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
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.
A recipe out of a cook book is NOT a standardized recipe, because