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Standard Recipes, Standard Specifications, Yield Analysis & Recepie Costing Food & Beverage Management Year III Prepared B...
Need for Quality Standards??? <ul><li>Basic Goal of a Food Service Operation – Satisfying Customers by “ Meeting and Excee...
Good Food??? <ul><li>1) Serving Hot Food Hot and Cold Food Cold. </li></ul><ul><li>2) Offering the Food Quality Expected g...
ART of Managing a Food Service Operation <ul><li>It is to determine Customer Expectations and then to Coordinate all staff...
CONSISTENCY??? <ul><li>In Order to satisfy a Customer, it becomes very important to  “Consistently”  Deliver foods that me...
What Standards we need for Consistency? <ul><li>Standard  Ingredients </li></ul><ul><li>Standard  Recepies </li></ul><ul><...
1) Standard Ingredients <ul><li>The  Menu  is the starting point for this. </li></ul><ul><li>Once the Menu has been decide...
SPS??? <ul><li>For the Operation to Purchase the  Correct Ingredients , it requires Ingredient Specifications or commonly ...
What is meant by Specs.??? <ul><li>Defining Specifications: </li></ul><ul><ul><li>It is defined as a complete description ...
Where to get Product Specs.? <ul><li>Associations like the United States Dept. of Agriculture (USDA) have developed Produc...
2) Standard Recepie <ul><li>Definition: </li></ul><ul><li>A  Standard Recepie  is a formula for producing a Food or Bevera...
Information given by the Standard Recepie <ul><li>Summary of Ingredients Used </li></ul><ul><li>Required Quantity of Ingre...
07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
Advantages of a Standard Recepie <ul><li>Regardless of “Who” prepares the Dish, “When” it is prepared and to “Whom” it is ...
Advantages of a Standard Recepie <ul><li>Indication of Equipment Required for Production and the Time taken for Preparatio...
Advantages of a Standard Recepie <ul><li>Food and Beverage Production is not limited to the Chef or the Bartender. If they...
Developing Standard Recepies <ul><li>It does not require throwing out the existing Recepies and starting afresh. It involv...
Developing Standard Recepies <ul><li>Steps (cont’d)… </li></ul><ul><ul><li>Ask the Cook to talk through the preparation of...
Developing Standard Recepies <ul><li>Steps (cont’d)… </li></ul><ul><ul><ul><li>Portioning of the Recepie and Portioning Co...
Developing Standard Recepies <ul><li>After the Standardized Recepie is ready, it must be shared with the other staff. Thei...
Disadvantages of Standard Recepies <ul><li>Takes Away all Creativity from the Kitchen Staff  / Bartenders’ Point of View. ...
3) Standard YIELDS <ul><li>Definition: </li></ul><ul><li>The term  Yield  is defined as the Net Weight of a Food Item afte...
Yield Terminology <ul><li>As Purchased Weight   (AP – Weight) : It is defined as the Weight of an item upon Purchase. </li...
Why is YIELD important??? <ul><li>It is very important for the Food & Beverage Operator to know the Standard Yield because...
Steps in the Production Process Resulting in Weight Loss <ul><li>Preparation Stage:  Resultant Loss in the Weight are due ...
Steps in the Production Process Resulting in Weight Loss <ul><li>Portioning:  In case the Prepared Items have not been Pre...
Standard Yield??? <ul><li>Defining  Standard Yield : </li></ul><ul><ul><li>A Standard Yield results when the Item is prepa...
About Yield Tests (For Smart Guys) <ul><li>Yield Tests must be done at least  3  times for every product purchased. </li><...
07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
Computing Yield %??? <ul><li>On obtaining the  Edible Portion Weight  through a Yield Test we can compute the  Yield %  of...
Cost per Servable Kilogram??? <ul><li>Cost per Servable Kilogram  is computed as follows: </li></ul><ul><li>Cost / Servabl...
How much do you Need to Purchase??? <ul><li>Assume that there is a 50 Pax Banquet Function which requires 200 gm. Portions...
COST FACTOR??? <ul><li>The  Cost Factor  is a  Constant Value  which is used to convert new AP Prices into Cost per Servab...
