HRIM 130 Costing Manual the Pearoom

8/12/2019 HRIM 130 Costing Manual the Pearoom

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COST CONTROL MANUAL

AN HRIM 130 REPORT

Submitted to Ms. Lourdes Indias

In partial fulfillment of the requirements in HRIM 130

Submitted By:

Jaiane Michelle Raymundo

Isabel Mara Delgado

Ruejelle Cabral

Giesalyn Mona de Ocampo

Jeanne Maia Guantero


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ContentsABOUT THE COMPANY

About the Company History The Pearoom Vision Mission Statement Company Website Our Menu

COST CONTROL TOOLS & MEASURES

Restaurant Management System or RMS Standard Recipe Menu Costing

Standard Recipe Menu Costing System Food Alloance Menu !tem Costing "atabase #$amples

Forecasting Popularity !nde$

"aily Food Cost Report Portion Control Purchasing and "eli%ery &uidelines

Par 'e%els (or "aily Purchased !tems

Par 'e%els (or Wee)ly Purchased !tems Recei%ing &uide Storage &uide !ssuing &uide


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About the Company

Since *++,Sun M T W Th -AM . ,PM

F Sat -AM to *PM/ ,PM to *AM

The Fort Strip0 1oni(acio &lobal City0 Taguig

2+*3 454.678+ 9 2+*3 HR!M.78+

reser%ations:thepearoom;com

;ThePearoom;com

HISTORY

!t as in September *++, hen The Pearoom opened its doors at The Fort Strip o( 1oni(acio &lobal City0

Taguig to a discerning crod o( epicures; !t as the brainchild o(

s o((erings

included classic Filipino (a%orites along ith rather uncommon cuisine such as Caribbean0 Mediterranean0

and &ree)0 hich resulted in an interesting %ariety o( choices and (la%ors; !t as a bra%e attempt at a bac).

to.basics dining concept amidst the high.end dining places in the then groing district;

Fast (orard almost three and a hal( years0 The Pearoom is no one o( the most prominent dining spots

in the orld.class district ith a loyal (olloing; !n the day0 the restaurant is (illed ith elder guests ha%inga day out or (amilies ha%ing some bonding time; !n the night0 the place trans(orms to a hub (illed ith

young pro(essionals and success(ul businesspeople loo)ing (or a place to unind;

The Pearoom is open (rom -AM to *PM and (rom ,PM to *AM on Fridays and Saturdays0 and (rom -AM

to ,PM on the rest o( the ee);


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LOGO CHANGE

Original 'ogo

The Pearoom>s original logo as inspired by the oners>

(a%orite lunch place during college? The Tearoom0

a local restaurant in the College o( Home #conomics;

@e 'ogo

As (or anuary *+78

The ne logo0 its third re%ision0 is the (irst step in the

rebranding o( The Pearoom (rom an e%eryday (amily dining place

to a dynamic restaurant that caters to a di%erse group o( loyal patrons;


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Company Website

Our Menu


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Cost Control Tools and MeasuresThe (olloing tools and measures are used by the restaurant to monitor0 determine0 and control the costs

o( The Pearoom as a (oodser%ice operation; @ote that this manual is limited to (ood cost controls and

does not co%er cost control (or labor and other e$penses necessary in regular operations; Such

in(ormation shall be contained in a separate manual;

Restaurant Management System (RMS)The Pearoom uses a specialiBed Restaurant Management System designed especially (or the

establishment0 (rom the room design to the payment options; @ot only does it help the restaurant )eep

trac) o( its sales0 it also )eeps a record o( its in%entories and customer pro(iles;

A Screencap o( the RMS used by The Pearoom


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The "ining Room 'ayout o( The Pearoom as seen (rom the company>s RMS

Standard Recipe Menu CostingFor its operations0 The Pearoom has de%eloped its on standard %ersion o( menu costing; !t (ollos the

(olloing (ormat?

