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Agenda

Chapter 7 – Asch & Chapter 3 – ManageFirst

Workbook Chapter 7 Asch

Review for Test 1 Next week

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Using Standardized Recipes to Determine Standard Portion Cost

Asch Chapter 7: Controls in Food Production

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Chapter Learning Objectives

Understand the need and usage of a production schedule

Explain why a standardized recipe is important for cost control and product consistency.

Describe information included in a standardized recipe.

Compare “as purchased” and “edible portion” methods in determining the cost of recipe ingredients.

Develop a recipe cost card using a standardized recipe.

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Chapter Learning Objectives

Understand the need and usage of a standard portion size including: Volume, Count & Weight

Calculate standard portion cost

Understand the concept of yield factor/percent

Complete a butcher’s yield & cooking loss test

Calculate daily & to date food costs

Understand the concept of potential savings

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Food Production Schedule

What is a production schedule?

Who prepares the production schedule?

When is it used?

What should be included?

Example Production Sheet

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Standardized RecipesEnsure Consistency In

Ingredient quality

Preparation method

Portion size Volume

Count

Weight

Service method

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Standardized Recipes Identify

Ingredient details (quality)

Ingredient weights and measures

Necessary equipment and tools

Volume (number) of portions

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Standardized Recipes also Include

Preparation time

Storage and preparation information

Cooking method(s)

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Sample Standardized Recipe

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Standardized Recipes

Allow for accurate purchasing

Help ensure compliance with “Truth In Menu” laws

Assists in training new employees

Makes it possible to “cost” the recipe accurately

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Recipe Ingredient Costing Alternatives

As Purchased (AP) method Price of an item before any trim or waste

are considered

Example—unpeeled, whole potatoes

Edible Portion (EP) method Price of an item after all trim and waste has been

taken into account

Example—peeled, cubed potatoes

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AP and EP

As Purchased (AP) refers to products as the restaurant receives them.

Edible Portion (EP) refers to products as the guests receive them.

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Comparison of AP and EP Weights

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Managers Must

1. Determine if recipe ingredients are listed in AP or EP formats.

2. Apply the correct costing method to the ingredients.

3. Use the information to price menu items.

4. Periodically re-cost recipe ingredients.

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EP Amounts

Because many food items shrink when they are cooked, managers must know exactly how much cooking loss to expect.

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Ways to Estimate Yields

Butcher’s tests To measure loss from deboning, trimming, and portioning meats

, fish, and poultry

Total cost approach Absorb the cost of the entire cost of the meat product in the

preparation of the menu item.

Cooking loss tests To measure loss from the actual cooking process

Conversion charts Tell the expected or average loss of an item from (AP) to (EP)

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Butcher Test

Also known as “yield test”

Used to determine EP meat costs

Results vary, based upon the AP quality of meat purchased

Measures losses from

Fat removal

Bone removal

Trim and packaging removal

Portioning

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Creating Recipe Cost Cards

Step 1 – Copy the ingredients from the standardized recipe card to the cost card.

Step 2 – List the amount of each ingredient used.

Step 3 – Indicate the cost of each ingredient as listed on the invoice.

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Creating Recipe Cost Cards continued

Step 4 – Convert the cost of the invoice unit to the cost of the recipe unit.

Example Milk purchased by the gallon for $2.80

Yields eight recipe-ready (EP) pints at $0.35 each.($2.80 ÷ 8 pints = $0.35 per pint)

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Creating Recipe Cost Cards continued

Step 5 – Multiply the recipe unit cost by the amount required in the recipe.

Example Recipe amount required—3 pints Cost per pint—$0.35 Ingredient cost—$1.05

(3 pints x $0.35 per pint = $1.05)

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Creating Recipe Cost Cards continued

Step 6 – Add the cost of all ingredients.

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Creating Recipe Cost Cards continued

Step 7 – Divide the total recipe cost by the number of portions produced.

Example Total recipe cost—$145.50

Total recipe yield—50 portions

Cost per portion—$2.91($145.50 ÷ 50 portions = $2.91 per portion)

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The Major Cost Control Device in Serving

Portion Control!

