Chapter 7 Food and Beverage Management Applications

1
Chapter 7Food and Beverage Management
Applications
Managing Technology in the Hospitality
Industry Fourth Edition (469T or 469)
2
Competencies for Food and Beverage Management
Applications

1. Identify the files typically maintained by recipe
   management software applications for food and
   beverage operations. .
2. Describe how information from recipe management
   software applications helps managers control food
   and beverage operations.
3. Explain how food and beverage managers use
   various reports generated by sales analysis
   software applications.

(continued)
3
Competencies for Food and Beverage Management
Applications
(continued)

1. Explain the features and functions of menu
   engineering software. .
2. Describe the advantages of integrated food and
   beverage software in relation to precosting and
   postcosting functions.
3. Explain how managers use reports generated by
   automated beverage control systems.

4
Ingredient File Data
  Ingredient code number   Ingredient
description   Purchase unit   Purchase unit
cost   Issue unit   Issue unit cost   Recipe
unit   Recipe unit cost
5
Standard Recipe File Data
  Recipe code number   Recipe name   Number
of portions   Portion size   Recipe unit
  Recipe unit cost   Menu selling
price   Food cost percentage
 
6
Menu Item File Data
  Identification number   Descriptor
  Recipe code number   Selling price
  Ingredient quantities   Sales totals
 
7
Ingredient File Conversion Tables
To maintain a perpetual inventory record,
conversion tables track ingredients (by unit and
by cost) as they pass through the control points
of Purchasing Receiving
Storing Issuing Production
Service
8
Chaining Recipes
Recipes used as ingredients (sub-recipes) for a
standard recipe item that requires an unusually
large number of ingredients.
9
Sales Reports
Daily sales report itemizes and summarizes
revenue for a day. Weekly sales spreadsheet
weekly summary of daily sales reports. Sales
category analysis report amounts sold by sales
category and day-parts. Marketing category
report weekly totals summarizing revenue earned
by department and category.
10
Managing Plowhorses
Plowhorses menu items high in menu mix but low
in contribution margin. Strategies   Increase
prices carefully.   Test for demand.
  Relocate to lower profile on menu.   Shift
demand to more profitable items.   Combine with
lower cost products.   Assess the direct labor
factor.   Consider portion reduction.
11
Managing Puzzles
Puzzles menu items high in contribution margin
but low in popularity. Strategies   Shift
demand to these items.   Consider a price
decrease.   Add value to the item.
12
Managing Stars
Stars menu items high in contribution margin and
high in popularity. Strategies   Maintain
rigid standards.   Place for high visibility
location on menu.   Test for selling price
inelasticity.   Use suggestive selling
techniques.
13
Managing Dogs
Dogs menu items low in contribution margin and
low in popularity. Strategies   Increase
selling price.   Remove from menu.
14
Pre/Postcosting
Precosting uses forecasted sales to determine a
menus profitability before menu
produced. Postcosting uses actual sales figures
to determine a menus profitability after menu
produced.
15
Beverage Control System Reports
  Sales by Major Beverage Category Report
  Sales by Beverage Server Report
  Outstanding Guest Checks Report
  Settlement Methods Report   Net Sales by
Time of Day Report   Sales Mix by Major Product
Report   Product Usage Report