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This 11 page Class Notes was uploaded by Jack Keebler on Wednesday September 23, 2015. The Class Notes belongs to HRM120 at Drexel University taught by DonnaMaguire in Fall. Since its upload, it has received 25 views. For similar materials see /class/212309/hrm120-drexel-university in OTHER at Drexel University.
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Date Created: 09/23/15
Vocabulary A La Carte Menu 0 Menu with each item at a separate price selective style menu Americans with Disabilities Act ADA o Prohibits discrimination against qualified persons with disabilities in all aspects of employment Age Discrimination Act 0 Promotes the employment ofthe older worker based on ability instead of age 0 The act protects most individuals who are at least 40 but less than 70 years of age from i quotDiscrimination in employment based on age in matters of a Hiring b Discharge compensation or other terms 0 Conditions d Privileges of employmentquot IV Civil Rights Act 1964 o quotNo person in the United States shall on ground of race color or national origin be excluded from participating in be denied the bene ts of or be subjected to any program or activity receiving Federal financial assistancequot 0 Made racial discrimination in public places such as theaters restaurants and hotels illegal It also required employers to provide equal employment opportunities Projects involving federal funds could now be cut off if there was evidence of discriminated based on i Color ii Race iii National origin V Detailed List Of Goods In Stock 0 Inventory VI Equal Pay Act 0 A 1963 amendment to the Fair Labor Standards Act 0 Prohibits employers from discriminating on the basis of sex in the payment of wages for equal work for employees covered by the act 0 It requires employers to pay equal wages to men and women doing equal work on jobs requiring equal that are performed under similar working conditions i Skill ii Effort iii Responsibility VII Immigration Reform and Control Act 0 This act makes it illegal to recruit or hire persons not legally eligible for employment in the United States 0 Employers must complete a 19 form for each employee to verify eligibility to work in the United States 0 Any employer who has four or more employees is prohibited from discriminating against employees orjob applicants on the basis of national origin or citizenship status Vocabulary continuedz Inventory 0 Detailed list of goods in stock Invoice 0 List of goods shipped and delivered includes quantities and price 0 A list of goods shipped or delivered i Includes prices and service charges Purchase Order 0 Written requests to a vendor to sell goods or services to a facility Receiving o In foodservice the point at which a foodservice operation inspects product and takes legal possession ofthe product ordered 0 The receiving process involves ve key steps i Inspect the delivery and check it against the purchase order ii Inspect the delivery against the invoice iii Accept an order only if all quantities and quality specifications are met iv Complete receiving records v Immediately transfer goods to the appropriate storage Selective Style Menu 0 Two or more choices in some or all categories Table D hote Menu 0 Complete meal one price one choice i Menu with a xed price on set meal exact opposite of a la carte Food Costing PIE So here is a recipe forthe pie we want to make YUM Flour 2lb 3CIb 067C Butter 4lb 16ozb I 32TIb 013T Heavy Cream 3qt 4Cqt 075C Lemons 27Lemon g 3Ib ZCIb 150C X FC Per Pie 26 F0 F0 FC x Selling Price 116 26 446 FC Per Slice This recipe makes a pie that yields 8 servings 0 80 using all these factors and taking the volume in the recipe How much does it cost to make the pie 0 o How much does each serving cost 0 115 0 How much do you need to charge for this pie to have a 26 food cost 0 FC Per Pie 3554 0 FC Per Slice 446 Food Costinq BROWNIES Let39s pretend you are a baker OK Your brownie recipe makes 16 brownies and costs 450 to make You are selling the brownies by the dozen If you want to have a 26 food cost what is the selling price you should charge 0 1300 l 16 Brownies l 450 16 Brownies l 1 Brownie l 028 I X 12 Brownies l 12 Brownies l 338 I 26 FC FC I FC x Selling Price 338 I 26 1300 Selling Price 12 Brownies Food Cost and Profit FC FC x Selling Price What does food cost mean to you making a profit 0 O 0 Food cost percentage is the percentage of income spent on food This percentage can tell you how much profit you have made from food This income must generate adequate revenue to cover the cost of the raw food labor operating expenses and allow for desired profit Historical Data Historical Data comes from many places The concept is used in a variety of aspects Some examples include receiving 0 For example A company might inventory their food every week and measure that info against the records in their invoices o Effectively using the historical data from their records to see if in fact they are missing or losing food Historical data can be leveraged in another way I The POS screens for example 0 P08 stands for Point of Sale and Micros is one ofthese premium products 0 Each time items are ordered they become a record of items placed through the bar or kitchen i This is in effect historical data too I Take the number of Chicken Parmesans ordered in a week and then subtract how many are prepared The resulting number is how many you are wasting 0 