HTM 2030 Lecture Notes - Lecture 2: Contribution Margin, Comparator, Customer Satisfaction

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

Document Summary

Htm 2030 control system in the hospitality industry. Review of sequence of operations: purchasing, receiving, storing. Issuing: production, selling, serving, securing and recording sales. Designed to make sure all menu item portions conform to standards and all portions of the same menu item are identical. Five areas: types of ingredients, portions of ingredients, production method, quantity, appearance or presentation. Portion size- need tools and equipment (ladle, measuring equipment, pre packed portion, scales) Standard portion size: the quantity of any menu item that is to be served. Many tools available to help control this. Value of portion sizes: reduce customer discontent, eliminate tension between the kitchen and service staff, eliminate excessive costs- avoids waste. How much it yields: methods, heat, time, duration, techniques. The dollar amount that a standard portion should cost for one item. Is the budgeted costs for the production of one portion. A simple process for most menu items.