Next you want to click the recipe forms tab. ***Side note some
of the yields can be found in this section***
Slide 6
Now you will want to Choose the standard recipe yield &
Cost Form
Slide 7
The Standard Recipe Form and its tabs. There are 3 tabs along
the bottom 1.Is the production page 2.Is the Costing page 3.Is the
page layout
Slide 8
Step one is to fill out the Production Tab It is very important
to fill out all of the yellow areas as they will be transferred to
the next page!!
Slide 9
The recipe and what you need!! This is a recipe from your text
book!! Recipe units in # Is the D Colum Recipe units used Is the E
Colum This is the Ingredient Entered into the A Colum This is where
you will find the Procedure to be entered into the F 11 box Not on
the sheet is the Yielded Portions but can be figured out by
Dividing the Metric yield by the Portions size. Portion size
description
Slide 10
What the first page should look like when it is filled out. You
will notice everything has been filled out and that if you were to
click onto the costing tab all of the information that is required
has been transferred The average Labor Cost is given to you by the
chef, and production time is how long it will take you to make
it.
Slide 11
Costing page This is where you will input The As Purchased
Packaging The is where you will Input the As Purchased # of Units
with in the Package This is where you will Input the Convert As
Purchased units As per the recipe You will enter what the chef has
provided It is normal to be around 10%
Slide 12
Costing page completed This is where you Will enter the $
amount You have paid for the product This is where you will Enter
the Yield % If it is not know you can find Some examples on
www.menuforprofit.com
Slide 13
Presentation page This is where you will Describe the dish that
is being Prepared as well as a picture. This will help each of your
Employees create the dish as You have envisioned