HTF 201 Study Guide - Final Guide: Shot Glass, European Cooperation In Science And Technology, Job Enrichment

• School: Ryerson University
• Department: Hospitality/Tourism
• Course: HTF 201
• Professor: Zhen L U

Document Summary

Standards procedures to control production volume: maintaining and analyzing sales history, forecasting portion sales. Sales forecast predicts the number of guests you will serve and revenue you will generate: judged by conditions which will affect sales on the date(s): Popularity index (menu mix) ratio of portion sales. Popularity index = portion sales for an item. Void sheet when a portion is returned, it is recorded on the void sheet: item name, number of check on which it appeared, reason for return. If the number of returns is high indicates understaffing, careless server, indifferent cook, excess cost. Standard recipes help determine the required amount and production time: define effective work practices & safety considerations. Recipe management system work as a form of key information: available at different workstations recipes can be printed and adjusted, photographs of food items. Expediter one who helps with the communication between food production and service personnel. Determine types of beverages that will be used (brands)