Presentation on theme: "Menus & Recipes- chapter 4"— Presentation transcript:
1Menus & Recipes- chapter 4 Describe 4 types of menusIdentify the purpose of a menuPurpose of standardized recipeCalculate AS and AP, convert recipes from one yield to another, determine yield at different portion sizes, determine amount to purchaseCalculate recipe cost & cost per portionMake vs Buy decisions – consider alternativeWrite a meat specificationList factors that determine selling cost
2Steps in menu & production planning Given an event, a setting, number of guests:Choose the type of menuSelect the recipes or foods to be offeredDetermine the amount needed (AS)Determine the amount needed to purchase (AP or AS)Compare the cost of make vs buyDecide if you will make or buy items
3Purpose of a menu Communicate with customer Sell the products Menus can be:SpokenPosted - boardPrinted
4Types of MenusStatic: all patrons offered same foods each day; may change every 6 monthsCycle: developed for a set period and then repeated – 21 days, 28 daysMarket menu: based on availability of local products – produce/fish; may change dailyHybrid – static menu with daily special
5Menu courses/pricingNorth America: appetizer or soup or salad, entrée, dessertEuropean: entrée, main, salad, dessertPricing:À la carte – each food item ordered and priced separatelySemi à la carte – entrée priced to include side orderTable d’hôte or prix fixe – complete meal at set price
6Menu Languageincludes preparation method, main ingredients, cut, quality, service method“Summer Vegetables with Tarragon Aïoli”Accurate in stated cut, quality, quantity, nutritional content, ingredients, 11 million estimated prevalence of diagnosed people with food allergy1Food Allergy News, February-March 2005
7Benefit of standardized recipe: Produces a know quality & quantity of food for a specific operationspecifies: type & amt of each ingredientprep & cooking proceduresyield & portion sizeHelp train cooks, educate service staff, customers get consistent product, result in accurate food costing & menu pricingUnless a site purchases a product, they must test recipes to standardize
8Measurements-need accuracy for standardized recipes Wt: (heaviness) pounds/ouncesAvg wt #10 can is 6 lb. 10 ozVolume: (space of substance) tsp, cup, quart, liter - #10 can (13 cups)scoop size - # servings/quartWt = volume for I cup H2OCount: number – shrimp/lb count
9Determine the portion size & amount needed What portion size should be provided?appetizer vs entrée vs main, lunch vs dinnercost, customers, merchandising, agency requirementsShall I buy in container, buy and put in container, make & put in container?calculate amt of fruit salad to BUY for 75 box lunches (4 oz serving) - 4 oz x 75 = 300 oz fruit saladHow many #10 cans of fruit salad should will be needed? #10 can is 106 oz (6 lb 10 oz)300 oz/106 oz = 2.83 cans or 3 cans
10Food Costing for canned fruit salad You need to determine cost of 2.83 cansFirst determine unit cost:#10 can sold / 6 cans per case1 case = $45.00/6 = $7.50/can(unit cost)3 cans = $22.50 /75 portions = $.30 portionIf you only needed 2.5 cans – decide if you can use the other .5 can – may need to price on 3 cans
11Converting a recipe to make a new yield – same portion size Need lbs (300 oz) fruit salad1. My recipe makes 50 portions (4 oz)=200 oz2. Determine conversion factornew yield/old yield = conversion factor300/200 = 1.53. Multiply each ingredient by 1.5(This recipe has more items so will yield 300+ oz)foodOld amtCFNew amtoranges3 lb/ 48 oz1.572.ozkiwi3 lb, 8 oz 56 oz84. oz
12States of Refinement of Food AS – as servedAP – as purchasedEP – Edible portionW – Waste – expressed as %
13When ordering amount of fresh fruit for a salad Convert AS amount to AP amountKiwi – need 84 oz – but must buy AP1 lb kiwi (AP) = .85 lb ready to eat (AS) (15% waste)AP = AS x 100% /100-waste%AP = 84 oz x 100/100-15AP = 8400.oz/85 = 98.82oz or 6.18 lbsBuy 99 oz (6 lb) kiwi AP to have 84 oz (5.2 lb) for salad ASBuy kiwi in a flat (~$10.00) ask how many pounds/16 ozDetermine price/oz x 98 oz – put $ into recipeGet total of all ingredients = cost of recipeRecipe cost/# portions = cost/portion
14Make vs Buy Decision What is cost to buy item vs make? food cost and labor costDo I have the labor available to make the item or will I have to hire extra labor?Do employees have the skill & equipment?Do I have the space to make & store?Which product look better/ tastes better?How much other work do I also have this day?
15Food portions & costing You have 14 gallons of ice cream. The ice cream cost $6.33 gallon (purchased in a 3 gallon tub for $19.00) You want to serve 4 oz portions1. How many people can you serve?2. What is food cost/serving?
16ANSWER #1You have 14 gallons of ice cream; how many people can you serve a 4 oz portion?First you need to convert gallons to ounces14 gallons x 128 oz = 1792 ozSecond you divide the whole amount by the size of the portion1792oz / 4 oz = 448 servings; each serving is 4 oz. So you can serve (if you are careful in portioning) 448 people a four ounce serving
17Answer #2What is the food cost of a 4 oz serving of ice cream if the ice cream costs $6.33 a gallon?First, how many oz are in a gallon? 128How much does 1 oz cost if a 128 oz is $6.33? $6.33/128 = .0494If 1 oz cost then 4 oz cost or .05 for a 4 oz serving. This is just the food cost! What other costs would you include?