Adjusting Standard Yield Recepies <ul><li>The Yield from a Standard Recipe can be Increased or Decreased using the Adjustm...
Adjusting Standard Yield Recepies <ul><li>Adjusting for the Increase or Decrease in the Portion Size: </li></ul><ul><li>A....
Adjusting Standard Yield Recepies <ul><li>Adjusting the Standard Recepie for Increase / Decrease in the Portion Size and I...
4) Standard Portion Sizes <ul><li>Each Food and Beverage Standard Recepie indicates a Standard Portion Size.  </li></ul><u...
VALUE??? <ul><li>Value is a  Relationship  between </li></ul><ul><li>Price   &  Quality </li></ul>07/11/10 Food & Beverage...
Portion Control Tools <ul><li>Portion Control Tools must be available every time a Menu Item (Food / Beverage ) is prepare...
5) Standard Portion Costs: Food Only <ul><li>After  Standard Recepies  and  Standard Portion Sizes  have been developed, t...
07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
Standard Dinner Costs <ul><li>Most Food Service Operations combine Individual Menu Items to create a Lunch / Dinner Menu –...
07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
Computing Standard Beverage Costs <ul><li>Just like Standard Recepies for Food there are Standard Recepies made for Bevera...
07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
Computer Applications: Recepie Management <ul><li>A Recepie Management Software maintains 3 very important files. These ar...
07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
Standard Food Cost per Meal <ul><li>Operations offering more than one menu such as a separate Lunch and Dinner menu must d...
Standard Food Cost per Meal <ul><li>Advantages of Computing Food Costs per Meal Period: </li></ul><ul><li>Standard food co...
Standard Beverage Costs <ul><li>Standard Beverage Costs are calculated for exactly the same reason as Standard Food Costs....
Standard Beverage Costs – The Formula <ul><li>Opening Inventory Value + </li></ul><ul><li>Total Requisition Value –  </li>...
ASSIGNMENTS & TESTS <ul><li>Yield Test to be conducted on two samples of Food Products. Results to be recorded and analyze...
References <ul><li>Food, Beverage and Labor Cost Controls  </li></ul><ul><li>- Dittmer and Keefe III </li></ul><ul><li>Foo...
LINKING TO THE NEXT TOPIC <ul><li>Menu as a Control Tool </li></ul><ul><li>Menu Planning – Concepts / Trends / Marketing /...
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Standard Recepies, Standard Specifications, Yield Analysis

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Introducing the concept of Recipe Standardization, Costing and Yield Management.

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Standard Recepies, Standard Specifications, Yield Analysis

  1. 1. Standard Recipes, Standard Specifications, Yield Analysis & Recepie Costing Food & Beverage Management Year III Prepared By: Bhavin Parekh 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  2. 2. Need for Quality Standards??? <ul><li>Basic Goal of a Food Service Operation – Satisfying Customers by “ Meeting and Exceeding ” Customer Expectations. </li></ul><ul><li>Basic Expectations: 1) Timely Service </li></ul><ul><li> 2) Cleanliness </li></ul><ul><li> 3) Good Quality Food </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  3. 3. Good Food??? <ul><li>1) Serving Hot Food Hot and Cold Food Cold. </li></ul><ul><li>2) Offering the Food Quality Expected given the type of Physical Surroundings and the Price Charged. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  4. 4. ART of Managing a Food Service Operation <ul><li>It is to determine Customer Expectations and then to Coordinate all staff activities to satisfy those expectations. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  5. 5. CONSISTENCY??? <ul><li>In Order to satisfy a Customer, it becomes very important to “Consistently” Deliver foods that meet the Customer’s Expectations. </li></ul><ul><li>“ Consistency” in terms of TASTE and QUALITY OF FOOD. </li></ul><ul><li>Consistency is very important to Customer Satisfaction leading to Customer Loyalty and Good Will. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  6. 6. What Standards we need for Consistency? <ul><li>Standard Ingredients </li></ul><ul><li>Standard Recepies </li></ul><ul><li>Standard Yield </li></ul><ul><li>Standard Costing </li></ul><ul><li>Standard Portioning </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  7. 7. 1) Standard Ingredients <ul><li>The Menu is the starting point for this. </li></ul><ul><li>Once the Menu has been decided for your Food and Beverage Operation you can determine the Raw Materials / Ingredients that you will require. