Unit 5: THE STANDARDIZATION OF RECIPE
Introduction:
This module covers the knowledge, skills and attitudes required in managing a catering
business industry.
Learning Outcomes:
Upon completion of this module, you must be able to:
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Define recipe and standardized recipe Identify the importance standardized recipes
successful catering operations
Identify components standardized recipe
Describe limitations of standardized recipe correctly
Convert recipe yields correctly
Demonstrate the ability to read and execute a selected written recipe
Prepare a standardized recipe procedure
Prepare and calculate standard recipe for a certain catering occasion
Standardization of recipe is necessary for many reasons. Product will be consistent
in quality each time they are prepared using the standard recipes. By using standardized
recipe, the planned number of serving will be produced. Nutritional values per serving will
be consistent in standardized recipes.
For the food cost control, standardized for recipes provide consistent information
because of the same ingredients and quantities of ingredients used each time the recipe is
made. It is useful for purchasing as the quantity & quality of food required for production is
easily calculated from standardized recipe. Exact number of labor requirement can be
predicted & even maximum use of their time can be utilized for the particular day. An
instruction given for preparation of products helps new joiner & training cost of the
employer is saved. Standardized recipes eliminate guesswork, reduces the chances of
producing poor food products which increases chefs confident & feel more satisfied in their
jobs.
A recipe is a set of instructions that describes how to prepare a certain dish
including list of ingredients required.
THE STANDARD RECIPE
The standard recipe is a written formula for producing a food item of a specified
quality and for use in a particular establishment. It should show the precise quantities and
qualities of the ingredients, together with the sequence of preparation and service. It
enables the establishment to have greater control over cost and quantity.
The objective of a standard recipe is to predetermine the following:
 the quantities and qualities of ingredients to be used, stating the purchase
specification
 amount (number of portions) a recipe should make.
ACCURATE WEIGHING AND MEASURING
It is important that, when designing standardized recipes, the correct weights and
measure are recorded, to achieve consistency, so no matter who prepares the dish the
same standard portion size and quality is achieved.
Each recipe should tell you the following:
 the ingredients to be used
 the exact amounts of ingredients required how
 the dish is prepared how
 the dish is cooked the number of portions it will produce (yield)
Always read through the recipe carefully and check that you have:
1. the right ingredients and equipment
2. the correct weights
3. enough time to prepare the dish
To facilitate menu planning, purchasing and internal requisitioning, food preparation and
production, and portion control:
 know the food cost per portion
 know the nutritional value of a particular dish.
The standard recipe will also help new staff in the preparation and production of standard
products, which can be made easier by using photographs or drawings illustrating the
finished product.
COST CONTROL
Cost control is the process or activity on controlling costs associated with an activity,
process, or company.
Cost control typically includes;
(1) investigative procedures to detect variance of actual costs from budgeted costs,
(2) diagnostic to ascertain the cause(s) of variance, and
(3) corrective procedures to effect realignment between actual and budgeted costs.
It is important to know the exact cost of each process and every item produced, so a system
of cost analysis and cost information is essential.
 It will reveal possible ways to economize and can result in a more effective use of
stores, labour, materials, and so on.
 Costing provides the information necessary to develop a sound pricing policy.
 Cost records help to provide speedy quotations for all special functions, such as
parties, wedding receptions, and so on.
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It enables the caterer to keep to a budget. No one costing system will automatically
suit every catering business, but the following guidelines may be helpful.
The cooperation of all departments is essential.
The costing system should be adapted to cost analysis: The process of breaking
down the costs of an operation into all its separate parts so that it is possible to look
at the exact cost of each process and every item produced, and judge the efficiency
and cost effectiveness of each. The advantages of an efficient costing system are as
follows.
o It tells you the net profit made by each section of the organization and shows
the cost of each meal produced the business, not vice versa. If the accepted
procedure in an establishment is altered to fit a costing system then there is
danger of causing resentment among staff and as a result losing their
cooperation.
o Clear instructions in writing must be given to staff that are required to keep
records. The system must be made as simple as possible so that the amount
of clerical work required is kept to a minimum. An efficient mechanical
calculator or computer should be provided to save time and effort. To
calculate the total cost of any one item or meal provided it is necessary to
analyze the total expenditure under several headings. Basically, the total cost
of each item consists of the following three main elements.
1. Food and materials costs: these are known as variable costs because the
level will vary according to the volume of business. In an operation that
uses part-time or extra staff for special occasions, the money paid to these
staff also comes under variable costs; by comparison, salaries and wages
paid regularly to permanent staff are fixed costs.
