What are the different records you would maintain in a food service unit?

Record of sales & expenditure form an effective tool for reviewing the progress of a food service establishment. In order to get the clear picture of expenditure & sales, we must have documents of all the transactions, we made. We showed record every action in detail so that later on we could look back & pinpoint any discrepancy.

Purchasing->Receiving->Storing->Issuing->Producing food->Selling

A brief overview of various records which can be maintained in a small food service establishment is given below:

Supplier's directory:
List of suppliers with their name, addresses, telephone numbers & terms agreed.

Purchase order:
List of the items that are to be purchased with their specifications & agreed price.

Cash memo:
The list of items with the prices. This is given by the supplier along with his supplies.

Requisition slip or indent:
A requisition slip is an order form given to the store in charge by the person who wants to give issued anything from the store.

Menu book:
Menu book maintains the record of a day's menu, a standardized recipe for each item of menu & the number of servings produced in a day.

Food cost record:
Record of expenditure on labour in terms of their wages & other facilities extended.

Sales record:
A sales record indicates sales income on monthly or yearly basis.

Labour cost record:
Record of expenditure on labour in terms of their wages & other facilities extended.

Overhead & maintenance:
A record of money spent on these like gas, electricity etc.