2- Week - Preliminary Processes in Setting a Coffee Shop Purchasing, STORING & ISSUING)

8/8/2019 2- Week - Preliminary Processes in Setting a Coffee Shop Purchasing, STORING & ISSUING)

1/21

COFFEE SHOPCOFFEE SHOP

MANAGEMENTMANAGEMENT

PRELIMINARY PROCESSES INPRELIMINARY PROCESSES INSETTING A COFFEE SHOPSETTING A COFFEE SHOP


2/21

PROCESSESPROCESSES THRUPUTTHRUPUT

FOOD SERVICE ADMINISTRATION OF:FOOD SERVICE ADMINISTRATION OF:

Assembling materialsAssembling materials

--(product)(product) point of salespoint of sales

1.1. Menu planningMenu planning2.2. PurchasingPurchasing

3.3. ReceivingReceiving

4.4. StoringStoring

5.5. IssuingIssuing


3/21

ASSEMBLING OF MATERIALSASSEMBLING OF MATERIALS

MENU PLANNING:MENU PLANNING:

What is aWhat is a MENUMENU?? -- GUIDEGUIDE

List of dishes available in a food giving outletList of dishes available in a food giving outlet

Is a primary selling aid / toolIs a primary selling aid / toolCHARACTERISTICS OF A GOOD MENUCHARACTERISTICS OF A GOOD MENU

1.1. ReadabilityReadability

2.2. NeatnessNeatness

3.3. BriefBrief

4.4. InformativeInformative


4/21

KINDS OF MENUKINDS OF MENU

CYCLE MENUCYCLE MENU--planned menuplanned menu

SET MENUSET MENU--fixed menufixed menu SELECTIVESELECTIVE--selectionselection

ALA CARTEALA CARTE--from the cardfrom the card

TABLE DHOTETABLE DHOTE--table of the hosttable of the hostMECHANICS OF MENU PLANNINGMECHANICS OF MENU PLANNING

INFORMATIONS ABOUT THEINFORMATIONS ABOUT THE

CUSTOMERS TO BE SERVEDCUSTOMERS TO BE SERVED KNOWLEDGE ABOUT THE OPERATIONKNOWLEDGE ABOUT THE OPERATION

ENVIRONMENTAL FACTORSENVIRONMENTAL FACTORS

AESTHETICSAESTHETICS


5/21

INFORMATIONS ABOUT THEINFORMATIONS ABOUT THECUSTOMERSCUSTOMERS

1.1. NumberNumber2.2. AgeAge

3.3. SexSex

4.4. Nutritional needsNutritional needs

5.5. Food preferenceFood preference

6.6. Paying capacityPaying capacity

KNOWLEDGE ABOUT THE OPERATIONKNOWLEDGE ABOUT THE OPERATION

1.1. Available equipmentsAvailable equipments2.2. PersonnelPersonnel number and skillsnumber and skills

3.3. Budget or amount of money on handBudget or amount of money on hand

4.4. Type and style of serviceType and style of service


6/21

ENVIRONMENTAL FACTORSENVIRONMENTAL FACTORS

1.1. Time of dayTime of day

2.2. SeasonSeason3.3. ClimateClimate

4.4. Availability of food sourcesAvailability of food sources

AESTHETICSAESTHETICS1.1. VarietyVariety

2.2. ColorColor

3.3. TextureTexture4.4. ShapeShape

5.5. FlavorFlavor

6.6. Consistency of foodsConsistency of foods


7/21

MenusMenus shouldshould bebe wellwell plannedplanned withwith

sufficientsufficient leadlead timetime toto allowallow thethe properproper

schedulingscheduling ofof personnelpersonnel andand kitchenkitchenequipmentequipment asas wellwell asas thethe purchasingpurchasing ofof

suppliessupplies andand materialmaterialss..

Menu files and inventory of foods on handMenu files and inventory of foods on hand

Cookbooks and magazine about food and foodserviceCookbooks and magazine about food and foodserviceindustryindustry

Popularity index (guide determining the salability ofPopularity index (guide determining the salability of

menu items)menu items)

Sales analysis (guide analyzing the salability of eachSales analysis (guide analyzing the salability of each

entre item for each day as it appears on the menu)entre item for each day as it appears on the menu)

Ideas obtained from dining out or from friendsIdeas obtained from dining out or from friends

Suggestions given by patrons.Suggestions given by patrons.


