*BOOK KEEPING ABOVE👆🏻*
2a. Food and Beverage Services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers. .
2bi)
The Banquet Manager: is responsible for coordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management.
ii) Bar attendant:
Collect payment, operate cash registers and give change.
iii) Cook: Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.
iv) An Executive Chef creates and maintains a restaurant's menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily
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(3a)
Costing and control are the activities of check-mating the products and the items of food and beverages unit of the hospitality through different methods and applications to avoid wastage in the industry
(3b)
Portion control can be defined as the way of choosing the healthy amount of a certain food which involves knowing the correct measures or serving sizes as per calorie counts and fat content for different foods and beverages.
(3c)
(Choose any three).
(i) Scoops
(ii) Ladles
(iii) Pudding basins
(iv) Milk dispensers
(v) Soup plates and bowls
(vi) Individual pie dishes
(vii) MouldMouldss
*4b*
-Trade discount is offered on the list price or the catalog price that the buyer sees at the time of purchase. The list price gets reduced by a certain percentage depending on the quantity purchased. Cash discount is offered to the buyer on the invoice or billed price of the goods and services.
*4b*
*_TABULATE_*
*TRADE DISCOUNT*
1. Trade discount is a reduction granted by a supplier of goods/services on the list or catalogue prices of the goods supplied.
2. It is provided due to business consideration such as trade practices, large quantity orders, market competition, etc.
3. Trade discount is not separately shown in the books of accounts; all net amounts after discount are recorded in the subsidiary books of accounting.
4. It is allowed on both credit and cash transactions.
5. Trade discount is given on the basis of a purchase.
6. There is no separate journal entry for trade discount allowed or received as it is not recognized as an expense for the business.
*CASH DISCOUNT*
1. Cash discount is a deduction allowed by a supplier of goods or by a provider of services to the buyer from the invoice price.
2. It is provided as an incentive or a motivation in return for paying a bill within a specified time.
3. Cash discount is shown separately in the books It is shown as an expense in the Profit and Loss A/C.
4. It is only allowed on cash payments.
5. Cash discount is given on the basis of payment.
6. Journal entry for cash discount received by a business;
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