Presentation on theme: "Chapter 6 Food Production Control: Portions"— Presentation transcript:
1Chapter 6 Food Production Control: Portions Principles of Food, Beverage, and Labour Cost Controls,Canadian Edition
2Learning Objectives After reading this chapter, you should be able to: 6.1 Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations.6.2 Identify four methods for determining standard portion costs, and calculate standard portion costs using these four methods.6.3 Use yield factors derived from recipe detail and cost card, butcher tests, and cooking loss tests to determine correct purchase quantities.6.4 Use cost factors derived from butcher tests to calculate portion costs.6.5 Use cost factors derived from cooking loss tests to calculate portion costs.6.6 List the advantages and disadvantages of using standardized yield figures versus in-house yield tests.
3Important Chapter Definitions Butcher test: Test designed to determine standard portion costs for those items portioned before cookingCooking loss test: Test used to determine standard portion costs for those items portioned after cookingYield factor (or yield percentage): Ratio of the weight of part of a product to the weight of that product as purchased
4Establish StandardsPortions of a given menu item should be identical to one another in five respects:Types of ingredientsProportions of ingredientsProduction methodQuantityAppearance or presentation
5Establish Standard Procedures Ensure standard procedures for each menu item are followed:Standard portion sizeStandard recipesStandard portion cost
6Three Ways to Quantify Menu Items Weight (usually in grams or ounces) Examples: meat, fish, vegetablesVolume (commonly in liquid ounces or millilitres) Examples: soups, juices, coffee, milkCount Examples: bacon, eggs, chops, shrimp, asparagus
7Standard RecipesA standard recipe is the recipe that has been designated to be used in an establishment for a specific item, and yield.It must include:The ingredients and quantitiesA procedure or methodSpecific equipmentTemperatures
8Calculating Standard Portion Costs There are four methods of calculating standard portion costs:FormulaRecipe detail and cost cardButcher testCooking loss test
9Formula One may determine portion cost by means of this formula: Standard portion cost=Purchase price per unitNumber of portions per unit$0.333 portion cost=$30.00 price per case90 portions per unit
10Recipe Detail and Cost Card With items produced from standard recipes, it is possible to determine the standard cost of one portion by using a form known as a recipe detail and cost card. List the ingredients and calculate their cost:IngredientQuantityUnitCostExtensionOnions3 pc or 600 gramskilogram$1.99$1.194
11Yield PercentageYield (Y) must also be considered. It is defined as the ratio of the useful amount left after cleaning or trimming to the whole.Yield %=Edible PortionAs Purchased90% Yield (.90)=9 kg EP10 kg AP
12Yield Percentage To compute actual EP cost, use the following formula: EP means edible portionAP means as purchasedEP cost per kg=AP price per kgProduct Yield %
13Using Yield Percentage General formula:Quantity=[number of portions X portion size (decimal)]Yield %Three variations on the basic formula:Number of portions = (Quantity × Yield percentage) ÷ Portion sizePortion size = (Quantity × Yield percentage) ÷ Number of portionsYield percentage = (Number of portions × Portion size) ÷ Quantity
14Formulas Used in the Butcher Test Ratio to total weight = Weight of part ÷ Weight of wholeValue of primary part (usable meat) = Total cost - Value of other partsCost per usable kilogram = Total value of usable meat ÷ Weight of usable meatFor US/Imp. weight:Cost per usable pound ÷ 16 ounces per pound = Cost per usable ounce
15Formulas Used in the Butcher Test Portion Cost = Portion size × Cost per usable kg Cost factor per kg = Cost per usable kg Purchase price per kg Cost factor per portion = Portion cost Portion cost at specified dealer price = Cost factor per kg × Portion size × Dealer price per kg
16Cooking Loss TestThe cooking loss test is used for those items that cannot be portioned until after cooking is complete.It is useful to note that the butcher test form and the cooking loss test have many similarities.
17Managing the Food Production Area Food losses through simple product waste can play a large role in overall excessive cost situations.In general, it can be said that food waste is the result of poor training or management inattentiveness.Increased cooking time or temperature can cause product shrinkage that increases average portion cost.
18Managing the Food Production Area To reduce losses from overcooking, enforce standardized recipe cooking times.Over portioning increases operational costs, and may cause the operation to mismatch its production schedule with anticipated demand.Over portioning must also be avoided, customers to receive fair value for their money.Consistency is key to success in foodservice.
19Key Terms As purchased, p. 166 Standard portion cost, p. 163 Butcher test, p. 170Standard portion size, p. 159Cooking loss test, p. 170Standard recipe, p. 161Cost factor per kilogram, p. 172Yield, p. 166Cost factor per portion, p. 172Yield factor, p. 179Edible portion, p. 166Yield percentage, p. 179Recipe detail and cost card, p. 165