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Published by Bhoy Amores
Learn how to do Budget
Learn how to do Budget

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Published by: Bhoy Amores on May 06, 2013
Copyright:Attribution Non-commercial


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Every Head of Department and Outlet Manager must be a cost-conscious operator.Worldwide inflationary periods, increasing labour costs and escalating expenses forcemanagement to control expenses daily, to keep ahead in an ever-growing competitivemarket. The most successful Outlet Manager are also successful Financial Administrators.Creativity, "touches" and continuous innovation can all cost money. However expenseshave to be spent within a planned approach (i.e., a yearly budget) and in relation to sales.The Outlet Managers must control expenses on a daily basis, know what their expensesare, and know how to manage them. The successful Outlet Manager has effective systemsset up to control and monitor his costs.Effective cost management has major implications on departmental income. Hand inhand with maximizing revenues, it will lead to maximum profit.
 CONTROLLING EXPENSESTo enable employees in the Food and Beverage Department to control expenses, it isimportant to go through the following steps:
Identify each of the expenses incurred by the department.
Establish which of these expenses can be controlled.
Delegate responsibilities for control of these expenses to the appropriatesubordinate.
Set budget and targets on a monthly basis for each expenses.Identify ExpensesThe following expenses represent the headings normally found in a Food and BeverageDepartment Income Statement:Cost of Sales- Food Cost- Beverage Cost
 Payroll and Related Expenses- Salaries and Wages- Extra Wages- Employee BenefitsProvision for Replacement of - Chinaware- Glassware- Linen- Silverware- UniformsOther Expenses- Contract Cleaning- Kitchen Fuel- Laundry and Valet- Meeting Expenses- Music and Entertainment

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