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8 / 3 / 2014 Food and Beverage Management III Yr. - Bhavin Parekh Basic Goal of a Food Service Operation - Satisfying Customers by "Meeting and Exceeding" Customer Expectations. 1) Timely Service 2) Cleanliness 3) Good Quality Food. 2) Offering the Food Quality Expected given the type of Physical Surroundings and the Price Charged. "Consistency" in terms of TASTE and Quality of FO
8 / 3 / 2014 Food and Beverage Management III Yr. - Bhavin Parekh Basic Goal of a Food Service Operation - Satisfying Customers by "Meeting and Exceeding" Customer Expectations. 1) Timely Service 2) Cleanliness 3) Good Quality Food. 2) Offering the Food Quality Expected given the type of Physical Surroundings and the Price Charged. "Consistency" in terms of TASTE and Quality of FO
8 / 3 / 2014 Food and Beverage Management III Yr. - Bhavin Parekh Basic Goal of a Food Service Operation - Satisfying Customers by "Meeting and Exceeding" Customer Expectations. 1) Timely Service 2) Cleanliness 3) Good Quality Food. 2) Offering the Food Quality Expected given the type of Physical Surroundings and the Price Charged. "Consistency" in terms of TASTE and Quality of FO
Yr. - Bhavin Parekh 1 Standard Recipes, Standard Specifications, Yield Analysis & Recepie Costing Food & Beverage Management Year III Prepared By: Bhavin Parekh 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 2 Need for Quality Standards??? Basic Goal of a Food Service Operation Satisfying Customers by Meeting and Exceeding Customer Expectations.
Basic Expectations: 1) Timely Service 2) Cleanliness 3) Good Quality Food
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 3 Good Food???
1) Serving Hot Food Hot and Cold Food Cold.
2) Offering the Food Quality Expected given the type of Physical Surroundings and the Price Charged. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 4 ART of Managing a Food Service Operation It is to determine Customer Expectations and then to Coordinate all staff activities to satisfy those expectations.
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 5 CONSISTENCY??? In Order to satisfy a Customer, it becomes very important to Consistently Deliver foods that meet the Customers Expectations. Consistency in terms of TASTE and QUALITY OF FOOD. Consistency is very important to Customer Satisfaction leading to Customer Loyalty and Good Will. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 6 What Standards we need for Consistency? Standard Ingredients Standard Recepies Standard Yield Standard Costing Standard Portioning
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 7 1) Standard Ingredients The Menu is the starting point for this.
Once the Menu has been decided for your Food and Beverage Operation you can determine the Raw Materials / Ingredients that you will require. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 8 SPS??? For the Operation to Purchase the Correct Ingredients, it requires Ingredient Specifications or commonly referred to as Standard Purchase Specifications (SPS). In hotel lingo, it is also called Product Specs. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 9 What is meant by Specs.??? Defining Specifications: It is defined as a complete description of the Ingredient / Raw Material.
Where SPS are used? SPS are widely used in Standard Recipes and Costing Purposes.
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 10 Where to get Product Specs.? Associations like the United States Dept. of Agriculture (USDA) have developed Product Specs. for Fruits / Vegetables / Meats (except Seafood). Another Association which has developed Product Specs. for Meats only is the North American Meat Processors Assoc. (NAMP). 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 11 2) Standard Recepie Definition: A Standard Recepie is a formula for producing a Food or Beverage Item. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 12 Information given by the Standard Recepie Summary of Ingredients Used Required Quantity of Ingredients Preparation Procedures Portion Size and Portioning Equipment Garnish and Miscellaneous Information 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 13
Sample Standard Food Recepie Baking Temperature: 450 Degrees F Baking Time: 14 - 15 Minutes Yield: 60 Yield: Yield: Yield: Size: 180 gm Size: Size: Size: 10.650 Kg. 0.475 Kg. 0.904 Kg. 0.118 l 0.062 Kg. 0.0592kg. 0.0148 Kg. 1.894 Kg. Fish Fillet Amandine Ingredients Procedures Fish Fillet (Fresh / Frozen) 180 gm per portion Almonds (Toasted / Chopped / Slivered) 1) Defrost Fillets if frozen Fish is used. 2) Arrange defrosted or Fresh Fillets in single layers on greased sheet pans. 3) To toast Almonds: a) Spread on Sheet Pans b) Place in 350 Degree F Oven until slightly toasted. Approx. Time: 15 min. Margarine or Butter Softened 4) Add Almonds, Lemon Juice, Lemon Peel, Salt and Pepper to softened Margarine or Butter Lemon Juice 5) Mix thouroughly Salt Pepper White Lemon Peel Grated 6) Spread Margarine mixture on fillets as uniformly as possible. Amount per Fillet # 60 Scoop. 7) Bake at 450 Degrees F for approx. 15 minutes Fish Flakes when tested with a fork. 8) Sprinkly lightly with chopped Parsley or Sprigs of Parsley when served. Margarine Mixture 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 14 Advantages of a Standard Recepie 1) Regardless of Who prepares the Dish, When it is prepared and to Whom it is to be served, the Dish will always Appear the same, Taste the same and Cost the same.
