Transcript 06 CH 04 Menus & feb 27

Menus & Recipes- chapter 4
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Describe 4 types of menus
Identify the purpose of a menu
Purpose of standardized recipe
Calculate AS and AP, convert recipes from one
yield to another, determine yield at different
portion sizes, determine amount to purchase
Calculate recipe cost & cost per portion
Make vs Buy decisions – consider alternative
Write a meat specification
List factors that determine selling cost
Steps in menu & production
planning
Given an event, a setting, number of guests:
• Choose the type of menu
• Select the recipes or foods to be offered
• Determine the amount needed (AS)
• Determine the amount needed to
purchase (AP or AS)
• Compare the cost of make vs buy
• Decide if you will make or buy items
Purpose of a menu
• Communicate with customer
• Sell the products
Menus can be:
• Spoken
• Posted - board
• Printed
Types of Menus
• Static: all patrons offered same foods each
day; may change every 6 months
• Cycle: developed for a set period and then
repeated – 21 days, 28 days
• Market menu: based on availability of local
products – produce/fish; may change daily
• Hybrid – static menu with daily special
Menu courses/pricing
• North America: appetizer or soup or salad,
entrée, dessert
• European: entrée, main, salad, dessert
Pricing:
• À la carte – each food item ordered and priced
separately
• Semi à la carte – entrée priced to include side
order
• Table d’hôte or prix fixe – complete meal at set
price
Menu Language
• includes preparation method, main
ingredients, cut, quality, service method
“Summer Vegetables with Tarragon Aïoli”
• Accurate in stated cut, quality, quantity,
nutritional content, ingredients, 11 million
estimated prevalence of diagnosed people
with food allergy1
Food Allergy News, February-March 2005
Benefit of standardized recipe:
• Produces a know quality & quantity of food for a
specific operation
specifies: type & amt of each ingredient
prep & cooking procedures
yield & portion size
• Help train cooks, educate service staff,
customers get consistent product, result in
accurate food costing & menu pricing
• Unless a site purchases a product, they must
test recipes to standardize
Measurements-need accuracy
for standardized recipes
• Wt: (heaviness) pounds/ounces
Avg wt #10 can is 6 lb. 10 oz
• Volume: (space of substance) tsp, cup,
quart, liter - #10 can (13 cups)
scoop size - # servings/quart
• Wt = volume for I cup H2O
• Count: number – shrimp/lb. 21-25 count
Determine the portion size &
amount needed
• What portion size should be provided?
appetizer vs entrée vs main, lunch vs dinner
cost, customers, merchandising, agency requirements
• Shall I buy in container, buy and put in container, make &
put in container?
• calculate amt of fruit salad to BUY for 75 box lunches
(4 oz serving) - 4 oz x 75 = 300 oz fruit salad
• How many #10 cans of fruit salad should will be needed?
#10 can is 106 oz (6 lb 10 oz)
300 oz/106 oz = 2.83 cans or 3 cans
Food Costing for canned fruit salad
• You need to determine cost of 2.83 cans
• First determine unit cost:
#10 can sold / 6 cans per case
1 case = $45.00/6 = $7.50/can(unit cost)
3 cans = $22.50 /75 portions = $.30 portion
If you only needed 2.5 cans – decide if you can
use the other .5 can – may need to price on 3
cans
Converting a recipe to make a new
yield – same portion size
Need 18.75 lbs (300 oz) fruit
salad
1. My recipe makes 50 portions
(4 oz)=200 oz
2. Determine conversion factor
new yield/old yield =
conversion factor
300/200 = 1.5
3. Multiply each ingredient by
1.5
(This recipe has more items so
will yield 300+ oz)
food
Old CF New
amt
amt
oranges 3 lb/ 1.5 72.
48
oz
oz
kiwi
3 lb, 1.5 84.
8 oz
oz
56
oz
States of Refinement of Food
• AS – as served
• AP – as purchased
• EP – Edible portion
• W – Waste – expressed as %
When ordering amount of fresh fruit
for a salad
• Convert AS amount to AP amount
• Kiwi – need 84 oz – but must buy AP
• 1 lb kiwi (AP) = .85 lb ready to eat (AS) (15% waste)
AP = AS x 100% /100-waste%
AP = 84 oz x 100/100-15
AP = 8400.oz/85 = 98.82oz or 6.18 lbs
Buy 99 oz (6 lb) kiwi AP to have 84 oz (5.2 lb) for salad AS
Buy kiwi in a flat (~$10.00) ask how many pounds/16 oz
Determine price/oz x 98 oz – put $ into recipe
Get total of all ingredients = cost of recipe
Recipe cost/# portions = cost/portion
Make vs Buy Decision
• What is cost to buy item vs make?
food cost and labor cost
• Do I have the labor available to make the item or
will I have to hire extra labor?
• Do employees have the skill & equipment?
• Do I have the space to make & store?
• Which product look better/ tastes better?
• How much other work do I also have this day?
Food portions & costing
• You have 14 gallons of ice cream. The ice
cream cost $6.33 gallon (purchased in a 3
gallon tub for $19.00) You want to serve 4
oz portions
1. How many people can you serve?
2. What is food cost/serving?
ANSWER #1
You have 14 gallons of ice cream; how many
people can you serve a 4 oz portion?
• First you need to convert gallons to ounces
• 14 gallons x 128 oz = 1792 oz
• Second you divide the whole amount by the size
of the portion
• 1792oz / 4 oz = 448 servings; each serving is 4
oz. So you can serve (if you are careful in
portioning) 448 people a four ounce serving
Answer #2
• What is the food cost of a 4 oz serving of
ice cream if the ice cream costs $6.33 a
gallon?
• First, how many oz are in a gallon? 128
• How much does 1 oz cost if a 128 oz is
$6.33? $6.33/128 = .0494
• If 1 oz cost .0494 then 4 oz cost .1976 or
.05 for a 4 oz serving. This is just the food
cost! What other costs would you include?
Determining AP when you know AS
• Most of the time you know AS:
• You need 48 lb of cooked broccoli and the
waste is 21% - how much raw broccoli do
you need to purchase?
AP = AS x 100
100 - W
Answer
You need 48 lb of cooked broccoli and the
waste is 21% - how much raw broccoli do
you need to purchase?
AP = AS x 100
AP = 48 x 100
100 – W
100-21
AP = 4800
AP = 60.7 of 61 lb.
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