Meal Magement (Midterm Lesson)

AGRITOURISM:
A Product on the Rise

Talking Points
I. Agri-Eco-Tourism: Term Analysis
II. Agritourism Concept
III. Classification of Agritourism Farms
(According to Tourism Operations)
IV. The Benefits of Agritourism

Agri-Eco-Tourism: Term Analysis
Agriculture
-the art or science of cultivating the
ground, including the harvesting of
crops, and the rearing and
management of livestock.

Agri-Eco-Tourism: Term Analysis cnt.
Ecotourism
-responsible travel to natural areas which conserves the environment and
sustains the well-being of local people.-TIES (The International Ecotourism
Society)
Generally, Ecotourism refers to two (2) criteria:
1. Environmentally responsible and
2. Socially and culturally sound

Agri-Eco-Tourism: Term Analysis cnt.
Tourism as defined by United Nations World
Tourism Organization (UNWTO)
“Tourism comprises the activities of persons
traveling to and staying in places outside their
usual environment for not more than one
consecutive year for leisure, business and other
purposes.”

I. AGRITOURISM: A Product on the Rise
Agritourism
-provides rural experience to travelers with the goal of
generating revenues of farmers and surrounding
communities.
-refers to travel which combines rural settings with
products of agricultural operations—all within a
tourism experience that is paid for by the visitors.

II. Agritourism Concept
Rural/Natural Environments
Agricultural Products/Services
Tourism Products/Services
Farm Commodities, Processing, Packaging
AGRITOURISM

(According to Tourism Operations)
1. Day Farm
ofarm tours
ofarm-to-table dining
ohands-on farm activities

(According to Tourism Operations) cnt.
2. Farm Resorts
ofarm tours
ofarm-to-table dining
ohands-on farm activities
oaccommodation facilities
oadded attractions

Something to see…
Something to do…
Something to buy…

VI. The Benefits of Agritourism
FARMERS
1. Expands farm operations.
2. Uses farm based products in new and innovative ways.
3. Improves farm revenue streams.
4. Develop new consumer market niches.
5. Increases awareness of local agricultural products.
6. Increases appreciation of the importance of maintaining agricultural land.
7. Channels additional on-farm revenues directly to family members.
8. Improves farm living conditions, working areas and farm recreation opportunities.
9. Develops managerial skill and entrepreneurial spirit.
10. Increases the long term sustainability for farm businesses.

VI. The Benefits of Agritourism cnt.
COMMUNITIES
1. Generates additional revenue for local businesses and services from tourists.
2. Upgrades and revitalizes community facilities for residents and visitors.
3. Increases protection of rural landscapes and natural environments for tourists and residents.
4. Helps preserve and revitalize local traditions, art and craft.
5. Increases awareness of agricultural issues and values among the public.
6. Promotes the on-going use of local agricultural products and
services.
7. Helps diversify and strengthen the rural economy job and income creation.
8. Provides a more energetic business environment for attracting other businesses and small industries.
9. Promotes inter-regional, inter-cultural communication and understanding.

FARM-TO-TABLE GASTRONOMY
“I think people are more savvy about cooking, food and dining. I notice
they are looking for more value for their money-not in larger portions but
more in terms of healthier, fresh, farm-to-table dishes with a nice
presentation.”-Cat Cora

Talking Points
I. Farm-To-Table Gastronomy
II. Gastronomy Defined
III. Back to Our Roots: Farm-to-Table
Movement History
IV. Local Food: Five (5) Benefits of Farm-To-
Table Eating
V. Five (5) Must-Try Farm-T-Table Restaurants
in Metro Manila

I. Farm-To-Table Gastronomy
Farm-to-Table
- means that the food on the table came directly
from a specific farm, without going through a
store, market, or distributor along the way.
- emphasizes a direct relationship between a farm
and a restaurant.

II. Gastronomy Defined
Gas·tron·o·my
ɡaˈstränəmē
Noun.
- is the study of the relationship between food and culture, art
of preparing and serving rich or delicate and appetizing
food, a style of cooking of particular region, and the science
of good eating.

