Author: Darice Terry
 Date Created: 2/21/2006 11:47:00 AM PDT
 
Manage food production inventory
VITAL INFORMATION
Subject(s):
Family and Consumer Science

Topic or Unit of Study:
Manage food production inventory

Grade/Level:
11-12

Objective:
The students will have to work in groups and create a spreadsheet on excel and then have to be able to physically count inventory and be able to plug the numbers into their spreadsheets.
The students will have to work together as well as learn formulas for calculating averages, sums, and percentages.

Summary:
We will tour the kitchen, then take a physical inventory. From this physical inventory the students will each compile their own lists (working in groups of 4) and determine what is needed on their spreadsheet. They will then create a spreadsheet from this information.

IMPLEMENTATION
Learning Context:
We are studying restaurant management and how inventory affects the bottom line in this business. In order to accurately know your profits and losses inventories must be exact. The next lesson will be on how to actually figure profits from sales and inventory figures.

Procedure:

Lecture

Controlling inventory is an important cost control technique. A physical inventory is a list of everything that an operation has on hand at one time. Today we will be taking a physical inventory of the items on hand at the Granite Mountain School Restaurant back room.

Today we will visit the school cafeteria and tour it to approximate how long the actual inventory will take. Take paper and pencil with you and list what you will need to go back and count.

We will then come back to class and set up times for each group to go to the kitchen. We will take a couple of days to finish all the groups, when you are finished counting your group will be working on the inventory sheet.


On Friday we will look at each groups spreadsheet on the Smart Board and compare and contrast the similarities and differences in each group.

The advanced learners will find the food costs and the profit margin on each inventory item. I want these groups to share their information with the class on Friday also.



Differentiated Instruction:

For those students who learn kinestically this is a great project as it it hands on. The special ed students will not do the excel spreadsheet but will help fill in the inventory numbers on the sheet. They will also be involved with the rest of the process.

We have 3 ELL in our class and they have a copy of the inventory sheet written in both Spanish and English.

The advanced learners will be involved in finding the food costs and the profit margin on each item in inventory.



Sample Student Products:
Attachments:
 1.  Granite Mountain Inventory Sheet
Sample of restaurant inventory sheet created by group #1 received an A for their project

Collaboration:
Students will work collaboratively & individually. Students will work in groups of 4.

Time Allotment:
4 class periods. 55 Min. per class.

Author's Comments & Reflections:
Make sure you get the kitchen counted as quickly as possibl e, dividing the allotted time into 20 minute segments. The actual learning is in the building of the spreadsheet but it helps the student learn what is neccesary to count and why.

MATERIALS AND RESOURCES
Instructional Materials:

The students will each be given a copy of an actual inventory sheet. They will use this to physically take inventory. When time for the computer lesson they will have a page in their syllabus explaining how to create a spreadsheet. We will be refering to this throughout the lesson. We have already had 2 lessons on creating an excel spreadsheet in class. The handout is a reference and also for the visual learners.



Resources:
  • The number of computers required is 1 per 4 students.
  • Technology resources:
    Excel
  • Materials and resources:
    Culinary Essentials Book
  • Students Familiarity with Software Tool:
    We've worked with excel previously

STANDARDS & ASSESSMENT
Standards:
AZ- Vocational Program Competencies
• Level : Level III (Grades 11 & 12)
• Program : Culinary Arts
• Competency 8.0 : MANAGE FOOD PRODUCTION INVENTORY
• Indicator 8.1 : Take inventory
• Strand : KNOWLEDGE
 Evaluative Criterion 1: Define terms related to inventory
 Evaluative Criterion 2 : Describe procedures for taking inventory
• Strand : PROCEDURE
 Evaluative Criterion 2: Document inventory
 Evaluative Criterion 3 : Submit completed inventory


Assessment/Rubrics:
Rubrics:
home economics