Tétel 6 Flashcards
Responsibility for Purchasing
The responsibility of purchasing can be delegate to anyone in the foodservice operation depending on organizational structure and management policies.
Four steps in the control process
- Requiring that standards and standard procedures be established
- That employees be trained to follow those standards and standard procedures
3.That employee output be monitored and compared to established standards - Remedial action be taken as needed
Perishable
those items, typically fresh foods, that have a comparatively short useful life after they have been received. Should be purchased for immediate use only as they deteriorate quickly.
Example: meat, poultry, dairy products etc.
Non-perishable
those food items that have a longer shelf life. Often referred to as groceries or staple. They may be stored in the containers in which they are received, stored on shelf at room temperature for weeks or months. They do not deteriorate quickly.
Example: most condiments (ketchup), canned foods, dry foods (pasta etc.)
Lease
most would be restaurant owners don’t have a lot of start-up cash, many end up renting their restaurant locations. Renting a restaurant has several benefits: you don’t have to worry about a large mortgage payment (you do need to worry about rent) or taxes or building maintenance. Before signing you should consider these: short-term or long-term; id the landlord someone who you want to work with; why is the space vacant; const of renovation; is it going to work as a restaurant?; licensing requirements: fire marshal, health inspector. One could negotiate on the location, vacancy, pre-opening rates, first year rate, repair and renovation works (heating, plumbing). Terms: don’t lock yourself in a long-term contract; cost, length, who pays for what.
Ownership
ownership can take three main basic forms: sole proprietorship, partnership, corporation. Depending on the form of the ownership they may not be involved in the day-to-day operational management decisions: management team (silent owner), accounting reports keep the silent owner.
Franchise
With a franchise, the franchisee (the owner of the facility) pays fees to the franchisor (or franchise company) in exchange for the right to use the name, building design, and business methods of the franchisor. The franchisee must agree to maintain the franchisor’s business & quality standards. The advantages are good reputation, you can get help in training management and free advertising. The disadvantages are you giving a certain percentage or your revenue, you must follow their pricings, standards, and rules; also, high staff turnover (lower wages).
Angel’s share
The amount of alcohol which evaporates from the casks during maturation. This can be around 2% per year but much higher in hotter countries such as America.
Bleu
A French term for a cut of meat cooked only until warmed through, or very rare.
Do a runner
Leaving the restaurant without payment
