Food Production Control Quantities Chapter 7 Flashcards
To control production volume, three standard procedures are required
- Maintaining sales history
- Forecasting portion sales
- Determining production quantities
Sales history meaning
A sales history is a written record of the number of portions of each menu
item sold every time that item appears on the menu.
Popularity index meaning
It is a numerical value that represents the relative popularity of a particular item, product, or entity within a specific context
two methods used for recording customers ’ selections:
manual and electronic.
Define Manual method
Manual method uses traditional guest checks, paper forms that become itemised bills.
This method has the advantage of adding little or no
cost to operation
sales records are stored manually or electronically in three ways
By operating period
By the day of the week
By entree items
Popularity index
portion sales for a given menu item divided by portion sales for all menu items times 100
Define Sales forecasting
Sales forecasting is a process in which managers use data and intuition to predict what is likely to occur in the future.
Forecasting sales volume is crucial for cost control, enabling accurate food purchasing and portion production plans to reduce waste, spoilage, pilferage, and excessive costs.
Production sheets
A production sheet is a form on which one lists the names and quantities of
all menu items that are to be prepared for a given date.
What is the primary purpose of a production sheet?
To control production and eliminate waste
How do production sheets assist management?
They translate sales forecasts into production targets
What information does a chef gain from a production sheet?
Total anticipated volume and portion sales
A void sheet
A void sheet is whenever an item is returned by the customer that is recorded
