PSII S3Kitchen Calculations

8/9/2019 PSII S3Kitchen Calculations

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Kitchen Calculations


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As Purchased

The product as it ispurchased.

The item has an as

purchased, or AP, unitof measure.

The items has an aspurchased, or AP,price, and price perunit of measure.

AP Example:

The AP unit of measure is pounds.

The AP weight is 20 lbs.

The case of apples cost $60.00

$60.00 (cost for cs.) 20 lbs !$".00 ( cost per lb)

#etermined AP costs

The cost per lb.! $".00

The AP price ! $60.00The AP price per lb ! $".00


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Edible Portion

The amount of producta%ailable to ser%e theguest after cleaning,trimming, and coo&ing the

product. The item will ha%e an

edible portion, or 'P, unitof measure.

The item will ha%e anedible portion, or 'P,price per unit of measure.

The apples will ha%e an

EP weight less than (


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!ield "

The maorit of foodpurchased is trimmedandor coo&ed.

This process causesthe 'P weight to %arfrom the AP weight.

A food item can

shrin&, resulting inloss of weight.

The difference bw

AP weight (#olume)

EP $eight (#olume)

%&ield ".


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!ield " 'ormulas

To #etermine a products ield*ield + ! 'P weight (or %olume)

AP weight (or %olume)

'ample ield + for pears !

*ield + ! 'P weight

AP weight

The ield + for pears !

*ield + ! -0 lbs ! .0 ! 0+

20 lbs

The ield + is also ! to -2, or 0.0

*ield + 'ample of /ase ofPears

A case of pears with an AP weightof 20 lbs.

Trimming causes a loss1 of AP

weight. The apples are coo&ed for a Tart

Tatin on the sto%e. /oo&ing causes a loss of weight. The apples are weighed after

coo&ing. t now weighs -0 lbs. This is the 'P weight.


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$hat does !ield " mean

*"means -2, . or 0+ of thepears are lost in the trimming and coo&ing

process.

There are onl +* lbsof product a%ailable

(edible portion) to ser%e to our guestsfrom a ,* lbAP weight.


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-oes !ield " impact'ood Purchasing

#irect impact on the 3uantit of productpurchased.

The amount of product purchased is not !to the amount of product a%ailable toser%e to the guest.

AP weight/0 %'P 4eight


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!ield " 'ood Cost 'ormula

'P ! AP price per unit

*ield +

'P price ! $".00 (pricelb AP) 0+, or 0.

'P ! $6.00 per lb

The actual cost perpound to ser%e the guestis $6.00 per lb.

The ield + is used todetermine the actual costto ser%e the food toguest.

These calculations arecritical to the success of afoodser%ice operation.


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'//- C/10 "

7efers to the + of themenu price that thecost represents.

Example:Cost 6. 7,.*8

3enu price 6. 7+*.**

.,$h& ,.* is ," o9 +*

The ,"of food +means that e%er timethe 7+*.**menu item is

sold 7,.*of the 7+*.**pas for the costs of the

9ood

7.* is a%ailable topa for other costs ofdoing business 8 theprofit.


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0he ;1teps to calculate

ecipe Cost1tep +:7efer to blan& standardi9ed recipe cost form.1tep ,:Transfer ingredients, 3uantities, and recipe ield

from a standardi9ed recipe form.

1tep =:Transfer the AP unit of measure and AP priceper unit from the pur%eors in%oice(s).

1tep >::oo& up each ingredient1s A%erage ield + ;nit of measure con%ersion if AP unit is different. ;nit of measure con%ersion for item AP count, bunch,

etc.


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;1tepsContinued1tep :Perform the calculations to 5 decimal places to first

determine the 'P cost per unit.

1tep ? Then determine the 'P cost for the total < of units in therecipe.

1tep :Add each ingredient cost to arri%e at a recipe cost.

1tep @ =ultipl the recipe cost b -02+, or -.02, to add in the costof miscellaneous ingredients.

1tep ;:#i%ide the total recipe cost b the number of portions itields to determine the actual cost per portion.

(the total cost can be rounded here or after the per portion cost.)


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4lueberr& Essence 4owl

'as to cost bc the ingred. ha%e a -00+ ield. The AP cost per unit is ! to the 'P cost per unit. The amount of the item used in the recipe is

multiplied b the AP cost and the items totalrecipe cost is the product.After all ingredient items1 cost are determined,

the are added together to find the recipes1 total

cost. The cost per portion is determined b di%iding

the total recipe cost b the < of portions itser%es.


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Example

Total cost to ma&e

? ts. of blueberressence is $--."">>,

rounded to $--."5. ?oup can be ser%ed

in a cup or bowl.

The cup holds 5 o98the bowl holds > o9.

Total 'dible product Portion si9e! @umber of portions

6 3ts ! 6 (3ts) "2

(o9 per 3t) ! -2 o9

-2 o9. 5 o9(per

cup) ! >@cups or -2 o9 > o9(per

bowl) ! ,>bowls.


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Calculating a recipe cost:

!ield " B seasonings?easoning can be amiscellaneous cost

Bormula

-. 7ecipe cost -.02+ or -.02! 0otal recipe cost.

2. Total recipe cost < portions !Cost per portion

f an ca&e cost total !$-.2.

The total recipe cost,

with the 2+ formiscellaneousingredients, is asfollows

$-.2 -.02 ! $-.6C>,rounded to $-.6>

PSII S3Kitchen Calculations

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