Recipe Standardization Part II Flashcards
What are the 5 reasons for wanting to work with SR? (QYINC)
- Quality consistency
- Yield consistency
- Increased productivity
- Improved nutrition info
- Improves customer satisfaction
What are is the 6th reason for working with SD?
Allows food cost control which leads to improved budget control
One achieves food cost control through ____
recipe costing
What are the 2 parts of recipe costing?
Description part
Calculation part
What are the description parts? (RICTT-4PN)
- Recipe classification
- Item
- Costing date
- Total yield
- Total # of portions
- Portion size
- Portion weight
- pan size
- Portion/pan
- # of pans
What are the calculation parts? (IEPA-PCC)
Ingredients Edible portion (EP) % yield As per purchased portion (AP) Purchase unit Conversion factor Coat of purchase until
What is costing date?
Since food prices can change, must mark the cost and date that the food was purchased
What does AP stand forM/
As per purchased portion
Define AP
Amount of food bough to give the # of edible portions req. to serve a specific amount of customers
Define EP
The amount of food after is has been processed (cooked) it is what is available to the customer to consumer
T/F both AP and EP are measured in weight/volume or portion size
True
(T/F) %Yield is the amount of food resulting at the completion of the given process
False
What is % Yield?
the estimated % of loss or increase for a given ingredient after a specific process specific
For most foods, processing results in a ___
loss
(T/F) Processing all foods will result in a loss. If false, what results in an increase?
False
Cereals and starches increase in may result from process
100 portions of 90 g of cooked beef, where the % Yield is a 15% loss. What will be the final amount of ground beef?
(100 portions x 90g/portions) = 900g
100%-15%=85% remaining
900 g/85 % = 1,058.82 g
Round to 1,100 g of beef
How can we derive AP from EP?
EP/(% yield x 100)
If we need 100 portions of 90 g of cooked beef, how much do we actually need?
1.1 kg
What is the conversion factor?
AP/purchase unit
How does one determine the cost of a recipe ingredient?
Cost of purchase unit x Cf
(T/F) When placing a meal order, the ingredients should be ordered based on their E.P
No, their A.P
How does one determine the cost of a recipe?
add all cost of recipe ingredients
How to determine cot per portion?
Cost of recipe/total number of portions
How to determine coast per pan?
Cost per portion x number of portions per pan
How to calculate the suggested selling price?
(Cost per portion + labour cost) x profit factor
What are the 6 pricing approaches? (NF-PAGS)
1) Non structured
2) factor method
3) Prime-cost
4) Actual cost
5) Gross profit
6) Stochastic-modeling approach
What is the the simples approach which uses the examination of competitions prices? Is it recommended?
Non-structured
Not recommended, but often seen
What is another name for the factor method?
Fixed factor
How can we use the food factor method ?
Calculate the factor: 100/x, then multiply food cost by the factor.
x= food % from budget or other determined %
If the food cost is 43 cents an the food budget ration is 25%, what is the selling price
Factor = 100/x
100/25 = 6
0.43 x 4 = $1.72
What are some disadvantages to the food factor method?
- Real food costs are generally known only at the end of a period
- Uniform markup
- Disregards perception of value
What is the prime cost method?
Based on raw food and labour (preparation) cost
What does the prime cost method not include?
Service, sanitation or administrative costs
How to determine selling price using the prime cost method?
food & labor cost/prime cost target x100
I.e the cost of food is $0.43, cost of labour is $0.19 and has a markup of 25%, what is the selling price?
Prime cost target = 100 - mark-up = 75
0.62/75 x 100 = 0.83$
What is the main advantage of the prime cost method?
Markup is determined by the managers
What are the disadvantages of the prime cost method?
- req. accurate cost of food records and costs of labor
- represents a gigantic task when menus are extensive
What is the actual cost method?
EP+labour, variable, fixed and profit margin
What is the actual cost method also known as?
Recovery plus profit method
If labour costs and EP costs = %4.85 (66%) what is the actual cost?
$4.85/66% = $7.35
What are the advantages of using the actual-cost method?
- includes all costs
- markup determined by management
What are the disadvantages of the actual-cost method?
- req. accurate cost records
- time consuming
What is the gross profit method?
Determine a specific amount of money that should be made on the basis of the # of guests served, and is based on previous experienced
Why isn’t the gross profit method used often?
Because it cannot account for last minute variations nor should it count on temporary variations
What is the only method that integrated all internal and external variables?
Stochastic-modeling approach
What may affect real costs? (RPP-DSQT)
- R and D
- Purchasing
- Production
- Distribution/Service
- Storage
- Quality assurance/activities
- Theft
What is one of the most important factor that may affect real costs?
Theft
What is the activity of acquiring goods or services to accomplish the goals of an organization?
Purchasing
What does purchasing involve?
Product specifications
Describe some main objective of purchasing
1) Maintain the quality and value of a product
2) Minimize cash tied up in inventory
Define value
The extent to which a good or service is perceived to meet the need their needs
Values is more a question of ____ than intrinsic value
perception
Name some additional specifications you may request when purchasing
- Age/cuts of meat
- Type of container
- Condition (i.e. frozen)
- Concentration
What is lead time?
Time between delivery and expiration or “best before” date
Smaller foodservices should purchase through what? (DBW)
Distributors
Brokers
Wholesalers
Bigger foodservices should purchase through what? (CG)
- Centralized purchasing
- Group purchasing
What is an advantage of having a smaller inventory>
Less money tied in inventory and less spoilage
What are three types of inventory controls?
1) ABC method
2) Perpeptual
3) Quantity Stocks
Describe the ABC method
Creates 3 categories of items.
What is the A of the ABC method?
Highest value items, low-shelf life.
Ensure to apply tight controls
What is the B of the ABC method?
Average value, apply some control
What is the C of the ABC method?
Low value, long-shelf life
Describe the perpetual inventory method
- Take total count once
- Adjust inventory values as items are used by employees
What is an adv. of the perpetual inventory method?
Less time wasted taking full counts
What is a dis adv. of the perpetual inventory method?
Errors can be integrated and can grow over time
What are quantity stocks?
- Set minimum amount in inventory before re-ordering
- Do not allow stocks to rise or fall past a certain amount
Whats a buffer stock?
- Used in quantity stocks
- Used to adapt to a fluctuating demand
The smaller the buffer stock, the smaller the _______
inventory maintenance costs
