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6th Sem F & B Management Notes

Constraints of Menu Planning: Menu Merchandising

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Last updated: 21 July 2023

  • Skill of staff.
  • Facility Layout/Design
  • Availability of ingredients.
  • Availability of Equipment
  • Type of target market
  • Seasonality of business
  • Quality Levels and Costs

 

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Syllabus BHM305

01 Cost Dynamics

  1. Elements of Cost
  2. Classification of Cost

02 Sales Concepts

  1. Various Sales Concept
  2. Uses of Sales Concept

03 Inventory Control

  1. Importance
  2. Objective
  3. Method
  4. Levels and Technique
  5. Perpetual Inventory
  6. Monthly Inventory
  7. Pricing of Commodities
  8. Comparison of Physical and Perpetual Inventory

04 Beverage Control

  1. Purchasing
  2. Receiving
  3. Storing
  4. Issuing
  5. Production Control
  6. Standard Recipe
  7. Standard Portion Size
  8. Bar Frauds
  9. Books maintained
  10. Beverage Control

05 Sales Control

  1. Procedure of Cash Control
  2. Machine System
  3. ECR
  4. NCR
  5. Preset Machines
  6. POS
  7. Reports
  8. Thefts
  9. Cash Handling

06 Budgetary Control

  1. Define Budget
  2. Define Budgetary Control
  3. Objectives
  4. Frame Work
  5. Key Factors
  6. Types of Budget
  7. Budgetary Control

07 Variance Analysis

  1. Standard Cost
  2. Standard Costing
  3. Cost Variances
  4. Material Variances
  5. Labour Variances
  6. Overhead Variance
  7. Fixed Overhead Variance
  8. Sales Variance
  9. Profit Variance

08 Breakeven Analysis

  1. Breakeven Chart
  2. P V Ratio
  3. Contribution
  4. Marginal Cost
  5. Graphs

09 Menu Merchandising

  1. Menu Control
  2. Menu Structure
  3. Planning
  4. Pricing of Menus
  5. Types of Menus
  6. Menu as Marketing Tool
  7. Layout
  8. Constraints of Menu Planning

10. Menu Engineering

  1. Definition and Objectives
  2. Methods
  3. Advantages

11. MIS (Management Information System)

  1. Reports
  2. Calculation of actual cost
  3. Daily Food Cost
  4. Monthly Food Cost
  5. Statistical Revenue Reports
  6. Cumulative and non-cumulative