2) Excess Production or Short Production will not occur as the No. of Portions is known through the Standard Recepie. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 15 Advantages of a Standard Recepie 3) Indication of Equipment Required for Production and the Time taken for Preparation of the Recepie. Hence, Equipment and Labor can be effectively scheduled.
4) Elimination of Guess Work by the Chefs / Bartenders preparing the Dish / Cocktail as exact quantities are mentioned in the Recepie. This also leads to less Supervision. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 16 Advantages of a Standard Recepie 5) Food and Beverage Production is not limited to the Chef or the Bartender. If they call in sick or do not show up for work, the Dish or Cocktail can be prepared by other staff.
FOR THE SHOW MUST GO ON 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 17 Developing Standard Recepies It does not require throwing out the existing Recepies and starting afresh. It involves Standardizing the existing Recepies according to a series of Steps. Steps: 1) Selection of a Time Frame. For e.g. The Executive Chef may decide to Standardize 3 Recepies per week. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 18 Developing Standard Recepies Steps (contd) 2) Ask the Cook to talk through the preparation of the Item. These may include: a) Ingredients Required for the Preparation of a Dish b) Quantity of Each Ingredient c) Exact Procedure for the Preparation of the Dish Sequence of Mixing Ingredients, Cooking Method, Cooking Time at each stage, Cooking Temperature (High Flame / Low Flame) etc. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 19 Developing Standard Recepies Steps (contd) d) Portioning of the Recepie and Portioning Control Tools / Equipment Deep Ladle, # 60 Scoop, Shallow Serving Spoon etc. e) Plate to be used for Presentation. f) Garnish / Accompaniments to be served along with the Dish if any. 3) Double Check the Recepie by observing the Cook as the items are being prepared. 4) Record the Recepie in a Standardized Format so that it may be helpful for others to prepare the Item. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 20 Developing Standard Recepies After the Standardized Recepie is ready, it must be shared with the other staff. Their views and opinions on the same must be taken into account and where possible the change incorporated.
Finally the Recepie must be tested to ensure that the desired result is produced and the Dish is replicated again and again in Taste / Flavor / Texture / Aroma (Quality and Quantity). 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 21 Disadvantages of Standard Recepies Takes Away all Creativity from the Kitchen Staff / Bartenders Point of View. There is no room for experimenting. Developing Standard Recepies is a very time consuming and tedious process. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 22 3) Standard YIELDS Definition: The term Yield is defined as the Net Weight of a Food Item after it has been processed and made ready for sale to a Guest. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 23 Yield Terminology As Purchased Weight (AP Weight): It is defined as the Weight of an item upon Purchase. Edible Portion Weight (EP Weight): It is defined as the Weight of an item subjected to Processing and Preparation Methods making it ready for Sale to the Guests. Production Loss = AP Weight EP Weight 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 24 Why is YIELD important??? It is very important for the Food & Beverage Operator to know the Standard Yield because he should not: Waste his money buying Ingredients which have a Poor EP Weight High wastage Having no other use. Note: Such Ingredients must in most cases be avoided and where possible substituted with an alternative. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 25 Steps in the Production Process Resulting in Weight Loss Preparation Stage: Resultant Loss in the Weight are due to the following: Trimming De Boning Cooking Stage: Losses result due to the Cooking Process (Shrinkage in case of Meats mostly an effect of Heat on Protein content in the meat). The method of Cooking also impacts weight loss. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 26 Steps in the Production Process Resulting in Weight Loss Portioning: In case the Prepared Items have not been Pre Portioned, Losses result during the process of Portioning Spillages / Carvings. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 27 Standard Yield??? Defining Standard Yield: A Standard Yield results when the Item is prepared as per the Specific Standard Procedures as mentioned in the Standard Recepie. Standard Yields are determined by conducting Yield Tests. In case of Meat Products these Tests are also called as Butchers Tests. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 28 About Yield Tests (For Smart Guys) Yield Tests must be done at least 3 times for every product purchased. They must be conducted under two types of conditions: a) Controlled Environment b) Un Controlled Environment / Operational Environment 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 29 Item: Oven Roasted Beef Rib Grade: USDA A+ Pieces: 8 Total Weight: 76.71 Kg. Average Weight: 9.588 Kg. Average Item Cost: $379.71 Cost per Kg. $ 4.95/Kg. Supplier: Kohinoor 3.019 Kg. 1.835 Kg. 4.734 Kg. Total Weight 9.588 Kg. Other Data: Cooked at 300 Degrees F for 4 Hr. and 45 Minutes Summary of Yield Test Results Loss in AP Weight due to Trimming / Deboning Cost / Servable Pound Cost Factor 31.04 100 Cooking and Portioning Details Weight % of Original Weight Loss in Ap Weight due to Cooking Net Servable Weight 19.14 49.82 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 30 Computing Yield %??? On obtaining the Edible Portion Weight through a Yield Test we can compute the Yield % of an Item.
