HTM 2030 Chapter Notes - Chapter 4: Barcode, Foodservice

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

Document Summary

Issuing: producing (including prep, selling and serving, securing and recording sales. Shared by all foodservice operations with menu and business standards. Remember: operating statement: sales variable costs xed costs = pro t. Go directly to be processed/cooked: non-perishable foods, long shelf lives; weeks or months without damage to quality, considered inventory, only a cost when it is used, also called stores, staples, or groceries . Go directly to storage to be used for later use. Includes frozen foods: geographic location, as well as type and style of restaurant determines which foods fall into which category (i. e. , if you don"t live near coast, may have to freeze seafood) Purchasing standards: quality of food purchased, quantity of food purchased, price of food purchased. Fish rm & elastic, meat pink & slightly translucent. Gills free from slime & reddish-pink colour (freshness) Scales adhere tightly to the skin (freshness and age)