Food Production Control -1

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Recap of the Stores and Issuing Control

What is a Stores requisition? Describe the process of issuing. When designing a kitchen how does one locate the stores. What are the different types of Interdepartment transfers. How is stock rotated. Differentiate between Directs and Stores items.
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KCM of Food Production Control

Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations. Identify four methods for determining standard portion costs, and describe the type of food product for which each is used. Use cost factors derived from butcher tests and cooking loss tests to calculate portion costs.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Scope
Establishing standards and Standard procedures. Standard Portion Size(SPS). Standard Recipes. Calculating standard portion costs. Four methods in Calculating standard Portion costs.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Establishing standards and Standard procedures

1. 2. 3. 4. Ingredients. Proportions of ingredients. Production method. Quantity. To reach this goal, it is necessary to develop the following standards and standard procedures for each menu item: 1. Standard portion size 2. Standard recipe 3. Standard portion cost
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Standard Portion Size(SPS)

Standard portion size , defined as the quantity of any item that is to be served each time that item is ordered. Expressed in the following forms; 1. Weight. 2. Volume. 3. Count

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Advantages of SPS
Help to reduce customer discontent. Help to eliminate animosity between the kitchen and dining room personnel. Help to eliminate excessive costs. Keeps a balance in Inventory consumption values. Makes it easy to price the item.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Standard Recipes
A recipe is a list of ingredients and the quantities of those ingredients needed to produce a particular item along with a procedure or method to follow: A Standard Recipe is the recipe that has been designated the correct one to use in a given establishment.
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Standard Recipe
It means that a recipe which has been tried out, sampled, written down, photographed; if necessary and made good for a particular situation. A standard recipe of an establishment need not be good for the other.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Standard Portion Cost

Standard Portion cost is a Calculated or Planned cost per portion in monetary terms

Standard portion cost is defined as the dollar amount that a standard portion should cost, given the standards and standard procedures for its production.
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Calculating standard portion costs

There are several methods for calculating standard portion costs: 1. Formula 2. Recipe detail and cost card 3. Butcher test 4. Cooking loss test

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Formula
Purchase price per unit Standard portion cost = #of portions per unit For Example: $41.40 purchase price per case =$0.23 180 standard portions per case
BAC-4131 Food and Beverage Management Cost Control: Food production control 1

Friday, July 06, 2012

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Recipe Detail and Cost Card

Recipe Detail and Cost Card

The purpose of a recipe details cost card is to determine the standard cost of one portion by using a form called recipe detail and cost card.

End result of a standard Recipe

Gives Standardized yield. Gives cost per portion. Gives purchaser a clear image how much to buy. In an excel spreadsheet one need not change quantities only changes price per.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Butchers test

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Purpose of the BYT

The purpose of a butchers yield test is to find the accurate costs of fabricated meats, fish and poultry. This is done to determine the amount of usable meat and trim from a particular fabrication and to calculate the value of all edible cuts.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Features of Yield management

Used to determine the usable weight for an ingredient in the recipe for making the final edible product. Yield percent is commonly used in the kitchen to assist culinary professionals in determining amounts to order, recipe cost and the number of servings. Yield percent plays a vital role in maintaining consistency in the kitchen thus reducing wastage.
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Calculating Butcher Cost

Fat Tip meat + Usable meat = Total Purchased weight Total of Parts = Loss in cutting
Friday, July 06, 2012

3 lbs. 12 oz. 1 2 oz. 4 lbs. 4 oz. 8 lbs. 12 oz. 9 lbs. 0 oz. 8 lbs. 12 oz. 0 lbs. 4 oz.
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1

Ratio to Total Weight

Weight of part = Ratio to total weight Weight of whole 3l bs. 12 oz .(3.75 lbs.) = .41666, or 41.7% fat 9 lbs. 0 oz. (9.0 lbs.)

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Ratio to Total Weight

0 lbs. 4 oz. (0.25 lbs.) = .02777 = .028, or 2.8%loss 9 lbs. 0 oz. (9.0 lbs.) 0 lbs. 12oz . (.75 lbs.) = .08333 = 8.3% Tip meat 9 lbs. 0 oz. (9 lbs.)

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Ratio to Total Weight

4 lbs. 4 oz. (4.25 lbs.) =.47222 = .472,(47.2%) 9 lbs. 0 oz. (9.0 lbs.) of Usable meat
0.4722 is the Yield factor and, 47.2% is the Yield percentage.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Ratio of Cost
Total value of usable meat =Cost per usable pound

Weight of usable meat

$ 53.12 = $12.4988 4.25 lbs.

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Calculating Basic portion Cost

Portion size x Cost per usable oz. = Portion cost 6 oz. (two 3-oz. pieces) x $0.7812 = $4.6872 Cost Factor: Cost per usable lb Purchase price per lb. = Cost factor per lb

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Calculating Basic portion Cost

$ 12.4988 =2.0456 $ 6.11 Portion cost = Cost factor per portion Purchase price per lb. $ 4.6871 = .7671 $ 6.11

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Cooking loss test

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BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Cooking loss test

Quantity x Yield percent Number of portions = Portion size Portion size = Quantity x Yield percent Number of portions

Number of portions x Portion size Yield percentage = Quantity

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Cooking loss test

Quantity = Number of Portions x Portion size Yield Percentage 32 portions x .3125 = 14.9999 lbs .6667 Yield percentage

Friday, July 06, 2012

BAC-4131 Food and Beverage Management Cost Control: Food production control 1

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Questions

Comments
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