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Food Production Control I

Chapter 6

Production Control Standards and Procedures

Ensures that portions conform to managements plans Portions of a given item should be identical in four respects

Ingredients Proportion of ingredients Production method Quantity

Production Control Standards and Procedures

Necessary to develop standards and procedures for:


Standard portion size Standard recipe Standard portion cost

Standard Portion Size


Defined as the quantity of any item Items can be quantified by:


Weight Volume Count

Standard Portion Size

Devices used to standardize portion size


Scoops Slotted spoons Ladles Portion scales Measuring cups Slicing machine

Standard Portion Size

Standard portions size eliminates:

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

Taste Appearance Customer acceptance

Standard Recipes

Results should be the same regardless on people doing the work May be presented as:

Cards Computer printed recipes Recipe book Pictures may be included

Ensures consistency in cost

Standard Portion Cost

Can be calculated provided standardized:

Ingredients Proportions Production methods Portion sizes


Determining cost of each ingredient Adding all to determine total cost Division by the number of portions

Calculation requires:

Standard Portion Cost

Indicate what portion costs should be

Real cost may be different Lack of proper portioning Failure to follow recipe Use of ingredients other than specified

Real costs may be higher due to:


Standard Portion Cost

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

Calculating Standard Portion Cost

Several Methods

Formula Recipe detail and cost cards Butcher test Cooking loss test

Formula

Majority of items can use simple formula:

Purchase Price per Unit Standard Portion Cost Number of Portions per Unit

Recipe Detail and Cost Card


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

Wholesale cuts require further processing

Resulting parts may have different values

Butcher test designed to establish rational values for the primary part used Butcher breaks item down

Keeping parts for weighing

Butcher Test Card

Weight

Ratio to total weight

Weight record of original and parts

Weight of the Part Weight to Total Ratio Weight of the Whole

Value per pound


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

Butcher Test Card

Cost of usable pound/ounce


Total Value of Usable Meat Cost per Usable Pound Weight of Usable Meat

Cost per Usable Pound Cost per Usable Ounce 16

Butcher Test Card

Portion Size

Established by management Determined by multiplying portion size by cost per usable ounce

Portion cost

Butcher Test Card

Cost Factors
Cost per Usable Pound Cost Factor per Pound Purchase Price per Pound
Portion Cost Cost Factor per Portion Portion Price per Pound

Cost factors used determine costs per pound and portion:


In event of price increase To compare prices from differing vendors

Butcher Test Card


ITEM:_________________________ PIECES:_______________________ TOTAL COST: $ ________________ GRADE:________________ WEIGHING:____lb.____oz. AT: $ ________ Per:______ Ratio to Value Total Weight Per Lb. (Lb.) Cost of Each Usable Lb. Oz. DATE: _____ / _____ / _____ AVG. WEIGHT: _____________ SUPPLIER:__________________

Breakdown

No.

Weight Lb. Oz.

Total Value

Portion Size Cost

Cost Factor Per Lb. Portion

Fat Loss in Cutting Bones

Usable Meat Total

Cooking Loss Test

Used to determine standard portion cost


Used after cooking complete Accounts for weight loss

Cooking Loss Test Card

Ratio to total weight

Original weight Trimmed weight Loss in trimming Cooked weight Loss in cooking Bones and Trim Salable weight

Cooking Loss Test Card

Value per pound

Dealer price per pound Original weight times value per pound Total value divided by salable weight Cost per pound divided by 16

Total Value

Cost of each usable pound/ounce


Cooking Loss Test Card

Portion Size

Established by management

Portion cost

Determined by multiplying portion size by cost per usable ounce

Cooking Loss Test Card

Cost Factors
Cost per Usable Pound Cost Factor per Pound Purchase Price per Pound

Portion Cost Cost Factor per Portion Portion Price per Pound

Cooking Loss Test Card


ITEM:___________________________ COOKED:_____________ HOURS ____________ MINUTES Weight Lb. Original Weight Trimmed Weight Loss in Trimming Cooked Weight Loss in Cooking Bones & Trim Salable Weight REMARKS: Oz. Ratio to Value Total Weight Per Lb. (Lb.) Total Value AT: ____________ DEGREES Cost of Each Usable Lb. Oz. Portion Size Cost Cost Factor Per Lb. Portion

Breakdown

No.

Yield Percentages

Defined as the percentage of a whole available after in-house processing

Calculated by dividing portionable weight by the original weight

Once determined can be used in a number of quantity calculations

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