1. Food Production Control -1 BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 1 /29 Friday, March 25, 2011

2. 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 Inter-department transfers. How is stock rotated. Differentiate between Directs and Stores items. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 2 /29 Friday, March 25, 2011

3. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 3 /29 Friday, March 25, 2011

4. Scope Establishing standards and Standard procedures. Standard Portion Size(SPS). Standard Recipes. Calculating standard portion costs. Four methods in Calculating standard Portion costs. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 4 /29 Friday, March 25, 2011

5. Establishing standards and Standard procedures 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 size2. Standard recipe3. Standard portion cost BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 5 /29 Friday, March 25, 2011

6. 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; Weight. Volume. Count BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 6 /29 Friday, March 25, 2011

7. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 7 /29 Friday, March 25, 2011

8. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 8 /29 Friday, March 25, 2011

9. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 9 /29 Friday, March 25, 2011

10. 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 proceduresfor its production. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 10 /29 Friday, March 25, 2011

11. Calculating standard portion costs There are several methods for calculating standard portion costs:1. Formula2. Recipe detail and cost card3. Butcher test4. Cooking loss test BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 11 /29 Friday, March 25, 2011

12. 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 Slide 12 /29 Friday, March 25, 2011

13. Recipe Detail and Cost Card

14. 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.

15. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 15 /29 Friday, March 25, 2011

16. Butchers test BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 16 /29 Friday, March 25, 2011

17. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 17 /29 Friday, March 25, 2011

18. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 18 /29 Friday, March 25, 2011

19. Calculating Butcher Cost Fat 3 lbs. 12 oz. Tip meat 1 2 oz. + Usable meat 4 lbs. 4 oz. = Total 8 lbs. 12 oz. Purchased weight 9 lbs. 0 oz. — Total of Parts 8 lbs. 12 oz. = Loss in cutting 0 lbs. 4 oz. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 19 /29 Friday, March 25, 2011

20. 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.) BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 20 /29 Friday, March 25, 2011

21. 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.) BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 21 /29 Friday, March 25, 2011

22. 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. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 22 /29 Friday, March 25, 2011

23. Ratio of Cost Total value of usable meat =Cost per usable pound Weight of usable meat $ 53.12 ———— = $12.4988 4.25 lbs. BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 23 /29 Friday, March 25, 2011

24. Calculating Basic portion Cost Portion size x Cost per usable oz. = Portion cost 6 oz. (two 3-oz. pieces) x $0.7812 = $4.6872Cost Factor: Cost per usable lb Purchase price per lb. = Cost factor per lb BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 24 /29 Friday, March 25, 2011

25. 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 BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 25 /29 Friday, March 25, 2011

26. Cooking loss test BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 26 /29 Friday, March 25, 2011

27. Cooking loss test Quantity x Yield percent Number of portions = ———————————— Portion size Quantity x Yield percent Portion size = ———————————— Number of portions Number of portions x Portion size Yield percentage = ——————————————— Quantity BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 27 /29 Friday, March 25, 2011

28. Cooking loss test Quantity = Number of Portions x Portion size Yield Percentage 32 portions x .3125 = 14.9999 lbs .6667 Yield percentage BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 28 /29 Friday, March 25, 2011

29. Questions  Comments BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 29 /29 Friday, March 25, 2011