What Foundation Is For Cover Freckles

A WASTE OF VACUUM COOKING RECIPES

sounding and tab The cost of all dishes and menus that make our cuisine is one of the tools that help us control our costs really are raw materials that have been planned . However

have a cost sheet for each correct our plates does not ensure the absence of deviations between our forecasts raw material costs and actual costs. In these cases the deviations are mainly caused by poor management of waste.

Reaching zero shrinkage in the hotel is a mission impossible, but hopefully if we can have a variety of techniques and tools that help minimize the impact of these accounts results of our business.

To

to minimize our losses, we must first identify the causes affecting their appearance and implement appropriate corrective measures. The main reasons for losses generated in our kitchens and their solutions are often:

• cost chips failed because of poor sounding raw material . Sometimes when introduced into the chips cost the price of raw materials is not taken account of the losses that the accused products due to factors as the loss of ice during thawing or remains unusable after cleaning and boning meat, fish etc.

SOLUTION

minute sounding of all kinds used for this gender must weigh before and after cleaning or thawing process so as to determine the percentage of losses as Consequently, the actual price of the product. This simple Excel tool to help us standardize sinker and quickly and easily. clikea the following link to download

Excel tool for sounding genres and determine its percentage of waste.

Tool extandarización of losses

• Excess production .

Excess production tend to be one of the most common causes that generate losses, especially

The lack of foresight or generate erroneous forecasts on many occasions unnecessary loss of expiration of products.

SOLUTIONS

Establish effective and reliable methods of communication between the department that manages the reserves and the chef.

Establish criteria logical sales forecast based on historical performance previous months and years.

• Lack of control in the receipt of goods.

In often do not follow a set of basic procedures to ensure proper process of receiving raw materials. Although not the echo of the products upon receipt and check their actual weight with the weight reflected in the delivery order on many occasions generates large out of position between physical inventories and inventory theory. There is evidence that some distribution companies have dual listings in a classified their customers according to gender weighing or receipt.

is also common that recepcionar not check the expiration dates of food.

SOLUTIONS.

Establish a procedure for receipt of goods by which it is determined step by step how action when receiving the raw material. This is done through a simple document which is reflected in day to day vendor download the correct temperature of food, the right appearance and packaging of food, the right weight and the possible variations on this, and review of expiration dates.

can download

an example by clicking on the links below.

Check list for receiving incoming goods

Control detection of excess weights

Just keep in mind that visits to the dealers during the hours of service, often cause receptions are conducted in a hasty and disorderly manner, so that the ideal is to set a few hours for the receipt of suppliers and require these to be respected.

• inappropriate Processing

Sometimes incorrect processing of raw materials

due to lack of knowledge or ineffectiveness of staff, leading to excessive wastage.

SOLUTIONS

Surveillance and monitoring the cleaning process of genres and rationed

Implementation of training programs for workers

• Deficiencies purchasing and ordering processes

A projected total incorrect or lack of it may lead to orders to be made higher than necessary, excess stock, plus a lack of gender rotation causes these it unravels.

addition, the lack of an ordering procedure creates disruption and this involves holding incorrect orders, sometimes to excess and others lack.

SOLUTIONS

Again proper communication between the department in charge of reservations and the chef is indispensable. The introduction of a chip production orders can be a good solution.

procedimento is also essential system coherent order. In this sense, a good solution may be to introduce some order sheets for each provider in which record all references being consumed and the amount requested. This tab will become the order form and be retained in order to collate the time of receipt. It is also important to establish the days of ordering and receiving for each supplier.

Example production order

Sample purchase order by vendor

• Improper storage

The improper storage of our raw materials, generates lots of breakage and damage.

SOLUTION

Consistently ensure the order of our warehouses and refrigerators.

• administrative errors and theft

One of the most common administrative errors occur when hiring a banquet sales department is not sufficiently clear the final number of guests. When the day of the event we have prepared food for 50 guests but only displayed 40.

The raw material misappropriations or cash by employees are sometimes a significant cause of decline.

SOLUTIONS

Clearly specify

through the procurement documents by the client responsibilities in the event that the final number of guests is less than contracted. In the case of small events confirm by telephone the number of attendees with 24 hours in advance.

Maximise the warehouse and inventory control to detect misappropriations.

• poorly planned gastronomic

too

Letters long usually generate a lot of wastage due to lack of rotation accordingly. On the other hand the cards have to be created taking into account the losses generated during the cleaning of some raw materials have to be exploited for the development of databases and other food preparations.

SOLUTIONS

The most logical and cost trend points to the creation of letters not too long which assures

ren proper rotation of raw materials. At the time of manufacture it should be clear that the losses arising from the cleaning of the genera used should be exploited for making based preparations and other dishes for example (Use the tips of the fillet to prepare a Yakitoris incoming beef, pork bones Use confit to prepare your sauces or use of fish heads and skeletons for making fish stock.).

performance monitoring of the cuisine through the Menu Engineeringnos give a clear idea of \u200b\u200bthe plates to promote or eliminate gender to be replaced to cut costs and so on.

Download tool for making menu Engineering

Finally once identified all the factors causing the declines must locate and quantify. This requires the use of another chip on the reflecting all losses incurred, the date, amount and signature of the operator that the detected or generated. This card will serve a weekly basis and management to have an overview of the amount of losses and the reasons that give rise, in order to implement the necessary corrective measures to minimize them.

Download sample weekly control sheet shrinkage

For questions or more information contact you in

nuevacocinaespanola@telefonica.net