Match invoice details to goods received. Check casting of invoice. Ensure goods rejected are returned to vendor with credit note issued. Storage Ensure the method and place of storage is appropriate for the item. Evaluate that the storage area is secured from pilferage. Ensure the shelves are strong enough for the product, allow air circulation and easy to clean. Ensure all items are stored at an appropriate temperature appropriate for the product.
Determine whether the storage area is clean and orderly. Usage Ensure issues for storeroom are supported by approved stock requisition. Perform yield test for high cost food items to ensure actual utilization rate as compared to standard utilization rate is acceptable. Ensure bottles and sales slips for high cost beverage items are returned to storeroom to exchange for new issues of beverage.
Empty bottles must be destroyed by store personnel to avoid duplicate issue of beverage. Ensure portion control is properly exercised. Check wastage to ensure no saleable portion is abandoned. Ensure voided orders are not served to customers. Review monthly wastage to ensure wastage in amount and in percentage is acceptable.
Cost Ensure recipe and menu cost control is prepared timely and updated every six months by Head Chef. Ensure accurate costing before menu price is finalized. Observe what comes back from the guests to determine whether the portion is appropriate. Ensure free pouring is properly monitored. Check food and beverage cost only includes costs incurred for revenue generating activities. Costs incurred for non-revenue generating activities i. For significant fluctuation, explanation is required.
Ensure weekly food and beverage cost report has been prepared for timely control of food and beverage cost. Ensure management has reviewed the monthly and year-to-date food cost percentage and beverage cost percentage. Open navigation menu. Close suggestions Search Search. User Settings. Skip carousel. Carousel Previous. Carousel Next. What is Scribd? Explore Ebooks. Bestsellers Editors' Picks All Ebooks. AuditComply puts a powerful platform in the hands of your team — including a fully-functional offline mobile app for going onsite.
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Writing the Internal Audit Report. Order Vol. I Here Order Vol. In his unique book, Hans Steiniger illustrates a few of the concepts to be learned in each chapter in the In Practice section of his book, thus providing real life examples of the situations an auditor faces in conducting an audit of the Food and Beverage operation.
In a style that is easy to understand, Hans Steiniger presents audit techniques that ensure the auditor spends his time on the areas that are most likely to uncover exceptions that are meaningful to management and help it maximize revenues and reduce costs , thereby increasing profitability in the restaurant.
The book discusses planning the audit to ensure optimal efficiency upon arrival at the field location, the internal controls that should be in place and how to audit them, and writing an effective internal audit report.
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