成本知识培训daily cost report

1、DAILY FOOD & BEVERAGE COST REPORT食品及饮料成本报表Pure 目的1.A MANAGEMENT REPORT TO MONITOR & MANAGE FOOD & BEVERAGE COST DAILY.这是一个用来和管理食品及酒水成本的管理。2.MOST USEFUL FINANL INFORMATION TO EVALUATE FNB PERFORMANCE.这是评估餐饮部表现最有效的财务信息。3.S: Receiving Record, Store Requisition,er Kitchen /Bar Transfer,Fidelio /Check EA

2、M Receiving Summary, Iing Summary, Daily Revenue Report.文件收货，库房领用申请，厨房及酒吧之间的货品转拨，收货摘要，发货摘要，收入。4.COMMUNICATE TO: Executive Chef, Food and Beverage Director, FinanlController, Resident Manager (EAM), General Manager.沟通传达行政总厨，餐饮总监，财务总监，酒店驻店经理，总经理。5.Food Cost 食品成本a. Gross Food Cost = Receiving Record +

3、Store Requisition Values + NetKitchen Transfer Cost (Transfer Fromless Transfer To)er食品总成本 = 收货转出）+ 仓库提货价值 + 厨房之间货品转拨净成本（转入减b. Net Food Cost = Gross Food Cost Credit to Food Cost + Residual Cost食品净成本 = 食品总成本 贷方食品成本 + 残余成本Beverage Cost 饮料成本6.a. Gross Beverage Cost = Store Requisition Values + NetCost

4、 (Transfer From less Transfer To)er Bar Transfer饮料总成本 =b. Net Beverage饮料净成本 =仓库提货价值 + 酒吧之间货品转播净成本（转入减转出）Cost = Gross Beverage Cost Credit to Beverage Cost饮料总成本 贷方饮料成本7.Food (Beverage) Cost %= Net Food (Beverage) Cost / Food (Beverage) Revenue食品(饮料)成本率 = 食品(饮料)净成本 / 食品(饮料)收入DIRECT IE SUMMARY 直接发货摘要(市

5、场单)8.WHEN ITEMS ARE RECEIVED, RECEIVING WILL:当收到货品时，收货部将会a.CHECK FOR APPROVED PURCHASE ORDER检查采购定单已批准b.CHECKTY& UNIT PRICE AGAINST PURCHASE ORDER检查数量与单价是否与采购定单相符ENSURE THE ITEMS RECEIVED ARE ACCORDING TO ITEM SPECIFICATION, WITH ASSISTANCE FROM KITCHEN SECTION HEADc.在厨房部门的参与及协助下，检查物品，并确保收到物品的规格等同于酒店

6、采购规格要求ENSURE OVER DELIVERIES DO NOT EXCEED 5% OF MARKET LIST ORDERd.确保超额递送不超过市场鲜货订单的 5%e.OBTAIN & VERIFY SIGNATORIES OF USER DEPARTMENT FOR ACKNOWLEDGEMENT OFRECEIPT ONS并确保获得使用部门在上签字以确认收到该货品f.UPDATE PHYSICAL QTY RECEIVED IN CHECKEAM在 Check EAM 中更新实际收货数量g.FORWARD SUMMARY REPORT BY STORE &S TO COST CO

7、NTROL FOR CHECKING把摘要和给成本部9. CHECK EAM : TRANSFER SUMMARY 转拨摘要 （仓库领货）USING STORE CONTROL/STOCK REQUEST FUNCTION TO DO使用库房控制/库房要求功能做TINGWHEN STORE REQUISITION FORMS ARE RECEIVED, STOREKEEPER WILL:当收到库房领用申请单时，库房将会a.PREPARE THE ITEMS FOR COLLECTIONS准备需要发出的货品UPON COLLECTION OF ITEM, ENSUREb.RECEIVING AC

8、KNOWLEDGES ON FORM确保领用人需要在领用单上签字确认已收到货品c.ACKNOWLEDGE IENSURE ACTUALANCE OF ITEMS ON FORM &T IANCEO CHECK EAMTY IED ARE CHARGED TO CORRECT DEPARTMENT在领用单上确认已发出货品并输入系统确保实际发货数量入到正确的部门FORWARD DAILY TRANSFER SUMMARY REPORT & STORE REQUISITION FORMS TO COST CONTROL FOR CHECKINGd.递交转播摘要及库房领用申请单至成本控制检查Compu

9、ion of Residual Cost 残余成本的计算Residual Cost = Preparation kitchen food costs transfer out( credits)残余成本 = 预备厨房食品成本 转出（贷方）(Preparation kitchen refers to cold kitchen, bhery, pastry , main kitchen)（预备厨房包括冷房，肉房，饼房，主厨房）b. Cost Allocation for Residual Cost: 3 methods残余成本的分摊有三个方法（1）Based on potential cost t

10、o allocate Residual Cost proportiona to the related cost centers.依照潜在成本按比例分摊残余成本到成本中心。Potential cost for the outlet /total cost x residual cost餐厅潜在成本 / 总成本 x 残余成本y（2）Based on revenue to allocate Residual Cost to related cost centers.按照收入分摊残余成本到成本中心。Revenue for the outlet/ total food revenue x residu

11、al cost餐厅收入 / 食品总收入 x 残余成本 All charge to Coffee Garden. 全部入帐到咖啡厅。（3）11. Check Receiving Records & Store Requisition Forms and ensure收货以及库房零用申请并确保a.All forms have obtained proper approval and acknowledgements.所有单据都已获得适当的批准。b.Items received/iRequests.ed are according to Purchase Orders/ Store Ie所有收发货品

12、都按照采购订单以及库房发货申请要求。ting are correct.系统输入正确。c.d.Items received/ iaccordingly.ed are charged to correct respective outlet收发货品都入帐到正确的使用部门。Receiving Records & Store Requisition Forms are tally with Checke.EAMsummary (Direct ie sumnd Transfer Summary).收货Use和库房领用申请必须与系统摘要相符。Purchase Order Receipts function to receive consignment seafood.f.当收到寄售海产品时，使用无采购订单收货功能。12. Computeer Kitchen/Bar Transfer (System/ M