Type of Menus
Menus that rarely changes and offer the same food every day. Typically used in restaurants, hospitals or nursing homes
Static Menu
This Method of Purchasing involves multiple suppliers bidding on products they offer after the buyer has provided specifications of the product(s) they want to procure.
There are Fixed and Daily bidding options
Formal
This is part of the menu engineering quadrant: High profitability and high popularity. These are your most valuable menu items and should be kept consistent and prominently featured.
Star
FIFO and LIFO are well-known as inventory rotation methods, but for what else are these used?
Determining inventory value
First-In, First-Out (FIFO): Oldest products in the storeroom are used before the newest ones. Only the last price paid is used for determining the total inventory value. The cost attached to the unit sold is always the oldest cost
Last-In, First-Out (LIFO): Most recently purchased items are sold first. The price of the oldest stock should be charged out first. This method minimizes the value of the closing inventory, which maximizes the food cost for the time period
A Jewish festival in celebration of the Jews' freedom from slavery from Egypt.
Passover
This menu is based on product availability during a specific time.
Market Menu
This type of purchasing is typically used by small companies and is done by a specific unit or department that has been authorized to make purchases.
Independent
Overall Contribution Margin = ?
Total Sales - Total Variable cost
What are 3 things that should be done for inventory and control cost?
1) Storage areas should be restricted to only dedicated employees
2) Authorized requisitions for removing items from the storage area
3)Inventory levels should be monitored closely and regularly.
List some examples of various knives used in the foodservice industry
Chef's/French
Utility
Boning
Pairing
Cleaver
Slicer
Butcher
This menu has a set of menus that rotate at various time intervals. Some are seasonal. These menus do not offer item selections.
Cycle menu
Define Yield and Waste
Yield: Determine how much food remains. Accounts for the edible portion.
Waste: Determine how much food is lost. Inedible portion
This is part of the menu engineering quadrant: Low profitability but high popularity. Since they sell well, the goal is to increase their profitability, perhaps by slightly raising the price or reducing ingredient costs through portion size adjustments.
Plowhorse
What is the inventory turnover if the Beginning inventory is $50000, Ending inventory is 80000 and he monthly cost of goods sold is 160000?
IT = cost of goods/ Average inventory value.
*Average inventory value= 50000+80000/2 = 65000
IT = 160000/65000 = 2.46
A recipe yields 40 four ounce servings and calls for 3 pints of heavy cream. If you wanted to serve 60 six ounce servings, how much heavy cream is needed for the adjusted recipe?
We will use a conversion factor (CF), which we'll first determine the total ounces in both the original and new yields
Original yield = 40 original servings X 4 oz per serving = 160 total ounces
New yield = 60 new servings X 6 oz per serving = 360 total ounces
CF = 360 ounces new yield / 160 ounces original yield
CF = 2.25
Heavy cream:
3 pints in original recipe X 2.25 CF = 6.75 pints, or 6 pints and 1 and 1/2 cups (1 pint = 2 cups)
Breakfast, lunch, and dinner are all on the menu and can be ordered at any time during the day.
California Menu
You are buying apples that cost $1.50 per pound. How much will 3.5 pounds of apples cost?
$1.50 x 3.5=$5.25
This tool is useful for forecasting. It helps you see how well an item sells compared to all items sold
Popularity index
ABC inventory method is a way of classifying products according to their value. What do A-B-C represent?
A: Items are high-value and demand the tightest control
B: items are medium-value and require moderate control
C: items are low-value but most numerous and have the simplest controls.
Provide the concentration, temperature, and immersion time for the following chemical sanitizers:
* Chlorine, Iodine, Ammonium
Sanitizing with chlorine:
* Concentration: 50 ppm
* Temperature: Between 75 and 115 degrees F
* Immersion time: About 7 seconds
Sanitizing with iodine:
* Concentration: Between 12.5 and 25 ppm
* Temperature: Between 75 and 120 degrees F
* Immersion time: About 30 seconds
Sanitizing with ammonium:
* Concentration: 220 ppm
* Temperature: 75 degrees F
* Immersion time: About 30 seconds
A menu that offers a complete meal at a set price, and no other choices are available.
Table d'hote menu
A restaurant buys 10 pounds of raw chicken for $3.00 per pound. The chicken has a yield of 75% after cooking. What is the final cost per usable pound of cooked chicken?
Raw cost = 10lb x 3$/lb = $30
Usable weight = 10 x .75 = 7.5lb
Total cost = $30/7.5lb = $4
The strategic design of a restaurant menu to influence customer behavior and spending, often to promote high-profit items
Menu psychology
List at least 3 requirements of a Centralized ingredient room
* Intended to coordinate assembly, preparation, measuring, and weighing of ingredients to meet both daily production needs and advanced prep needs of recipes for future meals
* After all ingredients for each recipe have been weighed, measured, chopped, or other method of prep, each ingredient is packaged and labeled
* Ingredients for each recipe are transported with a copy of the recipe to the appropriate work area or held until scheduled distribution time
* Room should be locked and located between storage and production areas
* Room would include refrigeration units, worktables, shelving, carts, portable bins, scales, slicers, mixers, food waste disposal, and water supply
Describe the USDA Food Safety and Inspection Service
USDA Food Safety and Inspection Service (FSIS): Ensures the safety, wholesomeness, and accurate labeling of meat, poultry, and processed egg products
* Wholesome Meat Act: Assures meats are wholesome and safe for consumption. Regulates transporters, renderers, cold storage warehouses, and manufacturers
* Wholesome Poultry Products Act: Similar to the Wholesome Meat Act but regulates poultry and poultry products
* Egg Products Inspection Act: Assures that eggs and egg products distributed and consumed by the public are wholesome and properly labeled. Applies to shell eggs and egg products. Does not apply to plants which prepare cooked eggs or other food products made with eggs, such as mayonnaise