HTM 2030 Chapter Notes - Chapter 4: Purchase Order, Foodservice, Barcode

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

Document Summary

Chapter 4 the control process: purchasing and receiving. The goals of controls are to avoid the development of any excessive or unnecessary costs. All foodservice establishments have the following sequence of operations: 1. The control process; purchasing and receiving: control process was defined as a four-step process, 1. Fine dining restaurants will purchase fresh fish and call it perishable, while fast food restaurants will purchase frozen fish and consider it as non-perishable: geography also determines perishability of foods. 13: quality of food purchased, quantity of food purchased, price of food purchased. Standard purchase specifications (specs: list of all food items to be purchased, with details about specific characteristics that best describe the desird quality for each item. 22: shows the exact requirements in advance, useful in menu preparation, eliminates misunderstandings, makes competitive bidding possible, removes the need for verbal descriptions, assists in verifying food during receiving. Purchase the right amount of food based on usage (demands) and lifespan (perishability)