RECR 250 Lecture Notes - Lecture 8: Food Presentation, Purchase Order
22 Mar 2017
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Types of restaurant service: american, food cooked in kitchen/placed decoratively on plates, carried into dining room/served to guests. Inc. all areas w/out direct contact inc. : purchasing, receiving, storing, issuing, food production, stewarding, budgeting, accounting/control. Purchasing terms: product specification: est. standards for ea. product, par stock: stock level of product that must be on hand @ all times, purchase order: order to purchase certain quan. of item @ specific price. First-in first-out system: method of rotating product that places most recent purchases behind prev. purchases, all items should have date stamp, all products in storerooms should be prop. rotated. Food cost percentage: key op. ratio, formula cost of food sold/food dales for specific time, actual food cost % compared to budgeted % for designated period, 1 of biggest costs to restaurant = food. Cost percentage: key op. ratio, formula cost of bev. sold/total bev. sales, gen. applies to alc. bev. but not coffee, tea, juice, etc.
