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Introduction to Food Control
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In the professional kitchen, it is extremely important to understand the cost control of food items, since food and beverage sales are responsible for the largest expense in running a restaurant. The chef is often required to monitor all aspects of food from purchase to production. This session introduces the most common facts and formulas necessary for the informed chef.
The storeroom, or economat, is the area where all food is received, checked in, and stored until needed. The tasks of food purchasing, storing, and issuing can be delegated to anyone in the food service operation of the kitchen. However, because of the importance of the task, it should be someone with interest, experience, and skill. It is not uncommon that a chef himself, or a steward (aka a receiver) appointed to manage the task, supervises the provision and distribution of food in a restaurant operation.