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
A. Quality: characteristic like physic, organic, geographical, exclussive, 1st class, standard...
Quantity: amounts, measurments (size, weigth, unit)
A. Storage methods:
- Refigeration chamber = Max 4°C
- Congelation Chamber = Min -18°C
- Dry storeroom = Max 18°C
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.
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