hospitalitynU

I. TYPES •Profit oriented - commercial canteens, restaurants, café, etc. within the premisescatering to all the people (students, staff, visitors, etc.) •Running on break even - industrial canteens, college canteens catering to staff requirements only. •Subsidized - serving meals as a part of employee/ student welfare schemes. Mostly Institutional and industrial catering are non-profit oriented. II.MENU CONSIDERATIONS •Cyclic menu for regular meals and limited choice in canteens. • Nutritional requirements are kept in mind while planning menu. •Reasonable prices consistent with service offered. •Menus are relatively simple, which can be prepared by limited kitchen staff in limited time. •Special menus are prepared for special occasion like on festivals, functions and parties. III. PROBLEMS ASSOCIATED •Menu fatigue •Blending nutritional aspect with taste is little difficult. E.g. porridge is a healthyfood but most of the people do not like it. •Portion control •Pe...

Is an art to sale the product  by menu car. for example in a restaurant food and beverages items are mention along with prices and menu is designed according to customer type ,demand etc. this type of sale Technique are called menu merchandising. Having a great product or a restaurant full of customers doesn’t mean you’re making money. As restaurateur “Diamond” Jim Brady is alleged to have said in 1901: “You can have the best product in the world but if you can’t sell it, you’ve still got it!”  The fact is, people don’t “buy” things, they are“sold” things. Don’t be shy about “merchandising your menu.”  A long time ago, Grandpa Sullivan (a salesman so good that he could sell you a dead horse and when you came back to complain, sell you a saddle to go with it) pointed out  that There are only Four Ways to Grow A Business: 1. Acquire More Customers (of the kind you want to serve) 2. Improve the process 3. Increase the price 4. Increase the average value...

definition Variance means difference while analysis means breakdown. In Cost or Management Accounting, variance would relate to difference between Standard and Actual Costs. Analysis would break this difference into various parts like quantity, price and capacity. Any wide variation would be thoroughly investigated and persons responsible (purchase manager, human resource manager, factory manager or marketing manager) would be asked to explain. If it proved avoidable or controllable, someone would be penalized or reprimanded else measures would be taken to avoid in future as far as possible. In short, variance analysis helps the management in decision-making. In addition (i) it is used in cost-control, (ii) gives early warning for corrective action and (iii) is useful in accountability. What is a standard cost? It is a planned cost or a target cost. It is a realistic estimate based on historical data or experiments like time and motion studies. Standard costs give an indicat...

introduction Cost-control procedures were established to keep excess cost from developing and to help keep cost and cost per-centages within predetermined bounds. However, keeping food cost percentages to a given figure (e.g.. 35 percent), while critically important, does not mean that the most profit is obtained. In the final analysis, we take dollars to the bank, not percentages. Afer all, the contribution margin of menu items determines how much profit there will be, while considering the number of customers attracted to the foodservice facility. As an example, two items found on the menu at the Grandview Bistro are Strip Steak and Chicken Albufera. Strip Steak has a standard cost of $7.50 and a selling price of $23.65. Chicken Albufera has a standard cost of $5.20 and a sell¬ing price of $16.45. It is apparent that the contribution margin of the Strip Steak is considerably higher. At this point, it will help the student to reflect on the definition for contribution margin ...

DEFINITION:  The perpetual inventory system is intended as an aid to material control. It is a system of stock control followed by stores department. The system follows a method of recording stores by which information about each receipt, issue and current balance of stock is always available. The Institute of Cost and Management Accountants of England and Wales, defines perpetual inventory as "A system of records maintained by the controlling department, which reflects the physical movement of stocks and their current balances." According to Weldon, "Perpetual inventory system is a method of recordings stores balances after every receipt and issue, to facilitate regular checking and obviate closing down of work for stock-taking." Thus, it is a system of ascertaining current balance after recording every receipt and issue of materials through stock records. An important point which should be kept in mind is that the perpetual inventory is usually checked by a ...