Using Standardized Recipes to Determine Standard Portion Cost. Controlling Foodservice Costs. 3. OH 3- 1. Chapter Learning Objectives. Explain why a standardized recipe is important for cost control and product consistency. Describe information included in a standardized recipe.
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.
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.
Step 4 – Convert the cost of the invoice unit to the cost of the recipe unit.
Step 5 – Multiply the recipe unit cost by the amount required in the recipe.
Step 6 – Add the cost of all ingredients.
Step 7 – Divide the total recipe cost by the number of portions produced.
Chapter Learning Objectives—What Did You Learn?