LHC Podcasts in Hospitality Food Service Management
|
Welcome to LHC Podcasts, with Jim Lopolito
|
|
Podcast: Expenditure Behavior Management
Music by Bensound.com
Expenditure Behavior Management (EBM) is an awareness driven decision-making practice in controlling business expenditures with an understanding of how the decision affects current and future operations. Expenditure Behavior Management means having a plan in place and followed on how expenses are decided upon, managed and monitored. It encompasses an ongoing sense of knowing the differences in the marketplace of the prices and quality available on the item or product being purchased, verifying delivery, as well as, price accurate to the purchase, and observing forward-minded conclusions where the outcome of your decisions made and/or procedures put into place includes the understanding of how it may impact upon future revenue and profits.
Podcast: Menu Cost Evaluation Measures in Running a Restaurant
Music by Bensound.com
Episode Information: Accurately costing out recipe ingredient costs is essential in establishing the profit amount or percentages in menu pricing and this must be an established way of managing your hospitality business. Too many foodservice businesses use local menu prices around them to price their own menus, and this is such a bad idea. If your product is worth more in cost, value, and perceptually, you cannot price your food and beverage just to keep in line with the location down the block.
Podcast: Restaurants, Watching Over the Receiving Department
Music by Bensound.com
Episode Information: This Podcast offers a detailed evaluation of the processes of receiving and proper procedures through to the recipe cost and accurate accounting of your menu price. Have a notepad handy if you want to trace the costing process of a menu item offered during the Podcast. There are many processes that must be used in order to achieve profitability in foodservice, and a watchful eye on receiving procedures is crucial to the success of your business. Poor accountability in a receiving department directly affects accurate menu pricing and revenue, especially if the product you receive varies in any way from the product you ordered. In addition, without careful checking you have no verification or accountability.
Podcast: Country Club 14 Point Food & Beverage Expense Loss Review
Music by Bensound.com
Clubs F&B Only Expense Loss Review Project (1-14)
1) Receiving Department: Review procedures for verification of product ordered to product received.
2) Kitchen procedures review of operations, preparations, portioning, knowledge, skills, waste, etc.
3) Yield management on proteins purchased vs. weight received vs. weight served, and variances observed.
4) Storage temperatures, procedures on temperature log review, and product spoilage management.
1) Receiving Department: Review procedures for verification of product ordered to product received.
2) Kitchen procedures review of operations, preparations, portioning, knowledge, skills, waste, etc.
3) Yield management on proteins purchased vs. weight received vs. weight served, and variances observed.
4) Storage temperatures, procedures on temperature log review, and product spoilage management.