III. Back to Our Roots: Farm-to-Table Movement
History
One of the biggest trends in the culinary world today is the farm-to-
table movement. Our society is in a rapid state of technological
innovation, which means that we often compromise health and
nutrition for the sake of convenience, hence the popularity of fast
food.
However, a growing number of consumers have started to seek
healthier and more environmentally friendly alternatives to the
processed foods that dominate grocery store shelves.

The Rise and Fall of Processed Foods
At the turn of the 20th century, most of the food that Americans ate
came from within 50 miles. However, as Americans began moving away
from rural areas and flocking to cities, many local food sources
disappeared.
Interstate highways and improvements in shipping technology led us to
bring in food from further and further away. For the sake of
convenience, American’s began to rely on processed foods as away to
save time for meal preparations.

Emphasizing Quality Over Convenience
Farm-to-table restaurants are taking us back to our roots by valuing
quality over ease and convenience.
Processed foods, although quick to prepare, typically contain
excessive amounts of sugar, fat, and sodium, and consuming these
foods regularly can lead to health problems like high blood pressure,
heart disease, and cancer.
The farm-to-table scene emphasizes simply prepared food
comprised of locally sourced, seasonal ingredients.

From the 70’s to the 21st Century
The first farm-to-table restaurants can be traced back to
the hippie movement in the 60s and 70s, when organic,
local, and natural food became trendy and more people
began supporting local farmers.
Pioneers in the food to table movement include Alice
Waters of Chez Panisse in Berkeley, California, and Jerry
Traunfeld of Herbfarm in Washington State.

IV. Local Food: Five (5) Benefits of Farm-To-Table
Eating
1. Local food is often more nutritious.
 not shipped long distances
 often tasty and healthy
2. Local food is better to earth.
 better for the health and environment.
3. The local economy also benefits when consumers buy their food locally.
 can improve the economic vitality of small, local farms.

IV. Local Food: Five (5) Benefits of Farm-To-Table
Eating cnt.
4. Offers diners a wide variety of choices when it come to food.
 not only means fresh fruit and vegetables, but also meat, cheese
and other dairy products, nuts and even baked items.
5. The concept is not only being adopted by restaurants, but the
idea is also being instilled in younger generations.
Source: http://www.sandiegouniontribune.com/

V. Five (5) Must-Try Farm-to-Table Restaurants in Metro
Manila
1. Earth Kitchen

Manila cnt.
2. Grace Park

Manila cnt.
3. Green
Pastures

Manila cnt.
4.Naimas: Taste
of Home

Manila cnt.
5. The
Wholesome
Table

Manila cnt.
“These restaurants ensure that
your meal not only tastes good,
but is also prepared with a
conscience…”

CHAPTER I- MEAL MANAGEMENT
AETM 9

Topics to be discussed:
 Meal and Meal Management
 Food
 Meal
 Meal Management
 Factors Affecting Healthy Eating
 Disadvantages of Unhealthy Eating
 Risk Conditions of Overweight/Obese People
 Requirements for a Healthy Meal
 Food and Nutrition Professionals

MEAL AND MEAL MANAGEMENT
FOOD
- essential to life
- source of the nutrients that we all need for our
health and survival
- can also bring pleasure and comfort (experience)

MEAL
- is an instance of eating in a specific time and includes specific food
preparation
MANAGEMENT
- getting people together to accomplish desired goals and objectives using
available resources

MEAL MANAGEMENT
- series of events concerned with menu
planning, food purchasing, preparation and
serving meal.

The beauty of the food appeals to the
eye, and the flavor and aroma engage
the senses of taste and smell; texture
adds yet another dimension to the
dining experience.

Meal Management explores
ways to integrate eating
pleasure and good nutrition.

5 SENSES AS UTILIZED IN EATING
1. SENSE OF SIGHT (APPETIZING)
2. SENSE OF SMELL (AROMA)
3. SENSE OF HEARING (SOUND)
4.SENSE OF TOUCH OR FEELING (TEXTURE)
5. SENSE OF TASTE (FLAVOR)

Meals shared with other family members or
friends can be relaxing and provide a soothing
respite from the pressures of the day.
When the food being eaten are personal
favorites and perhaps reflect cultural heritage as
well, subtle feelings of security and pleasure
naturally emerge.

