Fete Control takes care of complete Food and Beverage Control from cost of ingredients to total consumption. It fully interfaces with O-tel - Inventory and Point of Sale System; thus generating seamless flow of data for accurate controls.
This effective feature depicts micro level COSTING of any Menu item in terms of
- Basic Raw Materials
- Overhead expenses like Gas, Labour, Electricity etc.
- This Provides total Manufacturing cost per unit and Profit
percentage and amount of profit per unit, thus arriving at
selling price!!!
- This also provides flexibility of fixing Profits depending on the
circumstances
- Adjusts the inventory of all involved Raw Material items.
Add-On Features:
- Cost of finished goods
- Batch Manufacturing
- Measure, alternate measure, serving and alternate serving based approaches.
- Mix of WIP and raw materials as part of direct cost.
- Administrative overheads
- Fuel charges
- Water charges and other variable experiences as part of indirect cost.
- Provision for wastages and perishable items as part of costing (if applicable)
- Nutrients and vitamins information
- Diet information
- Direct cost sheet based on standard costing
Food and Nutrition info on Finished Goods product, which includes
- Carbohydrate contents
- Fat elements
- Protein elements
- Vitamins and Minerals
- Fiber contains
- Total calorific values
The above details are tracked product-wise, which provides some degree of dietary inputs.
It may become the future need as per law for which Clubman provides direction today itself; It also guides the members to avoid or include some food items based on members health requirements.
Recipe process as part of Standard Costing;
- All the input items including the Work in Progress as listed
- The process is briefed in a vivid and lucid manner
- The best practices for the recipe and the lessons learnt are recorded in Standard Costing from time to time.
- Last but no least, the attrition of skilled cooks are managed, as the newly inducted cooks can learn the process and best training practices within short timeframe.
Thus, the Standard Costing acts not only as a financial indicator, but also helps to build most scientific steps in various processes of different products.
Some more salient Features include:
- Maintain the full recipe of each and every dish on your menus
- Give actual and standard cost of ingredients while entering recipes and get the recipe cost
- ‘What if analysis’ on recipe costing
- Bifurcation of cost on the basis of Food and Beverage
- Keep track other Food and Beverage consumption; e.g. Staff meals, Banquets
- Interfaces with Materials Management Systems for item cost
- Interfaces with Point of Sale, for consumption of recipe
What Fete Control offers today, may be required by the industry tomorrow.
Yes, Fete Control sets the Standards well ahead of time!!! |
