Agenda

1. Agenda • Chapter 7 – Asch & Chapter 3 – ManageFirst • Workbook Chapter 7 Asch • Review for Test 1 Next week

2. Using Standardized Recipes to Determine Standard Portion Cost • Asch Chapter 7: Controls in Food Production 3 OH 3-2

3. 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.

4. 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

5. Food Production Schedule • What is a production schedule? • Who prepares the production schedule? • When is it used? • What should be included? • Example Production Sheet

6. Standardized RecipesEnsure Consistency In • Ingredient quality • Preparation method • Portion size • Volume • Count • Weight • Service method

7. Standardized Recipes Identify • Ingredient details (quality) • Ingredient weights and measures • Necessary equipment and tools • Volume (number) of portions

8. Standardized Recipes also Include • Preparation time • Storage and preparation information • Cooking method(s)

9. Sample Standardized Recipe

10. 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

11. 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

12. 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.

13. Comparison of AP and EP Weights

14. Determine if recipe ingredients are listed in AP or EP formats. Apply the correct costing method to the ingredients. Use the information to price menu items. Periodically re-cost recipe ingredients. Managers Must

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

16. 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)

17. 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 Butcher Test

18. 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.

19. 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)

20. 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)

21. Creating Recipe Cost Cards continued Step 6 – Add the cost of all ingredients.

22. 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)

23. 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.

24. The Cost of Overportioning Item: Corn Cost = $2.80 per 3 lb box

25. 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

26. 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

27. Portion Control Tools • Scoops • Also known as dishers • Used to portion fluid ounces and semisolid products

28. Portion Control Tools continued • Ladles • Used to portion liquids

29. Portion Control Tools continued • Serving spoons • Slotted—used to separate solids from liquids • Solid—used to serve solids and liquids

30. 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

31. Portion Control Dishware continued • Cups • Typically hold four to six ounces • Bowls • Typically hold six to ten ounces

32. 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

33. Preportioning • Preportioning items prior to the start of a meal period • Ensures consistency • Reduces errors in portion sizes • Speeds production times

34. 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.

35. Portion Control Training continued Servers must be very knowledgeable about portion sizes if they are to consistently satisfy their guests.

36. 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

37. 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 Portioning Reports

38. How Would You Answer the Following Questions? • The cost of most AP food products is higher than their EP cost. (True/False) • Which of the following is NOT true about recipe cost cards? • They help establish menu selling prices. • They reduce food production time. • There should be one for every menu item. • They inform managers about how much it costs to make a single portion of an item. • Software programs designed to help foodservice managers create recipe cost cards are readily available. (True/False)

39. 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

40. 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

41. Workbook • Chapter Seven

42. 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