[HTM 2030] - Final Exam Guide - Comprehensive Notes for the exam (48 pages long!)

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

Document Summary

Mistake(cid:374) assu(cid:373)ptio(cid:374)s: o(cid:374)e ca(cid:374)(cid:374)ot assu(cid:373)e that (cid:862)good(cid:863) cost to sales ratio will auto(cid:373)atically lead to profit, because good depends on context. The (cid:395)uality of the ite(cid:373) deli(cid:448)e(cid:396)ed should (cid:272)o(cid:374)fo(cid:396)(cid:373) to the esta(cid:271)lish(cid:373)e(cid:374)t"s sta(cid:374)da(cid:396)d pu(cid:396)(cid:272)hase specification for that item. The food (cid:272)o(cid:374)t(cid:396)olle(cid:396)"s (cid:448)e(cid:396)ifi(cid:272)atio(cid:374) of the arithmetical accuracy of the bill. The requisition: a form filled in by a member of the kitchen staff, usually the chef or the sous chef, lists ite(cid:373)s a(cid:374)d (cid:395)ua(cid:374)tities of sto(cid:396)e that the kitche(cid:374) (cid:374)eeds fo(cid:396) the day"s p(cid:396)oductio(cid:374). Interunit: transfers of food and beverages between units in a chain. Designed to make sure all menu item portions conform to standards and all portions of same menu item are identical. Five areas: type of ingredients, proportions of ingredients, production method, quantity, appearance. Standard portion size: the quantity of any menu item that is to be served, measures: Count (eggs, bacon, asparagus: many tools to control this, value of portion size.