I have a Chef de Cusine who is arguing with me over whether I should calculate rotten beef trim as waste.
His idea is that the beef is already calculated in cost on the plate... so it should be free.
I am saying that usable trim is not calculated against the plate, as it is usable.
Also, if a buffet standard is 1 fruit platter for 50 people, and there are 3 platters left over from a function, it is not over production or waste, it is already paid for.
Help. I tried explaining until I am blue in the face, no luck. Help me make him understand.
If anyone has refereces, that would be awesome as well. Hit him with the books, I say.
His idea is that the beef is already calculated in cost on the plate... so it should be free.
I am saying that usable trim is not calculated against the plate, as it is usable.
Also, if a buffet standard is 1 fruit platter for 50 people, and there are 3 platters left over from a function, it is not over production or waste, it is already paid for.
Help. I tried explaining until I am blue in the face, no luck. Help me make him understand.
If anyone has refereces, that would be awesome as well. Hit him with the books, I say.