• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Food production control i
 

Food production control i

on

  • 9,001 views

 

Statistics

Views

Total Views
9,001
Views on SlideShare
9,001
Embed Views
0

Actions

Likes
3
Downloads
454
Comments
9

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel

19 of 9 previous next Post a comment

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Food production control i Food production control i Presentation Transcript

    • Food Production Control -1
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 1 /29
      Friday, March 25, 2011
    • Recap of the Stores and Issuing Control
      What is a Stores requisition?
      Describe the process of issuing.
      When designing a kitchen how does one locate the stores.
      What are the different types of Inter-department transfers.
      How is stock rotated.
      Differentiate between Directs and Stores items.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 2 /29
      Friday, March 25, 2011
    • KCM of Food Production Control
      Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations.
      Identify four methods for determining standard portion costs, and describe the type of food product for which each is used.
      Use cost factors derived from butcher tests and cooking loss tests to calculate portion costs.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 3 /29
      Friday, March 25, 2011
    • Scope
      Establishing standards and Standard procedures.
      Standard Portion Size(SPS).
      Standard Recipes.
      Calculating standard portion costs.
      Four methods in Calculating standard Portion costs.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 4 /29
      Friday, March 25, 2011
    • Establishing standards and Standard procedures
      Ingredients.
      Proportions of ingredients.
      Production method.
      Quantity.
      To reach this goal, it is necessary to develop the following standards and standard procedures for each menu item:1. Standard portion size2. Standard recipe3. Standard portion cost
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 5 /29
      Friday, March 25, 2011
    • Standard Portion Size(SPS)
      Standard portion size , defined as the quantity of any item that is to be served each time that item is ordered.
      Expressed in the following forms;
      Weight.
      Volume.
      Count
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 6 /29
      Friday, March 25, 2011
    • Advantages of SPS
      Help to reduce customer discontent.
      Help to eliminate animosity between the kitchen and dining room personnel.
      Help to eliminate excessive costs.
      Keeps a balance in Inventory consumption values.
      Makes it easy to price the item.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 7 /29
      Friday, March 25, 2011
    • Standard Recipes
      A recipe is a list of ingredients and the quantities of those ingredients needed to produce a particular item along with a procedure or method to follow:
      A Standard Recipe is the recipe that has been designated the correct one to use in a given establishment.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 8 /29
      Friday, March 25, 2011
    • Standard Recipe
      It means that a recipe which has been tried out, sampled, written down, photographed; if necessary and made good for a particular situation.
      A standard recipe of an establishment need not be good for the other.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 9 /29
      Friday, March 25, 2011
    • Standard Portion Cost
      Standard Portion cost is a “ Calculated or Planned cost per portion in monetary terms”
      Standard portion cost is defined as the dollar amount that a standard portion should cost, given the standards and standard proceduresfor its production.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 10 /29
      Friday, March 25, 2011
    • Calculating standard portion costs
      There are several methods for calculating standard portion costs:1. Formula2. Recipe detail and cost card3. Butcher test4. Cooking loss test
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 11 /29
      Friday, March 25, 2011
    • Formula
      Purchase price per unit
      Standard portion cost = —————————    #of portions per unit
      For Example:
      $41.40 purchase price per case
       ——————————————        =$0.23
      180 standard portions per case
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 12 /29
      Friday, March 25, 2011
    • Recipe Detail and Cost Card
    • Recipe Detail and Cost Card
      The purpose of a recipe details cost card is to determine the standard cost of one portion by using a form called recipe detail and cost card.
    • End result of a standard Recipe
      Gives Standardized yield.
      Gives cost per portion.
      Gives purchaser a clear image how much to buy.
      In an excel spreadsheet one need not change quantities only changes price per.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 15 /29
      Friday, March 25, 2011
    • Butchers test
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 16 /29
      Friday, March 25, 2011
    • Purpose of the BYT
      The purpose of a butchers yield test is to find the accurate costs of fabricated meats, fish and poultry.
      This is done to determine the amount of usable meat and trim from a particular fabrication and to calculate the value of all edible cuts.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 17 /29
      Friday, March 25, 2011
    • Features of Yield management
      Used to determine the usable weight for an ingredient in the recipe for making the final edible product.
      Yield percent is commonly used in the kitchen to assist culinary professionals in determining amounts to order, recipe cost and the number of servings.
      Yield percent plays a vital role in maintaining consistency in the kitchen thus reducing wastage.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 18 /29
      Friday, March 25, 2011
    • Calculating Butcher Cost
      Fat                           3 lbs. 12 oz.
      Tip meat                              1 2 oz.
      + Usable meat                4 lbs. 4 oz.
      = Total                         8 lbs. 12 oz.
      Purchased weight     9 lbs. 0 oz.
      — Total of Parts           8 lbs. 12 oz.
      = Loss in cutting              0 lbs. 4 oz.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 19 /29
      Friday, March 25, 2011
    • Ratio to Total Weight
      Weight of part
      ———————— = Ratio to total weight
      Weight of whole
      3l bs. 12 oz .(3.75 lbs.)
      —————————— = .41666, or 41.7% fat
      9 lbs. 0 oz. (9.0 lbs.)
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 20 /29
      Friday, March 25, 2011
    • Ratio to Total Weight
      0 lbs. 4 oz.  (0.25 lbs.)
      ————————— = .02777 = .028, or 2.8%loss
      9 lbs. 0 oz. (9.0 lbs.)
       0 lbs. 12oz . (.75 lbs.)
      —————————— = .08333 = 8.3% Tip meat
      9 lbs. 0 oz. (9 lbs.)
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 21 /29
      Friday, March 25, 2011
    • Ratio to Total Weight
      4 lbs. 4 oz. (4.25 lbs.)
      —————————=.47222 = .472,(47.2%)
      9 lbs. 0 oz. (9.0 lbs.) of Usable meat
      0.4722 is the Yield factor and,
      47.2% is the Yield percentage.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 22 /29
      Friday, March 25, 2011
    • Ratio of Cost
      Total value of usable meat =Cost per usable pound
       Weight of usable meat
      $ 53.12
      ———— = $12.4988
      4.25 lbs.
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 23 /29
      Friday, March 25, 2011
    • Calculating Basic portion Cost
      Portion size x Cost per usable oz. = Portion cost
      6 oz. (two 3-oz. pieces) x $0.7812 = $4.6872Cost Factor:
      Cost per usable lb Purchase price per lb. = Cost factor per lb
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 24 /29
      Friday, March 25, 2011
    • Calculating Basic portion Cost
      $ 12.4988
      ———— =2.0456$ 6.11
        Portion  cost ————————  = Cost factor per portion  Purchase price per lb.
        $ 4.6871  ———— = .7671  $ 6.11
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 25 /29
      Friday, March 25, 2011
    • Cooking loss test
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 26 /29
      Friday, March 25, 2011
    • Cooking loss test
      Quantity x Yield percent
       Number of portions = ————————————                                             Portion size                                     Quantity x Yield percent
      Portion size = ————————————                                          Number of portions                             Number of portions x Portion size
      Yield percentage = ———————————————                                               Quantity
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 27 /29
      Friday, March 25, 2011
    • Cooking loss test
      Quantity = Number of Portions x Portion size Yield Percentage
      32 portions x .3125 = 14.9999 lbs
      .6667 Yield percentage
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 28 /29
      Friday, March 25, 2011
    • Questions

      Comments
      BAC-4131 Food and Beverage Management Cost Control: Food production control 1
      Slide 29 /29
      Friday, March 25, 2011