Managing Inventory Control and Procurement
BASIC INVENTORY PROCEDURES
Production Control Chart
To calculate the quantities of food items to be ordered for any size banquet, a portion control chart must be consulted first. Most establishments will have a portion control chart similar to the one shown in Table 10.8. The chart indicates the portions to be used per person for any given menu item.
Food Item | Menu Item | Portion Size |
---|---|---|
Shrimp | Shrimp cocktail | 80 g (2.82 oz.) |
Lemon | Shrimp cocktail | 1 wedge (6/lemon) |
Cocktail sauce | Shrimp cocktail | 60 mL (2.11 oz.) |
Head lettuce | Tossed salad | 1/4 head |
Tomato | Tossed salad | 1/2 each |
Dressing | Tossed salad | 60 mL (2.11 oz.) |
Prime rib, raw, trimmed ready | Prime rib | 500 g (17.6 oz.) |
Potato | Baked potato | 1 each (100 count) |
Green beans | Green beans | 80 g (2.82 oz.) |
Carrots | Carrots | 80 g (2.82 oz.) |
Strawberries | Fresh strawberries | 100 g (3.52 oz.) |
Whipping cream | Berries and cream | 60 mL (2.11 oz.) |
Coffee | Coffee | 500 g (17.6 oz.) for 75 people |
Coffee creamCoffee60 mL (2.11 oz.) |
Table 10.8 Portion Control Chart. The table displays a food item, a menu item containing that food, and the portion size of the food item.
One use for a portion control chart is to estimate the quantity of major ingredients and supplies needed to produce a predicted number of menu servings.
Example
You need to prepare shrimp cocktails and prime rib for a 100-person banquet. Using the portion control chart in Figure 5, you can quickly determine what amounts of major ingredients (Figure 6).
Required Servings | Amount to Order |
---|---|
100 x 80 g shrimp | 8000 g or 8 kg (17.6 lbs.) shrimp |
100 x 1 wedge of lemon | 100 wedges = 17 lemons (6 wedges per lemon) |
100 x 1/4 head of lettuce | 25 heads lettuce |
100 x 500 g prime rib raw oven ready | 50 kg (110 lbs.) prime rib |
Table 10.9 Calculating Purchase Amounts. The table displays how one would calculate the cost of shrimp cocktails for a one hundred person banquet.