2. Identify four methods for determining standard portion costs, and describe the type of food
product for which each is used.
3. Calculate standard portion costs using four different methods.
4. Use cost factors derived from butcher tests and cooking loss tests to calculate portion costs.
5. Use yield factors derived from butcher tests and cooking loss tests to determine correct purchase
6. List the advantages and disadvantages of using standardized yield figures versus in - house yield
In previous articles , we explained that all foodservice establishments have a sequence
of operation consisting of purchasing, receiving, storing, issuing, producing,
and selling and serving. Each of these operations can be considered a system
in itself, and the foodservice operation can be considered to be composed of
interrelated systems, each of which has special goals. The purchasing system,
for example, is designed to ensure the availability of an adequate supply of the
ingredients required for food production, each of a carefully selected quality
and acquired at an optimum price. The receiving system has a primary goal
of making sure all food received conforms to the quality, quantity, and price
ordered by the purchasing system. The best means for ensuring that these systems
will achieve their aims — that events will conform to plans — was shown
to be instituting a control process. This is true not only for the purchasing and
receiving systems, but also for the systems designed for storing and issuing
foods. As we will see, it is equally true for the production system.
Following the pattern established in earlier articles, we now describe
the application of control to the production phase of foodservice operation.
ESTABLISHING STANDARDS AND STANDARD
The standards and standard procedures for production control are designed
to ensure that all portions of any given item conform to management ’ s plans
for that item and that, as far as possible, each portion of any given item is
identical to all other portions of the same item. Portions of a given menu
item should be identical to one another in four respects:
2. Proportions of ingredients
3. Production method
To reach this goal, it is necessary to develop the following standards
and standard procedures for each menu item:
1. Standard portion size
2. Standard recipe
3. Standard portion cost