احمد عاطف احمد حسن عبد الهادى حسن عبدالهادى

1 - Prepare a list of standard costs for raw materials direct.
2 - Control costs through accounting standards developed for these costs and how to control them and ways to address deviations from both costs direct or indirect (standard and actual).
3 - Preparation of reports of deviations and evaluate the performance of direct materials quantities and develop standards for how to take charge and causing damage or wastage deficit resulting responsibility for this loss.
4 - price controls on direct purchase of raw materials and the development of standards for price stability so as not to increase the rates of cost.
5 - Prepare a list of the total costs of the direct costs and indirect costs and compare normative costs for each cost center or service useful.
6 - Distribution of indirect costs on the cost of production centers by the overall theory of causation
7 - Financial analysis of the movement of the costs and ways to address the deviations and the preparation of monthly and annual comparisons until the decision is made on indicators of high or low cost of direct or indirect.
8 - help the property to reach for solutions to high Profit reduce the cost and what alternative opportunities to reach the desired results through the financial analysis for the movement costs.

Plan menus around seasonal availability
Create costing cards for every menu item, and update ingredients costs as they change
Include methods for all recipes, train chefs and provide the right tools to follow these methods
Establish yields of all recipes, and check these are being achieved though production and sales controls
Check suppliers prices before ordering, and adapt menu if costs reduce margin

Negotiate drop discounts with your main suppliers - if they can save on delivery costs they might be willing to negotiate
Only ever buy products on offer if you know you can incorporate into the menu without it affecting your sales or margins
Check invoice prices against list prices
Don’t accept expensive substitutes for out of stock items
Check all deliveries are complete, adequate shelf life and in good condition - never accept anything which is not to standard
Keep stores tidy, with everything having its own place - it’s far easier to control
Keep stores locked, with access only from those who need it
Ensure stock rotation to avoid spoilage
Take stock regularly, weekly if possible, but as a minimum monthly - to get accurate stock consumption figures (this also encourages low stocks and good rotation)
Keep your menu choice limited to avoid low stock turnover - customers usually perceive this anyway with very extensive menus
Keep records of patterns in menu popularity to help planning and ordering
Batch cook as orders come in to meet demand
Check what comes back on plates - and ask if wastage is due to poor quality or too big a portion?
Keep a wastage book to track all wastage - you’ll be amazed how much goes in the bin and for avoidable reasons
Investigate cost of a blast chiller if you don’t already have one
Ensure all chefs/service staff are trained in portion control
Educate staff in the budgets and margins involved in the businesses

Brownies Cafee & Sweet Factory
Alex, Egypt
2007: 2009
Cost Control & AnalystAccountant
1- control over the elements of the cost of raw materials for food and drinks The preparation and analysis of Food Cost .

2 - prepare the profit & lose Account Statement
3 - Responsible for the application of systems cost accounts and cost centers and development
4 - To ensure the provisions of the elements of cost control
5 - Analysis of distractions and help the company's management to discover the causes
6 - Cost control direct and indirect cost of each cost center
7 - Application of the theory of causation in the distribution of indirect costs to cost centers
Helper (financial accounts)
1 - work restrictions necessary for the accounts of the Fund
2 - Setup has detected tax gain adjustment

1 - the necessary preparation of the consolidated plant costs (direct and indirect).
2 - control over the elements of the cost of raw materials for food and drinks
The preparation and analysis of Food Cost .
3 - prepare the profit & lose Account Statement

4 - Follow-up to the revenue the facility so that I know the consumption and the standard cost of the direct cost
5 - financial analysis of the costs and movement comparisons recent Previous eventful events financially.
6 - Financial Accounts (preparation of financial statements and journal entries)