OH 7-1 Agenda Review Menu Engineering Chapter 7 Sample problems.
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Transcript of OH 7-1 Agenda Review Menu Engineering Chapter 7 Sample problems.
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OH 7-1
Agenda
Review Menu Engineering
Chapter 7
Sample problems
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OH 7-2
Controlling Food Cost in Production
Controlling Foodservice Costs
7OH 7-2
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OH 7-3
Chapter Learning Objectives
Develop a food production chart.
Describe how a waste report helps control food costs.
Use a conversion factor to calculate a new yield for an existing recipe.
Determine a recipe’s yield and the number of portions it will produce.
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OH 7-4
Monitoring Standards
Tasting foods regularly is one way to ensure standards are met. The use of standardized recipes is another.
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OH 7-5
Food That Does Not Meet the Restaurant’s Standards
Should not be served
Should be salvaged (all or part), if possible
Should be discarded if not salvageable
Increase costs
Reduce profits
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OH 7-6
Questions to Ask When Food Fails to Meet Standards
Is the recipe clearly written?
Did the cook understand the recipe?
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OH 7-7
Questions to Ask When Food Fails to Meet Standards continued
Are ingredients used in the recipe clearly labeled?
Are the appropriate ingredients in the proper containers? (Do ingredients in containers match the containers’ labels?)
OH 7-6
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OH 7-8
Determining Quantity to Produce
Accurate food production schedules are important because Overproduction causes excessive leftovers and
waste.
Underproduction causes production shortages and unhappy customers.
Both situations reduce profits!
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OH 7-9
Determining Quantity to Produce continued
To maximize guest satisfaction, managers help their production staff know how much to prepare on the proper day and at the proper time.
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OH 7-10
To Ensure Proper Production
Professional managers always use food production charts!
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OH 7-11
Sample Production Chart
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OH 7-12
Food Production Charts
Created by studying past sales (sales histories) Generally, the best predictor of what guests will buy
in the future is what they purchased in the past.
Created based upon management’s estimate of future sales
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OH 7-13
When Using Production Charts
Prepare an estimate of the number of guests to be served.
Indicate the actual number of items to be produced.
Post the production chart where it can be seen easily.
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OH 7-14
When Using Production Charts continued
Ensure the required standardized recipes are readily available.
Periodically check the actual recipe yield against that listed on the standardized recipe.
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OH 7-15
Waste Reports
Critical to food cost control
Easily completed
Should be maintained for each shift
May indicate Where training is needed
Production concerns that require attention
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OH 7-16
Sample Waste Report
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OH 7-17
Analysis of Waste Reports
Determine why each item had to be discarded.
Develop a strategy to prevent similar future losses.
Share findings with those who need to know.
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OH 7-18
Recipe Conversions
Step 1 – Compute the conversion factor.
Desired yield ÷ Current recipe
yield = Conversion factor
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OH 7-19
Recipe Conversions continued
Step 1 – Example Current yield, fifty portions
Desired yield, forty portions
Desired yield ÷ Current recipe
yield = Conversion factor
40 ÷ 50 = 0.80
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OH 7-20
Recipe Conversions continued
Step 2 – Convert ingredients into units that can be easily multiplied or divided.
Convert weights to ounces.
Convert cups, pints, and quarts to fluid ounces.
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OH 7-21
Recipe Conversions continued
Step 3 – Multiply each ingredient by the conversion factor.
Example
96 oz x 0.80 = 76.8 oz
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OH 7-22
Recipe Conversions continued
Step 4 – Convert ingredient amounts back to normally used units.
Example
76.8 oz ÷ 8 oz = 9.6 c; or 2 qt, 1½ c
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OH 7-23
Recipe Yields
Recipe yields must be known. Accurate costing of menu items is not possible
without known and consistent yields from standardized recipes.
Effective production planning is also impossible without known recipe yields.
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OH 7-24
Recipe Yields continued
To calculate a recipe yield, compute the total volume of the recipe by Weight—for those recipes where portion size is
determined by weight.
Volume—for those recipes where portion size is determined by volume.
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OH 7-25
Calculating Recipe Yield
Weigh or measure only the major ingredients.
Account for cooking loss, especially for Meats
Vegetables
Fruit
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OH 7-26
Butcher’s Yield Tests Determine actual costs associated with buying
larger cuts of meat and fabricating
Some will just calculate the cost based on the final end products and use that for pricing others factor value for each utilization
Utilization of byproducts (100% or less?)
Weigh each component
Determine market value for components used
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OH 7-27
Butcher’s Yield Tests Total trim weight and value
Subtract trim weight from AP weight to determine yield of item
Subtract trim weight from AP weight to determine net price
Divide net price by yield of item to get Cost Per Pound EP
Consider labor & cooking loss
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OH 7-28
How Would You Answer the Following Questions?
1. It (is/is not) possible for a cook using a standardized recipe to create a substandard menu item.
2. Waste reports indicate when employees overportion and waste food. (True/False)
3. How many steps does the recipe conversion process have?
A. ThreeB. FourC. FiveD. Six
4. A recipe (yield/portion conversion) test is a calculation of the number of portions produced by a standardized recipe.
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OH 7-29
Key Term Review
Conversion factor
Food production chart
Recipe conversion
Recipe yield
Taste test
Waste report
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OH 7-30
Chapter Learning Objectives— What Did You Learn?
Develop a food production chart.
Describe how a waste report helps control food costs.
Use a conversion factor to calculate a new yield for an existing recipe.
Determine a recipe’s yield and the number of portions it will produce.