Recipe Standardization Part II Flashcards by Kristen S

What are the 5 reasons for wanting to work with SR? (QYINC)

Quality consistency
Yield consistency
Increased productivity
Improved nutrition info
Improves customer satisfaction

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What are is the 6th reason for working with SD?

Allows food cost control which leads to improved budget control

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One achieves food cost control through ____

recipe costing

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What are the 2 parts of recipe costing?

Description part

Calculation part

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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

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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

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What is costing date?

Since food prices can change, must mark the cost and date that the food was purchased

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What does AP stand forM/

As per purchased portion

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Define AP

Amount of food bough to give the # of edible portions req. to serve a specific amount of customers

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Define EP

The amount of food after is has been processed (cooked) it is what is available to the customer to consumer

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T/F both AP and EP are measured in weight/volume or portion size

True

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(T/F) %Yield is the amount of food resulting at the completion of the given process

False

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What is % Yield?

the estimated % of loss or increase for a given ingredient after a specific process specific

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For most foods, processing results in a ___

loss

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(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

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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

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How can we derive AP from EP?

EP/(% yield x 100)

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If we need 100 portions of 90 g of cooked beef, how much do we actually need?

1.1 kg

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What is the conversion factor?

AP/purchase unit

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How does one determine the cost of a recipe ingredient?

Cost of purchase unit x Cf

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(T/F) When placing a meal order, the ingredients should be ordered based on their E.P

No, their A.P

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How does one determine the cost of a recipe?

add all cost of recipe ingredients

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How to determine cot per portion?

Cost of recipe/total number of portions

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How to determine coast per pan?

Cost per portion x number of portions per pan

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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