HTM 2030 Lecture Notes - Lecture 10: Test Card, Serving Size

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

Document Summary

Review of sequence of operations: purchasing, receiving, storing. 6 selling: service, secirity and recording sales. Designed to make sure all menu item portions conform to standards and all portions of the same menu item are identical e. g. The quantity of any menu item that is to be served. Many tools available to help control this e. g. ladle, pre-portion packs, Eliminates tension between the kitchen and service staff e. g. chef likes one server over the others so better portion & tips as well. Is the recipe that has been designated as the correct one for a particular item in a given operation. Any recipe can be deemed the standard recipe. Make include pictures or drawings of the finished product e. g. ingredients/method/picture. The dollar amount that a standard portion should cost for one item. Is the budgeted costs for the production of one portion. Butcher test e. g. te(cid:374)der (cid:272)ut (cid:373)eat, fish, (cid:272)hi(cid:272)ke(cid:374) (cid:271)utler (cid:271)efore .