1. PLANNING
2. MANAGEMENT
3. KNOWLEDGE
4. SKILLS
- Obtaining/Purchasing
- Preparing
- Serving Food
- Safely
- Attractively
- Palatably
HEALTHY MEALS REQUIRE:

FACTORS AFFECTING HEALTHY EATING
1. LIMITED FINANCIAL CAPABILITY
2. TIME CONSTRAINT
3. LIMITED KNOWLEDGE ON NUTRITION
4.LIMITED KNOWLEDGE ON PROPER
FOOD PREPARATION

Food is emerging as both a source of
comfort and a potential threat to health.
Unfortunately, food habits may gradually
over the years contribute to long-term
health consequences such as obesity
heart disease.

DISADVANTAGES OF UNHEALTHY EATING
1. HEALTH PROBLEMS
2. WEIGHT PROBLEMS
a. UNDER-WEIGHT
b. OVER-WEIGHT
c. OBESITY
3. WASTE OF RESOURCES

When viewed from a national perspective, food
habits are a cause for concern because
overweight and obese people are increasing
nationwide among males and females in all age
groups and not only does this incidence have a
high impact on self-image and activity
patterns, but it also increases the risk of
health conditions.

RISK CONDITIONS OF
OVERWEIGHT/OBESE PEOPLE
1. HYPERTENSION
- a cardiac chronic medical condition in which the systematic arterial blood
pressure is elevated.
2. DYSLIPIDEMIA
- is a general term that refers to abnormal levels of lipids, a broad category of
compounds that encompass everything from vitamins to cholesterol. (e.g.
high cholesterol)
Lipids are substances that contain fat and are important part of living cells.

3. TYPE 2 DIABETES
- a non- insulin dependent type of diabetes- a group of metabolic
diseases in which a person has high blood sugar, either because the body
does not produce enough insulin, or because cells do not respond to the
insulin that is produced.
Insulin - substance in the body that converts sugar into energy.
4. CORONARY HEART DISEASE
- refers to the failure of coronary artery to supply adequate circulation
to cardiac muscle and surrounding tissue.
RISK CONDITIONS OF

RISK CONDITIONS OF
5. SLEEP APNEA
- a sleep disorder characterized by abnormal pauses
in breathing or instances of abnormally low breathing,
during sleep.
6. STROKE
- is the rapidly developing loss of brainfunction(s) due to
disturbance in the blood supply to the brain.

RISK CONDITIONS OF
7. GALLBLADDER DISEASE
- is a common condition that affects mainly women. The symptoms vary widely
from discomfort to severe pain which mainly begins after food. In severe cases
the patient can suffer from jaundice, nausea and fever. The most common
reason for gallbladder disease is gallstones.
8. OSTEOARTHRITIS
- also known as degenerative arthritis or degenerative joint disease, is a group of
mechanical abnormalities involving degradation of joints, including articular
cartilage and subchondral bone.

9. Some cancer
- Colon Cancer
- Endometrial Cancer
- Breast Cancer
RISK CONDITIONS OF

The increase in health concerns with
relation to weight gain, unhealthy diet or
insufficient nutrition is being recognized in
a way that government agencies (such as
FNRI), dieticians, and other health workers
are working together to help raise
awareness and reverse the trend.

- help people gain the knowledge and skills needed to optimize
dining pleasure and health.
- play key roles in helping ensure that people are able to eat
safely.
Example: Department of Agriculture (DA), Bureau of Food and
Drugs (BFAD), Dieticians, Food Scientists, Nutritionists
They provide products, services, and knowledge to
individuals and families to help optimize health and pleasure
from food.
FOOD AND NUTRITION PROFESSIONALS

NUTRITIONIST
– gives advice on how food affects the body.
DIETICIAN
– gives advice on what food to eat depending on the dietary needs of the
clientele.
PROFESSIONALS IN FOOD SERVICE
– are responsible for planning and preparing food and meals that meet the
dietary needs of their clientele.

