Questions

Food Flow Control

How do you calculate the sale price of a menu?
A. Calculating prices:

• Calculating BEP (Break Even Point) cost + profit, according to market list.
• Margin variation or mistake 10%
• Prime cost percentage (20%)
• Competitors analysis/Season of ingredient/Product life cycle 

What kind of standards do you need to specify in the purchasing specifications form?

A. Quality: characteristic like physic, organic, geographical, exclussive, 1st class, standard...

     Quantity: amounts, measurments (size, weigth, unit)

What is the storage method for the following products?

A. Storage methods: 

• Refigeration chamber = Max 4°C
• Congelation Chamber = Min -18°C
• Dry storeroom = Max 18°C

Explain how to calculate the value of the inventory of ingredients?

A. Stock Value = Unit price, on hand product

Explain how to reduce costs and theft with the formats?

A. Using the formats mentioned in the previous post for reduce costs and so we can have a greater control in all products used to prepare the different dishes that includes the menu and have more knowledge about the portions, quantities, qualities, weights and  prices exact has used without having an unnecessary waste of products.