Determining Food and Beverage Standards

1. Explain how managers use standard purchase specifications as cost control

tools.

2. Explain how managers use standard recipes and portion control techniques
as cost control tools.

3. Determine standard yields for food products.

4. Calculate the cost per servable pound of a food product.

5. Use an adjustment factor to increase or decrease the yield from a standard

recipe.

6. Calculate standard portion costs and standard menu item costs for food items
on the basis of standard recipes and standard portion sizes, and calculate
standard portion costs and describe standard cost tools for beverages.

7. Identify the functions of files typically maintained by recipe management

software applications.

8. Explain how managers use standard food and beverage costs and ideal food
and beverage costs to evaluate actual results of operations.