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

2. Menu Factors Space and equipment. Ingredient availability. Food costs.
Employee skills.
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3. 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.
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4. Types of Products Purchased
Perishables.
Semiperishables.
Nonperishables.
Nonedibles.
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5. 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.
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6. 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.
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7. Receiving Goods Use proper tools and equipment.
Compare the purchase order and invoice.
Inspect products.
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8. 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 on page 328.)
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9. 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.
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10. Storeroom Controls Label, date, and store items in designated areas.
Rotate stock using FIFO.
Pest management.
Use requisitions.
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11. 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.
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12. Customer Service Table condiments. Paper goods.
©2002 Glencoe/McGraw-Hill, Culinary Essentials