Cost Control

My exposure with cost control while at Disney, to help with cost they recycle the food that is either spoilage, scraps, didn’t make the sell or was left on a customer’s plate. They have a compote bin that contains these thing. By recycling, Disney turns the food scraps into electricity and fertilizer. Disney has many ways that helps with electricity to run the parks. It’s not only good for the environment it’s also helping with the cost control of the tickets for families to come to Disney world. Disney uses as many ways on reducing waste by turning plastic containers into benches, and donating to charities. Cost control is important because you to have determine the expense of each ingredient that goes onto a dish. Then cost out on the purchase of the item, spoilage, and theft.

When costing, you have to know the food cost of an individual dish that lets you determine whether or not it belongs on the menu. You can’t put a $40 dessert in a quick service area especially and Disney World. You are going to have people who are not going to want to buy it because that desert is so much. You also have to be smart on portion control. You don’t want to give a family all the same dessert, and they each have different sizes, and paying the same price for it. It isn’t going to be fair for someone who’s paying $12 for a plated dessert and they have a tiny portion, and the person that sitting next to them pay the same price but, has a larger portion. You are not only going to lose unsatisfied costumers but, you are also going to lose money. When you have to make that dessert and nobody’s wanting to buy it because they are getting different portions, and you have to make 50 of that item a day many of that item is going to either get thrown away or spoil. When we buy items at my bakery, we have to total all of the items and then stay either at or below the amount of money we can spend for a item we sell. For an example, instead of buying fresh eggs we