Transcript Competencies for Food and Beverage Management Applications

Chapter 7
Food and Beverage
Management Applications
Managing Technology in the Hospitality Industry
Fourth Edition
(469T or 469)
© 2003, Educational Institute
Competencies for
Food and Beverage Management
Applications
1. Identify the files typically maintained by recipe
management software applications for food and
beverage operations. .
2. Describe how information from recipe management
software applications helps managers control food and
beverage operations.
3. Explain how food and beverage managers use various
reports generated by sales analysis software
applications.
© 2003, Educational Institute
(continued)
1
Competencies for
Food and Beverage Management
Applications
(continued)
4. Explain the features and functions of menu
engineering software. .
5. Describe the advantages of integrated food and
beverage software in relation to precosting and
postcosting functions.
6. Explain how managers use reports generated by
automated beverage control systems.
© 2003, Educational Institute
2
Ingredient File Data
 Ingredient code number
 Ingredient description
 Purchase unit
 Purchase unit cost
 Issue unit
 Issue unit cost
 Recipe unit
 Recipe unit cost
© 2003, Educational Institute
3
Standard Recipe File Data
 Recipe code number
 Recipe name
 Number of portions
 Portion size
 Recipe unit
 Recipe unit cost
 Menu selling price
 Food cost percentage
© 2003, Educational Institute
4
Menu Item File Data
 Identification number
 Descriptor
 Recipe code number
 Selling price
 Ingredient quantities
 Sales totals
© 2003, Educational Institute
5
Ingredient File Conversion Tables
To maintain a perpetual inventory record, conversion
tables track ingredients (by unit and by cost) as they
pass through the control points of:
Purchasing
Receiving
Storing
Issuing
Production
Service
© 2003, Educational Institute
6
Chaining Recipes
Recipes used as ingredients (sub-recipes) for a standard
recipe item that requires an unusually large number of
ingredients.
© 2003, Educational Institute
7
Sales Reports
Daily sales report: itemizes and summarizes revenue
for a day.
Weekly sales spreadsheet: weekly summary of daily
sales reports.
Sales category analysis report: amounts sold by
sales category and day-parts.
Marketing category report: weekly totals
summarizing revenue earned by department and
category.
© 2003, Educational Institute
8
Managing Plowhorses
Plowhorses: menu items high in menu mix but low in
contribution margin.
Strategies:
 Increase prices carefully.
 Test for demand.
 Relocate to lower profile on menu.
 Shift demand to more profitable items.
 Combine with lower cost products.
 Assess the direct labor factor.
 Consider portion reduction.
© 2003, Educational Institute
9
Managing Puzzles
Puzzles: menu items high in contribution margin but low
in popularity.
Strategies:
 Shift demand to these items.
 Consider a price decrease.
 Add value to the item.
© 2003, Educational Institute
10
Managing Stars
Stars: menu items high in contribution margin and high
in popularity.
Strategies:
 Maintain rigid standards.
 Place for high visibility location on menu.
 Test for selling price inelasticity.
 Use suggestive selling techniques.
© 2003, Educational Institute
11
Managing Dogs
Dogs: menu items low in contribution margin and low in
popularity.
Strategies:
 Increase selling price.
 Remove from menu.
© 2003, Educational Institute
12
Pre/Postcosting
Precosting: uses forecasted sales to determine a menu’s
profitability before menu produced.
Postcosting: uses actual sales figures to determine a
menu’s profitability after menu produced.
© 2003, Educational Institute
13
Beverage Control System Reports
 Sales by Major Beverage Category Report
 Sales by Beverage Server Report
 Outstanding Guest Checks Report
 Settlement Methods Report
 Net Sales by Time of Day Report
 Sales Mix by Major Product Report
 Product Usage Report
© 2003, Educational Institute
14