Food Production Control I

Chapter 6

Production Control Standards and Procedures

Ensures that portions conform to managements plans

Portions of a given item should be identical in four respects Ingredients

Proportion of ingredients

Production method

Quantity

Production Control Standards and Procedures

Necessary to develop standards and procedures for:

Standard portion size

Standard recipe

Standard portion cost

Standard Portion Size

Defined as the quantity of any item

Items can be quantified by:

Weight

Volume

Count

Standard Portion Size

Devices used to standardize portion size

Scoops

Slotted spoons

Ladles

Portion scales

Measuring cups

Slicing machine

Standard Portion Size

Standard portions size eliminates:

Animosity between front and back of the house

Excessive costs

Customer complaints

Problems in determining profitability of menu items

Standard Recipes

Designated as the correct one to use in the restaurant

Ensures consistent quality

Taste

Appearance

Customer acceptance

Standard Recipes

Results should be the same regardless on people doing the work

May be presented as: Cards

Computer printed recipes

Recipe book

Pictures may be included

Ensures consistency in cost

Standard Portion Cost

Can be calculated provided standardized:

Ingredients

Proportions

Production methods

Portion sizes

Calculation requires:

Determining cost of each ingredient

Adding all to determine total cost

Division by the number of portions

Standard Portion Cost

Indicate what portion costs should be

Real cost may be different

Real costs may be higher due to:

Lack of proper portioning

Failure to follow recipe

Use of ingredients other than specified

Standard Portion Cost

Viewed as a budget for the production of one portion of an item

Reasons for calculating SPC

Establishment of menu prices

Comparison of actual vs. standard

Operating efficiency improvements

Calculating Standard Portion Cost

Several Methods

Formula

Recipe detail and cost cards

Butcher test

Cooking loss test

Formula

Majority of items can use simple formula:

Unit per Portions of Number

Unit per Price Purchase Cost Portion Standard

Recipe Detail and Cost Card

Standard recipe yields a predetermined number of portions

Divide the total cost of the recipe by the total number of portions Referred to as the yield Need to determine the cost of each ingredient in

the recipe May include the use butcher test or cooking loss

test Cost must be recalculated as market prices

change

Butcher/Yield Test

Wholesale cuts require further processing Resulting parts may have different values

Butcher test designed to establish rational values for the primary part used

Butcher breaks item down Keeping parts for weighing

Butcher Test Card

Weight Weight record of original and parts

Ratio to total weight

Value per pound Value for all parts except the principle part Current prices if purchased separately

Total value Multiply value by weight Primary part is subtraction of value of secondary parts from

total cost

Ratio Total to WeightWhole the of Weight

Part the of Weight

Butcher Test Card

Cost of usable pound/ounce

Pound Usable per Cost Meat Usable of Weight

Meat Usable of Value Total

Ounce Usable per Cost 16

Pound Usable per Cost

Butcher Test Card

Portion Size

Established by management

Portion cost

Determined by multiplying portion size by cost per usable ounce

Butcher Test Card

Cost Factors

Cost factors used determine costs per pound and portion: In event of price increase

To compare prices from differing vendors

Pound per Factor CostPound per Price Purchase

Pound Usable per Cost

Portion per Factor CostPound per Price Portion

Cost Portion

ITEM:_________________________ GRADE:________________ DATE: _____ / _____ / _____

PIECES:_______________________ WEIGHING:____lb.____oz. AVG. WEIGHT: _____________

TOTAL COST: $ ________________ AT: $ ________ Per:______ SUPPLIER:__________________

Lb. Oz. Lb. Oz. Size Cost Lb. Portion

Fat

Loss in Cutting

Bones

Usable Meat

Total

Total

Value

Cost of Each

UsablePortion Cost Factor Per

Ratio to

Total Weight

(Lb.)

Weight Value

Per Lb.Breakdown No.

Butcher Test Card

Cooking Loss Test

Used to determine standard portion cost

Used after cooking complete

Accounts for weight loss

Cooking Loss Test Card

Ratio to total weight Original weight

Trimmed weight

Loss in trimming

Cooked weight

Loss in cooking

Bones and Trim

Salable weight

Cooking Loss Test Card

Value per pound

Dealer price per pound

Total Value

Original weight times value per pound

Cost of each usable pound/ounce

Total value divided by salable weight

Cost per pound divided by 16

Cooking Loss Test Card

Portion Size

Established by management

Portion cost

Determined by multiplying portion size by cost per usable ounce

Cooking Loss Test Card

Cost Factors

Pound per Factor CostPound per Price Purchase

Pound Usable per Cost

Portion per Factor CostPound per Price Portion

Cost Portion

COOKED:_____________HOURS ____________MINUTES AT: ____________ DEGREES

Lb. Oz. Lb. Oz. Size Cost Lb. Portion

Original Weight

Trimmed Weight

Loss in Trimming

Cooked Weight

Loss in Cooking

Bones & Trim

Salable Weight

REMARKS:

ITEM:___________________________

Cost Factor PerValue

Per Lb.

Total

Value

Cost of Each

UsablePortion

Breakdown No.Weight

Ratio to

Total Weight

(Lb.)

Cooking Loss Test Card

Yield Percentages

Defined as the percentage of a whole available after in-house processing

Calculated by dividing portionable weight by the original weight

Once determined can be used in a number of quantity calculations