Topic wise notes as per new NCHM-JNU syllabus (for B.Sc HHA & M.Sc HA) are are now available at our new website hospitality.institute
Visit Now
Select Page
6th Sem F & B Management Notes

Reports: Sales Control

by

Last updated: 21 July 2023

Sales Summary Sheet

The sales summary sheet is an analysis of all the transactions/cash taken during the particular period of service. It is prepared to know the revenue generated through the sales of food, beverages, the modes of bill settlement- cash, cheque, credit card, amount charged to room accounts, tax amount, discounts given etc. the basic information required in a sales summary sheet includes the following:

  • Date
  • Bill number
  • Table number
  • Number of cover per table
  • Bill amount
  • Modes of payment- cash, credit card, cheque, posted  to room
  • Analysis of food, beverages, and other sales items.

Daily Sales Report

Sound financial tracking begins with the accurate recording of sales. The Daily Sales Report (DSR) is the core tracking element for controlling cash, measuring cost vs. sales performance, and forecasting future sales.

 

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating 3.4 / 5. Vote count: 7

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

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