yield_test_info.PPT
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The document describes a butcher test process used to determine standard portion costs for items portioned before cooking. A team breaks down a wholesale cut into various cuts and parts and weighs each to calculate yield percentages. They then assign market values to secondary cuts to determine the cost of the primary cut. Cost factors are also described, which allow portion costs to be quickly recalculated when market prices change without needing new butcher tests. The goal is to understand how portion costs compare to purchase prices and how price fluctuations affect margins.
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A market survey provides a detailed analysis of customers, the local community, and potential physical locations for a foodservice business. It involves two preliminary steps - establishing the business concept and determining community need. The survey examines factors like the target customer's demographics, preferences, habits, and spending power. It also analyzes the local area's growth, regulations, competition, and advertising potential. Finally, the ideal location is evaluated based on attributes such as zoning, soil tests, size, visibility, parking, and infrastructure support. A thorough market survey is essential for developing a new foodservice operation that meets customer demands and has the highest chance of success.
CHAPTER 3.ppt
The document discusses various aspects of menu planning for foodservice organizations. It covers what a menu is, common menu trends, types of menus including static, cycle and single-use, factors that influence menu planning such as customer satisfaction, nutrition, regulations and management decisions. It also provides details on menu planning considerations for specific meals like breakfast, lunch and dinner. Menu planning is a collaborative process that requires balancing customer preferences with costs, capabilities and compliance with regulations.
CHAPTER 8.pdf
The document discusses various aspects of retailing including defining retailing, classifying retail operations, types of retail operations, non-store retailing, and franchising. It classifies retail operations based on ownership, level of service, product assortment, and price. The major types of retail operations discussed are department stores, specialty stores, supermarkets, drugstores, convenience stores, discount stores, and restaurants. Non-store retailing includes various direct marketing approaches. Franchising involves a franchiser granting a franchisee the right to sell its products or services in exchange for fees and agreement to the franchiser's way of doing business.
CHAPTER 4.pdf
Positioning bases provide strategies for how products can be positioned in the market. There are six main positioning bases: association with attributes, using price or quality, stressing use or applications, focusing on the type of user, associating with a particular product category, and positioning against competitors. Often multiple positioning bases are used together to differentiate a product in the market.
CHAPTER 3.pdf
This document discusses the importance of understanding consumer behavior for marketing managers. It states that consumers' preferences are constantly changing, so understanding how consumers make purchasing decisions can help identify the most important attributes for different target markets. This allows marketers to more easily design and develop effective marketing strategies tailored to each target segment. The document also discusses how beliefs and attitudes influence consumer decision making, and how marketers can aim to change attitudes toward brands by modifying beliefs about product attributes, beliefs about attribute importance, or adding new beliefs.
CHAPTER 2.pdf
This document discusses marketing fundamentals and the marketing environment. It covers topics like demographic environment, trends in age, family structure and population shifts. Specific groups discussed include millennials and increased diversity in markets. The concept of corporate social responsibility is also introduced.
CHAPTER 1.ppt
This document provides an overview of marketing concepts including definitions of marketing, the marketing mix, and different marketing management philosophies. It defines marketing as the process of creating and delivering value for customers and society. The marketing mix refers to the 4 P's of marketing: product, price, place (distribution), and promotion. Four common marketing management philosophies are described: production orientation focuses on a company's capabilities, sales orientation uses aggressive sales, market orientation satisfies customer needs and wants, and societal orientation considers customers and society's long-term interests.
Chapter 6 vITAMIN.ppt
This document discusses vitamins, including that there are 13 vitamins and 22 minerals needed for the body's functioning. It describes the two types of vitamins - water-soluble and fat-soluble - and provides details on vitamins A, D, E, K, C, and the B vitamins. For each vitamin, it outlines its functions, deficiency and toxicity symptoms, and food sources.
Chapter 5 protein.ppt
This document discusses proteins, including their structure, functions in the body, digestion, and sources from food. Proteins are made of amino acids and play many critical roles like building tissues, transporting minerals, making hormones, and helping blood clotting. Both animal and plant proteins can provide amino acids, as long as plant proteins are combined to make their amino acid profiles more complete. The recommended intake of protein is sufficient to support growth and maintenance without overconsumption risks.
