SS2 Catering Craft Practices Lesson Note on Factors that Influence Gross Profit

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FACTORS THAT INFLUENCE GROSS PROFIT

Purchasing (Suppliers and Specification)

Suppliers unable to meet/cope with volume or standard
Not keeping close to agreed prices or checking market prices
Poor response to customer’s complaint
Poor menu planning

Ordering:-

Incorrect specification, quantity or price
Stock deteriorating due to shortage of storage space
Materials lost during delivery this may be due to poor transportation of goods
Change in source and quantity of supply
Poor stock rotation
Poor hygiene due to failure of staff to carryout procedure

FACTORS THAT ASSIST A CONTROL SYSTEM

Menu remaining family constant e.g., Mr Biggs, Tantalizers, Chicken Republic, Celebrities etc
Standardized recipes and purchasing specification used
Menu has a limited number of dishes

Stocktaking is made easier and costing more accurate. In order to carry out a control system, food stocks must be secure, refrigerators and deep freezers should be kept locked, portion control must accurate. A book-keeping system must be developed to monitor daily operation.

EVALUATION