Exam 4 Notes

Exam 4 Notes - Foodservice Mgmt Exam 4 Notes Steps in...

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Foodservice Mgmt Exam 4 Notes Steps in Developing a Budget: 2) Collect Past Data - Revenue, Costs, Meals Served 3) Collect Info on Future - Changes in meals, food prices, labor A) Types of Methods: -Incremental -Standard Cost : Starts from zero, Use if you don’t Have a budget or didn’t work in past B) When to use each method 5) Develop CPM Values 6) Develop a weekly budget (Divide by 52) CPM Values to stay w/in budget Net Credit = Total Sales – Sales HNS Labor: Aramark, Top Managers (not on hosp payroll) Client: Cooks, Kitchen Staff- hardest to manage (on hosp payroll) Support Mgmt Fees: Dollar value of ppl like Sodexho to be there Records Needed for Operating Statement: 1) Food Cost: -Purchase orders/records -Invoices -Receiving Reports -Inventory-Physical or Perpetual -Requisitions -Other (menus, recipes, prod schedules w/ amt left over) 2) Labor Cost: -Time Cards (hours) -Benefit Info 3) Other Costs: -Purchase Records -Invoices -Receiving Reports & Inv. Records 4) Revenue & Meals: -Cash Register Reports -Meal Equiv Factor -Patient Census -Catering Requisitions -Vending Machine Receipts -Other (Reg/Special diet counts)
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Balancing A Budget: 1) Decrease Costs 2) Increase Revenue- Break Even Point 3) Combination of the two Methods to Decrease Costs:
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Exam 4 Notes - Foodservice Mgmt Exam 4 Notes Steps in...

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