FOOD SCIENTISTS AND TECHNOLOGISTS
– are charged with the task of creating safe
food products that are tailored to the lifestyles,
health needs, and food preferences of
consumers.

For these professionals, food is their medium of
brining their knowledge and expertise to their
clientele. To be effective in their careers, they need
to develop an understanding of who their clients
and what and how they want to eat. Not only is it
important for these experts to really know food, but
they also have to step away from their own biases
and see food from their client’s perspective.

Chapter 3.1. Menu Planning and
Designing Menus & Banquet
Packages

Talking Points
I. PROCESS FLOW OF PLANNING and DESIGNING
MENUS and BANQUET PACKAGES
I.1. Guidelines in Conducting Market Analysis
II. MENU PLANNING and PRODUCT DEVELOPMENT
III. COMPONENTS OF A MENU
IV. TYPES OF MENU

MENUS and BANQUET PACKAGES
Every operator must see to it that Menus
and Banquet packages are designed to suit
the target and that the costs and prices are
able to maintain the prescribed food cost
budget.

I. PROCESS FLOW OF PLANNING and DESIGNING MENUS
and BANQUET PACKAGES cnt.
1. Analysis of the Target Market
Market Segmentation
Identifying Target Market-their needs and
budget
Survey of Competition

1. Analysis of the Target Market cnt.
Market Analysis
-analyzing the needs and demands of the target market.
Market Segmentation
-is the process of dividing a market of potential
customers into groups, or segments, based on different
characteristics.

I.1. Guidelines in Conducting Market Analysis
1. Do market segmentation identifying the various segments that constitute the market-i.e.,
By income
Market A- elite, high income group
B- middle income group like professionals
C- lower middle and low income groups
By occupational status
-executives/managers
- middle class employees
- factory workers
- students

I.1. Guidelines in Conducting Market Analysis cnt.
2. Know the potential market.
Considering the location, who are the most probable patrons?
Where will they come from? These should be among the target
patrons.
How big is our possible share of the market, considering the
proliferation of competitors?

3. Identify the target from the various segments above
mentioned.
Or one can have a market mix- a combination of various
segments for a target market.
Example: Menu for Class A, B and C market.

4. Make a study of the consumption patterns and budget of the target market,
like:
- How much is usually spent for lunch or dinner and snacks?
- What are their food preferences-value meals, ala carte, packed lunch?
- What specific dishes would they prefer-Filipino, Oriental, etc.
- Do they personally go to the restaurant or prefer delivery service? How often do they ask for delivery
service?
- Do they resort to packed lunch in case of an event in their house/office?
- Do they resort to outside catering of prefer in house banquet during social events?
A market analysis survey will be helpful to get the above information.

MENUS and BANQUET PACKAGES cnt.
2. Designing Menus and Banquet
Packages
Based on the results of the market
analysis.

3. Preparing and Testing Recipes
Testing for Quality and Yield

4. Adjusting/Finalizing Recipes & Menus
Based on the results of recipe tests.

5. Calculating Recipe Cost and Prices
Based on a prescribed food cost
budget.

6. Testing Acceptability/Salability of
Menus/Recipes
Conducting menu analysis.

7. Menu Engineering and Menu
Adjustment
Based on the results of menu analysis.

II. MENU PLANNING and PRODUCT
DEVELOPMENT
1. Target Market
-Menu analysis starts with a careful analysis of
the target market-their ages, nationality, eating
habits, religion, preferences, income, nutritional
requirements. Expect better patronage when
the menu is affordable and suited to the
customers’ taste.

DEVELOPMENT cnt.
2. Capacity of the Kitchen
-Select dishes that can be prepared within
the limited capacity of the kitchen,
considering the space, the available
cooking equipment and the culinary
competence of the chef.

DEVELOPMENT cnt.
3. Location
-The location usually suggests the type of
people expected to patronize a food
outlet. If students and employees are the
target customers, it will be wise to bring in
affordable short orders.

DEVELOPMENT cnt.
4. Availability of Raw Materials
-dishes that require ingredients that are in
season, locally available and easy to procure
are certainly a better choice that those which
require importation and are more expensive.
Regional products make a very sound and
profitable menu.

