The Importance Of Food Supply And Food Control: Food Cost Control

FOOD COST CONTROL:

22.1-Purchase control:

• The importance of the operation of successful business is buying quality, freshness of supplies and portion control

• In a large establishments the food purchased by the purchase manager and he can concerted to get the best supplies

• Knowledge of buying is very essential, the buyer should have a reasonable technical knowledge in a catering as he will be able to follow the requisition properly and understand the importance of delivery time, size quality and specification

• The purchase should as similar information new ideas and techniques gathered from trade journal visits to exhibitions and food processing plans.

22.2- Storage and accommodations:

• The store of the food should be near to the food preparation area

• The goal of

22.5-Food quality control:

• Quality of the food is necessary in homes and each and every organization for the health conscious. In hotel, quality of the food determines the increase or decrease of the hotel revenue. So food should be quality which be satisfy the customer or guests

• The maintaining of the quality should start from the first phase of the buying of the foods and other foods materials when considering the quality, quantity automatically comes after it

• The buyer needs to know about production, often to be able to decide how many portion a given size many yield. he/she must understand the various yield. Cooking shrinkage may vary causing problems in portion control and yield

• Quality standards should be established by the chef and the management team when the menu is planned.

22.6-Commodity issuing and control principle