2. Starter Task When calculating cost and working out the selling price the following need to be included: Food costs ( cost of ingredients, to Make the dish) Overheads ( gas, electricity, rent and cost of equipment) Staff wages ( labour cost) Profit VAT

3. But just how do you calculate the total cost of a recipe, cost per portion and suggested selling price? The formula use to calculate the selling price is below: Cost per portion x 100/40 Then round up the final cost so the figure ends in a 5 or a 0 eg: £5.50 is a more realistic price than £5.47 Starter Task

4. Work out: A chicken dish costs £2.40 per portion to make. Calculate the selling price using the formula. Formula: Cost per portion x 100/40 Starter Task

5. Costing Task Your Task Calculate the selling price of each item on the list below, before the menu is printed a selling price needs to be determined. ItemCost per portion Selling price Cottage pie2.80 Lasagne1.75 Veggie pizza1.25 Meat feast pizza2.80 Fillet steak and chips8.00 Scampi and chips2.25 Tofu thai green curry1.95 Thai green curry2.95 Cost per portion x 100 / 40

6. Costing Task Your Task Calculate the selling price of each item on the list below, before the menu is printed a selling price needs to be determined. ItemCost per portion Selling price Strawberry cheesecake£2.35p Banofee pie£2.08p Strawberry gateau£2.15 Chocolate brownie£1.99 Tiramisu £2.25 Crème brule £1.95 Cappuccino85p latte77p Cost per portion x 100 / 40

7. Costing page 153 Key word Table d’hote Menu at a fixed price Key word Table d’hote Menu at a fixed price Your task IT TASK Write a menu: Starter Main Dessert ( dishes that you have made) and use a spreadsheet to calculate the selling price of the menu. Your task IT TASK Write a menu: Starter Main Dessert ( dishes that you have made) and use a spreadsheet to calculate the selling price of the menu.

9. Starter: Garlic mushrooms Garlic bread Mozzarella and tomato salad Prawn cocktail

10. Portion cost x 100 ÷ 40 = ? 1.What does ‘?’ mean? 2.Why is ‘?’ important in the Catering industry?

11. Learning objectives To demonstrate an understanding of how to calculate the cost of food dishes and menus and its importance within the industry. Be able to use this information to answer exam style questions You need to know how to calculate costs as you will need it for both your coursework and exam!

12. Portion cost x 100 ÷ 40 = ? 1.What does ‘?’ mean? ? = Selling price of an item 2.Why is ‘?’ important in the Catering industry? Selling price needs to be fit for the establishment and provides a profit for the establishment Portion control and costing

13. Tasks 1.As a class, read through the information sheets and highlight anything of significance. 2.Complete the Task questions. 3.Complete the exam style questions- either using textbooks/notes or just your memory- challenge yourself! 4.Check your answers against the mark scheme.

14. Strawberry gâteau portioning 8 equal portions Strawberry fan decoration

15. Lasagne portioning- Option 1 12 equal portions

16. Lasagne portioning- Option 2 12 equal portions

17. Lasagne portioning- Option 3 12 equal portions

18. Exam style questions 3.Discuss the importance of consistent portion control of desserts to both the customer and the hotel (4 marks)(4 marks) 4.Give two reasons why portion control is important when serving food and beverages. (2 marks)(2 marks) 5.Suggest four ways accurate portion control can be achieved when preparing and serving meals. (4 marks)(4 marks) 6.The ingredients needed to make a chicken curry cost £1 per portion. State two other costs that need to be considered when working out the selling price. (2 marks)(2 marks)