III. COMPONENTS OF A MENU
A. Appetizers- hot or cold hors d’ oeuvres like canapés,
vegetable relishes.
Some popular hors d’ oeuvres: shrimp cocktail; calamares, mango
prawns delight, sautéed mushroom, smoked salmon etc.
Native appetizers like kilawing isda, crispy kangkong, crispy
shrimps, baked oysters or tahong, crablets, lechon kawali, etc.

III. COMPONENTS OF A MENU cnt.
B. Soup- maybe thick, like cream soup, purees, or veloute or thin, like bouillon,
broths and consommé.
Puree- a smooth, creamy substance made of liquidized or crushed fruit or vegetables.
Veloute-a rich white sauce made from veal, chicken or fish stock thickened with flour or butter.
Bouillon- a broth made by stewing meat, fish, or vegetables in water. A French word for broth, and
is usually used as synonym for it.
Consommé- a type of clear soup made from richly flavored stock or bouillon that has been
clarified, a process that uses egg whites to remove fat and sediment.

C. Salads – maybe served before, with
or between the main course (as side
salad), if there is neither appetizer nor
soup, salad can be served as appetizer
for starter.

D. Main Entrees- when there are several
entrees (main courses), they can be
classified according to their main
component, separating sea foods from
pasta items, pork beef dishes and
vegetables.

E. Dessert- provides the finishing touch to
the meal. It includes frozen desserts (such
as ice cream, mousse, sherbets and
sundaes), fresh fruit, pies, cakes pastries,
puffs, and puddings.

F. Wines and Beverages- have wines that
will best complement the main dishes.
Introduce drink varieties, special
concoctions of the bartender, drinks of the
month, etc. and varieties of coffee.

IV. TYPES OF MENU
1. Fixed Menu
- fixed for a certain period, maybe 6 months- 1 year but non-moving item can
be changed to give way to more salable items.
- Advisable only when the target market consists of transients who come and
go like tourists, shoppers, travelers and sales agents.
- Can appear monotonous for repeat patrons.
- To break monotony, some eateries introduce daily or weekly chef’s special
items and have them offered on top of the fixed menu.

IV. TYPES OF MENU cnt.
2. Daily Menus
- Offer items that are changed daily.
- Varied and not monotonous but time consuming not only in terms of menu
writing but also in the preparation and costing of recipes.
- Requires a lot of money for printing the menu.
Some small eateries that use daily menus use the menu board to write menu
for the day and do away with the expensive menu booklet.

IV. TYPES OF MENU cnt.
3. Cycle Menus
- Consists of carefully prepared set of menus which is
rotated according to a prescribed pattern- maybe for
duration of 1 week or 1 month-2 months.
- Can be used even if the menu is printed or dated daily.

3. Cycle Menus
Some advantages:
a. Provides variety and interest, balanced cost and work load.
b. Relieves the chef of time consuming menu writing and costing.
c. Provides more accurate forecasting of sales and production requirements.
d. Banquet and party function menus may be derived from this pre-costed cycle menus, thus
expanding menu possibilities.
Both the daily menus and cycle menus are appropriate for a fixed market with the same customers
expected to come on a regular basis as in the case of students or employees canteen.

Chapter 3.2. Menu Planning and
Designing Menus & Banquet
Packages

Talking Points
V. Tips for Planning Fixed Menus
VI. Menu Format
VII. Recipe Standardization and Costing
a. Advantages of a Standardized Recipe
b. Sample Recipe Format
c. Determining the Selling Price of a Dish
d. Costing for Adjusted Yield
e. Tools and Aids in Recipe Costing
VIII. Testing the Recipe
IX. Menu Analysis
X. Menu Engineering

V. Tips for Planning Fixed Menus
1. From the results of market analysis, come out with various packages that are within the
budget of each target market and yet suited to their specific taste like:
Menu Package 1-5 for Class A market at a price of Php300.00-500.00 for a la carte orders and
Php350.00 to Php800.00 for banquets
Menu Package 6-10 for Class B market at a price of Php100.00-250.00 for a la carte orders and
Php250-500.00 for banquets
Menu Package 11-15 for Class C market at a price of Php35.00-Php90.00 for a la carte order
and Php100-300.00 for banquets

V. Tips for Planning Fixed Menus cnt.
2. Provide for complementary items. Cold dishes and soup must complement the main dishes.
3. Consider also variations in dishes, color and preparation.
4. Feature a combination of low and medium-prized items, yet palatable and well-balanced in
nutrients.
5. Identify and feature house specialties.
6. Consider the need to retain quality for perhaps long time periods especially when it is an
outdoor party or outside catering.

