standard recepies, standard specifications, yield analysis

04/11/23

Food & Beverage Management III Yr. - Bhavin

Parekh 1

Standard Recipes, Standard Specifications, Yield Analysis & Recepie Costing

Food & Beverage Management

Year IIIPrepared By: Bhavin Parekh

04/11/23


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

04/11/23


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.

04/11/23


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.

04/11/23


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.

04/11/23


Parekh 6

What Standards we need for Consistency?

Standard Ingredients Standard Recepies Standard Yield Standard Costing Standard Portioning

04/11/23


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.

04/11/23


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.

04/11/23


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.

04/11/23


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).

04/11/23


Parekh 11

2) Standard Recepie

Definition:A Standard Recepie is a formula for producing a Food or Beverage Item.

04/11/23


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

04/11/23


Parekh 13

Sample Standard Food Recepie

Baking Temperature: 450 Degrees FBaking Time: 14 - 15 Minutes Yield: 60 Yield: Yield: Yield:

Size: 180 gm Size: Size: Size:

10.650 Kg.

0.475 Kg.

0.904 Kg.0.118 l

0.062 Kg.0.0592kg.0.0148 Kg.

1.894 Kg.

Fish Fillet Amandine

Ingredients ProceduresFish Fillet (Fresh / Frozen) 180 gm per portionAlmonds (Toasted / Chopped / Slivered)

1) Defrost Fillets if frozen Fish is used. 2) Arrange defrosted or Fresh Fillets in single layers on greased sheet pans.3) To toast Almonds: a) Spread on Sheet Pans b) Place in 350 Degree F Oven until slightly toasted. Approx. Time: 15 min.

Margarine or Butter Softened4) Add Almonds, Lemon Juice, Lemon Peel, Salt and Pepper to softened Margarine or Butter

Lemon Juice

5) Mix thouroughlySaltPepper White

Lemon Peel Grated

6) Spread Margarine mixture on fillets as uniformly as possible. Amount per Fillet # 60 Scoop.7) Bake at 450 Degrees F for approx. 15 minutes Fish Flakes when tested with a fork.8) Sprinkly lightly with chopped Parsley or Sprigs of Parsley when served.

Margarine Mixture

04/11/23


Parekh 14

Advantages of a Standard Recepie1) 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.

2) Excess Production or Short Production will not occur as the No. of Portions is known through the Standard Recepie.

04/11/23


Parekh 15

Advantages of a Standard Recepie

3) Indication of Equipment Required for Production and the Time taken for Preparation of the Recepie. Hence, Equipment and Labor can be effectively scheduled.

4) 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.

04/11/23


Parekh 16

Advantages of a Standard Recepie

5) 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”

04/11/23


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:1) Selection of a Time Frame. For e.g. The

Executive Chef may decide to Standardize 3 Recepies per week.

04/11/23


Parekh 18


Steps (cont’d)…2) Ask the Cook to talk through the

preparation of the Item. These may include:

a) Ingredients Required for the Preparation of a Dish

b) Quantity of Each Ingredientc) 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.

04/11/23


Parekh 19


Steps (cont’d)…d) Portioning of the Recepie and Portioning

Control Tools / Equipment – Deep Ladle, # 60 Scoop, Shallow Serving Spoon etc.

e) Plate to be used for Presentation.f) Garnish / Accompaniments to be served

along with the Dish if any.3) Double Check the Recepie by observing the

Cook as the items are being prepared.4) Record the Recepie in a Standardized

Format so that it may be helpful for others to prepare the Item.

04/11/23


Parekh 20


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).

04/11/23


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.

04/11/23


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.

04/11/23


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

04/11/23


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.

04/11/23


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.

04/11/23


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.

04/11/23


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.

04/11/23


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:

a) Controlled Environmentb) Un – Controlled Environment /

Operational Environment

04/11/23


Parekh 29

Item: Oven Roasted Beef Rib Grade: USDA A+Pieces: 8 Total Weight: 76.71 Kg. Average Weight: 9.588 Kg.Average Item Cost: $379.71 Cost per Kg. $ 4.95/Kg.Supplier: Kohinoor

3.019 Kg.1.835 Kg.4.734 Kg.

Total Weight 9.588 Kg.

Other Data: Cooked at 300 Degrees F for 4 Hr. and 45 Minutes

Summary of Yield Test Results

Loss in AP Weight due to Trimming / Deboning

Cost / Servable Pound

Cost Factor

31.04

100

Cooking and Portioning Details Weight % of Original Weight

Loss in Ap Weight due to CookingNet Servable Weight

19.1449.82

04/11/23


Parekh 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)

04/11/23


Parekh 31

Cost per Servable Kilogram???

Cost per Servable Kilogram is computed as follows:

Cost / Servable Kg. = AP Price Yield %

04/11/23


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.

04/11/23


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

04/11/23


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

04/11/23


Parekh 35

Adjusting Standard Yield Recepies

Adjusting for the Increase or Decrease in the Portion Size:

A.F. = Desired Portion Size Original Portion Size

04/11/23


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

04/11/23


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.

04/11/23


Parekh 38

VALUE???

Value is a Relationship

between Price & Quality

04/11/23


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:a) Weighing Equipmentb) Measuring Equipmentc) Ladlesd) Scoopse) Jiggers / Peg Measuresf) Shot Glasses

04/11/23


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.

