OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3...
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Transcript of OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3...
OH 3-1
Using Standardized Recipes to Determine Standard Portion Cost
Controlling Foodservice Costs
3OH 3-1
OH 3-2
Chapter Learning Objectives
Explain why a standardized recipe is important for cost control and product consistency.
Describe information included in a standardized recipe.
Compare “as purchased” and “edible portion” methods in determining the cost of recipe ingredients.
Develop a recipe cost card using a standardized recipe.
OH 3-3
Standardized RecipesEnsure Consistency In
Ingredient quality
Preparation method
Portion size
Service method
OH 3-4
Standardized Recipes Identify
Ingredient details (quality)
Ingredient weights and measures
Necessary equipment and tools
Volume (number) of portions
OH 3-5
Standardized Recipes also Include
Preparation time
Storage and preparation information
Cooking method(s)
OH 3-6
Sample Standardized Recipe
OH 3-7
Standardized Recipes
Allow for accurate purchasing
Help ensure compliance with “Truth In Menu” laws
Assists in training new employees
Makes it possible to “cost” the recipe accurately
OH 3-8
Recipe Ingredient Costing Alternatives
As Purchased (AP) method Price of an item before any trim or waste
are considered
Example—unpeeled, whole potatoes
Edible Portion (EP) method Price of an item after all trim and waste has been
taken into account
Example—peeled, cubed potatoes
OH 3-9
AP and EP
As Purchased (AP) refers to products as the restaurant receives them.
Edible Portion (EP) refers to products as the guests receive them.
OH 3-10
Comparison of AP and EP Weights
OH 3-11
Managers Must
1. Determine if recipe ingredients are listed in AP or EP formats.
2. Apply the correct costing method to the ingredients.
3. Use the information to price menu items.
4. Periodically re-cost recipe ingredients.
OH 3-12
EP Amounts
Because many food items shrink when they are cooked, managers must know exactly how much cooking loss to expect.
OH 3-13
Ways to Estimate Yields
Butcher’s tests To measure loss from deboning, trimming, and
portioning meats, fish, and poultry
Cooking loss tests To measure loss from the actual cooking process
Conversion charts Tell the expected or average loss of an item from
(AP) to (EP)
OH 3-14
Creating Recipe Cost Cards
Step 1 – Copy the ingredients from the standardized recipe card to the cost card.
Step 2 – List the amount of each ingredient used.
Step 3 – Indicate the cost of each ingredient as listed on the invoice.
OH 3-15
Creating Recipe Cost Cards continued
Step 4 – Convert the cost of the invoice unit to the cost of the recipe unit.
Example Milk purchased by the gallon for $2.80
Yields eight recipe-ready (EP) pints at $0.35 each.($2.80 ÷ 8 pints = $0.35 per pint)
OH 3-16
Creating Recipe Cost Cards continued
Step 5 – Multiply the recipe unit cost by the amount required in the recipe.
Example Recipe amount required—3 pints Cost per pint—$0.35 Ingredient cost—$1.05
(3 pints x $0.35 per pint = $1.05)
OH 3-17
Creating Recipe Cost Cards continued
Step 6 – Add the cost of all ingredients.
OH 3-18
Creating Recipe Cost Cards continued
Step 7 – Divide the total recipe cost by the number of portions produced.
Example Total recipe cost—$145.50
Total recipe yield—50 portions
Cost per portion—$2.91($145.50 ÷ 50 portions = $2.91 per portion)
OH 3-19
How Would You Answer the Following Questions?
1. The cost of most AP food products is higher than their EP cost. (True/False)
2. Which of the following is NOT true about recipe cost cards?
A. They help establish menu selling prices.B. They reduce food production time.C. There should be one for every menu item.D. They inform managers about how much it costs to
make a single portion of an item.
3. Software programs designed to help foodservice managers create recipe cost cards are readily available. (True/False)
OH 3-20
Key Term Review
As purchased (AP) method
Butcher test
Conversion chart
Cooking loss test
Edible portion (EP) method
OH 3-21
Key Term Review
Portion size
Recipe cost card
Shrinkage
Standard portion cost
Standardized recipe
OH 3-22
Explain why a standardized recipe is important for cost control and product consistency.
Describe the information included in a standardized recipe.
Compare “as purchased” and “edible portion” methods in determining the cost of recipe ingredients.
Develop a recipe cost card using a standardized recipe.
Chapter Learning Objectives—What Did You Learn?