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Planning and Controlling for Food and Beverage Student’s Name Institution’s Name Planning and Controlling for Food and Beverage Question 1 The standardization process of recipes occurs in three phases; they are recipe verification, product evaluation, and quantity adjustment. If a method of preparing food were to qualify for a standardized recipe, the three steps must get incorporated into practice (Ninemeier, 2009).Question 2 The common problems that arise out of improper purchase practices relate to cash flow as a consequence of straining inventory provisions. There is also eating available space if there is excessive purchasing. Also, excessive buying, goods are likely to deteriorate (Ninemeier, 2009). An extended stay of products in the store as a result of breaking purchase specification theft and pilferage of goods is bound to happen.Question 3 With the knowledge of how much one stands to gain by consuming a specific product, a decision gets made depending on the available resources. Some foods have their equals that may not necessarily attract the same price as the original deal; in such a case, a buyer may have to buy the equivalent if they already know the standard yield of the product (Ninemeier, 2009).Question 4 Standard portion sizes get indicated in the recipe. Each serving remains the same throughout no matter the cost of production. Because of the standardization, portion cost remains the same, and the customer will receive value for their resources (Ninemeier, 2009). Question 5 A standard portion costs that set after taking into account the cost of preparing and serving a share as per the usual recipe. A standard portion costs guard an
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