Yield % = EP Weight x 100 AP Weight (Ratio of Servable Weight to Original Weight) 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 31 Cost per Servable Kilogram??? Cost per Servable Kilogram is computed as follows:
Cost / Servable Kg. = AP Price Yield %
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 32 How much do you Need to Purchase??? Assume that there is a 50 Pax Banquet Function which requires 200 gm. Portions of Beef Rib. How much would you Order?
Order Quantity = 50 * 0.200Kg. Yield % = 20.07 Kg. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 33 COST FACTOR??? The Cost Factor is a Constant Value which is used to convert new AP Prices into Cost per Servable Kg. Assuming that all other Parameters remain the same.
Cost Factor = Cost per Servable Kg. AP Price 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 34 Adjusting Standard Yield Recepies The Yield from a Standard Recipe can be Increased or Decreased using the Adjustment Factor (A.F.)
Adjusting for the Increase / Decrease in the No. of Pax:
A.F. = Desired Yield Original Yield 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 35 Adjusting Standard Yield Recepies Adjusting for the Increase or Decrease in the Portion Size:
A.F. = Desired Portion Size Original Portion Size 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 36 Adjusting Standard Yield Recepies Adjusting the Standard Recepie for Increase / Decrease in the Portion Size and In the No. of Pax.
A.F. = Desired Volume Original Volume 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 37 4) Standard Portion Sizes Each Food and Beverage Standard Recepie indicates a Standard Portion Size. Advantages: This is another Cost Control Tool. Ensures Consistency in the Operation. Guest receive the same Value for Money. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 38 VALUE??? Value is a Relationship between Price & Quality 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 39 Portion Control Tools Portion Control Tools must be available every time a Menu Item (Food / Beverage ) is prepared. Examples of Portion Control Tools: a) Weighing Equipment b) Measuring Equipment c) Ladles d) Scoops e) Jiggers / Peg Measures f) Shot Glasses 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 40 5) Standard Portion Costs: Food Only After Standard Recepies and Standard Portion Sizes have been developed, the Standard Portion Costs can be computed. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 41 Name of Menu Item: Fish Fillet Amandine Portion Size: 6 Oz. Fish, # 60 Scoop Sauce Number of Portion: 60 175 1863.75 425 201.875 75 67.8 23 2.714 0.5 1.5 * * 2137.639 Total Cost 2137.639 No of Portions 60 Standard Cost per Portion: 35.63 Fish Fillets 10.650 Kg. Sample Recepie Costing Format / Standard Portion Cost Worksheet Ingredient Quantity Cost /Unit Total Cost Cost /Unit Total Cost Cost /Unit Almonds Butter / Margarine Butter / Margarine Lemon Peel Grated Salt Pepper Total Cost TT 0.475 Kg. 0.904 Kg. 0.118 l 3 Lemons III IV TT Total Cost Cost /Unit Total Cost I II 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 42 Standard Dinner Costs Most Food Service Operations combine Individual Menu Items to create a Lunch / Dinner Menu Table D Hote.
Each item on the Table D Hote Menu is individually Costed through Standard Recepie Costing 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 43 Table D' Hote Menu No. 1 Main Course : Fish Fillet Amandine 89.55 14.4 18 27 6.75 11.25 6.75 2.7 * 4.5 5.4 186.3 Standard Dinner Cost Worksheet Date of Last Costing 23/08/2005 Entre Vegetable Potato Salad Dressing Juice Bread Butter Other Garnish Condiments Items Fish Amandine Du Jour Baked / Roasted / Sauteed /Fr. Tossed Greens Choice Lemon / Parsley / Orange Cockatil Sauce Portion Costs Total Costs Tomato / Pineapple Loaf / Rolls Butter * 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 44 Computing Standard Beverage Costs Just like Standard Recepies for Food there are Standard Recepies made for Beverages. These are then Costed in order to establish Standard Costs for Beverages.
Establishing a Drink Cost for Beverages is relatively simple as the No. of items involved are less.
