HTM 2030 Chapter Notes - Chapter 4: Foodservice, Perpetual Inventory, Rubber Stamp

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

Document Summary

All foodservice establishments, once they have established their menu and business standards, have the following sequence of operations: purchasing, receiving, storing. Issuing: producing, selling and serving, securing and recording sales. Responsibility for food purchasing is arbitrarily assigned to the chef. The chef normally responsible for ordering, although it is not uncommon for a steward, owner or manager to take on the responsibility. Perishable foods: typically, fresh foods, that have a relatively short useful life after they have been received, examples, fruits, vegetables, and fresh fruit and seafood. Fresh meats and cheeses last longer, but still perish. Nonperishable foods: longer shelf lives, often referred to as groceries and staples, and may be stored or packaged in containers when they are received, often packaged in: cans, bottles, bags and boxes, examples: canned foods, frozen foods. Standards must be developed for the following: quality of food purchased, quantity of food purchased, prices at which food is purchased.