Recipe Requirement Cost

Inre!ients "u#ntit$ Unit Item Price Per Unit Tot#% Price

The Inre!ientsare listed on the side0 and arranged per >part> o( the menu; For instance0 in the menu

item er)ed Por) chop ith Caribbean rice0 the ingredients (or the %iand hich is the por) chop0 must be

listed separate (rom the ingredients (or the Caribbean rice;

The restaurant uses this system so that it ill be easier (or management to monitor the

price changes in the (actors o( the menu; !( the cost (or a particular menu item

signi(icantly rises0 it ill be easier to determine hether it is coming (rom the main meat

itsel(0 or (rom an accompanying sauce or dip; This in(ormation ill be %ery use(ul (or cost.

cutting and ingredient substitutions; !n essence0 it ill be a decision.ma)ing tool;


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The Recipe Requirements or >the amount needed (or each ingredient> is di%ided into to columns? the

uantity and the


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The Menu !tem Costing "atabase shall be regularly re(erred to once e-er$ t.ree mont.s0 or e%ery time

there is # sini/ic#nt incre#se in m#r0et prices; This shall be to obser%e ho rapidly the prices are rising0

and to monitor hether the 7* Food Alloance e((ecti%ely shoulders the price increases;

E1AMPLES

The (olloing are e$amples o( the !ndi%idual Menu !tem Costing0 ta)en (rom the Menu !tem Costing

"atabase; The basis ill be to o( The Pearoom>s bestsellers? the 23#c0 Sp#rro, so A,esome42and the

25#ni%%#4 C.oco%#te4 Gr#.#m4 Yum $um $um42;

3AC6 SPARRO( SO A(ESOME4 PEA4

This is not your ordinary por) chop and riceG

Eour (a%orite por) chop made glorious ith secret spices0

grilled and topped ith (resh pineapple0

and ser%ed Caribbean rice;

1ecause ac) Sparro is so aesome;

Recipe ReDuirement Cost

!ngredients uantity


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CARR!1#A@ R!C#

1lac) 1eans *I+ grams 77;5I *I+ 77;5I

Spiced Ham 54 grams 86 *I+ 7+;66

Oil *+ milliliter 875;I II++ 7;7I

Onion *6;66 grams ,+ 7+++ *;4+

&arlic 88;84 grams ,I 7+++ 8;75

Tomato I+ grams I6 7+++ *;-+

&reen Pepper *J8 pieces 6;58 * *;*4

Red Pepper *J8 pieces 5;8* * *;44

Rice0 uncoo)ed *I+ grams 8- 8- *I+;++

Salt *;I grams 7I 7I *;I+

Pepper *;I grams *,;I I+ 7;4-

CARR!1#A@ R!C# *,+;I,

R#C!P# COST 48+;7*

P#R PORT!O@ COST 7+5;I8

7* FOO" A''OWA@C# 7*;,+

TOTA' FOO" COST P#R S#RV!@& 7*+;48

5ANILLA4 CHOCOLATE4 7PEA48 GRAHAM4 YUM YUM YUM4

Seriously guys0 does this delectable dish e%en need a descriptionK

"oesn>t >yum yum yumG> say it allK

Recipe ReDuirement Cost TotalPrice!ngredients uantity


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ForecastingOne o( the main ays to control the (ood cost is by ma)ing care(ul purchases; A%oiding o%erstoc)ing so

as not to be prone to spoilages or pil(erage and a%oiding understoc)ing so as not to ha%e to deny orders

ill %ery much in(luence the day>s sales0 (ood cost0 and (ood cost percentage; The ay to do this is to be

able to predict =ust ho much o( the ingredients the )itchen ill need by )noing ho many o( each dish

ill most li)ely be ordered; As e in the (oodser%ice industry )no0 this is called (orecasting;

POPULARITY IN'E1

The Pearoom employs the use o( a popularity inde$ to (orecast its sales; We )eep a separate #$cel (ile (or

this in(ormation and that (ile can be accessed by the managers and the partners;

