HTM 2030 Chapter Notes - Chapter 7: Data Mining, Mise En Place

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

Document Summary

Goal: to determine and produce the number of portions that is likely to be sold on a given day/period of service: failure to establish properly can lead to: Over-excessive purchases, labour costs and food waste: assumption: goals already established. Keep track of table, number of guests, server, description of food ordered: electronic method. Easy to reconcile portion sales at end of day. Pulling useful information out of a large set of data. Revealing patterns and preferences from sales history: **popularity index** Ratio of portion sales to total sales. When calculated for a single period, it is a sales mix. Voidsheet: indicates the name of item, number of the cheque on which it appeared, and the reason for its return. Portion inventory and reconciliation sheet: sho(cid:449)s differe(cid:374)t days(cid:859) a(cid:272)ti(cid:448)ity, (cid:271)ut the pro(cid:272)edure follo(cid:449)s logi(cid:272)ally fro(cid:373) the produ(cid:272)tio(cid:374) sheet. After the meal: inventory and reconciliation: procedure is useful, but only applicable to mains.