HTM 2030 Lecture 4: Chapter 4

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

Document Summary

Issuing: producing (preparation, selling and serving, securing and recording sales. Control process used by managers to direct, regulate and restrain the actions of people so that the established goals of an enterprise many be achieved. Responsibility for purchasing can be assigned to any one of several persons in foodservice operations, depending on organizational structure and management polices. Authority to purchase foods and the responsibility for doing so should be assigned to one competent individual - who is held accountable for the system of control procedures. Fresh foods - short useful like fruits, vegetables, fresh sh, seafood - lose quality very quickly. Perishables should be purchased for immediate use in order to take advantage of the quality desired at the time of p. urchase. Groceries or stables, may be stored in packages or containers in which they are received, often on shelves at room temperature for weeks/months.