This document discusses managing food costs through menu forecasting, standardized recipes, inventory control, and purchasing. It explains how to forecast menu item sales using historical data and popularity indexes. Standardized recipes help control costs and quality, and should include ingredients, methods, and yields. Inventory control determines optimal stock levels considering storage, perishability, delivery schedules, and costs. Together, these techniques help foodservice operations manage food and beverage expenses.
This document discusses techniques for forecasting sales in the food and beverage industry. It emphasizes the importance of maintaining accurate sales histories to analyze trends and variances over time. Sales histories should track key metrics like revenue, number of guests served, and average spending per guest. This allows operators to calculate things like fixed and rolling averages. Operators can then use historical data and sales/guest count variances to predict future revenues and guest numbers through quantitative forecasting methods. Accurate forecasts are crucial for efficient budgeting, staffing, and purchasing decisions.
This chapter discusses key concepts for managing food and beverage costs including the four major expense categories, percentages, profit formulas, budgets, and technology tools. It emphasizes that controlling costs should not compromise guest service and outlines how food, labor, other expenses, and profits are calculated and analyzed as percentages of revenue in profit and loss statements and budgets.
This document discusses managing the food and beverage production process. It covers topics like production scheduling, product issuing, inventory control, and determining actual product costs. Product issuing involves requisitioning items based on production schedules and issuing them from storage areas to production areas. Inventory levels must be monitored and adjusted to avoid shortages. Maintaining proper control of the production process from scheduling to issuing to inventory management is key to controlling food and beverage costs.
Using accurate recipe costing, learn how to effectively make decisions about your menu that affect your bottom line. Citing examples, see how decisions being made on partial or incomplete data can decrease your profitability. Learn about the flaws of the traditional dog/star methods. Review the menu layout and eye gaze studies. Drive your menu for profitability!
The document discusses beverage production control. It covers establishing quality and quantity standards through standardized recipes and portion costs. This ensures drinks are prepared consistently and costs are controlled. Methods to calculate standard drink costs using bottle volumes or prices are provided. Monitoring employee performance through manager observation, designated employees, or surveillance is also discussed.
Food cost control involves setting standards for costs according to business objectives and policies. It aims to control costs related to food including cost of food cooked, wastage, spoilage, and shrinkage/pilferage. Key aspects of food cost control involve planning, operations such as purchasing and storage, and control after the event through reporting and assessment. The overall goal is to analyze income and expenses to maximize profits while maintaining quality and customer satisfaction. Factors like menu planning, purchasing, skills, and waste avoidance can impact the percentage of food costs.
This document provides an overview of food and beverage cost control. It discusses the food service industry and food and beverage control. The methodology of food and beverage control includes planning, operational, and post-operational phases. Key aspects of the operational phase are purchasing, receiving, storing, preparing, and selling foods and beverages. The post-operational phase involves cost reporting, measuring performance against standards, and taking corrective actions. Personnel management is also important for effective food and beverage control.
A Macroeconomic Theory of the Open EconomyTuul Tuul
1. The document describes macroeconomic models of an open economy, including the market for loanable funds and the market for foreign currency exchange.
2. The market for loanable funds balances the supply and demand for savings, which depends on the real interest rate. The market for foreign currency exchange balances the demand for dollars for net exports and supply from net foreign investment at the equilibrium real exchange rate.
3. Government budget deficits and trade policies like import quotas can impact these markets. A budget deficit reduces savings and increases interest rates, lowering net foreign investment and appreciating the currency. An import quota appreciates the currency without changing other variables.
This document discusses techniques for forecasting sales in the food and beverage industry. It emphasizes the importance of maintaining accurate sales histories to analyze trends and variances over time. Sales histories should track key metrics like revenue, number of guests served, and average spending per guest. This allows operators to calculate things like fixed and rolling averages. Operators can then use historical data and sales/guest count variances to predict future revenues and guest numbers through quantitative forecasting methods. Accurate forecasts are crucial for efficient budgeting, staffing, and purchasing decisions.
This chapter discusses key concepts for managing food and beverage costs including the four major expense categories, percentages, profit formulas, budgets, and technology tools. It emphasizes that controlling costs should not compromise guest service and outlines how food, labor, other expenses, and profits are calculated and analyzed as percentages of revenue in profit and loss statements and budgets.