8/21

RULES ON MENU FORMATRULES ON MENU FORMAT

1.1. Capitalized all wordsCapitalized all words except articles,except articles,preposition and descriptive information.preposition and descriptive information.

2.2. Arrange the menu itemsArrange the menu items in order in which theyin order in which theyare to beare to be eaten in a mealeaten in a meal..

3.3. Group foodsGroup foods within a course together. Observewithin a course together. Observesymmetry and forms.symmetry and forms.

4.4. Provide the most prominent placeProvide the most prominent place (usually at(usually atthe left) to the main dish. Accompaniments tothe left) to the main dish. Accompaniments to

the dish are placed in a box in the menu card.the dish are placed in a box in the menu card.Menus of the day maybe clipped on the menuMenus of the day maybe clipped on the menucard to call attention and increase sales.card to call attention and increase sales.


9/21

5.5. Use accurate descriptionsUse accurate descriptions and developand developkey words for identification of items.key words for identification of items.

Make use of the adjectives denotingMake use of the adjectives denotingtemperature such as chilled, iced,temperature such as chilled, iced,steaming, sizzling, etcsteaming, sizzling, etc

Include description of texture, color,Include description of texture, color,

place, or origin of food.place, or origin of food. Describe the form or shape such asDescribe the form or shape such as

whole, quartered, or diced.whole, quartered, or diced.

Indicated the method of preparation,Indicated the method of preparation,such as baked, broiled, grilled, boiled,such as baked, broiled, grilled, boiled,sauteedsauteed and othersand others


10/21

6.6. List specialtiesList specialties, sandwiches, and other items in, sandwiches, and other items in

separate groups on the menu. (do not groupseparate groups on the menu. (do not group

the course by price).. Place at thethe course by price).. Place at the toptop of theof the listlistthe items you want to sell most.the items you want to sell most.

7.7. Design menu cardsDesign menu cards harmony with the motiffharmony with the motiff

of the place, decors, ambience andof the place, decors, ambience and

atmosphere of the location.atmosphere of the location.

8.8. Indicate the information of the outletIndicate the information of the outlet..

9.9. EditEdit to avoid misspelled words, incorrect prices,to avoid misspelled words, incorrect prices,

and incomplete listing.and incomplete listing.

10.10.RememberRemember thethe characteristics of a good menucharacteristics of a good menu..


11/21

PROCESSPROCESS -- THRUPUTTHRUPUT

Preliminary processes in setting aPreliminary processes in setting aCoffee shopCoffee shop

MenuMenu PlanningPlanning

PurchasingPurchasingReceiving and StoringReceiving and Storing

IssuingIssuing


12/21


13/21

PURCHASINGPURCHASINGIS PRIMARILY OBTAINING THE RIGHT:IS PRIMARILY OBTAINING THE RIGHT:

yy PRODUCTPRODUCT atthe rightatthe right

yy TIMETIME from the rightfrom the right

yy SUPPLIERSUPPLIER forthe rightforthe right

yy PRICEPRICE

FACTORS THAT CONTRIBUTES INFACTORS THAT CONTRIBUTES IN

PURCHASING SUPPLIES:PURCHASING SUPPLIES:

yy Determining guest needsDetermining guest needs

yy Assessing what the operation needsAssessing what the operation needs

yy Provide the quality of supplies andProvide the quality of supplies and

equipment to use.equipment to use.


14/21

PURCHASINGPURCHASINGOBJECTIVES:OBJECTIVES:

yy To purchasethe requiredquantityandqualityTo purchasethe requiredquantityandquality

ofthenecessary materials.ofthenecessary materials.

yy To insurethat materialsaredeliveredasTo insurethat materialsaredeliveredas

neededneeded

yy To purchaseatthelowesttotal cost,To purchaseatthelowesttotal cost,

consistent with obtaining the requiredconsistent with obtaining the required

quantityandquality plussatisfactoryservice.quantityandquality plussatisfactoryservice.


