Steps of catering cycle

Answer 1

The catering cycle consists of

a. Purchasing

b. Receiving

c. Storing and issuing

d. Preparing

e. Selling

a. Purchasing : This is an activity of acquiring goods or services to accomplish the goals of an organization.

The major objectives of purchasing are to;

(1) Maintain the quality and value of a company's products,

(2) Minimize cash tied-up in inventory,

(3) Maintain the flow of inputs to maintain the flow of outputs, and (4) strengthen the organization's competitive position.

The control procedures must be firstly yield testing and on this necessary purchase specifications/modifications.

b. Receiving:Receiving is an administrative function that involves checking of the quality, quantity, and condition of the incoming goods followed by their proper storage.

Receiving of food and supplies is a process that management must initiate, supervise, and regularly evaluate to insure that the specified food quality and quantity at the quoted price is actually received and stored. The receiver will be only as demanding as he is trained to be. The receiving function should be assigned to a competent, trustworthy, and trained person.

First is quality control and quantity inspection and finally clerical procedures.

c. Storing and Issuing: The primary objective of food storage is to protect the quality of the product, have enough merchandise on hand, and prevent loss through spoilage and theft.

Keeping your foods properly stored in the cabinet or refrigerator is something that should be taken seriously. Not only will storing your food correctly make it last longer, but it can also keep you healthier. Improperly storing foods can lead to harmful bacteria and spoilage.

Usually, about 40 per cent of food sales will be received and withdrawn from the storage areas. This fact suggests that strong control procedures should be maintained there.

Minimal requirements for inventory control are:

* All storage areas (dry, refrigerated, freezers) should be locked when unattended.

* One person should be well trained in receiving duties and should be held accountable for any inventory discrepancies.

* No food or supplies should leave the storage areas without authorized written requisitions.

* Only the quantity of food supplies required for preparation should be issued.

* Physical inventories should be performed on a regular basis.

* Unannounced inventories or spot checks should be performed periodically.

A reconciliation statement of the storeroom physical inventory should be prepared at the end of each month to determine the effectiveness of physical control and security.

Proper stock records must be obtained. Proper pricing of issues must be ensured. Stock taking must be considered .Proper effective clerical procedures like indents, stock registers must be maintained.

d. Preparing: The cost of food consumed depends on the number of meals produced and food cost per meal. Thus to control food costs we must i) control the no. catered for i.e. Volume forecasting

ii) Control the food cost per meal in advance by having standard recipes, portion control.

e. Selling: There should be a proper pricing policy effective restaurant checking system and proper cash control.

Answer 2

Menu, Ordering, Purchasing, Receiving, Storage, Issuing, Production

Answer 3

The interpretation of demand to make decisions on the range and type of Beverages.