Food&beverage 2 2010
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The document discusses standard recipes, costing, and profit calculations for food and beverage management. It explains that standard recipes specify ingredients and preparation to ensure consistency. Costing includes food costs, labor, overhead, and profit percentages. An example shows a restaurant with 8000 in food sales, 3520 in food costs, and a 13% net profit percentage. It emphasizes the importance of accurate food costing, stock control, and developing an effective control system tailored to each restaurant.
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This document provides an overview of menu planning and pricing for food and beverage services. It defines what a menu is and discusses the importance of menu planning. The document outlines different types of menus and factors to consider in menu planning, such as capabilities, equipment, ingredients, pricing, and nutrition. It then discusses methods for calculating menu prices based on ideal food cost percentages and gross profit margins. Finally, the document presents essential tactics for effectively pricing a restaurant menu, including competition pricing, demand-driven pricing, and using menu psychology to sell high profit items.
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FACTORS AFFECTING MENU DESIGN, FACTORS TO BE CONSIDER IN PLANNING MENU, MENU PRICING METHODS, MENU ENGINEERING, AESTHETIC FACTORS IN PLANNING MENU, NUTRITIONAL INFLUENCE IN PLANNING MENU
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Food&beverage 2 2010
Editor's Notes
- If food costing is controlled accurately the food cost of particular items on the menu and the total expenditure on food over a given period are worked out. Finding the food costs helps to control costs, prices and profits. An efficient food cost system will disclose bad buying and inefficient storing and should tend to prevent waste and pilfering. This can help the caterer to run an efficient business and enable him to give the customer adequate value for money. The caterer who gives the customer value for money together with the desired type of food is well on the way to being successful.