Monitor Catering Revenue and Costs

MONITOR CATERING
REVENUE AND COSTS

Commercial Cooking NCIII
Purchasing and Ordering System
In the catering industry, a purchasing

and ordering system is a crucial
management tool that helps in
acquiring the necessary ingredients,
supplies, and services required to run
the business and serve clients
efficiently.
Components & Functions of a Purchasing and Ordering
System
Inventory Management Supplier Management
• Monitoring Stock Levels: Ensures that the • Selection of Suppliers: Involves choosing
inventory of ingredients and supplies is suppliers based on quality, price, reliability,
sufficient to meet upcoming catering events and service
without overstocking, which can lead to
waste.
• Stock Replenishment: Automatically or • Supplier Evaluation: Regular assessment
manually generates purchase orders when of supplier performance to ensure they meet
stock levels drop below predetermined quality standards and delivery schedules.
thresholds.
System
Ordering Process Cost Control
• Generating Purchase Orders: Based on • Budget Management: Keeping track of

the inventory needs, purchase orders are spending against the budget allocated for
created specifying the quantities and types purchasing to control costs and improve
of products required. profitability.
• Order Tracking: Monitoring the status of
orders to ensure timely delivery and • Price Negotiation: Working with suppliers
resolving any issues with suppliers to negotiate prices can help in reducing the
regarding delays or product discrepancies. cost of goods sold.
System
Quality Assurance Technology Integration
• Quality Checks: Ensuring that the products • Software Solutions: Many caterers employ
received meet the specified quality specialized software that integrates various
standards necessary for providing excellent functions of the purchasing and ordering
catering services. system.
• Compliance: Adhering to food safety and • Data Analysis: Using data to analyze
handling regulations to ensure that all spending patterns, supplier performance,
products are safe for consumption. and inventory turnover to make informed
purchasing decisions.
Systems for Storing Food Items
Effective food storage systems are critical in the catering industry and any food-related
business for maintaining food safety, reducing waste, and managing inventory effectively.
Types of Storage
Dry Storage
• Environment: Dry, cool, and well-
ventilated areas, ideally with
temperatures between 50°F and 70°F.
• Shelving: Use sturdy, easy-to-clean
materials like stainless steel or coated
shelving to avoid contamination and
facilitate organization.
• Containers: Food should be stored in
airtight containers that are clearly
labeled with contents and date of
storage.
Types of Storage
Refrigerated Storage
• Temperature: Maintain a constant
temperature of 35°F to 38°F to ensure
freshness and slow bacterial growth.
• Organization: Use a "first in, first out"
(FIFO) system to rotate foods, placing
new items behind the older ones.
• Separation: Store raw meats, poultry,
and seafood separately from ready-to-
eat foods to prevent cross-
contamination.
Types of Storage
Freezer Storage
• Temperature: Keep freezers at 0°F or
below to safely store foods for extended
periods.
• Freezer Burn Prevention: Ensure that
items are tightly wrapped or stored in
airtight containers.
• Inventory Checks: Regularly monitor
and rotate stock to ensure quality and
minimize waste.
Storage Practices
Labeling and Dating: All stored food items should be labeled with the contents and the date they
were stored. This practice supports effective stock rotation and reduces waste.
Hygiene: Regular cleaning schedules for all storage areas prevent the accumulation of dirt and
bacteria and help in pest control.
Pest Control: Implement and maintain robust pest control measures to prevent contamination and
food spoilage.
Safety and Compliance
Temperature Monitoring: Install and maintain reliable thermometers in all refrigeration and
freezer units. Many modern systems send alerts if temperatures deviate from set ranges.
Compliance: Ensure that storage practices meet local health and safety regulations to avoid legal
issues and ensure the safety of consumers.
Training: Regularly train staff on the latest food safety practices, focusing on proper storage
techniques and the importance of maintaining the cold chain.
Financial Control
System
Departmental
Income Statement
Breaks down the revenue

and expenses of a business
by departments or units.
This statement allows an
organization to evaluate
the profitability of each
department individually.
Financial Control
System
Operational Income
Statement
Also known as an operating income

statement, focuses on the earnings
generated from the core business
activities of a company. It
specifically excludes any revenues
and expenses from non-operating
activities like investments, financing,
or one-time gains or losses.
Selection &
Utilization of
Technology
Appropriate Computer Systems

and Business Machines
• Point of sale systems such as

cash registers.
• Integrated computer-based
systems
• Calculators
• Fax machines
Selection &
Utilization of
Technology
Appropriate software
• Spreadsheets
• Accounting
• Database
• Financial planning and tracking
• Stock control
• Rostering
• Scheduling and production

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MONITOR CATERING

REVENUE AND COSTS

In the catering industry, a purchasing

• Generating Purchase Orders: Based on • Budget Management: Keeping track of

Breaks down the revenue

Also known as an operating income

Appropriate Computer Systems

• Point of sale systems such as

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