Overportioning results in the restaurant’s owners being treated unfairly.

Underportioning results in the restaurant’s guests being treated unfairly.

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The Cost of Overportioning

Portions per Box Portion Size in Ounces

Portion Cost in Cents

16 3.0 oz = the standard

$0.175

If 14 3.4 oz $0.20

If 13 3.7 oz $0.215

Item: Corn Cost = $2.80 per 3 lb box

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Preportioned Items

Some menu items come already portioned. 2 oz hot dogs

Precut steaks

Rib “slabs”

Half-pound frozen hamburger patties

Bananas

Carton or bottled beverages

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Items Not Preportioned

Items that are not preportioned must be carefully portioned. To control costs

To ensure consistency

To ensure a positive price-value relationship in each guest’s mind

To avoid running out of a product

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Portion Control Tools

Scoops Also known as

dishers

Used to portion fluid ounces and semisolid products

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Portion Control Tools continued

Ladles Used to portion

liquids

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Portion Control Tools continued

Serving spoons Slotted—used to

separate solids from liquids

Solid—used to serve solids and liquids

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Portion Control Dishware

Ramekins Used for small

amounts of sauces and salad dressings

Individual casseroles Typically round or

oval oven-proof dishes

Range in size from five to twelve ounces

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Portion Control Dishware continued

Cups Typically hold four to six ounces

Bowls Typically hold six to ten ounces

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Portion Scales

Are used for items portioned by weight

Must be kept very clean

Can be adjusted to subtract the weight of the container holding the product

Are designed to weigh items as heavy as thirty-two ounces

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Preportioning

Preportioning items prior to the start of a meal period Ensures consistency

Reduces errors in portion sizes

Speeds production times

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Portion Control Training

All food production and service employees require portion-control training.

Training must be ongoing.

Service personnel must be continually reminded of proper portion sizes.

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Portion Control Training continued

Servers must be very knowledgeable about portion sizes if they are to consistently satisfy their guests.

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Additional Management Tasks

Monitor and follow through Visually inspect served food items as frequently as

possible.

Regularly check the sizes of scoops and ladles used for portioning.

Ensure proper plate presentation. Portion size

Item placement

Garnish

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Portioning Reports

Usage reports tell The number of items

issued to the cook’s line

The number of items sold to guests

The number of items returned to inventory

Waste reports tell The items returned

by guests

The reasons for their return

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How Would You Answer the Following Questions?

1. The cost of most AP food products is higher than their EP cost. (True/False)

2. Which of the following is NOT true about recipe cost cards?

A. They help establish menu selling prices.B. They reduce food production time.C. There should be one for every menu item.D. They inform managers about how much it costs to

make a single portion of an item.

3. Software programs designed to help foodservice managers create recipe cost cards are readily available. (True/False)

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Key Term Review

As purchased (AP) method: used to cost an ingredient at the purchase price prior to considering any trim or waste

Butcher test: used to measure the amount of shrinkage that occurs during the trimming of meat products

Conversion chart: list of food items showing the expected, or average, shrinkage from AP amount to EP amount

Cooking loss test: way to measure the amount of product shrinkage during the cooking or roasting process

Edible portion (EP) method: used to cost an ingredient after it has been trimmed and waste has been removed so that only the usable portion of the item is considered

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Key Term Review

Portion size: size of a menu item

Recipe cost card: tool used to calculate standard portion cost for a menu item

Shrinkage: amount of loss incurred when a product is trimmed and cooked, roasted, or otherwise prepared for service

Standard portion cost: exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe that has been pre-costed with current purchase cost

Standardized recipe: lists the ingredients and quantities needed for a menu item, as well as the methods used to produce it and its portion size

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Workbook

Chapter Seven

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Review for Test 1 – Chapters 1-7

Review calculations for food cost: Given inventory & purchases

Given sales & food cost percent

Calculation of cost per person

Fixed costs vs variable costs

Review calculations on an Income statement, costs as a percent of sales