Will develop the concept of Yield Management

2. YieldManagement
BonophoolBanerjee

4. 1 StandardPurchaseSpecifications
2 StandardRecipes
3 StandardYields
4 Standard Portion Sizes
5 StandardPortion Costs
DeterminingF&BStandards
ApurchaseSpecification isaconcise
description ofthequality, size,weight, count&
otherquality factorsdesiredforaparticular
item
Astandardrecipeisaformula forproducinga
foodorbeverageitemreflectsthe
information aboutingredients withquantity,
specificpreparationprocedures,portionsize
andportioning equipment,garnish,cooking
orbakingtime,servingtemperature&a
photographandanyotherinformation
necessarytopreparethedish
ThetermYieldmeansthenetweightorvolume
ofafooditemafterithas bbenprocessedand
madereadyforsale.
Thestandardrecipeofeachitemwillindicate
thestandardportion sizeforensuring
consistency intheoperation
Thisis thecostofpreparingandservingone
portionoronedrinkitemaccordingtothe
standardrecipeandstandardportion size

5. AsPurchasedQuantity (APQ)
EdiblePortion Quantity (EPQ)
Trim
YieldPercent
Weight/Volume/Countasitispurchasedbeforefabrication
Weight/Volume/Countasitcanbeusedafterfabrication
APQ–EPQ=Trim(Production loss)
*
APQ
100 = %
EPQ
YieldPercent

6. Part
Whole*Percent(%)
EPQ
APQ*Percent(%)
Part = EPQ
Whole = APQ
Percent = Yield
Understandingtherelationship

7. As PurchasedQuantity (APQ) EdiblePortion Quantity (EPQ)
Trim(Loss)
1000G
900G 100G
EPQ
APQ*Percent(%)
Yield % = EPQ / APQ
= 900/1000
= .9or
= 90 %

8. EstablishStandards
Portions ofagivenmenuitemshouldbeidentical tooneanotherinrespecttothefollowing:
• Types of ingredients
• Proportions ofingredients
• Production methods
• Quantity
• Appearance or presentation

9. CalculatingStandardPortionCosts
Therearefourbasicways:
1. Application offormulas
2. Recipedetails withcostcard
3. Butcher’s yieldtest
4. Cooking losstest

10. SomeImportantformulas
Thetotal valueofusablemeatequation: totalcost– totalvalueofbreakdown parts
Costofusablekg(orEPcost)equation: totalvalueofusablemeat/kgweightofusablemeat
CostofPortion equation: portion sizexcostofusablekg
Costfactorequation: costperusablekg/originalcostperkg

11. CookingYield Test Butcher’sYieldTest
Thistestusedtodetermine the
standardportioncostsforthose
itemsportioned aftercooking.
Thistestisdesignatedto
determine standardportioncosts
forthoseitemsportioned before
cooking

12. Thankyou