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L-2.2 Ch.8 Intro to Cost Control

Horizontales
A list of items, often separate from the invoice, showing quantities of items received.
A loss of value over time; for example, a brand-new machine is worth more than one that is several years old, much like the value of a new versus a used car.
Costs that are incurred only when a meal or service is provided to a guest; a manager or chef can manage or adjust these costs based on the operation.
Information related to the restaurant’s past performance.
A record of the number of portions of every item sold on a menu.
Costs of an operation that stay the same and cannot be adjusted by managers or chefs.
A financial plan for a specific period of time; most budgets cover one year and are broken into months.
The cost of food items that a restaurant uses to create a menu item for sale.
A business’s efforts to manage how much it spends.
Verticales
A bill received by the restaurant for something purchased for use, such as food deliveries and cleaning supplies.
A sheet listing all menu items that are going to be prepared for a given date that helps to make sure a kitchen is producing the right amount of product.
The cost of the ingredients to make a beverage for sale.
The number of customers an operation serves.
A compilation of sales and cost information for a specific period of time that shows whether an operation has lost or made money for that time period, and also shows whether an operation performed as the budget predicted it would. A profit and loss report, also known as a P&L report or statement, lists sales income first and then lists all expenses.
Software that allows a business to track sales and inventory and analyze sales data in order to save time and money and make more accurate decisions for the business.
A one-stop shop that provides equipment, food, and supplies. Some full-line suppliers also have programs available to customers that help with controlling costs.
The income from sales before expenses, or costs, are subtracted.
The costs of all of the staff (management, front- and back-of-the-house staff), from wages to benefits (insurance, retirement plan, etc.).
A tool that managers use to look at current business trends (revenue, costs) and to predict how these changes will affect the operating budget in the future.