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 45 Item Name: White Russian Date Date Date Date 23/08/05 Drink Sales Price 200 Drink Cost 77.44 Drink Cost Percentage 38.72 23/08/05 23/08/05 Cost INR. Cost Cost Cost Cost INR. Cost Cost Cost 750 ml 1000 25 ml 33.33 700 ml 1200 25 ml 42.86 1000 ml 50 25 ml 1.25 * * * * 2250 77.44 Cockatil Glass 5 Oz. Capacity Sample Beverage Costing Sheet Stolichnaya Vodka Ingredients Size Tia Maria Pasterurized Milk ICE Total Preparation Procedure: Glassware Used: Bottle Data Drink Data Size Take a Cocktail Shaker. Put all the above ingredients in their appropriate Quantities as mentioned into the Shaker. Shake until the Ingredients are well mixed and Chilled. Pour the Drink into a Cocktail Glass and serve. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 46 Computer Applications: Recepie Management A Recepie Management Software maintains 3 very important files. These are as follows: 1) Ingredient File 2) Standard Recepie File 3) Menu Item File
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 47 Date Date Date Date Date Date Date Date Date Date Date Date Date Date Date 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 12 13 14 21 11 22 26 33 32 34 21 35 46 23 35 378 0.90 340.2 15 16 23 23 22 33 28 36 35 36 35 53 47 34 37 473 1.15 543.95 35 35 38 24 23 24 29 35 39 37 63 36 89 25 38 570 2.35 1339.5 20 27 16 25 24 26 64 8 40 39 34 63 96 27 40 549 2.95 1619.55 27 28 29 26 26 29 8 20 43 45 43 51 78 30 46 529 3.95 2089.55 30 23 25 28 27 40 52 31 46 43 35 15 36 41 44 516 2.95 1522.2 11 24 31 31 29 42 66 35 49 46 53 52 69 43 47 628 4.25 2669 30 25 67 33 20 43 77 36 559 49 63 25 79 44 50 1200 1.95 2340 45 24 57 55 30 46 59 38 69 59 73 53 89 47 60 804 2.10 1688.4 19 13 22 8 40 55 88 1 58 68 37 35 35 56 69 604 6.95 4197.8 3 18 44 99 50 59 64 21 57 67 83 54 63 60 68 810 2.25 1822.5 80 19 55 66 66 58 62 31 52 76 38 45 76 59 77 860 8.95 7697 30 20 66 11 77 55 63 45 53 86 93 56 67 56 87 865 1.75 1513.75 50 40 77 10 88 12 24 46 21 34 39 65 90 13 35 644 2.75 1771 9430 Soup Eggplant Sample Worksheet for Determination of Standard Food Costs Half Monthly Menu Item Sales Report for Neomi's Food J oint Items Total Items Sold Item Sale Price Total Food Revenue Plum Pie Apple Pie Oysters Hamburger Fish Steak Diet Platter Totals Crme Caramel Neomi's Special Pasta Chicken Seafood Platter 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 48 Standard Food Cost per Meal Operations offering more than one menu such as a separate Lunch and Dinner menu must decide to compute Standard Food Costs across all Meals Periods or to do the same individually for each Meal Period.
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 49 Standard Food Cost per Meal Advantages of Computing Food Costs per Meal Period: 1) Standard food costs are separated by meal periods, hence allowing for a comparison. 2) Corrective Action can be focused on a specific Meal Period if the Food Cost during the Meal Period is > Standard Food Cost
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 50 Standard Beverage Costs Standard Beverage Costs are calculated for exactly the same reason as Standard Food Costs.
The Operator wants to establish a Base against which Actual Beverage Operation Costs would be compared. 8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 51 Standard Beverage Costs The Formula Opening Inventory Value + Total Requisition Value Closing Inventory Value = Gross Beverage Cost + Value of Transfers to the Bar Value of Transfers from the Bar Cost of Complimentary Drinks = Net Beverage Cost
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 52 ASSIGNMENTS & TESTS Yield Test to be conducted on two samples of Food Products. Results to be recorded and analyzed. (Group Task) To make a Standard Recepie for Soup, Salad, Main Course, Dessert, Beverage. This will be Costed and Standard Portion Costs computed. Also a Standard Dinner Costing will be done. TEST Theory and Numericals
8/3/2014 Food & Beverage Management III Yr. - Bhavin Parekh 53 References Food, Beverage and Labor Cost Controls - Dittmer and Keefe III
Food & Beverage Controls - Jack Ninemeier LINKING TO THE NEXT TOPIC Menu as a Control Tool Menu Planning Concepts / Trends / Marketing / Changes Calculating Menu Selling Prices Evaluating the Menu Popularity / Profitability / Improving the Menu Menu Engineering Theory / Concepts / Practice