2015 DMC2523 Topic 3 Menu Pricing Mechanics and Analysis(2) yield test

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Information about 2015 DMC2523 Topic 3 Menu Pricing Mechanics and Analysis(2) yield test

Published on September 25, 2015

Author: LauraLaw1028

Source: slideshare.net

1. DMC2523 MENU PLANNING AND COST CONTROL LAURA LAW - PERAK COLLEGE

2. Yield tests are an essential part of determining the profitability of a menu item. This chapter discusses the type of yield test, how to do a yield test, and the important of doing yield test LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

3. MELAY: HASILLAURA LAW - PERAK COLLEGE OFTECHNOLOGY

4. MENU PRICING MECHANICS AND ANALYSIS – Yield Test DMC2523 MENU PLANNING AND COST CONTROL LAURA LAW - PERAK COLLEGE

5. Used to determine the amount of edible product (EP) (also refer to yield) and the amount of waste product (WP) of a particular food item. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

6. 1. So that owner does not lose money by purchasing a food item that yield very little EP and produce WP that can not used 2. To get higher profit because the higher a food item’s yield is, the greater the portions that will be available and the higher profit LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

7.  Should be done at least 3 times for every food item that is purchased in a foodservice operation  Food items such as meats, poultry, produce, fruits and seafood that have high perishability factor should have yield tests done on a regular basis  Managements, chef and cooks should know how each food items yield LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

8. Weight Color Shape Grade Texture Size Odor Packaging Product Temperature Yield Grade LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

9. 1. Controlled Environment  Exists when the person who is conducting the yield test is not distracted by anything or anyone, is not rushed, and has all the necessary equipment 1. Noncontrolled Environment  Distraction exists LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

10. Result from the yield test performed under a controlled environment will give management the maximum yield that the product can be expected to produce, whereas those from a YT performed during the actual production period (a noncontrolled environment) will measure the actual yield accomplished. The actual yield accomplished is always lower until management trains the employees to cut and serve food items properly in order to get better yield. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

11. MENU PRICING MECHANICS AND ANALYSIS – Yield Test DMC2523 MENU PLANNING AND COST CONTROL LAURA LAW - PERAK COLLEGE

12.  Done on food items that have been prepackaged  This test consists of opening packages and weighing the amount of edible product.  Packing is the extra filling placed inside a convenience food product to keep its quality  Determine amount of packing same as specification state, if not losing money by paying for excess LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

13.  8 steps: 1. Weigh the fresh food product as received 2. Weigh after its comes out of storage. (Most food foods will lose weight) 3. Trim any undesirable parts (fat, bones, outer leaves) 4. Wash and weigh the fresh food product 5. Prepare and cook the food. Weight the food determine the amount of weight loss caused though shrinkage during cooking storage 6. Cut the good product in portion size 7. Weigh the food product to determine amount of edible product lost during the portioning or carving storage 8. Once the food item has been cut into the total number of portion, total the amount of waste product LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

14. 1. Establish the AP weight. The AP weight is the as purchased weight of the raw material. 2. Calculate amount of waste. Weight all waste product, such as bones, fat, outer leaves. 3. Calculate edible product AP weight – Waste Product = Edible Product 4. Convert the edible product unit of measurement 5. Calculate the number of individual portion, which is Total number of portion available / Individual portion size 6. Establish the individual portion cost, which is Total cost/Total number portion LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

15. Example 1: AP weight 20KG AP Price RM120 Waste 2KG Portion 300gram 1. Establish AP weight = 20KG 2. Calculate amount of waste = 2KG 3. Edible Product = 20KG – 2KG =18KG 4. Convert unit measurement = 18KG * 1000 = 18000gram 5. Calculate individual portion = 18000/300= 60 6. Individual cost = RM120/60 = RM2 LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

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