Introduction
The RACV City Club located at 501 Bourke’s Street in Melbourne’s CBD, provides the accommodation requirements of all the Club members that include social, leisure and business (RACV City Club). RACV City Club has large and spacious 136 rooms with a range of accommodation options such as suites, doubles, twins and interconnecting rooms for families to suit the guest’s needs for an overnight or short stay, weekend, or a holiday in Melbourne. Members of RACV Club can only book accommodation for themselves, their guest, family, and friends at the properties of RACV City Club or RACV Healesville. RACV City Club has an exciting variety of menus for special events and family celebrations for members such as guest’s chefs, and a function …show more content…
In my perspective, other methods might help in managing high food costs in the kitchen operations (Cousins, 2014).
Firstly, Wastage has a significant effect on food costs when there is an unexpected increase in the weekly food cost. Use a waste log book to record food spills or wrong food order. Chef Grant’s team can record food waste when it happens. Another advantage of using waste log book is they might find items that customers do not like which Chef Grant and his team can remove or adjust from the menu to avoid wastage (RestaurantOwner.com, 2018).
Secondly, to have an inventory report on key items is an effective way to manage items consistently and accurately on a daily basis to help control the costs to lower variance and their food costs (Walker, 2010). Usually, discrepancies will show up in the inventory reports. Store managers who receive the inventory reports will have time to remedy the potential problems such as waste in the kitchen, improper costing, or poor recipe control and adjust par levels of inventory (Food Trade Review, 1994). …show more content…
Food Trade Review, vol. v64, no. n9, pp. p604 (1).
• Cousins, J. A., Lillicrap, D., & Weekes, S., 2014, Food and beverage service, 9th edition Hodder Education, Abingdon, Oxon
• Dittmer, P., 2002, Principles of Food, Beverage, and Labor Cost Controls, 7th ed, Wiley
• Dopson, L. R., Hayes, D. K., & Miller, J. E., 2008, Food and beverage cost control, 4th Ed, Hoboken, N.J John Wiley & Sons
• Edmunds, S. A., 2018, How to Control Cost of Food & Labor in a Restaurant Service, viewed 1 June 2018, http://smallbusiness.chron.com/control-cost-food-labor-restaurant-service-66929.html

• 'For cost control (Food in Review) ' 2002. Food Service Director, vol. 15, no. 8, pp. 86(1).
• Gregoire, M. B., 2010, Foodservice organizations: a managerial and systems approach, 7th ed., International Ed, Pearson, Upper Saddle River, N.J

• Mandigo, T., 1983, 'Achieve better management through food cost control.' Food Service Marketing, vol. v45, pp. p18 (4).

• Morrison, P., Morrison, B., & Ruys, H., 1994, Cost management for profitable food and beverage operations, Hospitality Press, Elsternwick,