Factors affecting recipes and menus for specific systems - real simple restaurant quality dishes

There are many factors that affect how businesses make recipes and menus.
The key factors to consider when developing recipes are the availability and cost of ingredients and what equipment will be used in production.
The food production organization must determine the expenditure of equipment, ingredients and employees within the budget.
Staff is also a key factor as some recipes need to be produced by dedicated staff.
The main issues with menu management are menu planning, menu pricing, menu design, menu operations and menu development (Ozdemir & Caliskan, 2014 ).
The menu must be planned and designed before any food is produced and supplied, as it will guide consumers on which food to order.
The importance of menu planning can be measured by the fact that menu planning starts before any catering operations are conceptualized (Malik & Kumar 2012 ).
When planning a menu, the ingredients available must be considered as they will determine the type of food to be produced and the price of the menu.
The ingredients available will be used to come up with a variety of recipes and produce a variety of foods, so the menu can only reflect the food that the hotel, restaurant or food production organization has the ability to produce.
Another factor that affects the menu is the target consumer.
Different consumers have different preferences and different nutritional needs.
Compared with the food consumed by students in learning institutions, the food consumed by patients in hospitals will have different nutritional needs.
The cost and personnel of different systems impact different systems require different levels of equipment and personnel, which means that costs and personnel will have an impact on the selected system.
The budget will determine the number of equipment that can be purchased, thus affecting the food to be produced.
Staffing costs will affect the number of employees that can be employed by food manufacturers.
This will have an impact on the system to be used because different systems have different staffing devices.
For example, the sous vides system for food production uses expensive vacuum sealing equipment and requires professional staff.
Food producers must ensure that their operating costs and employees are relevant to the business and that they will not be too expensive for the business.
On the other hand, enterprises must have the right employees to operate.
The traditional food production system requires a large number of employees. some employees must be specialized in order to produce special food. Cook-
On the other hand, there is no need for a large number of people to refrigerate and cook the freezer.
Proving that the system used in the food production and service system is suitable for a particular food and beverage outlet is appropriate for a particular store.
This is because different outlets produce different foods for different customers.
Different service systems are also used at different outlets.
The centralized system is suitable for parties and events held outside.
The food can be prepared in a centralized place and then taken to the place where the food is served.
Food production is mainly done by catering suppliers.
The assembly system is suitable for activities held in remote areas, or in cases where food must be provided to a large population in a short period of time, so that there is time to limit preparation.
It also applies to places where there is no food ingredient locally, so buy it when it is ready and assemble it where the food is consumed.
The traditional system is suitable for a simple restaurant that has enough customer traffic and the prepared food is consumed at high speed, so it is not necessarily necessary to store it.
It also applies to institutions such as schools, which must produce large amounts of food locally.
Chef and chill, if the food is not consumed quickly, then the cooking and freezing system is suitable for hotels or restaurants, so the food is prepared, frozen or frozen until the customer orders and heats up before being servedThe sous-
The Vide system is suitable for the production of food for storage, as this method can save food for a long time, so it will be consumed on a later date.
It is also suitable for the production of food as a food production organization for pre-sale sales
Packaged parts, customers can take and eat at their own time.
The use of financial statements in catering operations various financial statements in catering operations include receipts, sales records, cost statements, profit and loss statements, and procurement records.
The sales record will show the sales that the organization is doing and the income statement will show the revenue.
The income statement reports one of the most critical company figures (Bajkowski 1999 ).
The cost report is important, it shows the costs that occur to the enterprise, and the purchase record helps track what the enterprise purchases, how it purchases, and when it purchases.
All of this helps track the expenses of the catering business to ensure that the business does not lose money.
Several factors indicate the importance of comparability of company financial statement information in financial analysis (Franco, kotali and Verdi ). 2009).
It is important to pay attention to how money is spent, how resources are purchased, how employees are paid, the amount of sales and how much money they bring.
Different food production and service delivery systems have different costs and personnel needs. it is important to have financial statements, helps to point out whether the systems currently in use are valid or effective, and enterprises should use different systems in order to make better profits.
For example, a sous-
The vide system requires dedicated staff and equipment compared to the cooking and refrigeration systems.
Financial statements will help to display sous-
The Vide system is working or if the business is going to do better if it adopts different systems such as cooking and cold storage or cooking and freezing.
The analysis of financial statements will further study whether the operation of the enterprise is effective and whether the enterprise is profitable.
The use of cost and pricing process strategies plays an important role in consumer behavior (Musonera & Ndagijamana, 2011 ).
In order to ensure that there is a profit, but still to be fair to the customer through the fair pricing module, the Enterprise must use the cost and pricing process.
In order to ensure that prices are fair to consumers, pricing analysis must also be carried out.
The most basic reason for asking for a price or cost analysis and for the record is that it is a good business practice (College of Loyola University, 2016 ).
This includes calculating the various costs involved in the business to determine the cost of operating the business.
After the cost is determined, the product is priced according to the cost to ensure the profit is realized.
With a variety of pricing strategies, companies will adopt the most appropriate strategy.
In determining costs, equipment costs, food resource costs, and staffing costs will be taken into account.
Prices for other factors such as transportation will be taken into account.
The cost analysis actually examines the individual cost elements that make up the proposed total price (Loyola University College, 2016 ).
Once this is summarized, the pricing of the food will be completed, so that the sales will have sufficient funds to ensure the continuity of the business.
This means that there will be enough money to cover recurring expenses such as employee pay, the purchase of ingredients and other resources that are needed continuously, and the purchase of other resources.
For example, a traditional food production system requires a lot of Labor, a lot of equipment and expensive costs.
But on the other hand, there is less equipment and less staff required to assemble the system, so the cost is lower.
This means that in terms of price, the assembly system may produce food at a lower price than the traditional food production system.
Analyze the procurement process in food production and catering services, including procurement.
Purchase food, equipment, dishes and other resources.
But buying is not a mess.
Once there are items that need to be purchased, seek applications and prices from a variety of potential suppliers, and then observe which suppliers are best suited to provide the purchasing options for the desired product (Handfield, 2003 ).
What is important is the relationship between the price and quality of the goods.
The type of assessment varies depending on the nature, degree of key, complexity, and dollar value of the product to be purchased (CSMP & Tate, 2014 ).
Start the purchase once the supplier is selected, select the details and discuss the payment options and delivery dates.
Once these are completed, the goods will be delivered and received.
Issue a receipt and invoice.
Once devices or other resources are received, they are stored and used as needed.
The procurement process is carried out in a systematic manner and follows a process to ensure that the right equipment is purchased at the best possible price for the best quality.
In order for the business to run smoothly, the procurement process must be efficient.
Procurement efficiency and procurement efficiency represent the different capabilities and capabilities of the procurement function (Kakwezi & Nyeko, 2010 ).