04/11/23


Parekh 41

Name of Menu Item: Fish Fillet AmandinePortion Size: 6 Oz. Fish, # 60 Scoop SauceNumber of Portion: 60

175 1863.75425 201.87575 67.823 2.7140.5 1.5

**

2137.639

Total Cost 2137.639No of Portions 60Standard Cost per Portion: 35.63

Fish Fillets 10.650 Kg.

Sample Recepie Costing Format / Standard Portion Cost Worksheet

Ingredient QuantityCost /Unit

Total Cost

Cost /Unit

Total Cost

Cost /Unit

AlmondsButter / MargarineButter / Margarine

Lemon Peel Grated

SaltPepper

Total CostTT

0.475 Kg.0.904 Kg.

0.118 l3 Lemons

III IV

TT

Total Cost

Cost /Unit

Total Cost

I II

04/11/23


Parekh 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

04/11/23


Parekh 43

Table D' Hote Menu No. 1Main Course : Fish Fillet Amandine

89.5514.41827

6.7511.256.752.7*

4.55.4

186.3

Standard Dinner Cost WorksheetDate of Last Costing

23/08/2005

EntréeVegetable

PotatoSalad

DressingJuiceBreadButterOther

GarnishCondiments

ItemsFish Amandine

Du JourBaked / Roasted / Sauteed /Fr.

Tossed GreensChoice

Lemon / Parsley / Orange Cockatil Sauce

Portion Costs

Total Costs

Tomato / PineappleLoaf / Rolls

Butter*

04/11/23


Parekh 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.

04/11/23


Parekh 45

Item Name: White Russian Date Date Date Date23/08/05

Drink Sales Price 200Drink Cost 77.44Drink Cost Percentage 38.72

23/08/05 23/08/05Cost INR. Cost Cost Cost Cost INR. Cost Cost Cost

750 ml 1000 25 ml 33.33700 ml 1200 25 ml 42.861000 ml 50 25 ml 1.25

* * * *2250 77.44

Cockatil Glass 5 Oz. Capacity

Sample Beverage Costing Sheet

Stolichnaya Vodka

Ingredients Size

Tia MariaPasterurized Milk

ICETotal

Preparation Procedure:

Glassware Used:

Bottle Data Drink DataSize

Take a Cocktail Shaker. Put all the above ingredients in their appropriate Quantities as mentioned into the Shaker. Shake until the Ingredients are well mixed and Chilled. Pour the Drink into a Cocktail Glass and serve.

04/11/23


Parekh 46

Computer Applications: Recepie Management

A Recepie Management Software maintains 3 very important files. These are as follows:

1) Ingredient File2) Standard Recepie File3) Menu Item File

04/11/23


Parekh 47

Date Date Date Date Date Date Date Date Date Date Date Date Date Date Date1 2 3 4 5 6 7 8 9 10 11 12 13 14 1512 13 14 21 11 22 26 33 32 34 21 35 46 23 35 378 0.90 340.215 16 23 23 22 33 28 36 35 36 35 53 47 34 37 473 1.15 543.9535 35 38 24 23 24 29 35 39 37 63 36 89 25 38 570 2.35 1339.520 27 16 25 24 26 64 8 40 39 34 63 96 27 40 549 2.95 1619.5527 28 29 26 26 29 8 20 43 45 43 51 78 30 46 529 3.95 2089.5530 23 25 28 27 40 52 31 46 43 35 15 36 41 44 516 2.95 1522.211 24 31 31 29 42 66 35 49 46 53 52 69 43 47 628 4.25 266930 25 67 33 20 43 77 36 559 49 63 25 79 44 50 1200 1.95 234045 24 57 55 30 46 59 38 69 59 73 53 89 47 60 804 2.10 1688.419 13 22 8 40 55 88 1 58 68 37 35 35 56 69 604 6.95 4197.83 18 44 99 50 59 64 21 57 67 83 54 63 60 68 810 2.25 1822.580 19 55 66 66 58 62 31 52 76 38 45 76 59 77 860 8.95 769730 20 66 11 77 55 63 45 53 86 93 56 67 56 87 865 1.75 1513.7550 40 77 10 88 12 24 46 21 34 39 65 90 13 35 644 2.75 1771

9430

SoupEggplant

Sample Worksheet for Determination of Standard Food Costs

Half Monthly Menu Item Sales Report for Neomi's Food Joint

ItemsTotal

Items Sold

Item Sale Price Total Food

Revenue

Plum PieApple Pie

Oysters

HamburgerFish

SteakDiet Platter

Totals

Crème CaramelNeomi's Special

PastaChicken

Seafood Platter

04/11/23


Parekh 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.

04/11/23


Parekh 49

Standard Food Cost per Meal

Advantages of Computing Food Costs per Meal Period:

1) Standard food costs are separated by meal periods, hence allowing for a comparison.

2) Corrective Action can be focused on a specific Meal Period if the Food Cost during the Meal Period is > Standard Food Cost

04/11/23


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.

04/11/23


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

04/11/23


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

04/11/23


Parekh 53

References

Food, Beverage and Labor Cost Controls

- Dittmer and Keefe III

Food & Beverage Controls- Jack Ninemeier

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

standard recepies, standard specifications, yield analysis

Business