HTM 2030 Lecture Notes - Lecture 12: Omelette, Deep Fryer, Financial Statement

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

Document Summary

Inventory: the decisions include the amount, variety and type of inventory needed. Equipment: the menu affects what equipment you have in your operation and how many pieces of each type of equipment (i. e. , how many deep fat fryers). If the correct equipment is not available to produce the desired menu, you can purchase new equipment. However, this can be costly because not only do you have to purchase the equipment, you need space in the production area to place the equipment. Facility layout: the menu affects how your equipment is arranged. The layout must be such that the work flow is as convenient as possible for the employees. If employees have to move from area to area to complete a task, they waste valuable time. If they must cross paths with each other frequently, there is a risk of accidents. Pricing: the menu affects what you charge for your menu items and the price range.