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Fundamentals of
Meal Management
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, Exam (elaborations)
HPM2602 May/June Exam Portfolio 2024
Course
Meal Management - HPM2602 (HPM2602)
Institution
University Of South Africa
Book
Fundamentals of Meal Management
HPM2602 May/June Exam Portfolio 2024 ;100 % TRUSTED workings,
explanations and solutions. For assistance call or W.h.a.t.s.a.p.p @.
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QUESTION 1 [37] 1.1. Food is the most readily controlled item of expenditure
and also the one that can cause great fluctuations in a food service budget.
There are certain aspects which controls the effectiveness of food cost
control, describe these aspects. (18)
Controlling food costs in a food administration activity is essential for
keeping up with productivity. A few viewpoints add to the viability of
food cost control: Menu Designing: Planning a menu that offsets high-
benefit things with cheaper fixings improves food costs. Strategic
pricing and ingredient selection are made possible by analyzing product
popularity and profitability. Stock Administration: Proficient stock
administration includes checking stock levels, limiting waste, and
guaranteeing opportune requesting of fixings. Standard stock reviews
assist with distinguishing errors and forestall overloading or
deficiencies. Purchasing Procedures: Lowering the cost of ingredients
can be accomplished by forming relationships with dependable
suppliers and negotiating favorable terms. Mass buying, cost
correlations, and obtaining occasional fixings at their pinnacle newness
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