IFWA 1217 Food Production and Planning Virginia Stipp Lawrence, MHM Welcome! Today’s Notes Cost Control Standardized Recipes (introduction) Cost Control - Calculate Actual Cost; Convert to Cost % Compare Actual Cost % To: Industry Average %
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Virginia Stipp Lawrence, MHM
Objectives for Today
1. Review Menu Pricing Methods
2. Review Controls Standards
3. Review Standardized Recipe Concepts
4. Complete Standardized Recipe handout
Homework 4 is due next week
Objective Method Used To Price The Regular Restaurant Menus - “Multiple” Method
Objective Method Used To Price Catering Menus - “Contribution Margin” Method
Other Pricing Procedures “Contribution Margin” Method
Purchasing and Controls “Contribution Margin” Method
Receiving Controls “Contribution Margin” Method
Storage Controls “Contribution Margin” Method
Maintaining Cost And Quality “Contribution Margin” Method
Other Production Controls “Contribution Margin” Method
Serving Controls “Contribution Margin” Method
Service Control Factors “Contribution Margin” Method
Computerized Service Systems “Contribution Margin” Method
Standard costs are one of the most important control tools within F & B operations.
The standard cost
You can establish standards for:
The more specific your information (your standard) is:
First create the menu.
The Five Control Tools:
you need precise records of:
A standardized recipe is a customized recipe developed by a particular establishment describing exactly how they want a dish to be prepared, including specifications of the necessary tools and equipment, the time and personnel involved, and ideally a picture of the item as desired for service.
The standardized recipe “Contribution Margin” Method
A recipe out of a cook book is NOT a standardized recipe, because