Buffet Costing

To control food cost and aid in determining proper buffet pricing in hotels, all buffets are thoroughly costed on a regular basis. Buffet Costing is a responsibility of executive chef.

BUFFET COSTING PROCEDURE:

1. All items utilized on the buffet must be costed and valued as outlined by the management.
2. All food items issued to the buffet must be recorded on the Buffet Cost Form. This will include the initial set up as well as all items used for re- stocking the buffet. The Buffet Cost Form must be kept in an easily accessible location to ensure that all items are recorded as issued.
3. At the end of the buffet meal period, all leftover food items will be returned to the kitchen and a member of the Food Production Management team will evaluate all items to determine if they are re-usable.
a. If they are re-usable in their present form, they should be recorded in the quantity returned column on the Buffet Costing Form.
b. If they are re-workable and re-usable in another form, a value should be determined and the item recorded in the credit/re- work area of the Buffet Costing Form.
c. If the item is not re-usable in any form, it should not be recorded on the form as a return.
4. Item quantities returned should be subtracted from items quantities issued and the difference should be recorded in the quantity used/consumed column.
5. This total quantity used should be multiplied by the price per unit to obtain a total value for the total quantity of that item used.
6. Add total values for all items used and enter in the total line.
7. In the credit section, multiply the quantity returned by the value per unit (for items at are to be re-worked), and enter the total value in the total column.
8. Add total values for all items credited and enter in the total line.
9. Subtract credits (from step 8) from the total value of all items used (from step 6) to obtain the total buffet cost.
10. Divide the total. buffet cost by the number of covers recorded to obtain a cost per cover.
11. Add the cost of any per covering inclusions not served through the buffet
(beverages, rolls, butter, etc.) to obtain the total cost per cover.
12. Divide the total cost per cover by the selling price to obtain the food cost percentage (%) for the buffet.
buffet costing form sample by bng hotel management kolkata

Comments

Post a Comment

Latest Updates on official website of Educaterer India

Loading...

Labels

Show more

Don't Miss To Read This

Image

Different Types of Guest Room Cleaning Agents / Chemicals (R1 to R9)

Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1:  Cleaning and Sanitising of Bathroom / Toilet surfaces   Area to be cleaned:  All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regular...
Image

Kitchen Organisation Chart / F&B Production Organization Chart

The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the  Executive Chef  who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart  Kitchen Organization Chart for Small Hotel / Restaurant
Image

Different Types of Cleaning Cloths and their uses in housekeeping

There are different variety of cloths which are used in the housekeeping department for performing various cleaning activities like wet and dry cleaning by the housekeeping staff. For efficient and correct usage of these cleaning cloths same should be colour-coded and also the staff need to be well trained on selecting and using different type of cloths for specific type of cleaning. Swabs:   These are all-purpose cloths made of soft, absorbent material. They are used for wet cleaning and damp dusting of all surfaces above floor level. They can be also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes:   Wipes include loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also be grouped under this category. They are available in various sizes and shapes. Sponges are better than cloths for washing walls, woodwork, glass and upholstery. Dusters:   These are meant for du...