu 555,000.-

    fhmu, tllMl3fWJlU, tkl7fvl 235,000.- 29.38%

    wAril’25riou~n’nTa~~nlyw~~ 320,000.-

    filTt+ni~w~~ bd, di&~mi, I&I,

    nawak4, JGu, fii&n.~ttm~,

    I’uann 787) 240,000.- 30.00%

    tiil3ipG 80.000.- 10.00%


    c

    6 0 HO 203
    2. &~UW”UtLdSYll~fl~~ (Directly Variable Cost) %&U?pn’&JriTU~

    HO 203 61
    6 2 HO 203
    HO 203 63
    strip
    L o i n Bone-in 10” cut.
    USDA Prime, upper half.
    Range #2, minimum I4 lbr., maximum 16 Ibr.
    One-half to tbree-quarten of an inch fat except for seam fat.
    Moderate marbling, IigJ~t red in color to slightly dark red.
    New York cut, chilled upon delivery.
    Free from objectionable odors, deterioration. and evidence of
    freezing or defrosting.
    D&very to follow day of order; payment accordiry to spedfica-

    Whole, dreaud, fresh day of delivery.


    Mhimum 2 Ibs., maximum 4 Ibr.
    Fish should be twice u long u is broad, with ovaI body.
    Flesh should be fii and elastic, meat should be white and
    digbtly translucent, color should be bright and dear.
    Gills should be free from slime and reddish-piti in color, and
    scalea Jlould adhere tightly tc. the skin.
    No rtde odors of ammonia
    Yield of 40% to the fillet.
    Delivery to follow day of order.
    GIlpefNit Florida.
    Medium to large; S-S/4” to 4” in diameter.
    Light yellow in color; approximately 12 to I4 sections; owl to
    round.
    Tldnskbmed, tender, delicate flab.
    No visible spotting or bruising on skins.
    Medium acidity and sweetness, faint bitterness.
    Packed 36 to a crate.
    Delivery to follow day after order k placed
    fAnned Pewben Yellow. cling h&o-canned.
    US Grade A (Fancy). heavy syrup.
    19-24 Rix. minimum drained weight.
    66 O”ncc‘ per #IO can.
    Countpm#10cam:SOto36.
    Quote by dozen #lO can.
    Federal Inspector’s certification of gwk required.
    Tips Iaqe. all green, frozen.
    US Grade A (Fancy).
    Picked in 2-l/2 lb. cartons, 12 cartons per case.
    Must be delivered 10°F or below.
    Quote by pound net.
    Federal Inrpector’s Catiflcation of gruk required.

    64 HO 203
    HO 203 65
    6 6 HO 203
    H O 203 6 7
    6 8 HO 203
    HO 203 6 9
    7 0 HO 203
    HO 203 71
    40 LbrGdkef

    72 HO 203
    Qvvlw Dcmaiption lJrdtIR*c Amount

    1 pt----.-&my 1.189 1.89


    1 Bottk (Fifth) Red Wine for Cookin 1.:99 139

    Bent by Joe - Bartender

    Reaivcd by Paul - Chef

    HO 203 7 3
    r-
    nln’
    . 6 lllJLldo;uaoJnJnnj
    * 7

    74 HO 203
    (PlflllUlJ&l~U R e q u i s i t i o n ~Ulld

    lWhU’I?UfX

    HO 203 75
    76 H O 203
    7 8 HO 203
    HO 203 7 9
    8 0 HO 203
    HO 203 83
    ‘L”3n’ 1

    “"?G 2

    “d 3

    ‘L"?nd 4

    “04 5

    “K'n" 6

    “& 7

    HO 203
    HO 203 83
    8 4 HO 203
    1.

    2.

    3.

    4.

    5.

    6.

    HO 203
    86 HO 203
    HO 203 8 7
    ale& w&c!r # Food
    # * Covnr S&m Tax Tips -Qursc Detail

    101 6 2 4.06 .46 4.48


    105 5 5 20.00 1.60 5.00 26.60 Dined
    10s 2 I 3.00 .24 1.00 4.24 hex
    104 2 2 7.06 .56 7.56
    105 6 4
    - -12.50 - 1.06 - 15.50
    - -
    14 46.50 3.88 6.00 25.54 30.84

    88 HO 203
    HO 203 89
    90 HO 203

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