I. Cost control in inspection
Cost control mainly includes quality control of raw materials. On the basis of ensuring the quality of dishes, try to control the cost, understand the positioning of the hotel and make the best use of it.
Second, the cost control of cooking.
The kitchen advocates two management methods: one is the "five permanent management method". The five-routine method is an effective way to create and maintain a good working environment, and it is often organized, rectified, clean, standardized and self-disciplined. Quantitative management is the standard control and assessment of food production and operation in the form of scores.
Thirdly, the problem of cost control in food distribution.
The key to the influence of three aspects on dishes:
First, the serving speed is too slow to reach the heat and freshness of the dishes and lose the best taste;
Second, the dishes should be served in accordance with the operating procedures. If the procedure is not correct, the dishes will lose their characteristics.
Third, if the front office can cooperate well, the production and completion of dishes will be normal and standardized. If the front office is not well controlled, it will bring many problems.
Four. Cost control in acceptance and storage
1. At the time of acceptance, the quality, volume and quantity of raw materials of various dishes shall be checked according to the procurement specifications; Need to check whether the price of raw materials is consistent with the order price and the price on the invoice; To identify perishable food raw materials, indicating the date of acceptance; All kinds of food raw materials received must be correctly recorded in the daily report of acceptance. After the acceptance, the raw materials will be sent to the warehouse or kitchen, and the relevant procedures will be carried out respectively to ensure the complete calculation of the cost of the day.
Acceptance control task list:
(1) raw materials meet the quality requirements;
(2) The quantity received should be the same as the order quantity (counting the food raw materials received);
(3) The quantity received is the same as the quantity paid (according to the invoice);
(4) Check the small count in the invoice;
(5) indicate the arrival date and cost on the raw materials of the dishes;
(6) Use appropriate acceptance equipment to ensure that the equipment is intact;
(7) Delivery cannot be accepted during business peak hours and busy hours;
(8) Training acceptance personnel and mastering the correct acceptance methods;
(9) Quickly send food raw materials to the warehouse for preservation;
(10) Please raise your hand for unqualified food raw materials and inferior raw materials;
(1 1) Spot-check the types of raw materials used for cutting vegetables to find out whether tare weight has been deducted;
(12) Fresh raw materials such as meat and chicken are weighed after unpacking;
(13) Check the whole box of fruits and vegetables to see if the quality is the same.
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2. Warehouse control
Warehouse control task list:
(1) Use the raw materials with the longest storage time first;
(2) Unpackaged food raw materials should not be stored together with food raw materials with the smell of washing hands;
(3) Remove expired and spoiled ingredients in time;
(4) Do a good job of preventing rats and insects;
(5) Keep the warehouse temperature appropriate; Dry storage room: 21℃; Refrigeration room 0-4℃;
(6) The raw materials of cold dishes should be covered;
(7) The food raw materials stored in the freezer should be stored in a sealed container, or put in a freezing bag, and then wrapped with aluminum foil;
(8) Thaw the raw materials well, and don't freeze them again;
(9) The warehouse is locked and no one can enter;
(10) Take special safety measures for precious food raw materials;
(1 1) Employees are not allowed to bring bags into the warehouse;
(12) Strictly implement the inventory pricing and control data recording procedures;
(13) The raw materials shall be put on the shelves in the same order as the inventory records;
(14) Keep the warehouse key properly;
(15) The warehouse must be locked when not in use;
(16) Non-warehouse personnel participate in monthly inventory pricing.
Five, food production cost control (five permanent management)
Constant tissue
Goal: Make "space" available for flexible use and prevent misuse.
Exercise:
1. Conduct a comprehensive inspection of the workplace.
2. Formulate standards and methods for judging needs and non-needs.
3. Know what you don't need.
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Regular rectification
Goal: Find something to cover in 30 seconds without wasting time looking for something.
Exercise:
1. Make overall planning (marking and positioning) for available places and shelves.
2. Items should be placed in the planned position (the prescribed placement method) neatly.
3. Mark all items.
Always keep clean.
Objective: The environment is clean and bright, and the items taken out can be used normally.
Exercise:
1. Establish a clean responsibility area.
2. Clean necessities.
3. Perform personal cleaning duties.
Constant norm
Objective: To maintain management achievements through institutionalization.
Exercise:
1. Seriously implement the previous regular organization. Regularly correct and clean the work.
2. Civilized areas of responsibility, and the responsible persons shall be implemented by districts.
3. Visual management and transparency.
self-discipline
Objective: To change the "hostage" and form the habit of standardized and earnest work.
Exercise:
1. Maintain and promote regular organization, rectification, cleaning, standardization and habituation.
2. Formulate * * * agreements related to compliance.
3. insist.
Insist on applying the five-routine method every day.
Sixth, the cost control in food distribution.
The process of food distribution affects the quality of food and products, and also directly affects the cost control.
The main contents of food distribution work include:
Set up a foreman (FOODCHECKER food inspector) to ensure who is responsible; Keep the communication between the kitchen and the delivery staff smooth.
Prepare suitable and sufficient tableware before serving; Keep the dishes at an appropriate temperature; The shape of dishes should be well controlled (color, shape and beauty of dishes); Vegetable delivery personnel know and understand their responsibilities; The control points of food delivery include: implementing correct procedures and analyzing the causes of service failures.
Strictly implement the weight standard of each dish: the dishes meet the quality standards stipulated by the management personnel, and the dishes are beautiful in appearance; Have enough tableware and service equipment; Strictly implement the system of returning vegetables.