This document discusses managing the food and beverage production process. It covers topics like production scheduling, product issuing, inventory control, and determining actual product costs. Product issuing involves requisitioning items based on production schedules and issuing them from storage areas to production areas. Inventory levels must be monitored and adjusted to avoid shortages. Maintaining proper control of the production process from scheduling to issuing to inventory management is key to controlling food and beverage costs.
Using accurate recipe costing, learn how to effectively make decisions about your menu that affect your bottom line. Citing examples, see how decisions being made on partial or incomplete data can decrease your profitability. Learn about the flaws of the traditional dog/star methods. Review the menu layout and eye gaze studies. Drive your menu for profitability!
The document discusses beverage production control. It covers establishing quality and quantity standards through standardized recipes and portion costs. This ensures drinks are prepared consistently and costs are controlled. Methods to calculate standard drink costs using bottle volumes or prices are provided. Monitoring employee performance through manager observation, designated employees, or surveillance is also discussed.
Food cost control involves setting standards for costs according to business objectives and policies. It aims to control costs related to food including cost of food cooked, wastage, spoilage, and shrinkage/pilferage. Key aspects of food cost control involve planning, operations such as purchasing and storage, and control after the event through reporting and assessment. The overall goal is to analyze income and expenses to maximize profits while maintaining quality and customer satisfaction. Factors like menu planning, purchasing, skills, and waste avoidance can impact the percentage of food costs.
This document provides an overview of food and beverage cost control. It discusses the food service industry and food and beverage control. The methodology of food and beverage control includes planning, operational, and post-operational phases. Key aspects of the operational phase are purchasing, receiving, storing, preparing, and selling foods and beverages. The post-operational phase involves cost reporting, measuring performance against standards, and taking corrective actions. Personnel management is also important for effective food and beverage control.
A Macroeconomic Theory of the Open EconomyTuul Tuul
1. The document describes macroeconomic models of an open economy, including the market for loanable funds and the market for foreign currency exchange.
2. The market for loanable funds balances the supply and demand for savings, which depends on the real interest rate. The market for foreign currency exchange balances the demand for dollars for net exports and supply from net foreign investment at the equilibrium real exchange rate.
3. Government budget deficits and trade policies like import quotas can impact these markets. A budget deficit reduces savings and increases interest rates, lowering net foreign investment and appreciating the currency. An import quota appreciates the currency without changing other variables.
Monitoring food service operations ii daily food costRajendra Nabar
This document discusses methods for monitoring daily food costs in food service operations. It describes how to calculate daily food cost and food cost percentage. It also explains how to track costs on a cumulative basis over time and compares book inventory values to actual physical inventory counts. The document notes that daily tracking allows for constant monitoring of costs and catching variances early. It provides formulas for calculating inventory turnover rates as well.
The document discusses key concepts related to food and beverage cost control. It defines various types of costs such as fixed, variable, and semi-variable costs. It also discusses the importance of cost-to-sales ratios for monitoring costs and profits. The document provides formulas for calculating cost percentages, sales prices based on cost percentages, and costs based on sales prices and cost percentages. Maintaining appropriate cost-to-sales ratios is important for restaurant profitability.
The document discusses procedures for monitoring food service operations through monthly inventory and determining monthly food cost. It describes taking a physical inventory, valuing the closing inventory using different methods, and making adjustments to calculate the accurate cost of food consumed. The cost of food consumed is then used to calculate the food cost percentage. Key steps include taking inventory, valuing items, calculating total available food, determining cost of food issued, and making adjustments to get the actual cost of food sold.
1. The document provides tips for reducing costs and increasing efficiency in food and beverage businesses through better ordering, deliveries, storage, recipes, checklists, equipment, workplace organization, menu design, and staff competency.
2. It recommends tracking key metrics like food costs, beverage costs, and per-head spending weekly to identify areas for improvement.
3. Having competent staff with the right skills, knowledge, and attitudes is important for running an efficient operation.
This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
This document is a chapter from a textbook on culinary fundamentals that discusses the principles of the bakeshop. It covers specialized bakeshop tools and ingredients used, including various flours, sugars, fats and thickeners. It explains the functions of ingredients and processes like controlling gluten development and cooking sugar correctly. The chapter aims to help readers understand bakeshop ingredients and baking processes.
