The document discusses the importance of standard recipes, specifications, yield analysis and costing for food and beverage operations to ensure consistency and quality. It outlines the need for standard ingredients, recipes, yields and costing to minimize waste and maximize customer satisfaction. Developing standard recipes involves standardizing existing recipes by recording ingredients, preparation instructions, portions and ensuring consistency through testing. Yield tests are conducted to determine standard yields for ingredients and calculate ordering quantities.

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. 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 07/11/10 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. 07/11/10 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. 07/11/10 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 Customer’s Expectations. “ Consistency” in terms of TASTE and QUALITY OF FOOD. Consistency is very important to Customer Satisfaction leading to Customer Loyalty and Good Will. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

6. What Standards we need for Consistency? Standard Ingredients Standard Recepies Standard Yield Standard Costing Standard Portioning 07/11/10 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. 07/11/10 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. 07/11/10 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. 07/11/10 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). 07/11/10 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. 07/11/10 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 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

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14. Advantages of a Standard Recepie 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. Excess Production or Short Production will not occur as the No. of Portions is known through the Standard Recepie. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

15. Advantages of a Standard Recepie Indication of Equipment Required for Production and the Time taken for Preparation of the Recepie. Hence, Equipment and Labor can be effectively scheduled. 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. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

16. Advantages of a Standard Recepie 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 ” 07/11/10 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: Selection of a Time Frame. For e.g. The Executive Chef may decide to Standardize 3 Recepies per week. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

18. Developing Standard Recepies Steps (cont’d)… Ask the Cook to talk through the preparation of the Item. These may include: Ingredients Required for the Preparation of a Dish Quantity of Each Ingredient 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. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

19. Developing Standard Recepies Steps (cont’d)… Portioning of the Recepie and Portioning Control Tools / Equipment – Deep Ladle, # 60 Scoop, Shallow Serving Spoon etc. Plate to be used for Presentation. Garnish / Accompaniments to be served along with the Dish if any. Double Check the Recepie by observing the Cook as the items are being prepared. Record the Recepie in a Standardized Format so that it may be helpful for others to prepare the Item. 07/11/10 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). 07/11/10 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. 07/11/10 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. 07/11/10 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 07/11/10 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. 07/11/10 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. 07/11/10 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. 07/11/10 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 Butcher’s Tests . 07/11/10 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: Controlled Environment Un – Controlled Environment / Operational Environment 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

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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) 07/11/10 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 % 07/11/10 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. 07/11/10 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 07/11/10 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 07/11/10 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 07/11/10 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 07/11/10 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. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

38. VALUE??? Value is a Relationship between Price & Quality 07/11/10 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: Weighing Equipment Measuring Equipment Ladles Scoops Jiggers / Peg Measures Shot Glasses 07/11/10 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. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

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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 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

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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. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

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46. Computer Applications: Recepie Management A Recepie Management Software maintains 3 very important files. These are as follows: Ingredient File Standard Recepie File Menu Item File 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

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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. 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

49. Standard Food Cost per Meal Advantages of Computing Food Costs per Meal Period: Standard food costs are separated by meal periods, hence allowing for a comparison. Corrective Action can be focused on a specific Meal Period if the Food Cost during the Meal Period is > Standard Food Cost 07/11/10 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. 07/11/10 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 07/11/10 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 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

53. References Food, Beverage and Labor Cost Controls - Dittmer and Keefe III Food & Beverage Controls - Jack Ninemeier 07/11/10 Food & Beverage Management III Yr. - Bhavin Parekh

54. 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