1. Controlling food cost

4. food Cost Control Cycle Ordering Serving Cooking Issuing Receiving Storing Preparation Food

5. Ordering Order right quantity Always compare quality and price of the suppliers. Don’t order too early or too late Always order as per specifications

6. receiving Count, weigh and inspect for quality Receive against the purchase order. Keep the receiving area clean When goods are being received limit access to that area

7. Storing Stores should be secure, with no chance of pilferage Storage area neat and clean All products dated

8. issuing Issuing Authority to be assigned Issuing to be done at appropriate time In right quantity Relationship between issuing and par stock Update bin cards after every issue

9. preparation Trim properly and don’t throw away the trimmings, use in stock Use Proper tools for preparation, It will reduce wastage Keep working area neat and clean Follow recipes and procedures

10. Cooking Proper temperature Proper cooking time Correct recipes are followed Correct Materials used

11. Serving Correct portion size Correct service utensils Is food being wasted by the guest ? Reconsidering the recipes if the dish is not successful