Here is an e$ample o( a popularity inde$ using the same to bestseller menu items as prior mentioned;

Ta)e note that the total !tems sold o( *04+I includes the other items in the menu 2li)e the appetiBers0

salad0 be%erage0 etc;3 This is =ust a sample on ho the establishment )nos hich items are bought by

most o( their customers;

Mont.%$ Popu%#rit$ In!e9

Item : o/ Items So%! Popu%#rit$ In!e9

ac) Sparro So Aesome ,6I 4+;78

VanillaG ChocolateG &rahamG Eum yum yumG ,6- 4+;*8

Tot#% Num;er o/ Menu Items So%! *04+I -+;8-

The (ormula used is as (ollos?

Popu%#rit$ In!e9 < Tot#% : So%! o/ # Speci/ic Menu Item = Tot#% Num;er o/ Menu Items So%!


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Breakeven PointI1E' COSTS

P.p )?DDD /i9e! cost ;re#0!o,n

7+0+++ electricity billJmo 40+++ ater billJmo 70+++ telephone and internet billJmo

BEP in units

1#P (or er)ed Por)chop

P7I0+++J28++ 7*+;483 N -4pcsJmo

1#P (or Chocolate clair

P7I0+++J2-+ ,;-*3 N *74pcsJmo

'i-i!e! ;$ FD per !#$

-4pcsJ8+ N 8pcsJday

*74pcsJ8+ N -pcsJday

The company can either sell anything eDui%alent to the total o( -4pcsJmo or 8pcsJday o( the main dish or

*74pcsJmo or -pcsJday o( the dessert in order to not ma)e any loss;

BEP in s#%es

er)ed por)chop

-4pcs $ P8++ N P*I0*++Jmo

Chocolate clair

*74pcs $ P-+ N P7507*+Jmo

'i-i!e! ;$ FD i/ per !#$

P*I0*++J8+ N P-4+ orth o( =er)ed por) chop

P7507*+J8+ N PI57 orth o( chocolate eclair


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Purchasing and DeliveryPurchasing o( meats and (resh produce are done by phone calls during a(ternoons and are deli%ered tothe store the (olloing day during early mornings; @on.perishable ingredients and other items are

ordered only hen needed0 i;e;0 hen the stoc) le%el are belo the minimum par0 and deli%ered the

(olloing day early in the morning;

Supp%iers

Meats . Monterey Meatshop 2


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(EE6LY PURCHASING

MINIMUM PAR

Items P#c0in

Consumption

Per Mont.

Consumption

Per '#$

Or!erin

Perio!

