HTM 2030 Chapter Notes - Chapter 6: Serving Size, Buy More, Tempura

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

Document Summary

Review of sequencing of operations: purchasing, receiving, storing. Issuing: production, selling, serving, securing and recording sales. Production controls: designed to make sure all menu item portions conform to standards and all portions of the same menu item are identical, five areas: In order to reach these goals, it is necessary to develop the following standards: Standard portion cost: not just for cost control, but for consistency and customer satisfaction. The quantity of any menu item that is to be served: measures. Count: many tools available to help control this, value of portion sizes. Eliminates tension between the kitchen and service staff. Standard recipes: standard recipe: the" recipe that has been designated as the correct one for a particular item in a given operation. Any recipe can be deemed the standard recipe: may include pictures or drawings of the finished product. Standard portion costs: the dollar amount that a standard portion should cost for one item.