By outside influences it is meant the competition in the market that is faced by therestaurant.Say if our competitor is doing well in same period of time. Then our F & B operationsneed to be amended. That may include menu items, menu mix, etc.
Describe the methods & procedures for determining purchase requirements.Menus, Cuisine, Stock levels, Suppliers, Method of purchasing, Delivery, Availability of the units.Purchasing is the very crucial aspect in the kitchen management. What ever goods or commodities to be purchased depend upon the Menu used.
There are different kinds of the menus used in the industry. On the bases of demand & commodity used the purchases of the stock takes place. Here are someexamples of the menu used in the industry;-
Table d´hote or set price menu: - This menu forms three or two courses at a sameset price. Further the choice of the dishes that is offered is also limited. (In thismenu the goods purchased would be of limited variety. And would not be aselaborated in he other menus.)
A la carte: – in this kind of the menu the dishes are individually priced. There is awide variety of food to choose from the menu. So the shopping list that is made iselaborated.
Special party or function menus:-Menus for the banquets or function of all kindscomes under these menus. Before making purchases the special requirement ismade & goods & commodities that are required are ordered.
Hospital Menu: - These are the special menus that are complied by the chefskeeping inconsideration the need of patients. Nutrition& food value is the mainconsideration.
Ethnic or specialty menus:- In these menus the dishes that are served are of ethnickind – Chinese, Indian, African, Greek, etc. so the purchases that would be madefor these menus would be of ethnic condiments & commodities, etc.
Cuisine is a specific set of cooking traditions and practices, often associatedwith a specific culture. There are different kinds of the cuisines available in the industry.Cuisines can be defined on the bases of the region, religion, country (Jewish, Chinese,Indian, Jain, etc) cuisine on the bases of the diet, etc.All these cuisines need goods & commodities for their production. Different cuisines willhave different needs.Their ingredients that require to be purchased can be:-
–.These includes the goods that have never been processed. But used in their natural form & fresh, but not preserved. Like dairy food; Fruits; Vegetables, poultry,meat & sea food. For example the preparation of tandoori chicken. We need freshsupply of the chicken. But if we need a pickle we would get ready made. As the timefactor it takes to make. Different dishes demand different kind of ingredients, say inthe fresh salad only fresh vegetables are required, frozen vegetables will not do.