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Home Q & A Board Humanities Art and Culture Culinary Arts
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krautkin krautkin
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6 years ago
Describe the tools managers use to estimate food-production levels.
 
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6 years ago
Managers develop sales forecasts to project revenue and costs for given time periods. Managers use historical data, as well as menu mix analyses based on those data, to estimate the number of menu items needed for a given shift or day. Managers populate the food-production chart to communicate to the staff the estimated levels of each food item to prepare. When needed, managers scale recipes to the appropriate yields, as indicated on the food-production chart. Managers also know how to calculate yields for all recipes.
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