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Cost control

One of the items on the menu in the Central Restaurant is chopped steak. Each cook has his or her own idea about what a chopped steak is, and each prepares it differently. Using the four steps in the control process as the basis for your response, explain how a new manager might eliminate this problem.  Since Every cook has his or her own ideas to cook a chopped steak differently, we will use four steps of the control process and they are:- 1) Establish standards and standard procedures for the operation. 2) Train all individuals to follow the established standards and standard procedures. 3) Monitor staff performance and compare actual performances with established standards. 4) Take appropriate action to correct deviations from standards.(Cost Control Book, Author-Dittmer, Paul Page#42)  So according to above procedures given in the book, I think as a new manager, he should create a standard procedure to cook chopped steak. Like by doing little research for example through a small survey about how most of the customers prefer steak cooked and by which chef and how does he cook it. So same method of cooking should be taught to other chefs for making chopped steak for similar taste and quality. Once all chefs are trained to cook chopped steak in one way then we can compare there performance with the help of another survey with customers or through how many orders we receive while each chef is cooking. Therefore, in this way new manager can monitor each staff performance and will be able to maintain standard procedures. If necessary then, he can take various actions to main standard procedures and to create a unique style of chopped steak cooked to become popular restaurant or can make it speciality of the restaurant. The new manager of Jill’s Place has decided that all employees should be Searched before they leave the premises each day because she believes this Will reduce the problem of employee theft. Discuss the possible costs and potential Benefits the manager should consider before instituting this policy.  According to me, the new manager of Jill’s place idea might make employees feel that manager or restaurant management does not trust them. It may lead into lack of employee loyalty and dedication towards work. Everyday if employee are searched then it may be offensive for some people. Rather then this, he can install safety doors and restrict employee access and there personal bags or belonging, beyond that doors no personal items should be allowed at work. It may cost but it will reduce human error, will be effective for a long time, and will be permanent. Through this he can make standard procedures also for staffs and it should be monitored through CCTV surveillance. Define standard procedures, and give two examples from your own Experience.  Management in any organisation or restaurant hotels makes standard procedures. It needs to be followed by each employee for smooth functioning of organisation and to keep everything under control. Goal of this standard procedure is to achieve success in business or market. Standard procedures help in judgement and comparison for evaluation and improvements. 1) I used to work for a hotel as a room attendant there standard procedures were to use only materials given at work and to use gloves, appropriate uniform (dress code). Reporting time and asking for work allocation. Informing supervisor about rooms and end of the day to submit all equipment is used with rooms done report. 2) Currently I work for a Japanese and Thai restaurant, so there standard procedures are simple. Not to disclose restaurant operations related information like how it operates and details to any other restaurant like there best products or marketing skills. About how the management works on the other hand they also have some procedures to follow like doing sign in and sign out before starting work and while leaving from work. Every week schedule is made with everyone’s responsibility and additional task and we all have to adhere to it. Incase if anyone has to do a sick call then need to inform respective manager 3hours prior shift and or if require any leave or change in schedule then atleast 10 days in advance. Chapter#4 List 10 items considered perishable and 10 considered non-perishable in the food service industry  Foods are categorized into two types like perishable and non-perishable items. Perishable items are mostly fresh food. It cannot be stored for a longer time. It needs to be consumed on the same day or may be kept frozen for some type but after specific time it is of no use. Such foods start losing its quality. For eg-fruits and some vegetables or seafood. Some perishable foods can be stored as frozen but taste different then fresh one.  Non-perishable food are items, which can be stored for a longer period before consumption. It can be kept in a low temperature or room temperature. They are mostly stored or kept in packages or containers in which we buy them. (Second Canadian edition Cost Control Book- Author- Dittmer, Paul-Page#96) Example- Perishable foods Non-Perishable Foods 1 Dairy Products eg Milk or yoghut Flour 2 Meat Spices or condiments 3 Poultry Canned foods eg-Canned fish or meat 4 Seafood peanut or dried beans 5 Fruits Dried packet foods eg-Maggi, Pasta 6 Green Vegetables Butter or oil 7 Cheese Liquors 8 Boiled food Sugar or salt 9 Bread or muffins Rice or crops 10 Liquor chocolates Tea or Coffee Explain several significant effects of improper receiving controls.  Receiving control plays a vital role in restaurant and food industry. Receiving good quality food, appropriate quantity and accurate price is major part in receiving controls. If a restaurant a improper receiving control then that restaurant can’t run for a longer time. Because of improper receiving controls, poor quality of food is delivered at a very high price and may be on wrong time. It may lead to customers consuming spoiled food or overpricing to restaurant. Due to lack of receiving controls, food can be dumped in such a way that when it is required it will be spoiled or smashed (like tomatoes or milk packets). Improper receiving controls can create improper supply of food items or lack of necessary food items on time.  According to Peter Sanagan of Sanagan’s Meat Locker “As a receiver, one must have the experience to tell the difference between a good product and a poor one, or even between a good brisket and a good outside flat of beef. The two can look similar, but the receiver’s job is to maintain accuracy. The receiver is sometimes in charge of storing as well, and knowledge of FIFO and correct rotation is essential to maintain the high standard we as professionals should follow. Labelling packages and boxes is key for any receiver.” (Second Canadian edition Cost Control Book- Author- Dittmer, Paul-Page#119) Distinguish between directs and stores  Directs means foods that are directly charge to food cost once they are received. Because they are highly perishable and need to be consumed on the same day, it is delivered. Chances of directs or such foods to spoil is very high. It includes products like milk or fresh fruits and fresh baked items.  Stores means foods that can be stored for a week or more. It is not necessary to use or consume such foods on immediate basis. They are stocked in inventory until needed. Such foods are included in food cost only when they are used. Products like canned meat or bottled grocery items are good examples of stores.  Fish is a perishable item but if stored properly or frozen like canned fish is considered non-perishable. Hence there are few products which fall under both directs and stores but it depends how it is stored and consumed.(Second Canadian edition Cost Control Book- Author- Dittmer, Paul-Page#120) References- Dittmer, P., Keefe, J. D., Hoyer, G., & Foster, T. (2014). Principles of food, beverage, and labour cost controls. Toronto: John Wiley & Sons Canada.

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