1. Food & Beverage Management - I Cost Control HT 225 C ONTROLLING F OOD R ECEIVING Slide 1 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Dr Mohamed El-Sayed Abdel-Aziz February 2014

2. C ONTROLLING FOOD R ECEIVING  Suppliers of Foodservice Operators  Means of Obtaining Price Quotes  Receiving Area o Receiving Clerk’s Daily Report o Receiver internal control o The purpose of receiving o Steps for Receiving Slide 2 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

3. observe F&B Department Storeroom Purchasing Accounting Department Supplie r Receiving Department 1 2 3 4 4 4 5 6 7

4. Slide 4 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control 1.Wholesalers 2.Local Producers 3.Manufacturers 4.Packers 5.Local farmers 6.Retailers 7.Cooperative associations

5. Slide 5 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control  Telephone  Fax  Quotation sheets obtained by mail  Fax modem  Information supplied by salespersons  Direct computer links with purveyors via the internet telephone line

6. Slide 6 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Meats R’ Us 777 Cow Pasture Way Bulls tail, IO To: Grandview Bistro Date: October 3, 20XX QuantityUnitDescriptionUnit Price Amount 20 lbs.Beef tenderloin 9.20 184.00 20 lbs. Leg of lamb 12.40 248.00 432.00

7. Slide 7 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control o Receiving Area  Location  Design o Receiving Tools  Thermo.  Documents  Office o Receiving Procedures

8. Slide 8 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Directs – foods extremely perishable by nature  purchased daily  For immediate use  issued on delivery  directly onto today’s food cost Stores – perishable but relatively longer shelf life.  Not for immediate use  Included on food cost when issued

9. Slide 9 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control  Count/weigh each item  Chech count/weight with the invoice  Check the quality with specs  Spot check to ensure same quality  Check prices with quotation list  goods without invoice, prepare memorandum  credit memorandum for returned  Store in proper locations  Send invoices to the accounting dept.

10. Slide 10 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control is to ensure  the quantity  quality  and price are exactly as ordered

11.  Step 1 – Delivery person brings products to receiving area.  Step 2 – Check products against the purchase order.  Step 3 – Check products against purchase specifications.  Step 4 – Check delivery quantity against the invoice and the purchase order. Slide 11 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

12.  Step 5 – Match invoice prices to purchase order prices.  Step 6 – If everything matches correctly, sign the invoice.  Step 7 – Put delivered products in proper storage areas.  Step 8 – Process paperwork SOPs and procedures. Slide 12 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

13. Group Exercise Slide 13 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

14. Thank You Slide 14 of 14 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control