Welcome to Scribd. Sign in or start your free trial to enjoy unlimited e-books, audiobooks & documents.Find out more
Download
Standard view
Full view
of .
Look up keyword
Like this
4Activity
0 of .
Results for:
No results containing your search query
P. 1
ACTUAL VERSUS STANDARD FOOD COSTS  

ACTUAL VERSUS STANDARD FOOD COSTS  

Ratings:
(0)
|Views: 409|Likes:
ACTUAL VERSUS STANDARD FOOD COSTS  

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Determining Quantities on the Menu Pre-Cost and Abstract

• Cost: Determined by formula, recipe detail and

cost card, butcher test, and/or cooking loss test • Sales price (S.P.): Menu sales prices • Food cost percent (F.C. %): Cost ÷ Sales price • Total cost: Number forecast × Cost • Total sales: Number forecast × Sales price

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

T
ACTUAL VERSUS STANDARD FOOD COSTS  

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Determining Quantities on the Menu Pre-Cost and Abstract

• Cost: Determined by formula, recipe detail and

cost card, butcher test, and/or cooking loss test • Sales price (S.P.): Menu sales prices • Food cost percent (F.C. %): Cost ÷ Sales price • Total cost: Number forecast × Cost • Total sales: Number forecast × Sales price

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

T

More info:

Published by: Muhammad Salihin Jaafar on Mar 04, 2010
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PPT, PDF, TXT or read online from Scribd
See more
See less

07/20/2010

pdf

text

original

 
Copyright © 2006 by John Wiley & Sons, Inc. All rights reservedCopyright © 2006 by John Wiley & Sons, Inc. All rights reserved
ACTUAL VERSUSACTUAL VERSUSSTANDARD FOOD COSTSSTANDARD FOOD COSTS
 
Copyright © 2006 by John Wiley & Sons, Inc. All rights reservedCopyright © 2006 by John Wiley & Sons, Inc. All rights reserved
Determining Quantities onDetermining Quantities onthe Menu Pre-Cost andthe Menu Pre-Cost andAbstractAbstract
Cost:Cost:
Determined by formula, recipe detail andDetermined by formula, recipe detail andcost card, butcher test, and/or cooking loss testcost card, butcher test, and/or cooking loss test
Sales price (S.P.):Sales price (S.P.):
Menu sales pricesMenu sales prices
Food cost percent (F.C. %):Food cost percent (F.C. %):
Cost ÷ Sales priceCost ÷ Sales price
Total cost:Total cost:
Number forecast × CostNumber forecast × Cost
Total sales:Total sales:
Number forecast × Sales priceNumber forecast × Sales price
 
Copyright © 2006 by John Wiley & Sons, Inc. All rights reservedCopyright © 2006 by John Wiley & Sons, Inc. All rights reserved
 Three Ways an Undesirable Three Ways an UndesirableForecasted Food Cost % CanForecasted Food Cost % CanBe ChangedBe Changed
 
Changing sales pricesChanging sales prices
Altering portion standards (sizes,Altering portion standards (sizes,ingredients, and/or recipes)ingredients, and/or recipes)
Adding or eliminating menu itemsAdding or eliminating menu items

Activity (4)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads
daisybanaynal liked this
cchoco liked this

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->