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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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controlling food costs in storage and issuing
Controlling Food Costs in Storage and Issuing
  • Controlling Foodservice Costs

6

OH 6-1

chapter learning objectives
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.
  • Describe the various methods of inventory pricing (valuation).
chapter learning objectives continued
Chapter Learning Objectives continued
  • Calculate inventory turnover rate and inventory value.
  • Compare physical inventory to perpetual inventory.
  • Calculate a daily food cost.
storage practices impact profits
Storage Practices Impact Profits
  • Spoilage of products
  • Theft of products
sales needed to replace the value of spoiled or stolen items
Sales Needed to Replace the Value of Spoiled or Stolen Items
  • Assume 5% restaurant net profit
  • Assume loss of two steaks @ $7.00 cost each
controlling spoilage
Controlling Spoilage
  • Storage loss from spoilage is usually caused by carelessness.
  • Spoilage loss can be controlled.
  • Spoilage is caused by
    • Improper product rotation
    • Time abuse
    • Temperature abuse
controlling spoilage continued
Controlling Spoilage continued

Excellent sanitation practices help minimize spoilage loss.

first in first out fifo
First In First Out (FIFO)
  • Use for refrigerated, frozen, and dry products
  • Use oldest product first.
  • Relies on
    • The receiving clerk (to rotate stock properly)
    • The person using the product (to choose properly)
  • Must be continually monitored by management!
proper sanitation is key
Store foods away from walls and at least six inches above the floor.

Store dry goods in airtight containers.

Walls and floors should be nonporous and easily cleaned.

Proper Sanitation Is Key
proper sanitation is key continued
Rotate stock to minimize spoilage.

Organize products so they are easily found.

Label shelves and sealed food containers.

Include “use by” dates and name labels for all stored products.

Proper Sanitation Is Key continued
controlling theft
Controlling Theft
  • Keep storage areas locked whenever practical.
  • Establish a par stock per shift system for key ingredients.
  • Issue secondary sets of keys on an as-needed basis only.
sample requisition form
Sample Requisition Form

Large foodservice operations may use a requisition system to help control theft-related losses.

inventory types
Inventory Types
  • Physical inventory
    • An actual count of inventory items
    • Usually taken to obtain information for theincome statement.
  • Perpetual inventory
    • A count based upon additions to (purchases) and subtractions from (requisitions) storage
    • If records are properly kept, it is always up-to-date.
common inventory breakdowns
Meats

Dairy

Bakery

Produce

Frozen foods

Canned foods

Dry goods

Common Inventory Breakdowns
common inventory breakdowns continued
Common Inventory Breakdowns continued

The type of restaurant you manage will help determine the specific inventory breakdowns best suited for your use.

inventory valuation methods
Inventory Valuation Methods
  • FIFO
    • First in, first out
    • Inventory is valued at its most recent (latest) cost.
    • Oldest product is used first.
  • LIFO
    • Last in, first out
    • Inventory is valued at the cost of the oldest product.
    • Newest product is used first.
inventory valuation methods continued
Inventory Valuation Methods continued
  • Averaged price method
    • Inventory is valued at a composite of all prices paid for the item.
  • Actual price method
    • Each inventory item is valued at its original purchase price.
inventory and cost of food sold
Inventory and Cost of Food Sold
  • Inventory value is a critical component of the cost of food sold formula.
inventory turnover calculation
Inventory Turnover Calculation

Step 1 – Calculate average inventory.

Step 2 – Calculate the inventory turnover.

daily food cost percent calculation using perpetual inventory
Daily Food Cost Percent Calculation Using Perpetual Inventory

Step 1 – Compute daily food cost.

Step 2 – Compute food cost percentage.

how would you answer the following questions
How Would You Answer the Following Questions?
  • The greatest cause of inventory loss is (theft/poor buying practices).
  • The most common product storage method used in foodservice is (FIFO/LIFO).
  • The type of inventory that is based upon a theoretical count is called a
      • Breakdown inventory
      • Requisition inventory
      • Physical inventory
      • Perpetual inventory
  • Daily food cost divided by (unit sales/transfers out of inventory) equals daily food cost percentage.
key term review
Actual price method

Averaged price method

Daily food cost

Extending

FIFO method

Inventory

Inventory breakdown

Inventory turnover

Issuing

Key Term Review
key term review continued
Latest price method

LIFO method

Padding

Perpetual Inventory

Physical inventory

Requisitions

Time and temperature control

Transfer

Key Term Review continued
chapter learning objectives what did you learn
Chapter Learning Objectives—What Did You Learn?
  • Describe food storage techniques used to control theft.
  • Explain the FIFO method of stock rotation.
  • Describe the proper method of taking inventory.
  • Describe the various methods of inventory pricing (valuation).
chapter learning objectives what did you learn continued
Chapter Learning Objectives—What Did You Learn? continued
  • Calculate inventory turnover rate and inventory value.
  • Compare physical inventory to perpetual inventory.
  • Calculate a daily food cost.