Managing Food Cost Factors Section 14-2 Managing Food Cost Factors

Menu Factors Space and equipment. Ingredient availability. Food costs. Employee skills. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Purchasing Goods Develop: Written specifications for all items. Determine: The quantity of products needed. Assess: Inventory stock levels. Establish: How much of each item to buy based on inventory and projected needs. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Types of Products Purchased Perishables. Semiperishables. Nonperishables. Nonedibles. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Food Specifications (See Fig. 14-7 on page 325.) Specification: Also called “spec,” is a written, detailed description of products. Specifications include: Name of supplier. Package size, quantity, or item count. Form of the item to purchase. Costs and quality limitations. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Common Purchasing Practices Open-Market Buying: Most common form used, buyer gets price quotes from several vendors, and then chooses which to buy from. Single-Source Buying: Purchase everything from one vendor, may be able to negotiate a discount. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Receiving Goods Use proper tools and equipment. Compare the purchase order and invoice. Inspect products. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Inventory Control Physical Inventory: A list of everything on hand. Perpetual Inventory: A continuously updated record of what is on hand of each item. (See Fig. 14-10 on page 328.) ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Inventory Control (continued) Parstock: The amount of stock needed to cover a facility from one delivery to the next. Periodic-Ordering: Based on adding parstock to the production need amount and then subtracting the stock on hand to determine the order amount. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Storeroom Controls Label, date, and store items in designated areas. Rotate stock using FIFO. Pest management. Use requisitions. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Minimizing Kitchen Waste Menus that allow chefs to use leftovers. Daily Production Report Form: shows how much food product was used, how much was sold, and how much was unused, or left over. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Customer Service Table condiments. Paper goods. ©2002 Glencoe/McGraw-Hill, Culinary Essentials