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Y2.U3.4 Controlling Quality Standards Y2.U3.4 Controlling Quality Standards

Y2.U3.4 Controlling Quality Standards - PowerPoint Presentation

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Uploaded On 2018-10-23

Y2.U3.4 Controlling Quality Standards - PPT Presentation

Questions How can quality standards for purchasing receiving and storage help control costs How can quality standards for food production and service help control costs How can quality standards for inventory help control costs ID: 694109

quality price food item price quality item food standards inventory costs number multiply delivery daily dry units receiving purchase

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Slide1

Y2.U3.4

Controlling Quality StandardsSlide2

Questions

How can quality standards for purchasing, receiving, and storage help control costs?

How can quality standards for food production and service help control costs?

How can quality standards for inventory help control costs?Slide3

Purchasing

Reputable supplier

Ethical, reliable, financially stable

Proper food safety (sanitation), product quality and price. HACCP, GAP, GMP, inspect trucks, facility

Product’s intended use should be clearly defined

Draw up specification sheets Slide4

Receiving

Delivery made during slow times.

Delivery frequency

Fish

: fresh, daily; frozen weekly

Produce

: Delicate, daily; hardy, weekly

Dried goods

: Can be long periods, but consider pilfering and pest infestation

Meat

: Dry or wet aged, 2-3 times per week

Dairy

:

Twice per weekSlide5

Receiving Procedures

1. Direct delivery person to designated “receiving area” (clean, well-lit, accessible, scale, cart)

Have copy of purchase order and specifications

Check delivery quantity and price against P.O

.

and invoice, count/weigh

Check for freshness

If returning an item, get credit memo, sign invoice

Put items away promptly: dairy, fresh meat, poultry, seafood first; then frozen; then produce; then dry

Process paperworkSlide6

Storing

Monitor perishable food daily, FIFO, air circulation, scheduled inventory

Freezers: 0°F. or lower, food frozen solid, speed racks or shelving, good air flow is critical. Clean weekly

Coolers: keep food at 41°F. or lower, fan, monitor/clean daily

Temperature: HACCP monitor every 2 hours or at least twice a day.

Dry storage: Moisture and heat damage dry goods, keep at 50-70°F. with a humidity of 50-60%, all shelving 6” off groundSlide7

Quality Standards for

F

ood

P

roduction

For customers to receive the same quality of food on each visit:

Standard portion sizes

Standardized recipes

Standard portion costs

Quality assurance measures prior to service

Taste

Check visual

appearenceSlide8

Quality Standards for

Inventory

Physical Inventory: Counting and recording each item in a storeroom

After counting, determine costs (opening and/or closing)

Value of closing can be determined by using one of four methods:

Latest purchase price (FIFO): Multiply the number of units of each item by the most recent price

Actual purchase price: Multiply

the number of units of each

item by the price actually paid for each unit

Weighted average purchase price:

Multiply the number of units of each item

in the opening inventory and later purchases by the price actually paid, then average those prices

Last in,

first out: Multiply the number of units of each item

by the earliest price paid for the item (

decreases inventory cost)