Planning and Control for Food and Beverage Operations

Planning and Controlling for Food and Beverage
Student’s Name
Institution’s Name
Planning and Controlling for Food and Beverage
Question 1
The standardization process of recipes occurs in three phases; they are recipe verification, product evaluation, and quantity adjustment. If a method of preparing food were to qualify for a standardized recipe, the three steps must get incorporated into practice (Ninemeier, 2009).Question 2
The common problems that arise out of improper purchase practices relate to cash flow as a consequence of straining inventory provisions. There is also eating available space if there is excessive purchasing. Also, excessive buying, goods are likely to deteriorate (Ninemeier, 2009). An extended stay of products in the store as a result of breaking purchase specification theft and pilferage of goods is bound to happen.Question 3
With the knowledge of how much one stands to gain by consuming a specific product, a decision gets made depending on the available resources. Some foods have their equals that may not necessarily attract the same price as the original deal; in such a case, a buyer may have to buy the equivalent if they already know the standard yield of the product (Ninemeier, 2009).Question 4
Standard portion sizes get indicated in the recipe. Each serving remains the same throughout no matter the cost of production. Because of the standardization, portion cost remains the same, and the customer will receive value for their resources (Ninemeier, 2009).

Question 5
A standard portion costs that set after taking into account the cost of preparing and serving a share as per the usual recipe. A standard portion costs guard an establishment against backlash from customers (Ninemeier, 2009). Question 6
Standard portion costs take into consideration the preparation and serving of a portion as per the prevailing market conditions (Ninemeier, 2009). For example, if the price of mutton increases, the new cost gets entered and all dishes containing mutton receive cost adjustment.Question 7
Chaining recipes refer to the act of making use of leftovers if one does not wish to repeat the same formula; it means that the leftover is mixed with some other recipe to make something different, hence chaining recipes (Ninemeier, 2009). For example, rice left from dinner can get mixed with scrambled eggs in the morning to make a tasty meal.Question 8
Whenever the cost for standard recipes increase, the same should get factored into the standard portion price; the price of the portion may rise, or the part get reduced (Ninemeier, 2009).Question 9
Each item going into the preparation of dinner must get considered when calculating the cost of a complete meal. Just like in the process of determining the value per serving, the prices of each item going into a dinner gets calculated before deciding the cost of food (Ninemeier, 2009).
Question 10
When ideal cost is used in calculating standard food costs, the result is a price tag that is friendly to the customers (Ninemeier, 2009).
Question 11
Ideal costs help managers in determining the food costs of standard portions. If cost management goes wrong, the prices of standard servings will have to go high irrespective of the prevailing rates thus denying customers their value to money (Ninemeier, 2009).
Question 12
Pricing of beverages and foods depend on the kind of establishment one runs, for fast foods the prices are low while for high-end joints the prices are high. The differences between the two are the returns on inventory, for foods the performance usually is at 30% while for beverages the returns may clock 40% (Ninemeier, 2009).
Question 13
Inventory software helps managers operate their establishments with ease instead of consuming a considerable amount of time trying to calculate costs, make orders, and incorporate unforeseen changes into the inventory (Ninemeier, 2009).

Reference
Ninemeier, J. D. (2009). Planning and control for food and beverage operations. Lansing, MI: American Hotel & Lodging Educational Institute.