Food Ops Final Review

Menu & Demographics• Planning a Menu• What are demographics• Why do people go out to eat?• How does this influence your demographic circle?• Types of menus• 4 Categories of Items

Recipes• To Control Costs• Standardized Recipes• Yield EP/AP• Example• To Find Yield• Food Cost per item• Food Cost Total• Determining Menu Price using DFC%

Recipe• Clam Chowder• Yield 8 bowls 5 ounces each• 4 ounces onion• 2 ounces celery• 24 oz milk• 16 ounces clams• Pinch salt and pepper

• You need to prepare for a party of 200 which will be served 4 ounce cups of soup. Convert the recipe to yield the exact amount you need.

Recipe Conversion• 1. What is your original yield?• 2. What is your New Yield?• 3. What is your conversion Factor?• 4. What is the new recipe?

Yield Example• 1. You purchase 10 whole snapper. They weigh 30

lbs total. After fileting you are left with 10 lbs of filets. What is the yield %?

• Question- If the cost is 3.99 per pound whole, what is the true cost of snapper filets once processed?• Bonus- If filets of snapper cost $11.99 per pound, how

should you purchase the fish?

Yield • You are catering a party for 200 people. Each

person will be served an 4 ounces of cooked fajita meat. Fajita meat has a yield of 80%. How much uncooked meat should you purchase for the party?

Food Cost• 1. Chicken Parmesan • 8 oz chicken $1.25• 6 oz pasta $0.30• 4 oz Sauce $0.25• 2 oz Cheese $0.50

• If you wish to run a 33% food cost, how much should you sell this item for?• What are 3 other considerations in pricing menu items?

Weekly Food Cost (COGS)• Inventory 11/22 $25,000• Inventory 11/29 $15,000• Purchases 11/22 to 11/29 $40,000• Sales 11/22 to 11/29 $160,000

• What is your food cost for the week?• (Bonus) What is your Days on Hand inventory?

Purchasing• 3 Things Needed• Pars• Pars Prevent• Receiving (3)• Bid Sheet

Labor• Second Highest Cost• Payroll –vs- Labor Cost• Fixed –vs- Variable• Turnover Rate• Managing Labor (6)• Overtime

Resume• Purpose • What Are Employers Looking For?• Communication• Flexibility• Interpersonal Skills• Computer Literacy• Honesty• Research• Team Work• Initiative• Work Ethic• Willingness to Learn

Interviews• As Much As Possible• Practice, Refine, Unexpected opportunities, Network• STAR- Situation, Task, Act, Response• 7 –vs- 93• What do you do at the end?

Guest Service• Protocol• Rule #1, 2• Most Elegant and Elaborate• Brigade• Gueridon• Sous Cloche• Advantages, Disadvantages

Positions• Chef de Service• Chef de Rang• Commis de Rang• Commis de Suite• Commis Debarrasseur• Sommelier

Other Styles• Wagon• Russian• Butler• Family• English

Budget• Top Line• Bottom Line• COGS• Labor• Controllable Expenses• Non Controllable Expenses