Menu Planning - Wisconsin Department of Public Instruction
Menu Planningnot knowing food cost target developing a menu without consideration for labor or equipment (made from scratch versus ready to eat)not responding to market changes and menuing (price of beef increases, and it is on the menu 3 times a week; may need to replace beef 1 or 2 times per week with another protein)failing to pre-cost or post-cost menunot working leftovers into planningPurchasing purchasing too muchpurchasing for too high of a costlacking detail in specifications lacking competitive purchasing policy (required by USDA)lacking audit of invoices, payments, and credits/rebateslacking standardized purchasing listReceivinglacking credit system or follow-up for items not received, damaged, or low qualityleaving perishable foods left out of proper storagelacking procedures to prevent theft from receiving personnelStoragelacking single responsibility for food storage and issue not marking dates, not rotating in storeroomstoring food at wrong temperaturesnot securing storage areas resulting in theftInventory Controllacking physical or perpetual inventoryhaving high par-levelshaving infrequent turnoverassigning multiple staff to take inventory of one areahaving inconsistent time-frames for taking inventoryProductionexcessive trimming of fruits, vegetables, and meats (not getting the full yield)OVER PRODUCTIONno batch cookingcooking items too longnot using standardized recipespoor record keeping- without trends in data, how can you forecast future meals? Meal Servicenot standardizing portion sizenot standardizing size utensil for servinglacking care of leftovershandling food carelessly (spoilage, waste, cold food)poor pricing of menu items or adult mealsserving unauthorized mealslacking procedures that result in theft (cashier, customers)not analyzing sale records to detect trendspoor marketing of menu items to customer*This list is not inclusive and may not pertain to all operations. Citations: Dorothy PM, Julie AB. School Food and Nutrition Service Management. Aiken, South Carolina:SFS21; 2014:363-377. Robert CP. Food Costs and the 40 Thieves, Cooking for Profit. November 1972. This institution is an equal opportunity provider. ................
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