2015 DMC2523 Topic 3 Menu Pricing Mechanics and Analysis(3) standard recipes

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Information about 2015 DMC2523 Topic 3 Menu Pricing Mechanics and Analysis(3) standard...

Published on September 25, 2015

Author: LauraLaw1028

Source: slideshare.net

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

2. Standard Recipes are needed to produce a standard quality food product. This chapter discusses a variety of methods for writing recipes, different techniques for standardizing recipes, and the importance of standardizing recipes. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

3. MENU PRICING MECHANICS AND ANALYSIS – Standard Recipes DMC2523 MENU PLANNING AND COST CONTROL LAURA LAW - PERAK COLLEGE

4. Term Only recipe used to prepare a particular menu item. Objective Writing, Maintaining and using standardized recipes I to consistently guarantee the customer a quality product LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

5. To adapt food quality to a level or degree of excellence. Without SR, caused customer dissatisfaction, loss of sales, and perhaps damaged reputation. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY Expense of writing, testing and recording the recipes on index card or in computer files

6. Customer expect the food quality to be as good as the quality they most recently experienced If foodservice operation fail to serve the similar quality food, will disappoint its customers. Able to meet customer’s demand and remain competitive in the food service industry, can’t afford to serve inconsistent product. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

7. 1. Ensure that there are no errors within the recipe 2. Test and retest them to achieve the excellence of food quality desired. 3. Keep them simple to read to follow 4. Check to be sure that the recipes are grammatically correct 5. Use them LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

8. MENU PRICING MECHANICS AND ANALYSIS – Standard Recipes DMC2523 MENU PLANNING AND COST CONTROL LAURA LAW - PERAK COLLEGE

9. 1. Name of recipe (item to be made) 2. Yield (total portion and numbers of serving) 3. Portion Size 4. Index number for Identification Purposes 5. Ingredients Column 6. Weight Column 7. Measurement Column 8. Direction or method of preparation column 9. Picture of the finished product LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

10. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

11. LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

12. Picture worth a thousand words carries a lot of truth Person have in mind how the finished product look liked. Any presentation mistake can be identified by referring recipe picture and corrected before serve to customer LAURA LAW - PERAK COLLEGE OFTECHNOLOGY

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

14. Method used to determine the profit on food products To obtain and maintain maximum profit, a foodservice operation must be aware of four expenses: • Food • Labor • Overhead • Profit Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. ©

15. Buy comparatively. Do not always purchase a product with the lowest price. Keep track of pilferage. Train employees properly to will help reduce food cost. Portion food in its proper portion size to control the food cost percentage. Forecast accurately. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. ©

16.  Once a recipe has been selected, it needs to be recorded in a format that is easy to use. The form should include: • A. Recipe name • B. Recipe identification number • C. Portion size • D. Yield or number of portions • E. Ingredients • F. Waste percentage • G. Edible portion (EP) • H. As purchased (AP) • I. Unit purchase price • J. Conversion measure Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. ©

17. • K. Ingredient cost • L. Preliminary subtotal recipe cost • M. Q factor of 1 percent (Place percentage in this box and then multiply the • Q factor % by the preliminary subtotal recipe cost.) • N. Q factor cost • O. Subtotal recipe cost (Add Q factor cost to the preliminary subtotal recipe cost.) • P. Portion cost (Divide the subtotal recipe cost by the total portions/yield.) Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. ©

18. • Q. Additional cost (If this is an `a la carte menu item, leave this box blank; if not, place the portion cost of the other menu items in this box.) • R. Total recipe cost (Add any additional cost to portion cost; if there are no additional costs, the portion cost becomes the total recipe cost.) • S. Desired overall food cost percentage (Retrieve this number from the annual profit and loss statement.) • T. Preliminary selling price (Divide the total recipe cost by the desired food cost percentage.) • U. Adjusted/actual selling price (based on what the customer is willing to pay) • V. Adjusted/actual food cost percentage (Divide the total recipe cost by the adjusted/actual selling price.) Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. ©

19.  Programs offer the following advantages: • The amount of time they save • Increased accuracy • The detailed reports that they are able to generate  Packages all for the following uses: • The generation of a list of inventory ingredients and their cost • A summary of ingredient quantities • A file storage system of the method of preparation of recipes • A calculation of recipe costs and food costs percentages • The ability to convert recipes to increase or decrease the yield Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. ©

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