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.
The document discusses key cost and sales concepts for food and beverage operations. It defines different types of costs like fixed, variable, and controllable costs. It also discusses how to calculate important metrics like average sales, cost percentages, and cost-to-sales ratios. Maintaining an understanding of these concepts and monitoring costs and sales ratios is important for restaurants to control costs and ensure profitability.
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
This document discusses food and beverage purchasing controls. It explains that purchasing should be done by a designated person such as an owner, manager, chef, or steward. Different types of inventory are defined, including perishables with short shelf lives and non-perishables. Purchase order specifications ensure quality, quantity and competitive pricing of foods. Receiving procedures verify correct deliveries and record keeping is important for accountability.
Introduction to hotel & Hospitality IndustryHarshal Kamble
This document provides an introduction to the hospitality industry. It describes the hospitality industry as one of the fastest growing sectors of the economy that is diverse and employs people across various areas of interest. It notes that hospitality businesses operate 365 days a year across morning, afternoon and graveyard shifts. The document outlines the scope of the hospitality industry, including lodging, entertainment, food and beverages, and travel and tourism. It discusses career opportunities and qualifications needed for the industry, which historically did not require college degrees but now values education and experience. Finally, it provides an overview of key departments within hotels, such as food and beverage production and service, housekeeping, and front office.
Week 7 Procurement (Purchasing, Receiving And Storing) 2 2552Pavit Tansakul
The document discusses key aspects of procurement in foodservice operations, including purchasing, receiving, storage, and inventory control. It describes the roles of purchasers and different types of suppliers. Purchasers must be familiar with the market, their operation, and customers to make effective purchasing decisions. Developing detailed purchase specifications is important to ensure consistency and quality of goods. Larger operations typically use a centralized purchasing system while smaller operations often delegate purchasing duties to other roles.
1) The document provides an overview of cell structure and microscopy techniques used to study cells. It describes the basic features of prokaryotic and eukaryotic cells and how eukaryotic cells have internal membranes that compartmentalize functions into organelles.
2) Key microscopy techniques described are light microscopy, fluorescence microscopy, electron microscopy, and confocal microscopy. These techniques allow visualization of subcellular structures down to 10-20 micrometers in size.
3) The structures and functions of organelles in plant and animal cells are summarized, including the nucleus, chloroplasts, mitochondria, endoplasmic reticulum, Golgi apparatus, cytoskeleton, and cell wall. Diagrams illustrate the relative sizes and
This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.
The document discusses profit and loss (P&L) analysis and cost control. It covers the three sections of a P&L statement - gross profit, operating expenses, and operating profit. It also discusses calculating various percentages like sales, costs of goods sold, and analyzing expenses, inventory, labor costs, other operating expenses, and net profit in order to understand operations and control costs. The goal is to use P&L analysis as a tool to understand operations and identify areas for cost control and improvement.
This document discusses food and beverage operations in hotels. It describes the organizational structure and responsibilities of key departments like kitchens, restaurants, bars, catering, and stewarding. It also covers topics like food and beverage cost controls, types of hotel bars and restaurants, and trends in the industry.
This document discusses various forms and procedures used for requisitioning, transferring, and pricing goods within a food and beverage department. It describes requisition forms that are used to request goods from storage and are prepared in triplicate. It also discusses transfer notes that are used when goods are requested from one department to another not in storage. Procedures for recording damaged or broken goods are also outlined. Finally, it details different methods for pricing issued goods, including actual purchase price for perishables and various average pricing methods for non-perishables.
The document discusses how the Consumer Price Index (CPI) is used to measure inflation and cost of living changes over time. The CPI tracks the prices of goods and services in a fixed market basket. It has limitations like substitution bias and fails to account for new products. While imperfect, the CPI provides a general measure of inflation, which economists use to adjust dollar figures and calculate real interest rates after removing inflation effects.
A Macroeconomic Theory of the Open EconomyChris Thomas
This document discusses macroeconomic models of open economies. It covers key variables like net exports and exchange rates. It describes the markets for loanable funds and foreign currency exchange. The supply of and demand for loanable funds depends on the interest rate and determines investment levels. The foreign exchange market balances supply of dollars for net capital outflows with demand for dollars for net exports. Government deficits reduce loanable funds and increase interest rates, lowering investment and currency value. Trade policies like tariffs impact trade levels but not overall balances due to exchange rate adjustments. Political instability can trigger capital flight, raising rates and depreciating currencies.