Chapter 4.ppt
This document discusses fats and oils (lipids). It defines lipids as a family of compounds that are a main component of cells, including triglycerides, cholesterol, and lecithin. Triglycerides are composed of fatty acids attached to a glycerol backbone, and there are three types of fatty acids. Lecithin is a phospholipid used as an emulsifier. Cholesterol is the most abundant sterol and is used by the body to make bile acids, maintain cell membranes, and produce various hormones.
vitamin B complex.pptx
The document discusses several B vitamins and their functions, deficiency symptoms, and food sources. Thiamin helps convert carbohydrates to energy and deficiency can cause fatigue, nausea and nerve damage. It is found in pork, beef, liver, grains and oatmeal. Riboflavin aids metabolism and red blood cell production, and deficiency results in dry skin; it is present in dairy products, eggs and leafy greens. Niacin also helps energy production and skin/digestion, and deficiency can lead to diarrhea or death; sources include meat, eggs and whole grains.
Chapter01 (intorduction to nutrition).ppt
This chapter introduces important concepts in nutrition. It discusses factors that influence food selection, such as flavor, cost, culture and health. It defines key terms like nutrient, nutrient density and kilocalorie. It also outlines the main classes of nutrients and characteristics of a nutritious diet. Finally, it explains dietary reference intake values like the RDA, AI and UL that are used to determine recommended nutrient levels.
5 tips safe knife handling.pptx
The document provides 5 tips for safe knife handling: always pick up knives by the handle, cut away from the body, use a cutting board with a damp cloth underneath, use the right knife for each task, and keep knives sharp as a dull knife requires more pressure to cut. It also outlines the learning outcomes, assessment methods, and table of contents for a lesson on knife safety.
japenesefinal-160201133526.pdf
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
KITCHEN1.ppt
The document provides pictures and descriptions of 45 common culinary tools and equipment. It instructs readers to look at each picture, write their guess of what it is, and then provides the correct name and a brief description of what each tool is used for. The tools covered include various knives, pots, pans, utensils, appliances, and other kitchen items essential for food preparation.
planning a menu.ppt
The document discusses factors to consider when planning menus, including satisfying guest expectations, achieving marketing objectives, meeting quality standards, being cost-effective, and following accuracy laws. It outlines constraints like facility layout, available labor, ingredients, and marketing implications. Effective menu planning requires balancing customer needs and preferences with operational constraints. The menu dictates many aspects of running a food service operation from staffing to equipment to production.
Kitchen Equipment MS.ppt
This document provides images and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of various tools and asking the reader to identify them. It then provides the names and descriptions of each tool, explaining how they are used. The tools described include dry and liquid measuring cups and spoons, various knives, cutting boards, bowls, whisks, pots, pans, baking dishes, and small appliances. The purpose is to educate people on the names and proper uses of basic kitchen equipment.
Vegetables.pptx
This document provides an overview of different types of vegetables categorized by their part of the plant and includes information on their nutritional components, cooking methods, and storage. It discusses vegetables by tubers, bulbs, roots, stems, leaves, seeds, flowers, and fruit. It also addresses the nutrients, minerals, vitamins, proteins, and carbohydrates contained in various vegetables. The document outlines methods for cooking vegetables including boiling, baking, pan cooking, steaming, frying, pressure cooking, broiling, and microwaving. It provides tips for proper storage of fresh, canned, dried, and frozen vegetables.
