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.
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.