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  8. 8. SPS??? <ul><li>For the Operation to Purchase the Correct Ingredients , it requires Ingredient Specifications or commonly referred to as Standard Purchase Specifications (SPS) . </li></ul><ul><li>In hotel lingo, it is also called Product Specs. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  9. 9. What is meant by Specs.??? <ul><li>Defining Specifications: </li></ul><ul><ul><li>It is defined as a complete description of the Ingredient / Raw Material. </li></ul></ul><ul><li>Where SPS are used? </li></ul><ul><ul><li>SPS are widely used in Standard Recipes and Costing Purposes. </li></ul></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  10. 10. Where to get Product Specs.? <ul><li>Associations like the United States Dept. of Agriculture (USDA) have developed Product Specs. for Fruits / Vegetables / Meats (except Seafood). </li></ul><ul><li>Another Association which has developed Product Specs. for Meats only is the North American Meat Processors Assoc. (NAMP). </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  11. 11. 2) Standard Recepie <ul><li>Definition: </li></ul><ul><li>A Standard Recepie is a formula for producing a Food or Beverage Item. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  12. 12. Information given by the Standard Recepie <ul><li>Summary of Ingredients Used </li></ul><ul><li>Required Quantity of Ingredients </li></ul><ul><li>Preparation Procedures </li></ul><ul><li>Portion Size and Portioning Equipment </li></ul><ul><li>Garnish and Miscellaneous Information </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  13. 13. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  14. 14. Advantages of a Standard Recepie <ul><li>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. </li></ul><ul><li>Excess Production or Short Production will not occur as the No. of Portions is known through the Standard Recepie. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  15. 15. Advantages of a Standard Recepie <ul><li>Indication of Equipment Required for Production and the Time taken for Preparation of the Recepie. Hence, Equipment and Labor can be effectively scheduled. </li></ul><ul><li>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. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  16. 16. Advantages of a Standard Recepie <ul><li>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. </li></ul><ul><li>“ FOR THE SHOW MUST GO ON ” </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  17. 17. Developing Standard Recepies <ul><li>It does not require throwing out the existing Recepies and starting afresh. It involves Standardizing the existing Recepies according to a series of Steps. </li></ul><ul><li>Steps: </li></ul><ul><ul><li>Selection of a Time Frame. For e.g. The Executive Chef may decide to Standardize 3 Recepies per week. </li></ul></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  18. 18. Developing Standard Recepies <ul><li>Steps (cont’d)… </li></ul><ul><ul><li>Ask the Cook to talk through the preparation of the Item. These may include: </li></ul></ul><ul><ul><ul><li>Ingredients Required for the Preparation of a Dish </li></ul></ul></ul><ul><ul><ul><li>Quantity of Each Ingredient </li></ul></ul></ul><ul><ul><ul><li>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. </li></ul></ul></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  19. 19. Developing Standard Recepies <ul><li>Steps (cont’d)… </li></ul><ul><ul><ul><li>Portioning of the Recepie and Portioning Control Tools / Equipment – Deep Ladle, # 60 Scoop, Shallow Serving Spoon etc. </li></ul></ul></ul><ul><ul><ul><li>Plate to be used for Presentation. </li></ul></ul></ul><ul><ul><ul><li>Garnish / Accompaniments to be served along with the Dish if any. </li></ul></ul></ul><ul><ul><li>Double Check the Recepie by observing the Cook as the items are being prepared. </li></ul></ul><ul><ul><li>Record the Recepie in a Standardized Format so that it may be helpful for others to prepare the Item. </li></ul></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  20. 20. Developing Standard Recepies <ul><li>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. </li></ul><ul><li>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). </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  21. 21. Disadvantages of Standard Recepies <ul><li>Takes Away all Creativity from the Kitchen Staff / Bartenders’ Point of View. There is no room for experimenting. </li></ul><ul><li>Developing Standard Recepies is a very time consuming and tedious process. