Food production control i

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Food production control i

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

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