Purchasing and Cost Control Chapter 6 vocal Flashcards
Customer Count
The number of customers that eat during a designated period of time, such as a meal period, day, week, month, or year
Dish-up
The prices of putting food on the table
Food Mishap/Void Orders
Accounts for wasted food portions when balancing with a Portion Control Report
Food Production Schedule
A schedule that informs cooks and chefs how much food to prepare
Menu Item Sales Report
Records the number of each menu item sold
Menu Popularity
The frequency with which each menu item is selected as it competes with other menu items
Over-portioning
Placing more food on the plate by not following the Standardized HACCP Recipe
Over-productoin
Producing more food than is needed, which can result in higher than planned food cost
Portion Control Report
A report used to verify that the number of portions that should be served were actually served
Sales Forecast
An estimate of the foodservice operation’s sales bases on the number of expected customers along with the menu items that will bee ordered by those customers
Sales History
A record of the “business history” of the foodservice operation
Under-portioning
Placing less food on the plate by not following the Standardized HACCP Recipe
Under-production
Producing less food than is needed, possibly causing customer dissatisfaction, frustrated employees, and an effect on sales
What is the formula for Number of Decrease (customer)
Previous count (customers) - Current Count (customers) = number of decrease
What is the formula for Percent Decrease (customers)
Number of Decrease / Precious Count = percent decrease
What is the formula for Forecasted Percentage
Whole Number (1) - Percent Decrease = forecasted percentage
what is the formula for Forecasted Count
Current Count x Forecasted Percentage = forecasted count
Menu Item Sales Forecast Formula
Forecast (servings) x Popularity %
Menu Item Sales Report Formula
Total of item in week / Total of everything in a week = Popularity %