VI. Menu Format
1. The printed menu is itself an advertising device so
it must look presentable, well-organized and
convincing. Food items must be classified and
arranged in proper sequence following the order
by which they are eaten, starting with appetizers,
followed by soup then salad, main course and
dessert.

VI. Menu Format cnt.
2. The printed menu must contain information on the
dishes available, their selling price, portion size,
accompaniments (if any) and a brief description of
how they are prepared (baked, grilled, sautéed,
marinated, etc.) This information will help the
customer to visualize more vividly what the dish is
all about.

VI. Menu Format cnt.
3. It is a common practice of some establishments to
arrange dishes according to price, starting with the
least expensive item to the most expensive one.
5. Choose an attractive printed menu that is simple,
easy to read, and colored.

VII. Recipe Standardization and Costing
Once the dishes constituting the menu have been chosen, the next
step is to prepare a standardized recipe for each dish.
The recipe indicates the ingredients needed for a dish, the portion
required, unit cost per unit and the total cost of all ingredients.
Standardized Recipe is an important tool for maintaining high quality
food and for controlling the food cost.

VII. Recipe Standardization and Costing cnt.
The yield is calculated for an exact quantity based on
the predicted number of portions required and the
specific portion size.
The recipe is tasted and tested at least three trials until
it has produced a product of the desired quality and
quantity.

VII. a. Advantages of a Standardized Recipe
1. The standardized recipe serves as a tool for controlling food cost, for as long as the standard
portion size of each ingredients is consistently followed.
2. The recipe also helps to control food quality. Since the recipe is tested, the quality of the food
can be consistently maintained provided that the standard portioning and the prescribed
procedures for preparation are followed.
3. Management benefits by having a definite cost based on prices at any given time as well as
standard in quality. Hence, quality, yield and profit are predetermined before the item is
featured in the menu.

VII. a. Advantages of a Standardized Recipe cnt.
4. Standardized recipes lighten the work of cooks and bakers.
5.It simplifies purchasing and saves time for storeroom requisitions.
6. It saves time in collecting utensils needed for preparation.
7. It entails lesser time for preparation and service.

VII. a. Advantages of a Standardized Recipe cnt.
8.Guesswork and waste is reduced because quantity are already pre-
determined and there is no need to make estimates.
9.It facilitates the training of cook on proper cooking procedures. Nothing is
left to chance when it come to preparation methods.
10. Makes management less dependent on a chef. As long as there is a recipe
to follow, the kitchen staff can prepare quality foods on their own.

VII. b. Sample Recipe Format
Pls. see attached

VII. c. Determining the Selling Price of a Dish
After getting the total cost of the recipe, compute for the selling price.
1. Cost Percentage Method
Selling Price= materials cost (or cost of ingredients)
desired food cost %
Example: If the cost per serving of menudo is Php27.50 and the desired food cost percentage is 40%, then
the selling price will be computed as:
Php27.50 = Php68.74
.40
Add 12% VAT (tax) amounting to Php8.25 and the adjusted price will be Php76.99

VII. c. Determining the Selling Price of a Dish cnt.
2. Mark-up Factor Method
Selling Price= material cost x mark up factor
Where mark-up factor is equal to: 100% divided by the desired food cost %. If the desired food cost
percentage is 40%, the mark-up factor will be:
100 = 2.50
40
Selling price per serving of menudo= Php27.50 x 2.5 = Php68.74

The food cost percentage to be used varies among food establishments, depending on the desired mark-up.
Fine dining restaurants that cater to high income groups can have a food cost percentage ranging from 30-35% of the
selling price
Casual dining usually follow a 40% to 45% food cost ratio
Student/employees canteen can go as high as 50-55% if the cost of operations is low.
High food cost percentage entails a lower mark up and lower prices; low food cost percentage will require higher mark
up and higher prices.

