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QUALITY
POINTS (6
of 6)
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Hospitality
and Catering |
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| When ordering for a function or
service, the correct quantity of meat
needs to be ordered taking into account
the trim loss, cooking loss and cooked
portion weight to be served.
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|
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| Under calculating meat
requirements, might mean customers being
disappointed, over ordering could result
in waste and loss of gross profit percentages. |
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Over a period of time the customer
flow can be judged by the chef to make
certain sufficient stocks are held
without carrying excess meat stock
which does have a limited shelf life.
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| Talk with the chef and ask them how they
determine the quantities required for each
of the meats in the range element. |
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