2. Labour costs and overheads: regular charges come under the heading of
fixed costs, which include labour and overheads. Labour costs in the
majority of operations fall into two categories:
 direct labour cost, which is salaries and wages paid to staff such as
chefs, waiters, bar staff, housekeepers, chambermaids, which can
be allocated to income from food, drink and accommodation sales
 indirect labour cost, which would include salaries and wages paid,
for example, to managers, office staff and maintenance staff who
work for all departments (so their labour cost should be charged
to all departments). Overheads consist of rates, heating, lighting
and equipment.
3. Cleaning materials: this is an important group essential items that is often
overcooked when costing. There are over 60 different that is items that
come under this heading, and approximately 24 of these may be required
for an average catering, establishment. These may be include broom,
brushes, buckets, cloths, drain rods, dusters, mops, mops, sponges,
squeegees, scrubbing/polishing machines, suction vacuum cleaners, wet
and wet/dry suction cleaners, scouring pads, detergents, disinfectants,
dustbin powder, washing-up liquids, fly sprays, spray, sacks, scourers,
steel wool, soap, soda and so on. It is important to understand the cost of
these materials and to ensure that an allowance is made for them under
the heading of ‘overheads’. Labour means the cost of employing staff.
Gross profit (or kitchen profit) is the difference between the cost of an
item and the price it is sold at. If gross profit is set as a fixed percentage
mark-up, the food cost of each dish is calculated and a fixed gross profit
(e.g. 100 per cent) is added. So, if the food costs £2 it is sold for £4.
It is usual to express each element of cost as a percentage of the selling price. This
enables the caterer to control profits. Net profit is the difference between the selling
price of the food (sales) and total cost of the product (food, labour and overheads).
HOW TO CALCULATE FOOD COST IN A RESTAURANT
Know your food costs before adding a new dish to your menu
It doesn't matter that you have the best menu in town, a high-traffic location,
beautiful decor and rave reviews if your restaurant charges P250 for a meal that
costs you P300 to serve. Your cost to serve a meal includes both overhead costs and
the actual food on the plate. Miscalculating either is a recipe for disaster.
Step 1
List the ingredients of the dish you are appraising. Include even small amounts of
food, including a squirt of ketchup or spoonful of mayonnaise. Don't forget to
account for cooking oil, seasonings and garnishes as well. Every dish should be
portion controlled to ensure each chef serves the same meal at the same cost.
Step 2
Calculate the cost of each ingredient in each dish. For example, if a tomato costs 25
cents and each one yield eight slices, the tomato cost for a dish that includes two
slices would be about 6 cents. Include a proportion of any delivery fees, interest,
returns charges or other expenses directly related to purchasing foods.
Step 3
Add the total cost of the ingredients to calculate your food costs for that dish. Do not
include the labor costs to prepare or serve the dish.
Step 4
Divide the menu price by the food cost to determine the percentage of the price that
comes from food to begin determining if you have priced the meal correctly. For
example, if you sell a meal for P180 and your food costs for that meal are P60, your
food cost is 33 percent.
Step 5
Calculate your overhead cost per meal served. This includes all of the non-food costs
to run your restaurant, such as labor, rent, marketing, taxes and other expenses.
Determine a daily overhead cost to run the restaurant and divide that by the
number of customers you estimate you will serve each day. For example, if your
overhead is P2,000 per day and you serve 250 customers daily, your overhead cost
per person is P8. Include allowances for employee meals and food theft in the
overhead figure, since these are not direct costs to serve a customer meal.
Step 6
Determine the target food-cost percentage you want for your menu items. Use your
overhead costs to guide you. For example, if you sell a meal for P12 and have an P8
overhead cost, your food costs must be no more than P4 to break even. If you want a
profit of P2 per plate, your sales price would then need to be P14, giving you a foodcost percentage of about 29 percent. If you feel your market will not support meals
that cost more than P14, your chef will need to prepare menu items for no more
than P4 each. If you sell meals for less than P14, your chef will need to use less than
P4 of ingredients per meal, using your 29 percent guide.
Step 7
Examine your current menu prices to determine whether they cover your overhead
and foods costs, and return a profit. Use your target food-cost percentage to do this.
For example, if you determine that your food costs can be no more than 20 percent
and a particular meal uses P4 of ingredients, you must sell that meal for at least P20.
Step 8
Determine whether you need to calculate different food cost percentages for
services or items. For example, a low-cost breakfast menu might require food costs
to be less than 20 percent of the ticket since profit margins are small. A more
expensive dinner menu might support foods costs as high as 35 percent per plate.
Step 9
Analyze your sales by item to see if your food-cost percentages can support your
business. If you determine that you are selling mainly low-cost items, you may need
to raise those prices -- or lower your food costs to be profitable. Look at total food
costs per service and divide by total sales to get a more complete picture of your
food costs without having to calculate the actual cost of each menu item.