HTM 2030 Lecture Notes - Lecture 14: Three Steps, Mise En Place, Customer Satisfaction

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Iain Murray

Document Summary

To determine and produce the number of portions that is likely to be sold on a given day/period of service. Failure to properly establish the number of portions to be produced can lead to: if short: stock outs, loss of revenues, customer dissatisfaction, if over: excessive purchasing, labour costs, and waste. Assuming that portion controls have already been established. It is important to know the number of portions that are likely to be sold on any given day = you can make good plans for purchasing and production. To control production volume, three standard procedures are required: maintaining and analyzing sales history, forecasting portion sales, determining production quantities. A sales history is a written record of the number of portions of each menu item sold. Some do it for every single menu item, some do it for main course items only. Information from a sales history can be used to improve operations: cost/value trade off.