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  22. 22. 3) Standard YIELDS <ul><li>Definition: </li></ul><ul><li>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. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  23. 23. Yield Terminology <ul><li>As Purchased Weight (AP – Weight) : It is defined as the Weight of an item upon Purchase. </li></ul><ul><li>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. </li></ul><ul><li>Production Loss = AP Weight – EP Weight </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  24. 24. Why is YIELD important??? <ul><li>It is very important for the Food & Beverage Operator to know the Standard Yield because he should not: </li></ul><ul><ul><li>Waste his money buying Ingredients which have a Poor EP Weight </li></ul></ul><ul><ul><li>High wastage </li></ul></ul><ul><ul><li>Having no other use. </li></ul></ul><ul><li>Note: Such Ingredients must in most cases be avoided and where possible substituted with an alternative. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  25. 25. Steps in the Production Process Resulting in Weight Loss <ul><li>Preparation Stage: Resultant Loss in the Weight are due to the following: </li></ul><ul><ul><li>Trimming </li></ul></ul><ul><ul><li>De – Boning </li></ul></ul><ul><li>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. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  26. 26. Steps in the Production Process Resulting in Weight Loss <ul><li>Portioning: In case the Prepared Items have not been Pre – Portioned, Losses result during the process of Portioning – Spillages / Carvings. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  27. 27. Standard Yield??? <ul><li>Defining Standard Yield : </li></ul><ul><ul><li>A Standard Yield results when the Item is prepared as per the Specific Standard Procedures as mentioned in the Standard Recepie. </li></ul></ul><ul><li>Standard Yields are determined by conducting Yield Tests . In case of Meat Products these Tests are also called as Butcher’s Tests . </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  28. 28. About Yield Tests (For Smart Guys) <ul><li>Yield Tests must be done at least 3 times for every product purchased. </li></ul><ul><li>They must be conducted under two types of conditions: </li></ul><ul><li>Controlled Environment </li></ul><ul><li>Un – Controlled Environment / Operational Environment </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  29. 29. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  30. 30. Computing Yield %??? <ul><li>On obtaining the Edible Portion Weight through a Yield Test we can compute the Yield % of an Item. </li></ul><ul><li>Yield % = EP Weight x 100 </li></ul><ul><li>AP Weight </li></ul><ul><li>(Ratio of Servable Weight to Original Weight) </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  31. 31. Cost per Servable Kilogram??? <ul><li>Cost per Servable Kilogram is computed as follows: </li></ul><ul><li>Cost / Servable Kg. = AP Price </li></ul><ul><li>Yield % </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  32. 32. How much do you Need to Purchase??? <ul><li>Assume that there is a 50 Pax Banquet Function which requires 200 gm. Portions of Beef Rib. How much would you Order? </li></ul><ul><li>Order Quantity = 50 * 0.200Kg. </li></ul><ul><li> Yield % </li></ul><ul><li> = 20.07 Kg. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  33. 33. COST FACTOR??? <ul><li>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. </li></ul><ul><li>Cost Factor = Cost per Servable Kg. </li></ul><ul><li> AP Price </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  34. 34. Adjusting Standard Yield Recepies <ul><li>The Yield from a Standard Recipe can be Increased or Decreased using the Adjustment Factor (A.F.) </li></ul><ul><li>Adjusting for the Increase / Decrease in the No. of Pax: </li></ul><ul><li>A.F. = Desired Yield </li></ul><ul><li>Original Yield </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  35. 35. Adjusting Standard Yield Recepies <ul><li>Adjusting for the Increase or Decrease in the Portion Size: </li></ul><ul><li>A.F. = Desired Portion Size </li></ul><ul><li> Original Portion Size </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  36. 36. Adjusting Standard Yield Recepies <ul><li>Adjusting the Standard Recepie for Increase / Decrease in the Portion Size and In the No. of Pax. </li></ul><ul><li>A.F. = Desired Volume </li></ul><ul><li>Original Volume </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  37. 37. 