HTF 201- Midterm Exam Guide - Comprehensive Notes for the exam ( 12 pages long!)
12 Oct 2017
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Document Summary
Production planning: production planning is the first step towards ensuring quality products and dining experiences that meet or exceed guest expectations. Forecasting production requirements: those projections typically include sales history information. This forecasting method assigns more importance (weight) to recent occurrence (trends: for purpose of this example, assume weight of 5,4,3,2 and 1 for the prior saturday, with 5 representing the most recent saturday. Last saturday 220 portions were sold; the previous week, 200; before that, 110; before that, 200; and prior to that, 150. It is important then, that there is an effective communication between the planners and purchasers. Production control : food and beverage control begins with the menu. Management must use control procedures to ensure that the property(cid:495)s planes, based on guest needs and desires are implemented. Several factors make it possible for employees to comply with production standards: Food production involved preparing, cooking and holding activities.
