Bar and Rest. Homeworks

Definition of Management

 List of Ingredients

Glossary

1. Soles: is a flatfish related to the flounder, usually found near shore in warmer seas and is a popular food fish.

2. Mill: large machine that grinds wheat or other grain into flour or meal.

3. Enabling: to make able to do something.

4. Regarding: to think of in a certain way.

5. Purchase: to get something by paying money.

6. Par stock: a fixed or stated amount of products in stock.

7. Supplier: person or company that brings food and other such necessary items.

8. Usefulness: having a good use or purpose.

9. Perpetual inventory: it is an inventory that never stop is always moving.

10. Further: to greater degree or amount.

11. Disadvantages: something that makes it harder to do a thing or to succeed.

12. Standing order: to have a certain opinion about what to order.

Formats

Market List

Standard Recipe

Purchaising Specifications Form

Technic Card

Reduce Cost

1. Market List: with this form we reduce the cost because we are looking for the best option to buy products at a low Price.

2. Standard Recipe: we calculate how much ingredients we need and we don’t lose money buying other unnecessary things. 

3. Technic Card: with this form we calculate how much cost do the recipe and what’s going to be the sale price to have a profit.

4. Purchasing Specification Form: This form to remember product information for storage and source specifications.

5. Butcher Test Card: this forma give information about quality and quantity of the product.

6. Receiving Report: in this form we describe the product at the moment to receive in the storage.

7. Perpetual Inventory: this form help to control the move of the inventory, how much in and how much out.

8. Supplier Selection Card: this form help us to select the best suppliers for the company and reduce the cost

9. Standard Portion Chart: we control the portions that we can produce with the quantity of product that we have.