4) Standard Portion Sizes <ul><li>Each Food and Beverage Standard Recepie indicates a Standard Portion Size. </li></ul><ul><li>Advantages: </li></ul><ul><li>This is another “ Cost Control Tool. “ </li></ul><ul><li>Ensures Consistency in the Operation. </li></ul><ul><li>Guest receive the same Value for Money. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  38. 38. VALUE??? <ul><li>Value is a Relationship between </li></ul><ul><li>Price & Quality </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  39. 39. Portion Control Tools <ul><li>Portion Control Tools must be available every time a Menu Item (Food / Beverage ) is prepared. </li></ul><ul><li>Examples of Portion Control Tools: </li></ul><ul><li>Weighing Equipment </li></ul><ul><li>Measuring Equipment </li></ul><ul><li>Ladles </li></ul><ul><li>Scoops </li></ul><ul><li>Jiggers / Peg Measures </li></ul><ul><li>Shot Glasses </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  40. 40. 5) Standard Portion Costs: Food Only <ul><li>After Standard Recepies and Standard Portion Sizes have been developed, the Standard Portion Costs can be computed. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  41. 41. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  42. 42. Standard Dinner Costs <ul><li>Most Food Service Operations combine Individual Menu Items to create a Lunch / Dinner Menu – Table D’ Hote. </li></ul><ul><li>Each item on the Table D’ Hote Menu is individually Costed through Standard Recepie Costing </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  43. 43. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  44. 44. Computing Standard Beverage Costs <ul><li>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. </li></ul><ul><li>Establishing a Drink Cost for Beverages is relatively simple as the No. of items involved are less. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  45. 45. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  46. 46. Computer Applications: Recepie Management <ul><li>A Recepie Management Software maintains 3 very important files. These are as follows: </li></ul><ul><li>Ingredient File </li></ul><ul><li>Standard Recepie File </li></ul><ul><li>Menu Item File </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  47. 47. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  48. 48. Standard Food Cost per Meal <ul><li>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. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  49. 49. Standard Food Cost per Meal <ul><li>Advantages of Computing Food Costs per Meal Period: </li></ul><ul><li>Standard food costs are separated by meal periods, hence allowing for a comparison. </li></ul><ul><li>Corrective Action can be focused on a specific Meal Period if the Food Cost during the Meal Period is > Standard Food Cost </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  50. 50. Standard Beverage Costs <ul><li>Standard Beverage Costs are calculated for exactly the same reason as Standard Food Costs. </li></ul><ul><li>The Operator wants to establish a Base against which Actual Beverage Operation Costs would be compared. </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  51. 51. Standard Beverage Costs – The Formula <ul><li>Opening Inventory Value + </li></ul><ul><li>Total Requisition Value – </li></ul><ul><li>Closing Inventory Value = </li></ul><ul><li>Gross Beverage Cost + </li></ul><ul><li>Value of Transfers to the Bar – </li></ul><ul><li>Value of Transfers from the Bar – </li></ul><ul><li>Cost of Complimentary Drinks = </li></ul><ul><li>Net Beverage Cost </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  52. 52. ASSIGNMENTS & TESTS <ul><li>Yield Test to be conducted on two samples of Food Products. Results to be recorded and analyzed. (Group Task) </li></ul><ul><li>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. </li></ul><ul><li>TEST – Theory and Numericals </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  53. 53. References <ul><li>Food, Beverage and Labor Cost Controls </li></ul><ul><li>- Dittmer and Keefe III </li></ul><ul><li>Food & Beverage Controls </li></ul><ul><li>- Jack Ninemeier </li></ul>07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh
  54. 54. LINKING TO THE NEXT TOPIC <ul><li>Menu as a Control Tool </li></ul><ul><li>Menu Planning – Concepts / Trends / Marketing / Changes </li></ul><ul><li>Calculating Menu Selling Prices </li></ul><ul><li>Evaluating the Menu – Popularity / Profitability / Improving the Menu </li></ul><ul><li>Menu Engineering – Theory / Concepts / Practice </li></ul>

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