Min

P#r Unit

Chili Fla)es *,;I+JI+ g; 5*+ *4 5 76- g

Cinnamon/ ground 4*;I+J8+ g; 7*++ 4+ 5 *-+ g

@utmeg/ ground 7+6J85 g; 6++ *+ 5 74+ g

Allspice/ ground 56;I+J8* g; 6++ *+ 5 74+ g

Clo%es/ ground -5;I+J*5 g; 6++ *+ 5 74+ g

1ay lea( 6;5IJ7+ g; 4-+ 76 5 77* g

Oli%e Oil 775;I+J*++ ml; 86++ 7*+ 5 -4+ ml

Salt 7IJ)g; 7*++ 4+ 5 *-+ g1lac) Pepper *,;I+JI+ g; 7*++ 4+ 5 *-+ g

Pineapple slice **;5IJ4 pcs; ,6+ 8* 5 **4 pcs

Rice0 uncoo)ed 8-J)g; 7*++++ 4+++ 5 *-+++ g

1lac) 1eans 77;5IJ*I+g 7*++++ 4+++ 5 *-+++ g

Spiced Ham 86J*I+g 8II*+ 77-4 5 -*-- g

Onion ,+J)g 7*5,6;- 4*6 5 *,-* g

&arlic ,IJ)g 76++8;* I88 5 8587 gVanilla !nstant

Pudding Mi$ 64;IJ,6g I56+ 7,* 5 7844 g&raham Crac)ers *,J*++g 7*+++ 4++ 5 *-++ g

Chocolate 1uttons 7++JI++g 7+-++ 86+ 5 *I*+ g

#%aporated Mil) 7+;5IJ7I+g ,*4+ 8+- 5 *7I6 g

MA1IMUM PAR

Items

Minimum

P#r

S#/et$

Stoc0

Le#! Time

Us#e

M#9imum

P#r Unit

Chili Fla)es 76- 76;- 76- 8I*;- g

Cinnamon/ ground *-+ *- *-+ I-- g

@utmeg/ ground 74+ 74 74+ *,4 gAllspice/ ground 74+ 74 74+ *,4 g

Clo%es/ ground 74+ 74 74+ *,4 g

1ay lea( 77* 77;* 77* *8I;* g

Oli%e Oil -4+ -4 -4+ 7564 ml

Salt *-+ *- *-+ I-- g

1lac) Pepper *-+ *- *-+ I-- g

Pineapple slice **4 **;4 **4 45+;4 pcs

Rice0 uncoo)ed *-+++ *-++ *-+++ I--++ g


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1lac) 1eans *-+++ *-++ *-+++ I--++ g

Spiced Ham -*-- -*-;- -*-- 754+4;- g

Onion *,-* *,-;* *,-* 6*6*;* g

&arlic 8587 858;7 8587 5-8I;7 g

Vanilla !nstant Pudding Mi$ 7844 784;4 7844 *-**;4 g

&raham Crac)ers *-++ *-+ *-++ I--+ g

Chocolate 1uttons *I*+ *I* *I*+ I*,* g

#%aporated Mil) *7I6 *7I;6 *7I6 4I*5;6 g

ReceivingAccepted times o( deli%eries are only during Iam.5am0 anything deli%ered outside o( that period ill not

be accepted by the store; Auditors are in.charge o( inspecting each item that is deli%ered to the store; The

eight0 Duantity0 Duality0 and price o( each item must be chec)ed0 recorded and must correspond to hat

is ritten on the Purchase Order (orm; Sealed or Vacuum.pac)ed items are not reDuired to be opened; !(

e%er the item deli%ered does not correspond to the item ordered0 the discrepancy must be noted and

reported to the management immediately; !t ill be up to the manager to decide hat ill be done about

the item;


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StorageMeats and ice are stored inside the al).in (reeBer hile (resh produce and other perishable ingredients

are stored inside a al).in re(rigerator; Ra meats are placed in the bottom part o( the (reeBer and the ice

on the top shel%es; For the re(rigerator0 li)eise0 ra ingredients are placed on the bottom shel%es hile

the coo)ed are placed on the top; @on.perishable items are stored inside the dry storage room; 'iDuids

are )ept at the bottom shel%es hile solids are )ept on the top shel%es;

The QFirst !n0 First Out rule is (olloed (or the storing and issuing o( (ood items; #ach item must ha%e a

label hich states the name o( the product0 speci(ications0 dates it as deli%ered and hen does it e$pire0

the eight andJor amount0 and the unit price; All items going out and in each o( the storage areas must

be recorded; !n%entory must be done at the end o( each month and must be chec) against thedocument; The (reeBer0 re(rigerator0 and storeroom should be )ept loc)ed and only to )eys should be

a%ailable0 one (or the storage manager and one (or the manager;

Issuing1e(ore any item can be ta)en out o( the store roomJre(J(reeBer0 a (orm must be (irst (illed out ith the

signatures o( the reDuester0 recei%er and the storage manager; 'e(to%er (oods must ne%er be put in the

storage again/ all le(to%ers should be thron out properly in the designated trash bins; !tems not ta)enout o( storage (or the day and ill be e$pired the ne$t day should be (orce issued;


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HRIM 130 Costing Manual the Pearoom

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