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3rd/4th Sem F & B Control Notes

Purchase Order Forms: Food Control Cycle

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Last updated: 11 July 2023

It is a document based on the information in the requisition completed by the buyer or purchase officer who gives it to the supplier. It states in specific terms the purchase and sales agreement between the buyer and the supplier. Three copies of purchase order are sufficient for basic ordering i.e. original sent to the supplier, 2nd for acknowledgment of acceptance and last copy for filing process. The purchase order form consists of the following data:

Sample Purchase Order Forms

GRAND PLACE INTERNATIONAL

DUBAI

( Hotel chain of most preferred hotel in the world)

Name of supplier———–                                                                          Purchase order no.

Address——————–                                                                           Date

Telephone——————                                                                           Requisition no.

Email———————–                                                                           Department

Date of material reqd.

 
S. No. Name Specification Qty Unit Price Total
 

Grand Total

 

Approved By:                                                                                                            Authorized By:

 

 

Requisition Form

A requisition is the first document in the purchasing process and may have originated in any unit in the food service operation. It consists of all the details which are mentioned above.

 

GRAND PLACEINTERNATIONAL

DUBAI

( Hotel chain of most preferred hotel in the world)

The Purchase Officer                                                                                Requisition no.

Date                                                                                                           Purchase Order

From                                                                                                          Date required

Budget A/C No.
Quantity Unit cost Description Supplier Unit cost Total
 

 
 

 
 

 
 

 
 

 
 

Required By                            Approved By                             Date

 

 

 

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Syllabus BHM205

01 Food Cost Control

  1. Introduction to Cost Control
  2. Define Cost Control
  3. The Objectives and Advantages of Cost Control
  4. Basic costing
  5. Food Costing

02 Food Control Cycle

  1. Purchasing Control
  2. Aims of Purchasing Policy
  3. Job Description of Purchase Manager/Personnel
  4. Types of Food Purchase
  5. Quality Purchasing
  6. Food Quality Factors for different commodities
  7. Definition of Yield
  8. Tests to arrive at standard yield
  9. Definition of Standard Purchase Specification
  10. Advantages of Standard Yield and Standard Purchase Specification
  11. Purchasing Procedure
  12. Different Methods of Food Purchasing
  13. Sources of Supply
  14. Purchasing by Contract
  15. Periodical Purchasing
  16. Open Market Purchasing
  17. Standing Order Purchasing
  18. Centralised Purchasing
  19. Methods of Purchasing in Hotels
  20. Purchase Order Forms
  21. Ordering Cost
  22. Carrying Cost
  23. Economic Order Quantity
  24. Practical Problems

03 Receiving Control

  1. Aims of Receiving
  2. Job Description of Receiving Clerk/Personnel
  3. Equipment required for receiving
  4. Documents by the Supplier (including format)
  5. Delivery Notes
  6. Bills/Invoices
  7. Credit Notes
  8. Statements
  9. Records maintained in the Receiving Department
  10. Goods Received Book
  11. Daily Receiving Report
  12. Meat Tags
  13. Receiving Procedure
  14. Blind Receiving
  15. Assessing the performance and efficiency of receiving department
  16. Frauds in the Receiving Department
  17. Hygiene and cleanliness of area

04 Storing & Issuing Control

  1. Storing Control
  2. Aims of Store Control
  3. Job Description of Food Store Room Clerk/personnel
  4. Storing Control
  5. Conditions of facilities and equipment
  6. Arrangements of Food
  7. Location of Storage Facilities
  8. Security
  9. Stock Control
  10. Two types of foods received – direct stores (Perishables/nonperishables)
  11. Stock Records Maintained Bin Cards (Stock Record Cards/Books)
  12. Issuing Control
  13. Requisitions
  14. Transfer Notes
  15. Perpetual Inventory Method
  16. Monthly Inventory/Stock Taking
  17. Pricing of Commodities
  18. Stock taking and comparison of actual physical inventory and Book value
  19. Stock levels
  20. Practical Problems
  21. Hygiene & Cleanliness of area

05 Production Control

  1. Aims and Objectives
  2. Forecasting
  3. Fixing of Standards
    1. Definition of standards (Quality & Quantity)
    2. Standard Recipe (Definition, Objectives and various tests)
    3. Standard Portion Size (Definition, Objectives and equipment used)
    4. Standard Portion Cost (Objectives & Cost Cards)
  4. Computation of staff meals

06 Sales Control

  1. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price
  2. Matching costs with sales
  3. Billing procedure – cash and credit sales
  4. Cashier’s Sales summary sheet