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Objective
Food Production Control I:
Portions
• By the end of this course you will be able to:
Explain the importance of Standard Portion Sizes,
Standard Recipes, Standard Portion Costs.
Identify 3 methods for determining standard portion
costs
Calculate Standard Portion Costs
Use Cost factors from butcher tests and cooking tests
to calculate portion costs
Use Yield Percentages to determine purchase
quantities
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Introduction
Review of the Control Process
• After explaining the need for establishing control in
Purchasing and Receiving, Storing and Issuing, we
will see how to apply the control process in
Production.
•
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Establishing Standards and SOP for
production
Establishing Standards and SOP for
production
•
•
Portions of a given menu item should be identical
to one another in 4 respects:
1.
2.
3.
4.
Ingredients
Proportion of Ingredients
Production Method
Quantity
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The 4 steps of the control process:
1. Establish Standards and SOP for operations
2. Train all individuals to follow established
standards and SOPs
3. Monitor performance and compare actual
performances with established Standards
4. Take appropriate action to correct deviations
from Standards
To reach this goal, it is necessary to develop:
1. Standard Portion Size
2. Standard Recipes
3. Standard Portion Costs
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1. Standard Portion Size
Devices available to help standardize portions
• Every item on a menu can be quantified in one of
the 3 ways:
Weight (most frequently grams or ounces)
• GVB serves a 12-ounce portion of strip steak
Volume (in ounces or milliliters/ centiliters)
• Mostly for liquids ( a bowl of soup: 5 or 8 ounces
Count (sausage/ eggs, chops…)
• Shrimps may be purchased at 16 or 20 per Pound
• Pies may be sold by cut sizes (1 pie serves 6 or 8)
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Advantages of Standardized portions:
2. Standard Recipes
• Reduce customer discontent (and loss of sales)
• Eliminate discussions between kitchen staff and
dining room staff (fighting over size is waste of time)
• Eliminate excessive cost linked to oversizing/ over
pouring
• A list of the ingredients and the quantities of those
ingredients needed to produce a particular item
along with a process to follow
Sample
Conversions
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3. Standard Portion Costs
Calculating Standard Portion Costs
• A standard portion cost can be calculated for every
item on every menu provided that the ingredients,
proportions, production methods and portion sizes
have been standardized as previously discussed.
• There are several methods for calculating Standard
portion costs
Formula
Standard portion cost = Purchase price per unit
Number of portion per unit
For example if a restaurant serves a 2-eggs standard
portion for breakfast, what is the cost per portion?
(a 30 dozen case costs $ 41.40)
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Calculating Standard Portion Costs
Butcher Test
•
•
Recipe Detail and Cost Card
Sample (fill in the blanks)
When meat, fish and poultry are purchased as
wholesale cuts, the purchaser pays the same
price for each and every pound of the item
purchased even though after butchering the
resulting parts may have entirely different values.
For example if a cut of meat is composed of
fat, usable meat and bones.
We need to know to cost of usable meat
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Illustration of the Butcher Test
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Butcher Test
• Calculating Butcher Cost
Sample of Butcher Test Card
Weight of a part = Ratio to total weight
Weight of whole
To calculate the percentage of usable meat:
4 lbs. 4 oz. (4.25 lbs) = .4722 or 47%
9 lbs. 0 oz. (9.00 lbs)
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Butcher Test
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Butcher Test
• Calculating Butcher Cost
To calculate the Cost per Usable Pound:
Total Value of usable meat ($)
Weight of usable meat (lb.)
To calculate the Cost per Portion:
• Cost Factors
A simple mean to calculate usable pound
costs and portion costs whenever market
prices change so that it is not necessary to
complete a new butcher test form each time
Portion size (oz.) x Cost per usable oz.= Portion Cost
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Calculating Cost Factors
• Cost factor per lb
Using the Cost Factors
• Useful in case of a New Dealer Price per lb:
Cost per Usable lb = Cost Factor per lb
Purchase Price per lb
• Cost factor per portion
Cost Factor per lb x New Dealer Price per lb =New Cost of Usable lb.
Cost Factor per Portion x New Dealer Price per lb =New Cost of Portion
Portion Cost
= Cost Factor per Portion
Purchase price per lb
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Cooking Loss Test
Yield percentages
• The primary purpose for the cooking loss test is the
same as that for the butcher test: determining
standard portion cost.
• The cooking loss test is used for those items that
cannot be portioned until after cooking is complete.
• The yield factor is defined as the percentage of a
whole purchase unit of meat, poultry or fish that is
available for portioning after any required in-house
processing has been completed
• The Yield percentage is calculated by dividing the
portionable weight by the original weight of the
purchase unit before processing
Sample of a cooking loss test
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Yield Percentage
Yield Percentages
• The result (a percentage) is the ratio to total weight
also called Salable Weight.
• The yield is used to calculate quantities to buy
Quantity =Number of portions x Portion Size (decimal)
Yield Percentage
• This equation can be used to find the number of
portions a specific quantity can yield and so forth
• Books can provide standardized yields for most
food, therefore, some managers choose not to
perform yield tests in house:
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Advantages of using standardized yields:
• Save labor costs
• Help to make decisions on “how much to buy”
Disadvantages of using standardized yields
• Impossible to compare vendor prices and quality
• Less accurate than when it’s done in-house
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Chapter Essentials
• We have seen…
The application of the Control process in
controlling portions in Food Production
The standardization of ingredients portions
and production methods and sizes
How to determine portion costs in using
• Formula/ recipe details and cost cards, Butcher
Test and cooking loss tests and cost factors
The calculations of “how much to buy” using
Yield percentages.
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