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Title: Food and Beverages
Description: This will help the incoming third year students in Hospitality Management
Description: This will help the incoming third year students in Hospitality Management
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F & B Cost control ( Module 2 Lesson 3-4 )
Learning Activities/Exercises
Answer the following:
1
...
Product name, quality standards, price and the number of portion to be produced are all
included in it
...
List down the duties and responsibilities of a receiving clerk
...
Unload material from incoming shipments
Inspect all the content for damages and volume
Collaborate with all relevant stakeholders, such as suppliers and shipper
Identify any bottlenecks in the process
Manage and return wrong shipments
Handle and document invoices
Keep records and help with inventory control
3
...
Non Perishable
Canned meat
Canned tuna and salmon
Canned or dry soups
Tea bags
Canned pasta
Canned vegetables
Canned fruits
Rice
Cake mixes
Jelly No glass
Perishable
Meat
Poultry
Fish
Milk
Fruits
Tomatoes
Yogurt
Mushrooms
Potatoes
Cottage cheese
Assignment
Answer the following
1
...
The quantity of the item delivered should confirm
to the establishments standard purchase specification for that item
...
Yes, because food service operators are not restricted to those possibilities
...
Once this
standard purchase specification have been developed they can be printed and distributed to potential
purveyors to ensure that each fully understands the restaurants exact
...
If I was being hired as the purchasing steward of a new restaurant in an area that’s completely unfamiliar
to me
...
For instance, I’m going to discover
where the resources originate
...
Following that I’m going to locate the nearest shop that can supply mw with al the resources I
require
...
The quantity delivered should be the same as the quantity listed and this showed be identified to the
quality listed on invoice or bill that accompanies the delivery
...
Learning Activities/Exercises
1
...
The chef can place those items om the
menu before they go bad
...
If you follow this procedure, the clerk in the storeroom will be able to
price requisition easily making issuing easier
...
Explain the importance of FIFO
...
Mold and
pathogens can’t grow because of the constant rotation
...
Using FIFO restaurants
can keep tabs on how quickly their food supplies are depleted
...
Complete the table:
Five classifications of
perishable foods
Fruits
Optimum storage
temperatures
32- 35 F
Vegetables
32-35 F
Dairy
34- 36 F
Fish
30- 34 F
Meat
34- 35 F
Assignment
Answer the following
Give at least 5 examples of
each classification
Banana, Watermelon, avocado,
cherries, strawberry
Spinach, pumpkin, cabbage,
carrots, broccoli
Cheese, ice cream, butter,
yogurt, condensed
Macharel scad, salmon, tilapia,
milkfish, Tuna
Beef, pork, sausages, turkey,
chicken
1
...
There are many issues with store
key management
...
2
...
Are there any advantages?
•
•
The disadvantages is that it takes more time in preparing the food because of some distance from
it
...
In addition it steaming
the monthly inventory process
...
Advantages; Speeding the storing and issuing of food, Maximizing security, reducing labor
requirements, maximizing in gestation and other unwanted creatures
...
Enumerate the steps when processing a requisition
Title: Food and Beverages
Description: This will help the incoming third year students in Hospitality Management
Description: This will help the incoming third year students in Hospitality Management