Key Terms
Portions may also be referred to as this
What are "servings"?
The entire process of selecting, buying and evaluating the products and services needed by the restaurant or foodservice operation.
What is "purchasing"?
When portions are measured by weight, the ___________ ___________ of the product must be taken into account when determining the number of portions that will come from the AP quantity
What is "yield percent"?
This process looks into past historical data to help suggest the number of customers an operation will likely serve in the future
What is "forecasting"?
The minimum quantity of goods on hand at any given time
What is "par stock"?
The prepared quantity of an ingredient or a recipe that is served to one person
What is "portion size"?
The relationship between the price paid and the quality of the products, services and information received
What is "value"?
Many products do not have 100% usable ________
What is "yield"?
A carefully controlled process for determining the amount (weight or percent) of the AP quantity of a product remaining after production
What is a "yield test"?
The amount of money received from the sale of food and beverage products
What is "revenue"?
Total EP quantity / number of portions=_________
What is portion size?
Each item produced by an operation must meet ___________ standards that have been developed for it; including consistency
What is "quality"?
The amount by weight or percentage of a product's AP weight that is not servable
What is "production loss"?
An inventory system in which purchase quantities are calculated on the basis of the number of purchase units required to return inventory to a predetermined level
What is a "Par-Level Inventory System"?
An electronic system that collects information about revenue, customer counts, item sales and other operating data
What is a Point of Sale System?
Accurate ________________ ________________ will help ensure that a sufficient number of portions can be plated and that those portions will be the correct size
What is purchasing calculations?
These may be set by the chef, manager or owner in an independent operation, or by an established person at company headquarters for multi unit operations
What are quality standards?
Total cost of all the ingredients in a recipe divided by the number of portions served.
What is "portion cost"?
The number of purchase units that should be available in inventory when an order is placed
What is the "order point"?
This is the percentage of customers likely to order specific menu items
What is the "menu item popularity index"?
Total EP Quantity / Portion Size = _____________
What is "number of portions"?
Determining how to define freshness and other quality features for these categories of items can create challenges
What are fresh produce, meat and seafood?
Ready to cook meats that are cut according to a food service distributor's customer's specifications
What are "Portion-Controlled Cuts"?
The goal of this purchasing system is to have the necessary quantity of required products arrive close to the time when they are needed for production.
What is JIT, or "Just In Time"?
A strategy used by vendors or manufacturers to quickly sell unwanted inventory by reducing prices
What are "close-outs"?