tailieunhanh - Lecture Food and beverage cost control (5th Edition): Chapter 3 - Dopson, Hayes, Miller 

Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools. | Chapter 3 Managing the Cost of Food Main Ideas Part 1 Menu Item Forecasting Standardized Recipes Inventory Control Purchasing Receiving Part 2 Storage Determining Actual Food Expense Technology Tools Part 1 Menu Item Forecasting Menu item forecasting addresses the questions: “How many people will I serve today?” “What will they order?” Menu Item Forecasting Popularity index is defined as the percentage of total guests choosing a given menu item from a list of alternatives. Popularity Index =Total Number of a Specific Menu Item Sold Total Number of All Menu Items Sold Menu Item Forecasting Individual menu item forecasting, based on an item’s individual sales history: Number of Guests Expected x Item Popularity Index = Predicted Number of That Item to Be Sold The predicted number to be sold is simply the quantity of a specific menu item likely to be sold given an estimate of the total number of guests expected. Menu Item Forecasting Factors influencing number of guests: Competition, weather, special events in your area, facility occupancy, your own promotions, your competitor’s promotions, quality of service, and operational consistency. Sales histories track only the general trends of an operation. They are not precise. Standardized Recipes The standardized recipe controls both the quantity and quality of what the kitchen will produce. It details the procedures to be used in preparing and serving each of your menu items. Standardized Recipes Good standardized recipes contain the following: Menu item name Total yield (number of servings) Portion size Ingredient list Preparation/method section Cooking time and temperature Special instructions, if necessary Recipe cost (optional) Standardized Recipes The following list contains arguments often used against standardized recipes: They take too long to use. My people don’t need recipes; they know how we do things here. My chef refuses to reveal his or her secrets. They take too | Chapter 3 Managing the Cost of Food Main Ideas Part 1 Menu Item Forecasting Standardized Recipes Inventory Control Purchasing Receiving Part 2 Storage Determining Actual Food Expense Technology Tools Part 1 Menu Item Forecasting Menu item forecasting addresses the questions: “How many people will I serve today?” “What will they order?” Menu Item Forecasting Popularity index is defined as the percentage of total guests choosing a given menu item from a list of alternatives. Popularity Index =Total Number of a Specific Menu Item Sold Total Number of All Menu Items Sold Menu Item Forecasting Individual menu item forecasting, based on an item’s individual sales history: Number of Guests Expected x Item Popularity Index = Predicted Number of That Item to Be Sold The predicted number to be sold is simply the quantity of a specific menu item likely to be sold given an estimate of the total number of guests expected. Menu Item Forecasting Factors influencing number

• Du lịch
• Food cost control
• Beverage cost control
• Cost control
• foodservice management
• Food service management
• Forecasting food sales
• Food service
• Revenue control system
• Monitoring food
• Beverage product costs
• Managing food
• Beverage pricing
• The cost of labor