Food and Beverage Management Applications

1
Chapter 8

• Food and Beverage Management Applications

2
Objectives

• Identify the files maintained by recipe
  management applications
• Describe how information from the recipe
  management application help managers control
  operations
• How managers use various reports from the sales
  analysis application
• Features and functions of menu engineering
  software
• Advantages of integrated food and beverage
  software as it applies to precosting and
  postcosting
• How managers use reports from the beverage
  control system

3
Ingredient File Data

• Ingredient code number
• Ingredient description
• Purchase unit
• Purchase unit cost
• Issue unit cost
• Recipe unit
• Recipe unit cost

4
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

5
Menu Item File Data

• Identification number
• Descriptor
• Recipe code number
• Selling price
• Ingredient quantities
• Sales total

6
Daily Sales Report Data

• Net sales
• Tax
• Number of guest checks
• Number of covers
• Dollars per check
• Dollars per cover
• Sales category
• Day-part totals

7
Automated Beverage Control System Reports

• Sales by beverage category report
• Sales by beverage server report
• Outstanding guest check report
• Settlement methods report
• Net sales be time of day report
• Sales mix by major product report
• Product usage report