This document provides definitions for various baking terminology terms. It begins by stating the objectives are to identify, differentiate, and discuss familiarity with baking terms. Several key terms are then defined, including bake, batter, blend, foaming, gluten, grease, knead, line, meringue, mise en place, mix, pre-heat, punch down, scrape, stir in, syrup, whip, work simplification, and yeast. The document asks students to pick a term and differentiate it, then share their thoughts. It provides an identification activity where students define 10 baking terms and asks what basic ingredients are used in baking and how to properly measure dry and liquid ingredients.
This document discusses managing food and beverage pricing. It covers menu formats like standard, daily, and cycle menus. It also discusses factors that affect menu pricing such as competition, quality, and sales mix. Methods for assigning menu prices are presented, including using product cost percentages, pricing factors, and contribution margins. Special pricing situations involving coupons, value pricing, and buffets are also examined. Finally, technology tools for pricing analysis and menu development are described.
This document discusses the 3 major costs incurred in restaurants - labor costs, overhead costs, and food costs. It focuses on strategies for reducing food costs, which is one of the most challenging areas. Some tips mentioned include purchasing seasonal ingredients when prices are lower, controlling portion sizes to avoid waste, monitoring employees to prevent theft, being aware of how ingredients change during cooking to maximize yield, and buying ingredients in the most cost-effective form. The document stresses the importance of all kitchen staff being cost-conscious to help keep food costs, which should be 30-45% of selling prices, under control.
Monitoring food service operations ii daily food costRajendra Nabar
This document discusses methods for monitoring daily food costs in food service operations. It describes how to calculate daily food cost and food cost percentage. It also explains how to track costs on a cumulative basis over time and compares book inventory values to actual physical inventory counts. The document notes that daily tracking allows for constant monitoring of costs and catching variances early. It provides formulas for calculating inventory turnover rates as well.
The document discusses key concepts related to food and beverage cost control. It defines various types of costs such as fixed, variable, and semi-variable costs. It also discusses the importance of cost-to-sales ratios for monitoring costs and profits. The document provides formulas for calculating cost percentages, sales prices based on cost percentages, and costs based on sales prices and cost percentages. Maintaining appropriate cost-to-sales ratios is important for restaurant profitability.
The document discusses procedures for monitoring food service operations through monthly inventory and determining monthly food cost. It describes taking a physical inventory, valuing the closing inventory using different methods, and making adjustments to calculate the accurate cost of food consumed. The cost of food consumed is then used to calculate the food cost percentage. Key steps include taking inventory, valuing items, calculating total available food, determining cost of food issued, and making adjustments to get the actual cost of food sold.
1. The document provides tips for reducing costs and increasing efficiency in food and beverage businesses through better ordering, deliveries, storage, recipes, checklists, equipment, workplace organization, menu design, and staff competency.
2. It recommends tracking key metrics like food costs, beverage costs, and per-head spending weekly to identify areas for improvement.
3. Having competent staff with the right skills, knowledge, and attitudes is important for running an efficient operation.
This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
This document is a chapter from a textbook on culinary fundamentals that discusses the principles of the bakeshop. It covers specialized bakeshop tools and ingredients used, including various flours, sugars, fats and thickeners. It explains the functions of ingredients and processes like controlling gluten development and cooking sugar correctly. The chapter aims to help readers understand bakeshop ingredients and baking processes.
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.
The document discusses key cost and sales concepts for food and beverage operations. It defines different types of costs like fixed, variable, and controllable costs. It also discusses how to calculate important metrics like average sales, cost percentages, and cost-to-sales ratios. Maintaining an understanding of these concepts and monitoring costs and sales ratios is important for restaurants to control costs and ensure profitability.
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
This document discusses food and beverage purchasing controls. It explains that purchasing should be done by a designated person such as an owner, manager, chef, or steward. Different types of inventory are defined, including perishables with short shelf lives and non-perishables. Purchase order specifications ensure quality, quantity and competitive pricing of foods. Receiving procedures verify correct deliveries and record keeping is important for accountability.
