Food Flow Control

Questions

1. How do you calculate the sale Price of a menu?

• To calculate the price we use technic card and to complete it we need to have the unit price of the product and then we calculate what costs make the recipe to this value add ITBMS, fixed costs and variables and Profit.

2. What kind of standars do you need to specify in the purcjasing specifications form?

• Quantity Standards: Unit Size, Gross Weight and Net Weight
• Quality Standards: geographic origin, quality, brand, Type and more.

3.  What is the storage method for the following products?

• Perichable: has to be storage unther 0° C or 32° F( Freezer Temperature)
• Semi-Perichable: the storage temperature is about 10 ° - 15 ° C, for roots and tubers. for milk pre-boiled and open storage can be hold at room temperature for 2-24 hours.
• Non-Perichable: storage at room temperature around 25°- 28° C

4. Explain how to calculate the value of the invetory of ingredients.

• We add up the prices of all the ingredients in the inventory and that is the value of inventory

5. Explain how to reduce cost theift with the formats

• if we use, and follow all formats correctly ensures the company a reduction of production costs and thus increase the profit.