More from AzharMustafa3 (20)
yield_test_info.PPT
- 1. Standard Portion Cost: Butcher Test Test designed to determine standard portion costs for those items portioned before cooking Goal : Determine Serving price (SPC) versus Purchase price. Concept: What you serve can cost more than what you bought it for. - Applies to wholesale cuts, not portion cut - wholesale cuts usually ‘render’ more than what you bought it for - Focus is on “primary part” of the wholesale cut Process: Usually involves a team: chef/manager/cost controller/butcher 1. One member does the recording 2. As piece is “broken down”, various cuts/parts are separated 3. Total weight of cuts/parts almost never = original weight - difference is a DERIVED number based on weight difference
- 2. Standard Portion Cost: Butcher Test (con’t) Loss in cutting = A Derived number add weights of all know cuts/parts and subtract from purchased weight
- 3. Standard Portion Cost: Butcher Test (con’t) Also called “yield factor or %” Use to compare vendors & value Use to compare different cuts
- 4. Standard Portion Cost: Butcher Test (con’t) Want values/lb for all parts Except the principal part - why the cut was purchased to begin with. Get these current prices from your regular purveyor(s) These prices should represent a reasonable market value
- 5. Standard Portion Cost: Butcher Test (con’t) Total Value for these secondary cuts/parts: Total Value for the primary cut (usable meat): A DERIVED #
- 6. Standard Portion Cost: Butcher Test (con’t)
- 7. Standard Portion Cost: Butcher Test (con’t) Portion Size: a pre-established number found in the menu item’s standard recipe
- 8. Standard Portion Cost: Butcher Test (con’t) Cost Factors Market prices are not stable, causing usable pound/SPC costs to change. Cost factors allow: - simple way to (re)calculate usable pound costs and portion costs - eliminates need for new/frequent butcher test(s) - Yield Factor or % remains Constant
- 9. Standard Portion Cost: Butcher Test (con’t) Cost per usable lb. Purchase price per lb. = Cost Factor per lb. $12.4988 $6.11 = 2.0456 Portion Cost Purchase price per lb. = Cost Factor per Portion $4.6871 $6.11 = .7671 Helps tell you the impact of the $0.26/lb increase
- 10. Standard Portion Cost: Butcher Test (con’t) Example: Price/lb of tenderloin increasing from $6.11 to $6.37. You need to know the new SPC Using Cost Factors, no new Butcher Test is required 2.0456 x $6.37 = $13.0305 = $13.03 /usable pound Rewrite the Cost Factor forumla Cost factor per lb. x New Purveyor price per lb. Will give Cost of a usable lb. at new price Cost factor per portion x New Purveyor price per lb. 0.7671 x $6.37 = $4.8864 = $4.89/standard portion Rewrite the Cost Factor forumla Will give Standard Portion Cost (SPC) at new price The 26¢ /purchase lb increase leads to a 53¢ /usable lb increase and a 20¢ /portion increase.
- 11. Standard Portion Cost: Butcher Test (con’t) Shortcoming: B/C it is based on a Butcher test,the factors can only be used on the identical size portion. You could, however, start at useable price / lb and recalculate (Universal Formula Below) Cost factor per lb. x Portion size (in oz.) x New Price per lb 6 oz Portion (SPC) Cost at New specified Purveyor Price 2.0456 x 6 x $6.37 = $4.8864 = $4.89/standard portion 16 oz 16 Cost factor per lb. x Portion size (in oz.) x New Price per lb 7oz Portion (SPC) Cost at New specified Purveyor Price 2.0456 x 7 x $6.37 = $5.7008 = $5.70/standard portion 16 oz 16
- 12. Standard Portion Cost: Butcher Test (con’t) Conclusion: • Formulas provide operators with tools to quickly recalculate costs • Analyze margins and when menu prices may have to increase • For Accuracy, Butcher tests should be done 3-4 times/year • and on more than 1 sample per butcher test to get ‘averages’ • Once again a cost/benefit trade-off decision • Benefits of Butcher testing are: • can compare suppliers if testing identical pieces (value) • allows for monitoring of how the Standard Specifications are being adhered to by purveyor/purchasing/receiving • with exact costs know, menu planning is greatly improved • Compare to preportioned item pricing if using
- 13. Standard Portion Cost: Using Yield Factor or % Ratio of the weight of part of a product to the weight of that product as purchased Goal : Determine Serving price (SPC) versus Purchase price. Concept: What is left to sell after in-house butchering/processing portionable weight / original purchased weight • included in the Butcher and Cooking Loss tests • Ratio to Total Weight & Saleable Weight respectively Once determined, Yield % is has many uses
- 14. Standard Portion Cost: Using Yield Factor or % (con’t) # Portions = Quantity xYield % Portion Size (as a pound decimal) Portion size = Quantity xYield % # Portions Yield % = # Portionsx Portion Size Quantity Variations of Basic Fromula
- 15. Standard Portion Cost: Using Yield Factor or % (con’t) Example of Yield % Use Problem: Need to Purchase Correct amount of Pork Loin to serve 5 ounce portions of Loin of Pork a Maison to 32 guests. Quantity = 32 x .3125 (5 oz. as a decimal) .6667 Yield % (from Cooking Loss example) Quantity = 14.9999 lbs = 15 lbs or 2 each 7.5 lb. pork loins All else being equal & IF future pork loins have same yield