HM 351 Chapter Notes - Chapter 7: Sales Operations, Sirloin Steak
30 Sep 2018
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Standard procedures to control production volume: maintaining sales history, forecasting portion sales, determining production quantity. Sales history: written record of the number of portions of each menu item sold every time that item appears on the menu. Maintaining sales history: manual method: using traditional guest checks (paper forms, electronic method: many types of electronic sales terminals; simpler & faster. Portion sales records are arranged: by operating period, one week or month, so all sales records for an entire operating period can be viewed together on one page, card, or screen (ex. February: by day of the week so that all sales records for a given day for a period of several weeks can be compared (ex. Thursdays: by entr e item so the degree of popularity of a given item can be seen over time (ex. sirloin) Popularity index: the ratio of portion sales for a given menu item to total portion sales for all menu items.
