Question

Question 1)

a) How you would check the availability and quantity of stocks before placing an order? List any eight (8) considerations

b) Outline five (5) ways in which a standard recipe may have to be altered to meet quality and organizational requirements, as well as three (3) food production personnel you could instruct, to make such change.

Answer 1

A)

TO CHACK THE AVAILABILITY AND QUANTITY OF STOCK YOU SHOULD CHACK FOLLOWING CONSIDARATIONS.

1. YOU HAVE TO CHACK YOUR REQUIRMENT BEFORE PLACING ORDER.

2. TO MINIMISE ORDERING COST , TRY TO PLACE YOUR ORDER IN BULK .

3. HOW MUCH DISCOUNT YOU RECEIVE FROM SUPPLIER.? TRY TO GET MAXIMUM DISCOUNT

4. .TRY TO ORDER FROM WHOLESALE MARKET AND FROM REGULAR SUPPLIER.

5. INVITE TENDER FROM WELL KNOW SUPPLIERS FOR YOUR REQUIRMENT

6.PARISHABLE ITEMS INCULDE FRUITS, VAETABLES, FRESH FISH AND SHELIFISH, FRESH MEATES, POULTRY AND DAIRY PRODUCTS . AS A RULE, PARISHABLE ARE BOUGHT FREQUENTLY TO ENSURE FRESHNESS. FROZEN FOODS, SUCH AS VEGETABLES, FISH AND MEAT PRODUCTS, HAVE TA LONGER LIFESPAN AND CAN BE ORDERED LESS FREQUENTLY AND STORE IN A FREEZER.

7. WHEN FOOD IS IN SEASON, THERE IS MORE OF IT AVAILABLE IN THE LOCAL FOOD SUPPLY, BRINGING PRICES DOWN. ADDITIONALLY , FOODS IN SEASON ARE USUALLY OF HIGHER QUALITY AND HAVE LONGER SHELF LIFE THEN THOSE THAT ARE OUT OF SEASON AND NEED TO BE TRASPORTED LONG DISTANCES TO MARKET.

8. WHEN WILL BE THE ITEM BE DELIVERED ? DEPANDING ON THE DISTANCE OF THE FOOD SERVICE ESTABLISHMENT FROM THE SUPPLIER, DILIVERY MAY TAKE HOURS OR DAYS. When will the item be delivered? REMEMBER, IT IS EXTREMELY DIFFICULT TO MAINTAIN FOOD QUALITY AND CONSISTENCY IF YOU DO NOT KNOW WHEN YOUR ORDER WILLBE DILIVERED. FOR THIS REASON, MENU PLANNING AND RUNNING INVENTORY ARE TWO OF THE MOST IMPORTANT ASPECTS OF PURCHASING PROCEDURES.  

A GOOD STANDARDIZED RECIPE WILL INCLUDE.

• MENU ITEM NAME - THE NAME OF THE GIVEN RECIPE THAT SHOULD BE CONSISTENT WITH THE NAME ON THE MENU.
• TOTAL YIELD - NUMBER OF SERVINGS, OR PORTIONS THAT A RECIPE PRODUCES AND OFTEN THE TOTAL WEIGHT OR VOLUME OF THE RECIPE
• PORTION SIZE- AMOUNT OR SIZE OF THE INDIVIDUAL PORTION
• INGREDIENT LIST/ QUANTITY - EXACT QUANTITIES OF THE EACH INGREDIENT ( WITH THE EXCEPTION OF SPICES THAT MAY BE ADDED TO TESTE)
• PREPRATION PROCEDURES - SPECIFIC DIRECTIONS FOR THE ORDER OF OPERATIONS AND TYPES OF OPERATIONS (e.g., blend, fold, mix, sauté)