HTM 2030 Chapter Notes - Chapter 7: Touchscreen, Tagliatelle, Paella

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

Document Summary

Excessive purchasing, labour, waste: assumption: portion controls have already been established. Three areas to control production volumes: 1. How much do i need: 3. How much do i have to make: the difference between 2 and 3: if i need 100 seafood pastas for tomorrow, but i already have 8, i only need to make 92. Maintain and analyze sales history: sales history: a record of the number of portions of each menu item sold. This information gathered from the sales history can be used to make better decisions and improve business operations: cost/value trade off. The maintenance (time, resources, etc. ) of gathering sales information cannot be justified unless it leads to improved production controls. Manual method: uses traditional guest cheques: paper forms that become itemized bills given to customers at the conclusion of their meals. Servers write down orders on this and give it to the customer as their bill.