HTM 2030 Lecture 7: Lecture 7_Food Production Control_Portions

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Alison Crerar

Document Summary

Need to decide how much product to make. Three procedures for controlling production volume: maintaining sales history, forecasting portion or item sales, and determining production qualities. Is an estimate of what is likely to happen. Can forecast number of guests, the average check, various costs, how much to produce, etc. Once you have the forecast you need to decide how much to produce, when it should be ready, the number of employees needed and the number of hours they need to work. Good forecasts reduce waste and costs and improve the service you provide to guests. Is a management function that should not be done by employees, they will forecast high since they do not want to tell guests they are out of something. If the cost of being wrong is low then should not spend a lot of time and money on forecasts.