Dishes are hot and difficult to manage, the core of which is that the cost loss is difficult to control. The cost control and loss control of catering raw materials directly affect the profit and loss of catering enterprises. Fresh food is indispensable and the most worn-out in catering dishes. Loss management involves too much human negligence. If we continue to lose money, it will have adverse consequences for the operation of the restaurant. The freshness of fresh products has a great influence on the quality and appearance of catering dishes, so the loss management of fresh food has become an eternal topic for catering enterprises. In order to reduce the loss of fresh food, it is necessary to establish a practical system, standardize the workflow of operators, increase their sense of responsibility, control and manage all kinds of man-made and non-man-made losses, so as to improve the gross profit rate and profit of restaurants. Through the study of this material, you will master the loss control methods and the formulation of loss standards for fresh food. The content is as follows:

I. Definition and management responsibility system

Second, the management of fresh loss reporting

Third, the formulation of loss rate standard.

Four, fruit and vegetable loss control methods

Five, meat loss control methods

Six, aquatic products loss control methods

Seven, cooked food (bread) loss control method

Eight, daily distribution loss control method