15/21

PURCHASINGPURCHASINGKnowledge ofKnowledge ofFOOD SPECIFICATIONSFOOD SPECIFICATIONS, orthe, orthe

exactanddetaileddescription ofthe producttoexactanddetaileddescription ofthe productto

be purchase includedthefollowing listed below:be purchase includedthefollowing listed below:

Name ofthe productName ofthe product

QuantityQuantity

Sizeandtype ofunit ofcontainerSizeandtype ofunit ofcontainer

Grade ofbrandGrade ofbrand

Unit on which price will beUnit on which price will bequoatedquoated

SanitaionSanitaion standards under which product isstandards under which product is

to be packedto be packed


16/21

PURCHASINGPURCHASINGPURCHASESPURCHASES (GROUPS)(GROUPS)

PerishablesPerishables FOODSFOODS THATTHAT AREARE SUSCEPTIBLESUSCEPTIBLE TOTO SPOILAGESPOILAGE

ContractContract ItemsItems

StapleStaple foodsfoods ..

PURCHASINGPURCHASING SuppliesSupplies andand EquipmentEquipment

WHOSE RESPONSIBILITY?WHOSE RESPONSIBILITY?

Purchasing departmentPurchasing department servesasanadvisory roleservesasanadvisory role

Restaurant ManagerRestaurant ManagerPAR STOCKINGPAR STOCKING--

Isasystem to manage ortrack inventory, anIsasystem to manage ortrack inventory, an

accumulatedamountsetforstorage.accumulatedamountsetforstorage.


17/21

Inthehospitality industry,asa rule ofthumbInthehospitality industry,asa rule ofthumb

forflatwareandforflatwareand glasswaresglasswares FlatwaresFlatwares ofof

SilverwaresSilverwares Threetimethe number ofseats ina restaurants.Threetimethe number ofseats ina restaurants.

GlasswaresGlasswares

A par inventory perseat ofthreeforthe mostA par inventory perseat ofthreeforthe most

frequently used glasses,.frequently used glasses,.

Note;Note;

For glasswaresandsilver ware who carriesaFor glasswaresandsilver ware who carriesa

specific logos ofthe property, it willneedaspecific logos ofthe property, it willneeda

higher inventorylevels.higher inventorylevels.


18/21

RECEIVINGRECEIVING Isa pointat whicha possession ofa certainIsa pointat whicha possession ofa certain

goods wastransfergoods wastransfereded bythesellerto thebythesellerto the

buyer.buyer.

Seller (supplier,forhotelsystem seller may beSeller (supplier,forhotelsystem seller may be

identifiedasthestore or item keeper)identifiedasthestore or item keeper)

Buyer (consumerBuyer (consumer

Itnote worthyto check thequality,quantityItnote worthyto check thequality,quantityand condition ofthe incoming goodsfollowedand condition ofthe incoming goodsfollowed

by properstorage.by properstorage.


19/21

RECEIVING AND STORINGRECEIVING AND STORING

THE PROCESS OF RECEIVING AND STORINGTHE PROCESS OF RECEIVING AND STORING

DINING SERVICE SUPPLIES;DINING SERVICE SUPPLIES;

1.1. Check incoming productsagainstthe purchaseCheck incoming productsagainstthe purchase

record.record.

2.2. Review the incoming productsagainsttheReview the incoming productsagainstthepurshasepurshase specificationform.specificationform.

3.3. Check incoming productsagainstthedeliveryCheck incoming productsagainstthedelivery

invoice.invoice. basis ofcharges bythesupplier.basis ofcharges bythesupplier.

4.4. RecordRecord

5. Remove itemsto securestoragearea.5. Remove itemsto securestoragearea.


20/21

ISSUINGISSUING

(Dining Services Areas)(Dining Services Areas)The process ofsupplytransferfrom storageThe process ofsupplytransferfrom storageareasto dining areasasneeded is calledareasto dining areasasneeded is called

issuing.issuing.

ThetermTheterm MISEMISE--ENEN--PLACEPLACE requestrequest

issuance of items or goodsneededfortheissuance of items or goodsneededforthe

operation..operation..

ProperProper requesitionrequesition and issuanceeliminatesand issuanceeliminates

wastageand misuse of items.wastageand misuse of items.


21/21

2- Week - Preliminary Processes in Setting a Coffee Shop Purchasing, STORING & ISSUING)

Documents

Transcript of 2- Week - Preliminary Processes in Setting a Coffee Shop Purchasing, STORING & ISSUING)