Introduction to hotel & Hospitality IndustryHarshal Kamble
This document provides an introduction to the hospitality industry. It describes the hospitality industry as one of the fastest growing sectors of the economy that is diverse and employs people across various areas of interest. It notes that hospitality businesses operate 365 days a year across morning, afternoon and graveyard shifts. The document outlines the scope of the hospitality industry, including lodging, entertainment, food and beverages, and travel and tourism. It discusses career opportunities and qualifications needed for the industry, which historically did not require college degrees but now values education and experience. Finally, it provides an overview of key departments within hotels, such as food and beverage production and service, housekeeping, and front office.
Week 7 Procurement (Purchasing, Receiving And Storing) 2 2552Pavit Tansakul
The document discusses key aspects of procurement in foodservice operations, including purchasing, receiving, storage, and inventory control. It describes the roles of purchasers and different types of suppliers. Purchasers must be familiar with the market, their operation, and customers to make effective purchasing decisions. Developing detailed purchase specifications is important to ensure consistency and quality of goods. Larger operations typically use a centralized purchasing system while smaller operations often delegate purchasing duties to other roles.
1) The document provides an overview of cell structure and microscopy techniques used to study cells. It describes the basic features of prokaryotic and eukaryotic cells and how eukaryotic cells have internal membranes that compartmentalize functions into organelles.
2) Key microscopy techniques described are light microscopy, fluorescence microscopy, electron microscopy, and confocal microscopy. These techniques allow visualization of subcellular structures down to 10-20 micrometers in size.
3) The structures and functions of organelles in plant and animal cells are summarized, including the nucleus, chloroplasts, mitochondria, endoplasmic reticulum, Golgi apparatus, cytoskeleton, and cell wall. Diagrams illustrate the relative sizes and
This document discusses food storing and issuing control. It covers establishing standards for food storage, including storage temperatures and facilities. It explains the differences between inter-unit and intra-unit food transfers and their importance in determining accurate food costs. The document also discusses record keeping procedures for food storage, including requisition forms, pricing of requisitions, and computerized inventory systems. Sample problems are provided to demonstrate calculating food costs both before and after accounting for internal food transfers between business units.
The document discusses profit and loss (P&L) analysis and cost control. It covers the three sections of a P&L statement - gross profit, operating expenses, and operating profit. It also discusses calculating various percentages like sales, costs of goods sold, and analyzing expenses, inventory, labor costs, other operating expenses, and net profit in order to understand operations and control costs. The goal is to use P&L analysis as a tool to understand operations and identify areas for cost control and improvement.
This document discusses food and beverage operations in hotels. It describes the organizational structure and responsibilities of key departments like kitchens, restaurants, bars, catering, and stewarding. It also covers topics like food and beverage cost controls, types of hotel bars and restaurants, and trends in the industry.
This document discusses various forms and procedures used for requisitioning, transferring, and pricing goods within a food and beverage department. It describes requisition forms that are used to request goods from storage and are prepared in triplicate. It also discusses transfer notes that are used when goods are requested from one department to another not in storage. Procedures for recording damaged or broken goods are also outlined. Finally, it details different methods for pricing issued goods, including actual purchase price for perishables and various average pricing methods for non-perishables.
The document discusses how the Consumer Price Index (CPI) is used to measure inflation and cost of living changes over time. The CPI tracks the prices of goods and services in a fixed market basket. It has limitations like substitution bias and fails to account for new products. While imperfect, the CPI provides a general measure of inflation, which economists use to adjust dollar figures and calculate real interest rates after removing inflation effects.
A Macroeconomic Theory of the Open EconomyChris Thomas
This document discusses macroeconomic models of open economies. It covers key variables like net exports and exchange rates. It describes the markets for loanable funds and foreign currency exchange. The supply of and demand for loanable funds depends on the interest rate and determines investment levels. The foreign exchange market balances supply of dollars for net capital outflows with demand for dollars for net exports. Government deficits reduce loanable funds and increase interest rates, lowering investment and currency value. Trade policies like tariffs impact trade levels but not overall balances due to exchange rate adjustments. Political instability can trigger capital flight, raising rates and depreciating currencies.
