Starter Task

When calculating cost and working out the selling price the following need to be included:

• Food costs ( cost of ingredients, to Make the dish)

• Overheads ( gas, electricity, rent and cost of equipment)

• Staff wages ( labour cost)• Profit• VAT

But just how do you calculate the total cost of a recipe, cost per portion and suggested selling price?

The formula use to calculate the selling price is below:

Cost per portion x 100/40

Then round up the final cost so the figure ends in a 5 or a 0 eg: £5.50 is a more realistic price than £5.47

Starter Task

Work out:

A chicken dish costs £2.40 per portion to make. Calculate the selling price using the formula.

Formula:

Cost per portion x 100/40

Starter Task

Costing Task

Your TaskCalculate the selling price of each item on the list below, before

the menu is printed a selling price needs to be determined.

Item Cost per portion

Selling price

Cottage pie 2.80Lasagne 1.75Veggie pizza 1.25Meat feast pizza 2.80Fillet steak and chips 8.00Scampi and chips 2.25Tofu thai green curry 1.95

Thai green curry 2.95

Cost per portion x 100 / 40

Costing Task

Your TaskCalculate the selling price of each item on the list below, before the

menu is printed a selling price needs to be determined.

Item Cost per portion

Selling price

Strawberry cheesecake £2.35pBanofee pie £2.08pStrawberry gateau £2.15Chocolate brownie £1.99Tiramisu £2.25Crème brule £1.95Cappuccino 85p

latte 77p

Cost per portion x 100 / 40

Costingpage 153

Key wordTable d’hote

Menu at a fixed price

Your task IT TASK

Write a menu:• Starter • Main • Dessert

( dishes that you have made) and use a spreadsheet to calculate the selling price of the

menu.

• Starter:• Garlic mushrooms• Garlic bread

• Mozzarella and tomato salad• Prawn cocktail

Portion cost x 100 ÷ 40 = ?

1. What does ‘?’ mean?2. Why is ‘?’ important in the Catering industry?

Learning objectives

• To demonstrate an understanding of how to calculate the cost of food dishes and menus and its importance within the industry.

• Be able to use this information to answer exam style questions

You need to know how to calculate costs as you will need it for both your coursework and exam!

Portion cost x 100 ÷ 40 = ?1. What does ‘?’ mean?? = Selling price of an item2. Why is ‘?’ important in the Catering industry?• Selling price needs to be fit for the establishment and provides

a profit for the establishment

Portion control and costing

Tasks

1. As a class, read through the information sheets and highlight anything of significance.

2. Complete the Task questions.3. Complete the exam style questions- either using

textbooks/notes or just your memory- challenge yourself!4. Check your answers against the mark scheme.

Strawberry gâteau portioning8 equal portions

Strawberry fan decoration

Lasagne portioning- Option 1 12 equal portions

Lasagne portioning- Option 2 12 equal portions

Lasagne portioning- Option 3 12 equal portions

Exam style questions

3. Discuss the importance of consistent portion control of desserts to both the customer and the hotel (4 marks)

4. Give two reasons why portion control is important when serving food and beverages. (2 marks)

5. Suggest four ways accurate portion control can be achieved when preparing and serving meals. (4 marks)

6. The ingredients needed to make a chicken curry cost £1 per portion. State two other costs that need to be considered when working out the selling price. (2 marks)