Food production control i

Food Production Control -1

Tuesday, April 11, 2023 BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 1 /29

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.Tuesday, April 11, 2023 BAC-4131 Food and Beverage Management Cost Control: Food production control 1 Slide 2 /29

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.


Scope

• Establishing standards and Standard procedures.

• Standard Portion Size(SPS).• Standard Recipes.• Calculating standard portion costs.• Four methods in Calculating standard

Portion costs.


Establishing standards and Standard procedures

1. Ingredients.

2. Proportions of ingredients.

3. Production method.

4. 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


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


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.


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.


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.


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.


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


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


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.


Butchers test


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.


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.


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.


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.)



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.)



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.


Ratio of Cost

Total value of usable meat =Cost per usable pound

Weight of usable meat

• $ 53.12

———— = $12.4988

4.25 lbs.


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


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


Cooking loss test


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


Cooking loss test

Quantity = Number of Portions x Portion size Yield Percentage

32 portions x .3125 = 14.9999 lbs

.6667 Yield percentage


Questions

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