HTM 2030 Lecture 6: HTM 2030 notes

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

Document Summary

Remedial/ corrective actions when needed: the goal of controls is to avoid the development of any excessive or unnecessary costs. Purchasing: the buying of supplies for production and sale by an business, ensuring sufficient quantity is on hand at the appropriate quality, purchased at a favourable price, types of foods, perishable foods. Should be purchased for immediate use to maintain quality and minimize waste. Long shelf lives, weeks or months without damage to quality. Quality of food purchased: purchase the right quality of food; should align with: The style / quality of the operation. The list of items that make up the quality list" come directly from all the ingredients on standard recipe cards: standard purchase specifications ( spec") List of all food items to be purchased, with detail about specific characteristics that best describe the desired quality for each item: the danger of not being specific (example of spec")