This document provides definitions for various baking terminology terms. It begins by stating the objectives are to identify, differentiate, and discuss familiarity with baking terms. Several key terms are then defined, including bake, batter, blend, foaming, gluten, grease, knead, line, meringue, mise en place, mix, pre-heat, punch down, scrape, stir in, syrup, whip, work simplification, and yeast. The document asks students to pick a term and differentiate it, then share their thoughts. It provides an identification activity where students define 10 baking terms and asks what basic ingredients are used in baking and how to properly measure dry and liquid ingredients.
This document discusses managing food and beverage pricing. It covers menu formats like standard, daily, and cycle menus. It also discusses factors that affect menu pricing such as competition, quality, and sales mix. Methods for assigning menu prices are presented, including using product cost percentages, pricing factors, and contribution margins. Special pricing situations involving coupons, value pricing, and buffets are also examined. Finally, technology tools for pricing analysis and menu development are described.
This document discusses the 3 major costs incurred in restaurants - labor costs, overhead costs, and food costs. It focuses on strategies for reducing food costs, which is one of the most challenging areas. Some tips mentioned include purchasing seasonal ingredients when prices are lower, controlling portion sizes to avoid waste, monitoring employees to prevent theft, being aware of how ingredients change during cooking to maximize yield, and buying ingredients in the most cost-effective form. The document stresses the importance of all kitchen staff being cost-conscious to help keep food costs, which should be 30-45% of selling prices, under control.
Week 10 Food And Beverage Production Methods 3 2552Pavit Tansakul
This document provides an overview of food and beverage production methods. It describes the goal of food production from the customer's perspective and discusses obstacles like limited eating time. Centralized production methods that separate production and service are presented, including cook-chill and cook-freeze which preserve quality through temperature control. Sous vide packaging and traditional partie systems are also covered. Finally, beverage production categories like raw, semi-prepared, and fully prepared drinks are defined.
The document discusses the importance of yield tests in determining:
1) The amount of food to purchase based on how much will be usable after trimming, cooking, etc.
2) The best form of an ingredient to purchase to minimize waste. For example, a whole fish may have more trimmings than a filleted fish.
3) The best cooking method to use. Some methods result in greater moisture loss and thus lower yields. Yield tests can show which methods are most efficient.
Week 8 day 1 -3 Preserves food applying principles and skills in food preserv...CrystelRuiz2
This document discusses food preservation and processing. It provides instructions for students to work in groups to create a project plan on preserving a food item. The document includes an example project plan on drying milkfish. It discusses important factors to consider when selecting a food item for processing, such as available raw materials, market demand, and community trends. The goal of food preservation is to generate additional family income and prevent food spoilage.
Cal Dining transformed a fish tilapia dish into a tofu dish with grapefruit salsa to provide a plant-based and sustainable option. They substituted tofu for tilapia and grapefruit for pineapple. Production of the new dish involved testing recipes, standardizing ingredients and amounts, and ensuring food safety. Feedback was positive though some found it too spicy. If the dish became staple, purchasing and production processes would need to change to accommodate increased demand. The extensive process showed that transforming menus requires education and marketing to change customer preferences.
This document discusses adjusting recipe yields and calculating conversion factors. It contains lessons from a food costing and pricing module presented by Prof. Rowena R. De Leon. The objectives are to explain the importance of standard portion sizes and costs, and methods to determine standard portion costs. It discusses using yield factors and conversion tests to determine correct purchase quantities and calculate portion costs. Yield percentages and the difference between "as purchased" and "edible portions" are important for understanding ingredient loss during food preparation. A formula is provided to calculate conversion factors to account for this loss when determining true ingredient costs.
This document discusses strategies for controlling food costs, including menu item forecasting, standardized recipes, inventory control, purchasing, receiving, storage, and determining actual food expenses. It emphasizes the importance of menu item forecasting to predict demand, standardized recipes to ensure consistency and accuracy in food ordering and costing, and establishing optimal inventory levels through tools like par levels and minimum/maximum amounts. The goal is to purchase the right amounts of ingredients at the best prices while ensuring a steady supply.
Beef sales bring more value to the basket, but retailers face high cost and preparation hurdles when selling beef as part of their fresh prepared food offerings. New research identifies opportunities and unveils successful examples from retailers overcoming these challenges with creative strategies that can work in the deli prepared perimeter.
