2. Planning a Menu What are demographics Why do people go out to eat? How does this influence your demographic circle? Types of menus 4 Categories of Items

3. To Control Costs Standardized Recipes Yield EP/AP Example To Find Yield Food Cost per item Food Cost Total Determining Menu Price using DFC%

4. Clam Chowder Yield 8 bowls 5 ounces each 4 ounces onion 2 ounces celery 24 oz milk 16 ounces clams Pinch salt and pepper You need to prepare for a party of 200 which will be served 4 ounce cups of soup. Convert the recipe to yield the exact amount you need.

5. 1. What is your original yield? 2. What is your New Yield? 3. What is your conversion Factor? 4. What is the new recipe?

6. 1. You purchase 10 whole snapper. They weigh 30 lbs total. After fileting you are left with 10 lbs of filets. What is the yield %? Question- If the cost is 3.99 per pound whole, what is the true cost of snapper filets once processed? Bonus- If filets of snapper cost $11.99 per pound, how should you purchase the fish?

7. You are catering a party for 200 people. Each person will be served an 4 ounces of cooked fajita meat. Fajita meat has a yield of 80%. How much uncooked meat should you purchase for the party?

8. 1. Chicken Parmesan 8 oz chicken$1.25 6 oz pasta $0.30 4 oz Sauce $0.25 2 oz Cheese $0.50 If you wish to run a 33% food cost, how much should you sell this item for? What are 3 other considerations in pricing menu items?

9. Inventory 11/22 $25,000 Inventory 11/29 $15,000 Purchases 11/22 to 11/29 $40,000 Sales 11/22 to 11/29 $160,000 What is your food cost for the week? (Bonus) What is your Days on Hand inventory?

10. 3 Things Needed Pars Pars Prevent Receiving (3) Bid Sheet

11. Second Highest Cost Payroll –vs- Labor Cost Fixed –vs- Variable Turnover Rate Managing Labor (6) Overtime

12. Purpose What Are Employers Looking For? Communication Flexibility Interpersonal Skills Computer Literacy Honesty Research Team Work Initiative Work Ethic Willingness to Learn

13. As Much As Possible Practice, Refine, Unexpected opportunities, Network STAR- Situation, Task, Act, Response 7 –vs- 93 What do you do at the end?

14. Protocol Rule #1, 2 Most Elegant and Elaborate Brigade Gueridon Sous Cloche Advantages, Disadvantages

15. Chef de Service Chef de Rang Commis de Rang Commis de Suite Commis Debarrasseur Sommelier

16. Wagon Russian Butler Family English

17. Top Line Bottom Line COGS Labor Controllable Expenses Non Controllable Expenses