In deciding for the food cost budget, consider:
1. The cost of operations particularly the fixed cost of rental, labor, amortization, etc. If the fixed cost is
high and takes as much as 40-50% of the revenue, the food cost percentage should be lower to give
way for a bigger mark up, other wise nothing or too little is left for profit.
2. Consider the budget of the probable patrons. A low food cost percentage means higher a mark-up
resulting to higher prices. If the market is Class B or C, they may find the price too high and it is
unlikely for them to patronize the item.
3. Consider the prices of competitors. If the food budget will result to prices much higher than
competitors, patrons could be lost to competitors.

VII. d. Costing for Adjusted Yield
Should one wish to increase or decrease the yield of a given recipe, the portion size for all the ingredients and their
corresponding cost will likewise be adjusted.
To facilitate re-costing, come out with a cost factor or a multiplier.
Adjusted Yield
Standard Yield
Example:
50 (adjusted/allocated yield)
10 (Standard yield)
=5 (This is the cost factor or multiplier)

VII. d. Costing for Adjusted Yield cnt.
Critical Standardized Recipe
Step 1: Calculate conversion factor as:
Conversion Factor = New Yield / Old Yield
Step 2: Multiply the measure of each ingredient by the conversion
factor to obtain the new yield:
New Yield = Old ingredient quantity x Conversion factor

VII. e. Tools and Aids in Recipe Costing
1. Price/Inventory List- list of raw food items and
their corresponding acquisition cost,
specification, count or measure.
2. Conversion Table-list of equivalent
measurements.

VII. e. Tools and Aids in Recipe Costing cnt.
1. Kitchen Tests
A. Raw Food Tests-are tests to determine the count, weight or yield per unit of
perishable items.
B. Canned/Bottled Tests- are used to check the yield and actual count of the
different varieties of canned/bottled food items. In this test, the drained
weight, count and uniformity of the product are taken into consideration.

1. Kitchen Tests cnt.
C. Butcher's Test- are the cutting tests of meat, fish and poultry. They
are intended to determine the actual portion cost after, trimmings
and by products have been considered. Items are trimmed and
cut as it would be for regular used.
In some recipes, the raw material used need to be butchered because
only fraction is salable and the rest go to trimmings or waste.

C. Butcher's Test cnt.
Procedures in Doing a Butcher’s Test
1. From the results of the butcher’s test, the butcher will separate and compute for the
saleable and non-saleable portion. He shall indicate these figures in the butcher's test card.
The ratio of the saleable weight to the initial or as purchased weight is computed as:
Weight of saleable portion
Initial or as purchased weight

In the case of butchered tenderloin, (see Table 4.3), it is computed as:
4.5 kilos
7.2 kilos
= 62.5 or 625

2. Indicate in the card the cost of the item as purchased, that is before undergoing a butcher’s
test.
3. Get the cost of the saleable weight by using the formula:
Cost of saleable weight = As purchased cost
Ratio of saleable weight
The cost of saleable portion will now be computed as:
Php450/.625=Php720.00
This amount of Php720 which is the cost saleable weight is the one that will be indicated in the
recipe cost and not Php450.00.

4. Cost Factor – to cope with the changes in the market prices, the re-costing of recipes is a
must. It is therefore necessary to compute for COST FACTORS to facilitate the translation of
INITIAL OR AS PURCHASED COSTS into new COST per SERVABLE unit (OR COST OF
SALEABLE WEIGHT).
The cost factor is computed as:
Cost factor= cost of saeable weight divided by the cost of initial (or as purchased weight)
For US Tenderloin, the cost factor will be computed as:
Php720.00/Php450.00=1.6

Assuming that after one month, the as purchased
cost of US Tenderloin will be Php500.00, the new
cost for this item which will be written in the recipe
will be computed using the cost factor that is:
Php500.00x1.6=Php800.00
By using this cost factor , there is no more need to
do the tedious butcher’s test.

