Food-Service-Manual-for-Health-Care-Institutions

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Exhibit 11.6. Example of a Monthly Performance Report Form
Hospital:_______________________________________
Period:_________________________________________
Prepared by:____________________________________
Current Percentage YTD Patient Nonpatient Total YTD
Meal Count Week of Total (7) Meals Labor Cost Service Service Labor Labor
Patient meals (1) % Patient service direct (8) $ $ $ $
Cafeteria meals (2) % Nonpatient service direct (9)
Free meals (3) % Total full-time Allocated labor (10)
Special-function meals (4) % equivalents Total labor cost (11) $ $ $ $
Other meals (5) % Total labor hours (12)
Total meals (6) %
Food and Supply Costs
Food Costs Supply Costs
Meat, Milk China,
Fish, and Fresh and Total YTD Dis- Cleaning Silver, and Total YTD
Poultry Produce Frozen Groceries Dairy Bakery Food Food posables Supplies Utensils Other Supplies Supplies
Beginning inventory (13) $ $ $ $ $ $ $ $ $ $ $ $ $ $
Purchases (14)
Ending inventory (15)
Gross cost (16) $ $ $ $ $ $ $ $ $ $ $ $ $ $
Percentage (17) % % % % % % % % % % % % % %
Less nourishments (18)
Less transfers (19) Less transfers (19a)
Net food cost (20) $ Net supply cost (21) $