Preparation items

HA442 : The Class : Food Service Control : Pre-preparation : Preparation items

Evaluating the use of convenience food items

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The greatest change in food service operations is the increase of use of items purchased ready to serve or cook. Most food service operations are purchasing food items that have been prepared or partially prepared.

Let's find out how food service operators decide which items to purchase and why.

For this assignment you can use the operation you have already been interviewing or pick another.

HAVE FUN!

1. What percentage of convenience items to you use in your operation? In the last year has it increased or decreased? Why or Why not?

What types of convenience items do you use? Why do you use them? lack of staff, lack of skill, etc.

2. What factors do you consider when choosing convenience items?

How does the potential cost saving relate to the quality of the item in the decision process?

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Once you have filled in the areas above, click the Send button below to send your response to the instructor.

Send E-mail to Dr. Rande or call (520) 523-1710