Recap
of Previous Lesson: Lesson 2, Menu Engineering, addressed topics that
relate to the engineering of your menu. You started using corporate menus
and templates and worked on balancing your menu choices according to your
unit specifications and customer needs. This is also when menu forecasting
and costing took place along with the last step, which consists of reviewing
your menu to make sure that it meets all your unit and customer requirements.
This lesson is intended for Sodexho employees that require information on the steps required for ordering and receiving products according to the Food Management Process. At this stage, effective forecasting and planning of your production needs will ensure that you have the right products and that everything will run smoothly during the day of production. You will need to establish your purchasing requirements and start setting a pattern of ordering so that your deliveries guarantee that you receive the right products at the right time.
Click here for a flow diagram of the steps and the lesson in which they are covered.
Before you begin, check the lesson Info button at the top of the screen for important information such as prerequisites and testing. Refer to the Glossary and the Help button for additional references.
| Quick Help | Food Management Process Overview |
