The Ingredient Process Chapter 6. Objectives Identify the various considerations made when planning...
-
Upload
justus-waitt -
Category
Documents
-
view
214 -
download
0
Transcript of The Ingredient Process Chapter 6. Objectives Identify the various considerations made when planning...
The Ingredient Process
Chapter 6
Objectives
• Identify the various considerations made when planning a menu
• Define standardized recipes
• Explain the purpose of product specifications
• Illustrate the considerations made in conducting quality analysis
Objectives (cont’d.)
• Summarize the ABC analysis method
• Describe how yield cost analyses are performed
• Evaluate the use of convenience foods, and the concept of make-or-buy analysis
• Explain the use of buyers’ blind tests
Planning the Menu
• Creating the menu is one of the first activities to be completed
• Considerations for planning– Target markets– Consumer demand– Required contribution margins
• Menu items must meet required profit margins
Planning the Menu (cont’d.)
• Considerations for planning (cont’d.)– Available staffing and skills– Seasonality and availability of foodstuffs– Available equipment and facilities– Preferences of chefs, owners, and
operators
Market Research
• Methodically gathering data– Can help owners and managers make
decisions about recipes– Can be used for potential ingredients,
customers or suppliers– If market research indicates a menu item
will not be popular or ingredients are unavailable, it should be dropped
Recipe Development
• Chef or kitchen manager must meet customer and profitability needs
• Other needs to consider when developing recipes– Cross-utilization of product due to limited
storage space– Dishware or ingredient limitations
Cross-Utilization
• Both raw and prepared foods used in multiple fashions– Helps reduce inventory– Streamlines production– Decreases overall procurement costs
Writing Standardized Recipes
• Measured use of tightly specified ingredients prepared consistently– Ensures regularity in cost, preparation,
appearance, taste, and yield
• Information in standardized recipes– ID code, name, ingredients, weights and
measures, directions, yield, portion size, and cost metrics
Identifying Product Needs
• After menu creation and recipes are written, identify ingredients– Determine possible cross-use in the menu– Lay groundwork for writing ingredient
specifications
• Ingredients are categorized by product type
The ABC Analysis
• Type of inventory analysis– Designed to increase the number of turns
• Number of times in a week or month that a food item is used up
– Goal: to minimize shelf inventory
• “A” items are most expensive or crucial to business menu and concept– Steakhouse example: a steak
The ABC Analysis (cont’d.)
• “B” items are mid-priced inventory items– Steakhouse example: a baked potato
• “C” items are the cheapest– Steakhouse example: a straw
• By actively managing “A” items, total cost of purchases can be decreased
Product Evaluation and Selection
• Chefs and buyers must find best available products– To stay competitive
• Types of product analysis– Quality analysis, value analysis, make-or-
buy analysis, and yield cost analysis
Quality Analysis
• Ways to measure ingredient quality– Nutrition and health value– Freshness– Appearance– Aroma– Taste and texture– Consistency
Quality Analysis (cont’d.)
• Blind tests (can cuttings)– Compare similar items from competing
suppliers– Labels removed– Product should be from cans of similar size– Evaluation methods include drained weight
tests; count and size test; and taste, texture, and appearance test
Value Analysis
• Relationship between price and quality– Once quality assessment has been
conducted, prices are taken into account to determine relative value
Make-or-Buy Analysis
• Decision to make own products or purchase from an outside source
• Consider sourcing of ingredients and in what state of preparedness they are purchased– Convenience foods are pre-prepared– Growth seen in every product category
Yield Cost Analysis
• Purpose is to determine the edible portion cost (EPC)– Depends on purchase price of ingredients
and edible yield (amount of usable product available after processing)
– To calculate: divide as purchased cost (APC) by the edible portion (EP) weight
Yield Cost Analysis (cont’d.)
• Butcher’s yield test– Evaluates the cost of staff cutting their own
portions or buying the product pre-portioned
– Reveals three important cost considerations: yield percentage, the EP cost, and the cost factor multiplier
Writing Product Specifications
• Ensures quality standards are met
• Three forms of product specifications– Internal
• Includes portion size, preparation, and presentation directions
– External• Clearly describe products to purveyors
Writing Product Specifications (cont’d.)
• Three forms of product specifications (cont’d.)– General conditions
• Describes business considerations such as delivery times and locations, billing instructions, and related information
The Specification Form
• Information included on the form– Generic product name– Product specification reference guide code– Brand name– Supplier catalog code– Intended use of product– Packaging and market form
The Specification Form (cont’d.)
• Information (cont’d.)– Size– Acceptable trim– Grade and color– Place of origin– Acceptable substitutes– Price limitations
Summary
• Planning the menu precedes developing the recipe– Many factors involved in each– Both may use market research to assist
• Cross-utilization of ingredients decreases overall procurement costs
• ABC analysis used to manage inventory
Summary (cont’d.)
• Several types of product analysis exist to help make decisions on ingredients or suppliers
• Product specifications are important in obtaining consistent ingredients– Three types of specifications: internal,
external, and general conditions