Yield Management Flashcards
Objectives of yield management
- To establish a standard for the quantity and number of portions obtainable from a specific item of food.
- To establish a standard for comparison with operating results and thereby measure the efficiency of the production departments.
- To establish an objective method of further evaluating standard purchasing specifications.
- To establish a standard cost factor for the item of food.
- To assist in menu costing and pricing.
- To assist in converting forecast requirements into raw material requirements.
Importance of yield
Yield testing and yield factors are important for an establishment for the following functions:
• To determine product pricing.
• To set purchase specifications and receiving standards.
• To forecast purchase quantity and ordering levels.
• Establishing standard recipes and portion size.
• For setting control standards.
• Comparison of vendor prices and quality.
• Monitoring the usage of raw materials.
Factors that are involved in yield testing –
Purchase weight – The weight of the raw material as purchased to a known standard and as per specifications.
• Usable weight – That weight of the item that is available for cooking or further processing after all the unusable and inedible parts are removed. Mainly applies to meat, fish, and poultry and in some cases to fruits and vegetables.
The procedure for testing for yields
- Record the original weight/volume of your item. This is your raw weight or as purchased (AP) weight.
- Process your product accordingly, measure and record the waste or trim weight.
- Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or edible product (EP) weight. The formula is: AP weight – waste = EP weight.
- Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.
