chapter 3 Flashcards
Popularity index
The 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
predicted number to be sold
The predicted number to be sold is the quantity of a specific menu item likely to be sold given an estimate of the total number of guests expected.
Number of Guests Expected* Item Popularity Index= Predicted Number of That Item to Be Sold
Factors influencing the number of guests to be served include
- Competition
- Weather
- Special events in the area
- Holidays
- Facility occupancy
- Advertising and promotions
- Competitor advertising
- Quality of service
- Changes in operating hours
- Operational consistency
Standardized recipes
Standardized recipes control both the quantity and quality of what a kitchen will produce.
A professionally developed standardized recipe will 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)
Some managers use the following arguments against implementing 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 long to write up.
- We tried them but lost some, so we stopped using them.
- They are too hard to read, or many of my people cannot read English.
Reasons for using standardized recipes include
- Accurate purchasing
- Dietary concerns are addressed because ingredients are identified
- Accuracy in menu laws are addressed because ingredients identified
- Matching food used to cash sales
- Accurate recipe costing and menu pricing
- New employees can be better trained
- Computerization of a foodservice operation depends on them
When adjusting recipes for quantity (total yield), two general methods may be employed
- Factor Method
2. Percentage Technique
Factor Method
Yield Desired/ Current Yield= Conversion Factor
Percentage of Total
Ingredient Weight/Total Recipe Weight=% of Total
New Recipe Amount
percentage of Total x Total Amount Required= New Recipe Amount
best price
The best price is more accurately stated as the lowest price that meets the long-term goals of both the foodservice operation and its vendor.
Minimum order requirement
Minimum order requirement is the smallest order that can be placed with a vendor who delivers.
If the minimum order requirement cannot be met using the lowest prices, then the manager may have to choose the supplier with the next highest price to fill a complete order.
purchase order (PO)
A purchase order (PO) is a detailed listing of products requested by a buyer.
A PO may include a variety of product information but must always include the quantity ordered and the price quoted by the supplier.
The advantages of a written Purchase Order are many and include the following
- Written verification of quoted price
- Written verification of quantity ordered
- Written verification of the receipt of all goods ordered
- Written and special instructions to the receiving clerk, as needed
- Written verification of conformance to product specification
- Written authorization to prepare vendor invoice for payment
contract price
A contract price is an agreement between buyer and seller to hold the price of a product constant over a defined period of time.
Extended price
Extended price is the unit price of an item multiplied by the number of units delivered.
Technology Tools
There are a variety of software programs that are available that can assist managers in purchasing and receiving. These include:
- Recipe Software: To forecast production, cost and adjust recipes
- Purchasing Software: To create bid sheets and prepare purchase orders
- Receiving Software: To record deliveries
