Practical difficulties while indenting for volume feeding

 

Practical difficulties while indenting for volume feeding

 

1.   The perishability of produce Food, whether raw or cooked, is a perishable commodity and has a limited life. The caterer, therefore, has to ensure that he/she buys produce in correct quality and quantity in relation to estimated demand, and that it is correctly stored and processed.

 

2. The unpredictability of the volume of business Sales instability is typical of most catering establishments. This causes basic problems with regard to the quantities of commodities to be purchased and prepared as well as to the staffing required.

 

 

3.      The unpredictability of the menu mix To add to the caterer’s problems is the fact that in order to be competitive and to satisfy a particular market, it is often necessary to offer a wide choice of menu items to the customer.

 

4.  The short cycle of catering operations The speed at which catering operations take place, relative to many other industries, allows little time for many control tasks.

 

 

5.  Departmentalization Many catering establishments have several production and service departments, offering different products and operating under different policies. The coordination between such departments becomes a challenge in itself.

 

6.  Uneven Yield The yield of many ingredients varies considerably during preparation and production of food in different occasions.

 

 

7.    Non availability of some ingredients in the market, leads to pressure on other food items in the menu.) It is very difficult to predict with 100% accuracy about the number of people, their likes and dislikes, eating habits, diet, etc.

 

8.       People eat in varied proportions.

 

 

9.      A large number of people have to be fed in a limited time

 

10.  Chef has to work within tight budgets and yet has to meet the high expectations of consumers.