The document summarizes a Cal Dining Operations project to adjust a Spanish-style fish recipe to make it more sustainable and environmentally friendly. The group replaced tilapia with tofu, pineapple with locally available grapefruits, and canola oil with a blend of canola and olive oil. This made the recipe fully vegan, more sustainable, and cheaper to produce. The document then discusses the purchasing, receiving, production, and equipment used by Cal Dining, noting they aim to source ingredients locally and sustainably. It evaluates keeping the flattop equipment due to its versatility, though notes the need for regular cleaning due to carbon buildup during cooking.
Quality Indicators of Catering Services in a HospitalSameer Shinde
This document contains information about quality control measures for hospital food service and nutrition. It discusses the importance of quality control for food, kitchen equipment, raw materials, and food service areas. It describes designing nutritional quality indicators to assess hospital food and nutrition care quality. These include indicators for nutritional care quality and food service quality. The document emphasizes that hospital malnutrition and increased chronic disease require improvements in nutritional care quality.
This document discusses several key aspects of food production and quality control. It emphasizes the importance of beginning with high quality ingredients, proper handling and preparation techniques, use of standard recipes and portion sizes, and monitoring food safety and sanitation. Quality control is needed during all stages of production to minimize waste and ensure foods meet quality standards. This includes adhering to production procedures, tracking yields and costs, inspecting discarded foods, and analyzing production records for improvements. Temperature controls and standardized serving procedures also help ensure foods are served in optimal condition.
This presentation discusses kitchen cost control. It emphasizes establishing standard recipes and portion control to maximize profits through minimizing food costs and waste. Standard recipes specify exact ingredients and methods to ensure consistency, while portion control regulates serving sizes. Together, these practices allow for accurate costing and pricing of menu items to maintain competitive prices. The presentation outlines various cost control methods for purchasing, receiving, production, labor, and equipment usage.
The document discusses various methods of cooking poultry, including moist-heat cooking techniques like braising and steaming as well as dry-heat methods like roasting and pan frying. It explains that moist-heat cooking uses liquid or steam to gently cook food at lower temperatures. The document also notes that while both moist and dry cooking can be used for poultry, dry heat is typically reserved for more tender birds.
The document discusses menus, recipes, and recipe conversions. It explains that menus identify the foods and beverages an operation offers to increase sales. Menus typically have 3 courses - appetizer, entrée, and dessert. Recipes must be standardized to produce consistent quality and quantity. Standardized recipes specify ingredients, preparation, yield, and portions. Converting recipes involves determining new portion sizes and adjusting ingredient amounts using a conversion factor. Calculating unit costs breaks down bulk purchases into per-unit costs to allocate ingredient costs to recipes.
(1) Food is any substance consumed to provide nutrients that are ingested, assimilated, and used for energy, growth, or maintenance of life. (2) Most food comes from plants, either directly or from animals that eat plant-derived food. (3) Some foods come from non-animal and non-plant sources like fungi, or are prepared using inorganic substances.
This document discusses meal management and planning. Meal management refers to planning menus, purchasing food, preparing, and serving meals with goals of good nutrition, planned spending, and satisfying meals using time and energy efficiently. It provides guidelines for meal planning such as planning several days of simple, varied meals using seasonal foods. The document also discusses types of menus like a la carte, table d'hote, and cycle menus. It covers food purchasing considerations like choosing fresh, high quality meat, poultry, seafood, fruits and vegetables from reliable sources.
The document summarizes a St. Patrick's Day themed meal served at a long-term care facility for tuberculosis patients. Key details include:
- The menu included corned beef, potato colcannon, Irish salad, soda bread, and apple crumble.
- 46 meals were served, slightly under the target of 50. Most foods were well-received though salad ran out early.
- A consumer survey found most patients agreed the meal was professionally served, at proper temperature, and met expectations for quality and flavor.
Week 10 Food And Beverage Production Methods 2 2552Pavit Tansakul
The document describes various food and beverage production methods. It discusses the goals of food production from the customer's perspective and obstacles to meeting those goals. It then outlines several solutions to those obstacles, including separating production into steps, final cooking close to service, reusing unused items, and maintaining quality. The document also explains different food production systems like centralized production and cook-chill/cook-freeze methods. It provides details on classic kitchen organization and sous vide production. Finally, it categorizes beverage production into raw, semi-prepared, and fully prepared methods.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.