VII. e. Tools and Aids in Recipe Costing cnt.
1. Kitchen Tests cnt.
D. Buffer Margin- to minimize the frequency of RE-
COSTING, a certain percentage of the total recipe is
added to answer for increases in the acquisition cost of
ingredients. This percentage is left to the discretion of
management but should be realistic. Most food
establishments use a buffer margin of 10% of the actual
cost.

VIII. Testing the Recipe
1. The recipe shall be tested in terms of quality and yield. The chef prepares the
food item based on the standard recipe and a panel of tasters will be asked to
rate the recipe in terms of:
Quality-acceptability of taste and presentation-saltiness, flavor, etc.
Yield- whether it yields the expected servings.
Panel of testers shall be given an assessment sheet where they write the results
of their assessment.

VIII. Testing the Recipe cnt.
Dishes Categor
y
Serving
Size
Accepta
bility
Yield/Weight Quality Remarks
Stated
in
Recipe
From
Yield
Test
Taste Tender-
ness
Texture Presen-
tation
Tested and rated by_____________________________________ Signature_____________________________

Points to consider will be:
A.Taste-whether too sour, too sweet, too salty, etc.
B. Texture
C.Appearance and presentation
D.Tenderness- whether meat is tough or tender
E. Portion size- whether size is acceptable-not too big or too small for
its price
F. Others

Adjustments in portioning of ingredients, manner
of preparation and cost shall be done based on
the results of the recipe test.
2. The finished product shall be weighed. The
actual weight as compared to the expected
weight shall be indicated in the evaluation sheet.

3. The total number of servings produced as compared to
expected number of servings shall likewise be indicated in the
evaluation sheet.
4. Recipes that passed the test become standardized. These
standard recipes shall be followed strictly by the kitchen staff in
the preparation of the dish.

IX. Menu Analysis
Menu analysis is an attempt to assess the salability of acceptability
of the dish based on actual sales and left-overs. These data are
available in the Sales and Production report Pls. see attached).
They serve as sound basis for making the necessary adjustments
in the dish allocations as well as adjusting the menu, possibly
deleting or improving non-moving or slow moving items and
highlighting saleable ones.

IX. Menu Analysis cnt.
1. The acceptability and salability of the various dishes in the menu
is usually reflected in a menu analysis report.
Here, the sales for each dish are tallied and the volume of sales
indicates which items sell most, which are slow moving and
non-moving. From this trend, the chef can already determine
the most preferred dishes.

2. Menu analysis usually includes determination of the:
Popularity Index- indicates the popularity of a dish compared to other dishes. This is usually
derived by getting the ratio or percentage of sales of the dish from the total quantity of
dishes sold.
Example: If there are 100 dishes sold for the day and 50 out of these dishes are chicken inasal,
the popularity index for inasal will be computed as:
50 = .50
100

Profitability Index- indicates the profitability of the item being sold.
This is reflected in the cost of the recipe. There maybe some
recipes that are less popular but more profitable because the
cost is low and yet they can be sold at higher prices.
A dish may have a low profitability index, but it could be highly
popular that but can generate volume orders and large amount
of sales.

X. Menu Engineering
When there is an increase in the acquisition cost of
ingredients for cooking, the recipe cost likewise
increases.
Menu Engineering refers to adjustments in recipes and
costs to improve quality and taste or to keep costs
within the prescribed food cost budget, without having
to sacrifice quality.

X. Menu Engineering cnt.
Menu engineering is needed when:
1. The prices of goods have increased substantially
resulting to high food costs.
Possible remedies:
a. Substitute main ingredients with less expensive ones but
make sure the quality does not suffer.

Possible remedies: cnt.
b. Reduce portions of main dish, increase portions of
extenders so that the serving size will still be the same.
c. Reduce the portion size.
d. Canvass for the lowest possible cost of raw materials.

Menu engineering is needed when:
2. A dish does not fit the taste of customers.
3. A dish is slow moving.
The possible remedies/options:
a. Improve the recipe with slight modifications and give it a new name.
b. Improve the presentation of the food.
c. Adjust price, make it less expensive but still within the food cost budget.

Meal Magement (Midterm Lesson)

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