Controlling Food Costs in Storage and Issuing. Controlling Foodservice Costs. 6. OH 6- 1. Chapter Learning Objectives. Describe food storage techniques used to control theft. Explain the first in, first out (FIFO) method of stock rotation. Describe the proper method of taking inventory.
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Excellent sanitation practices help minimize spoilage loss.
Store dry goods in airtight containers.
Walls and floors should be nonporous and easily cleaned.Proper Sanitation Is Key
Large foodservice operations may use a requisition system to help control theft-related losses.
The type of restaurant you manage will help determine the specific inventory breakdowns best suited for your use.
Step 1 – Calculate average inventory.
Step 2 – Calculate the inventory turnover.
Step 1 – Compute daily food cost.
Step 2 – Compute food cost percentage.