1. Restaurant Management Math + Science = Quality Food

2. Copyright © Texas Education Agency, 2015. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: copyrights@tea.state.tx.us.copyrights@tea.state.tx.us Copyright Copyright © Texas Education Agency, 2015. All rights reserved. 2

3. Quality Control Copyright © Texas Education Agency, 2015. All rights reserved. 3

4. Food Production and Service Inventory Purchasing, Receiving and Storing Standards Copyright © Texas Education Agency, 2015. All rights reserved. 4

5. Standard: Portion sizes Portion costs Recipes Food Production and Service Copyright © Texas Education Agency, 2015. All rights reserved. 5

6. Physical inventory Calculate cost 1.Latest purchase price (FIFO) 2.Actual purchase price 3.Weighted average purchase price 4.Last in, first out (LIFO) Inventory Copyright © Texas Education Agency, 2015. All rights reserved. 6

7. Purchasing Choose from credible suppliers Receiving Receive items efficiently Storing Store items safely Purchasing, Receiving and Storing Copyright © Texas Education Agency, 2015. All rights reserved. 7

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9. Science of Baking Formula Ingredients listed by decreasing weight Precise weight measurements are used Instructions not always included Recipe Ingredients listed in order of use Followed by procedures for successful results List of ingredients Copyright © Texas Education Agency, 2015. All rights reserved. 9

10. An exact science that requires precise measuring and accuracy Recipe includes the exact amount of each ingredient Often listed in percentages Standardized Recipes for Baking Copyright © Texas Education Agency, 2015. All rights reserved. 10

11. Baker’s Percentage Copyright © Texas Education Agency, 2015. All rights reserved. 11

12. 12 Baker's Percentage (click on link) (image from video) Copyright © Texas Education Agency, 2015. All rights reserved.

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14. Let’s Review! 1.What is quality control? 2.What are the three standards the foodservice industry uses to control costs? 3.What the three elements in food production to ensure quality standards? 4.What is FIFO? 5.How is science involved in baking? 6.How is math involved in baking? Copyright © Texas Education Agency, 2015. All rights reserved. 14

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16. References and Resources Images: Shutterstock™ images. Photos obtained with subscription. (Slides 1, 3, 4, 5, 6, 7, 10, 11, 13, 15) Textbooks: Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill. Foundations of restaurant management & culinary arts: Level 2. (2011). Boston, MA: Prentice Hall. Websites: Food Buying Guide Calculator for Child Nutrition Programs http://fbg.nfsmi.org/Default.aspx National Food Service Management Institute Part of the School of Applied Science at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute was established by Congress in the Child Nutrition and WIC Reauthorization Act of 1989. It is funded by a grant administered through the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS). http://www.nfsmi.org/Default.aspx YouTube™: Baker’s Percentage This measuring system is commonly used when a formula contains flour. https://youtu.be/xJqe5_g22kU Copyright © Texas Education Agency, 2015. All rights reserved. 16