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Chapter 6
Ensures that portions conform to managements plans Portions of a given item should be identical in four respects
Scoops Slotted spoons Ladles Portion scales Measuring cups Slicing machine
Animosity between front and back of the house Excessive costs Customer complaints Problems in determining profitability of menu items
Standard Recipes
Designated as the correct one to use in the restaurant Ensures consistent quality
Standard Recipes
Results should be the same regardless on people doing the work May be presented as:
Calculation requires:
Real cost may be different Lack of proper portioning Failure to follow recipe Use of ingredients other than specified
Viewed as a budget for the production of one portion of an item Reasons for calculating SPC
Establishment of menu prices Comparison of actual vs. standard Operating efficiency improvements
Several Methods
Formula Recipe detail and cost cards Butcher test Cooking loss test
Formula
Purchase Price per Unit Standard Portion Cost Number of Portions per Unit
Standard recipe yields a predetermined number of portions Divide the total cost of the recipe by the total number of portions
Referred to as the yield Need to determine the cost of each ingredient in the recipe May include the use butcher test or cooking loss test Cost must be recalculated as market prices change
Butcher/Yield Test
Butcher test designed to establish rational values for the primary part used Butcher breaks item down
Weight
Total value
Value for all parts except the principle part Current prices if purchased separately Multiply value by weight Primary part is subtraction of value of secondary parts from total cost
Portion Size
Established by management Determined by multiplying portion size by cost per usable ounce
Portion cost
Cost Factors
Cost per Usable Pound Cost Factor per Pound Purchase Price per Pound
Portion Cost Cost Factor per Portion Portion Price per Pound
Breakdown
No.
Total Value
Original weight Trimmed weight Loss in trimming Cooked weight Loss in cooking Bones and Trim Salable weight
Dealer price per pound Original weight times value per pound Total value divided by salable weight Cost per pound divided by 16
Total Value
Portion Size
Established by management
Portion cost
Cost Factors
Cost per Usable Pound Cost Factor per Pound Purchase Price per Pound
Portion Cost Cost Factor per Portion Portion Price per Pound
Breakdown
No.
Yield Percentages