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HMT 4

The document outlines a systematic approach to preparing food service figures from various data sources, including sales data, inventory records, and labor schedules. It details steps such as gathering and organizing data, calculating sales and labor figures, analyzing trends, and preparing reports. This process aids food service professionals in making informed decisions and improving management practices.

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20 views2 pages

HMT 4

The document outlines a systematic approach to preparing food service figures from various data sources, including sales data, inventory records, and labor schedules. It details steps such as gathering and organizing data, calculating sales and labor figures, analyzing trends, and preparing reports. This process aids food service professionals in making informed decisions and improving management practices.

Uploaded by

oniyireojo57
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HOSPITALITY MANAGEMENT TECHNOLOGY

RUFUS GIWA POLYTECHNIC

QUESTION
HOW TO PREPARE FOOD SERVICES FIGURES FROM DIFFERENT DATA
BY
AMUDIPE IFEOLUWA GLORY
MATRICULATION NUMBER
SO4/HMT/2020/2680
COURSE CODE: HMT 322
COURSE TITLE: FOOD AND BEVERAGE SERVICE MANAGEMENT

LECTURER IN CHARGE:
MRS. FAMOJURO

HOW TO PREPARE FOOD SERVICES FIGURES FROM DIFFERENT DATA


Preparing food service figures from different data requires a systematic approach to ensure accuracy and
reliability. Here's a comprehensive essay on how to prepare food service figures from different data:

Step 1: Identify the Data Sources

- Sales data from point-of-sale (POS) systems


- Inventory records
- Recipe costing cards
- Labor schedules
- Customer counts
- Menu engineering data

Step 2: Gather and Organize the Data

- Collect data from various sources


- Ensure data is up-to-date and consistent
- Organize data into categories (e.g., sales, labor, inventory)

Step 3: Calculate Sales Figures


- Total sales revenue
- Sales by menu item/category
- Average check size
- Sales per customer

Step 4: Calculate Cost of Goods Sold (COGS)

- Total COGS
- COGS by menu item/category
- Food cost percentage

Step 5: Calculate Labor Figures

- Total labor cost


- Labor cost as a percentage of sales
- Labor productivity metrics (e.g., sales per labor hour)

Step 6: Calculate Inventory Figures

- Total inventory value


- Inventory turnover rate
- Inventory shrinkage percentage

Step 7: Analyze and Interpret the Data

- Identify trends and patterns


- Compare to industry benchmarks
- Determine areas for improvement

Step 8: Prepare Reports and Visualizations

- Create reports and charts to present findings


- Use visualizations to illustrate key metrics and trends

Step 9: Review and Refine the Process

- Regularly review data and reports


- Refine the process to ensure accuracy and relevance

By following these steps, food service professionals can prepare accurate and comprehensive figures
from different data sources, enabling informed decision-making and data-driven management.

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