Could there be a scaled recipe that can fit this difference 0 It is much easier than allowing your ovenNorked sous chef to use their quotbest guessquot NUMBER OFITEMS ORDERED 1WK l l NUMBER PREPARED NUMBER BEING WASTED What are some other examples of historical data being of value I think the host stand and emails phone numbers or OpenTable is crucialWhat do you think Another form of historical data would be when a hostess uses OpenTable and seats different tables based on size and time The owner can draw back on that data and see what time the most people came in and what days the most people came in so that they can be prepared on those days to accommodate the customers Why do you need to keep Historical Data 0 Nobody knows what problems will arise in the future 0 However decisionmaking is often improved using data 0 Keeping detailed records is equivalent to data Historical Data continuedz The following are a few examples of data categories for various organizations RestaurantsCafeterias 0 Customers served per meal 0 Menu items sold per meal period 0 Beverage sales types and amounts Schools 0 Student enrollment 0 Students purchasing fu USDA meal 0 Ala carte items sold per lunch period 0 Teachers and staff purchasing meals Hospitals 0 Daily patient census 0 Patients on therapeutic diets 0 Daily patient admissions and discharges Vending Services 0 Product placed in machine at each fl 0 Total cash removed 0 Food remaining in machine at each refill The Union There are some definite advantages of working with a union 0 Material 0 The Union pools their nancial resources Can leverage that wealth to provide workers with the best and most current technology for their training and work ltgt Often resulting in skilled workers 0 Social 0 Where a young member who does not have connections is immediately entered into a group where a multitude of connections are suddenly open to them More contacts with established relationships means more work and more contracts 0 Unions are made up of people and the ones working together form relationships That is social 0 Political o Is close to social except the Union being so large and in uential can also in uence laws They have the power to ltgt Elect officials ltgt Prevent their election So politicians cater to their needs and demands 0 Job Security 0 Higher Wages 0 Greater Benefits 0 Vacations holidays and sick leave all with pay are other forms of fringe bene ts for personnel 0 Better OSHA Protection 0 Occupational Safety and Health Act of 1970 OSHA Forced managers to look critically at working conditions and to bring any that are undesirable up to a standard demanded by law What are these advantages 0 Stored knowledge 0 Ease of negotiating o Readiness with new welltrained workers Collective Bargaining and Arbitration We watched a video ofthe Commissioner ofthe National Basketball Association NBA In that video the Commissioner mentioned Collective Bargaining and Arbitration Collective Bargaining o The process by which both sides in a labor negotiation attempt to arrive at a fair contract 0 The players and the owners were bargaining as a group Arbitration o The process by which an impartial person imposes a solution which both arguing parties agrees to accept o Arbitrator s Decision is binding The commissioner was not yet able to arbitrate because the players refused to agree to the terms of the disagreement 0 They would not even participate in arguing Grievance o Complaint filed by labor against management on behalf of an employee or group of employees 0 Most grievances are settled in early stages 0 When no mutually acceptable solution is reached during incompany stages 0 96 of contracts specify binding arbitration as the final step c Arbitrators are chosen from a list from the American Arbitration Association 0 Uneven Number of Names 0 Each side strike off until one if left 3rd Party Mediation o Uninvolved party tries to help parties reach an agreement Lockout 0 Management shuts down operation or runs with a skeleton crew National Labor Relations BoarleLRB What are their basic functions with relation to elections and operations httpen quot 39 quot39 wikiNational Labor Relations Board National Labor Relations Board 0 n an independent regulatory commission created in 1935 by the National Labor Relations Act Wagner Act 0 With ve members Appointed by the president Subject to confirmation by the Senate 0 The NLRB is intended to protect employees39 rights to Unionize Prevent abuses by employers or unions Oversee union and organizing elections Prohibit management from interfering with their employees who wish to join a union And from discriminating against those who do join Require employers and union members to bargain collectively An obligation to meet and discuss terms with an open mind but without being required to come to an agreement 0 The NLRB has two main branches to it 0 There is The Board 0 The Board is a group that is composed of ve people which is based in Washington DC and are the 39judges39 of the organization The Counsel 0 The Counsel is the investigative part ofthe organization and investigates any problems that are reported 0000 O Table Matters 80 we serve food from the left but clear and serve everything else from the right Assembly o Piecing together of menu items to complete an entire meal DeliveryDistribution 0 Transportation from place of production to place of service Service o Assembling meals and presenting them to the customer