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street without making a booking). It is important therefore, that records of customer numbers, the
types of food/ menu items ordered and of food wastage be kept.
In a restaurant the head chef is responsible for counting, documenting and recording the number of
covers (meals) from each service period. If the organisation has a computerised ordering system at
point of sale (POS) this will record the number of covers. In a cafe or fast food outlet the POS figures
will also aid in calculating turnover and customer numbers.

Reference to these record s will enable a chef/ kitchen manager/ cafe manager to calculate an
average number of customers for specific service periods (lunch, dinner) and for specific times (day
of the week). It will also be possible to see to what extent special events or changed conditions affect
trade.
Hospitals and community service facilities are generally able to forecast patient/ resident numbers
with some accuracy and as they use circular menus (menus that repeat weekly) it is relatively easy to
calculate commodity requirements.
In general terms, the hospitality and tourism industry is subject to fluctuations. Customer numbers
and requirements are influenced by weather, public holidays, seasons, school holidays and special
events.
Food and food service is also affected by fashion. What is currently fashionable might not be
fashionable tomorrow. It is therefore necessary for each enterprise to continuously monitor trends
and environmental changes to ensure that product and your service will continue to meet customer
needs and expectations. They should constantly seek and use customer feedback-about the
enterprise and about their products/ service. They should monitor their competitors and to be
constantly aware of market trends in order to make any changes necessary to maintain a competitive
edge.
In calculating the expected number of customers over specific periods of time, and the amount of
food that needs to be ordered and prepared for any service period, all of these things will have some
impact.
Records of stock on hand, recent stock orders and communication with customers will enable
identification of particular dishes or styles of food that sell well. Certain dishes will be more popular
than others-dishes will also be affected by weather, seasons and current trends.
Based on a combination of all this information your head chef and other management staff in the
enterprise will be able to forecast approximate customer numbers. It is then up to the kitchen team
to determine quantities of food to be prepared according to the most commonly ordered dishes, the
recipes and the style of food you serves.
Calculating and preparing incorrect food quantities will result in:

• too much food prepared-equalling food wastage and increased costs
• too little food prepared-equals an increased waiting time for customers and customer
dissatisfaction

• preparing the wrong foods or the wrong types of food-leads to food wastage and increased
waiting time for customers

• too much stock ordered with the resultant wastage as stock spoils or becomes stale
• incorrect foods ordered which necessitates sending stock back, reordering, organising credit
notes or not being able to fulfill customer requirements
All of these mistakes will reflect on your enterprise's bottom line. It is therefore necessary to utilise
the appropriate information, in order to determine and calculate commodity quantities.