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Food Service Management > Recipe Standardization Part II > Flashcards

Recipe Standardization Part II Flashcards

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1
Q

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

A
  • Quality consistency
  • Yield consistency
  • Increased productivity
  • Improved nutrition info
  • Improves customer satisfaction
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2
Q

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

A

Allows food cost control which leads to improved budget control

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3
Q

One achieves food cost control through ____

A

recipe costing

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4
Q

What are the 2 parts of recipe costing?

A

Description part

Calculation part

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5
Q

What are the description parts? (RICTT-4PN)

A
  • Recipe classification
  • Item
  • Costing date
  • Total yield
  • Total # of portions
  • Portion size
  • Portion weight
  • pan size
  • Portion/pan
  • # of pans
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6
Q

What are the calculation parts? (IEPA-PCC)

A 
Ingredients
Edible portion (EP)
% yield 
As per purchased portion (AP)
Purchase unit
Conversion factor
Coat of purchase until
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7
Q

What is costing date?

A

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

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8
Q

What does AP stand forM/

A

As per purchased portion

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9
Q

Define AP

A

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

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10
Q

Define EP

A

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

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11
Q

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

A

True

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12
Q

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

A

False

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13
Q

What is % Yield?

A

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

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14
Q

For most foods, processing results in a ___

A

loss

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15
Q

(T/F) Processing all foods will result in a loss. If false, what results in an increase?

A

False

Cereals and starches increase in may result from process

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16
Q

100 portions of 90 g of cooked beef, where the % Yield is a 15% loss. What will be the final amount of ground beef?

A

(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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17
Q

How can we derive AP from EP?

A

EP/(% yield x 100)

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18
Q

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

A

1.1 kg

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19
Q

What is the conversion factor?

A

AP/purchase unit

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20
Q

How does one determine the cost of a recipe ingredient?

A

Cost of purchase unit x Cf

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21
Q

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

A

No, their A.P

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22
Q

How does one determine the cost of a recipe?

A

add all cost of recipe ingredients

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23
Q

How to determine cot per portion?

A

Cost of recipe/total number of portions

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24
Q

How to determine coast per pan?

A

Cost per portion x number of portions per pan

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25
Q

How to calculate the suggested selling price?

A

(Cost per portion + labour cost) x profit factor

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26
Q

What are the 6 pricing approaches? (NF-PAGS)

A

1) Non structured
2) factor method
3) Prime-cost
4) Actual cost
5) Gross profit
6) Stochastic-modeling approach

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27
Q

What is the the simples approach which uses the examination of competitions prices? Is it recommended?

A

Non-structured

Not recommended, but often seen

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28
Q

What is another name for the factor method?

A

Fixed factor

29
Q

How can we use the food factor method ?

A

Calculate the factor: 100/x, then multiply food cost by the factor.
x= food % from budget or other determined %

30
Q

If the food cost is 43 cents an the food budget ration is 25%, what is the selling price

A

Factor = 100/x
100/25 = 6
0.43 x 4 = $1.72

31
Q

What are some disadvantages to the food factor method?

A
  • Real food costs are generally known only at the end of a period
  • Uniform markup
  • Disregards perception of value
32
Q

What is the prime cost method?

A

Based on raw food and labour (preparation) cost

33
Q

What does the prime cost method not include?

A

Service, sanitation or administrative costs

34
Q

How to determine selling price using the prime cost method?

A

food & labor cost/prime cost target x100

35
Q

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?

A

Prime cost target = 100 - mark-up = 75

0.62/75 x 100 = 0.83$

36
Q

What is the main advantage of the prime cost method?

A

Markup is determined by the managers

37
Q

What are the disadvantages of the prime cost method?

A
  • req. accurate cost of food records and costs of labor

- represents a gigantic task when menus are extensive

38
Q

What is the actual cost method?

A

EP+labour, variable, fixed and profit margin

39
Q

What is the actual cost method also known as?

A

Recovery plus profit method

40
Q

If labour costs and EP costs = %4.85 (66%) what is the actual cost?

A

$4.85/66% = $7.35

41
Q

What are the advantages of using the actual-cost method?

A
  • includes all costs

- markup determined by management

42
Q

What are the disadvantages of the actual-cost method?

A
  • req. accurate cost records

- time consuming

43
Q

What is the gross profit method?

A

Determine a specific amount of money that should be made on the basis of the # of guests served, and is based on previous experienced

44
Q

Why isn’t the gross profit method used often?

A

Because it cannot account for last minute variations nor should it count on temporary variations

45
Q

What is the only method that integrated all internal and external variables?

A

Stochastic-modeling approach

46
Q

What may affect real costs? (RPP-DSQT)

A
  • R and D
  • Purchasing
  • Production
  • Distribution/Service
  • Storage
  • Quality assurance/activities
  • Theft
47
Q

What is one of the most important factor that may affect real costs?

A

Theft

48
Q

What is the activity of acquiring goods or services to accomplish the goals of an organization?

A

Purchasing

49
Q

What does purchasing involve?

A

Product specifications

50
Q

Describe some main objective of purchasing

A

1) Maintain the quality and value of a product

2) Minimize cash tied up in inventory

51
Q

Define value

A

The extent to which a good or service is perceived to meet the need their needs

52
Q

Values is more a question of ____ than intrinsic value

A

perception

53
Q

Name some additional specifications you may request when purchasing

A
  • Age/cuts of meat
  • Type of container
  • Condition (i.e. frozen)
  • Concentration
54
Q

What is lead time?

A

Time between delivery and expiration or “best before” date

55
Q

Smaller foodservices should purchase through what? (DBW)

A

Distributors
Brokers
Wholesalers

56
Q

Bigger foodservices should purchase through what? (CG)

A
  • Centralized purchasing

- Group purchasing

57
Q

What is an advantage of having a smaller inventory>

A

Less money tied in inventory and less spoilage

58
Q

What are three types of inventory controls?

A

1) ABC method
2) Perpeptual
3) Quantity Stocks

59
Q

Describe the ABC method

A

Creates 3 categories of items.

60
Q

What is the A of the ABC method?

A

Highest value items, low-shelf life.

Ensure to apply tight controls

61
Q

What is the B of the ABC method?

A

Average value, apply some control

62
Q

What is the C of the ABC method?

A

Low value, long-shelf life

63
Q

Describe the perpetual inventory method

A
  • Take total count once

- Adjust inventory values as items are used by employees

64
Q

What is an adv. of the perpetual inventory method?

A

Less time wasted taking full counts

65
Q

What is a dis adv. of the perpetual inventory method?

A

Errors can be integrated and can grow over time

66
Q

What are quantity stocks?

A
  • Set minimum amount in inventory before re-ordering

- Do not allow stocks to rise or fall past a certain amount

67
Q

Whats a buffer stock?

A
  • Used in quantity stocks

- Used to adapt to a fluctuating demand

68
Q

The smaller the buffer stock, the smaller the _______

A

inventory maintenance costs

Food Service Management (14 decks)

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