問題一覧
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starts well before Food hits the pan. its a comprehensive process that encompasses every step from acquiring
from procurement to storage
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PURCHASING:
owner manager chef steward
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those items that are typically fresh goods, have short shelf life
perishable
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those Food items that have relatively longer shelf life
non perishable
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a form often used as a tool by food purchased
steward’s market quotation list
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maximum quantity that should be on hand at any given time
par stock
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the quantity of goods delivered matches the quantity which has been ordered
aims of receiving
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accounting function and must be completely separated from purchasing to make collusion between the two function
receiving merchandise
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process in warehouse
blind receiving
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deliaveries arrive without invoice
blind receiving
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Issued by a seller to allow a buyer to purchased good or services in the future, similar to a gift card.
credit note
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document accompanying and shipment listing good descriptions.
delivery note
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essential for maintaining the quality and sarety of food
storage
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implementing system to track inventory level, rotation, and expiration dates to prevent overstocking or shortage
inventory management
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beef
rare 120-130f med rare 130-135f med well 145-155f medium 135-145f well-155f up
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dairy products
2-4c
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dairy products
36-39F
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egg
3-4C
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fruit & vegetables
4-7c
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meat
0-2c
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fish
-1-1c
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organizing inventory in a logical manner to facilitate efficient stock rotation and easy access For staff during food preparation.
organization
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implementing measures to prevent theft, or unauthorized access to Inventory , such as restricted access to storage area
security
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calculating the cost of individual menu Items by analyzing the cost of ingredients and portion
costing recipe
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recording all purchases of Food and bev. inventory
tracking purchases
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tracking usage patterns and portions control
monitoring usages
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comparing actual Food expenses against budgeted or expected costs to identify variance
analyzing variance
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process of predicting what and how much customers will order over a given period in a restaurant
menu forcasting
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operational afficiency , profitabilty, customer satisfaction cost reducton and waste management, improved operational efficrency;
key benefits of effective menu forcasting
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method involves analyzing sales data to detemine the most and least popular items on the menu. help in making informed decisions.
popularity index
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formula of popularity index
No. of items sold / total number of Items sold x 100
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InvoIves calculating the cost of each menu items before it is sold
pre costing
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technology for forecasting
applying technology
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all recipe are not created equal. some ingredients recipe have missing ingredients,faulty seasonings etc.
standardized recipe
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set of written instructions used to consistently prepare a Known quality and quantity of Food.
standardized recipe
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a good standardized recipe:
menu item name total yield portion size ingredient list preparation procedures nutritional analysis cooking temp and time special instructions mise en place service instructions plating garnishing
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SAME
standardization always meet expectations
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type of measurement
volume weight count
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challenges in menu forecasting:
•unpredictable customer behavior •seasonal variations a trends •indecurate or insufficient data •complexity in forecasing for multiple locations •getting employee buy in for new technologies
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blind receiving:
established supplier standardized orders later inspection planned
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quantity inspection of food items
checking documentation physical verification quality inspection
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standardized receiving process
centralized receiving documentation thorough checking record keeping inventory control quality assurance
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proper way of receiving f&b
accurate measurement careful handling quality control thorough verification discrepancy management
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supplier to food service operators
wholesales local producers manufacturing packers local farmers retailers cooperative associations
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freshness
visual inspection touchtest source
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portion control
use of measuring cup n spoon standardized recipe inventory management demand forecasting
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cost analysis
unit pricing negotiation strategy price vs. quality