Calculating Costs (With Answers) Page 25
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28B. Monitor inventory daily.
EXAMPLE:
Each time employees are issued a product from the warehouse, a
perpetual inventory is used and the amount of product is recorded. One
employee is responsible for issuing items from the warehouse, rotating stock and
noting unusual amounts on hand.
C. Store products at correct temperature.
EXAMPLE:
Checking temperature of items upon receipt and refrigerating and/or
freezing immediately.
4. Preparation
A. Train employees to follow standardized recipes as written.
EXAMPLE:
The recipe for omelets requires an exact amount of eggs.
B. Weigh all ingredients for accuracy.
C. Use all edible portions.
EXAMPLE:
Stems of raw broccoli can be added to stews and salads.
D. Train staff to reduce all unnecessary waste.
EXAMPLE:
Scrape all peanut butter from mixing bowl with rubber scraper.
E. Find creative ways to incorporate leftovers in other menu items.
EXAMPLE:
At the end of each serving period, place all breakfast items in
covered containers. Save for the salad bar at lunch that day or use it for the next
day (for example, hard boiled eggs).
5. Serving
A. Monitor portion control.
EXAMPLE:
Teach and emphasize portion control to all employees by instructing
on correct use of ladle or scoop.
B. Compare meals served to production records.
EXAMPLE:
If 250 meals were served and production records show 300 meals,
portion controls should be established.
C. Establish employee policy on food practices.
EXAMPLE:
Train employees that leftovers belong to the program and cannot be
taken home, even if they do not eat employee meals. Inform employees that
empty boxes cannot be taken home.
Calculating Costs - 25
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