TAILIEUCHUNG - Lecture Fundamentals of menu planning – Chapter 5: The yield test

Yield test used to determine the amount of edible product (EP; also referred to as yield) and the amount of waste product (WP) of a food item. The higher the yield of an item, the greater the number of portions that will be available and the higher the profit. | Chapter 5: The Yield Test Yield Test Used to determine the amount of edible product (EP; also referred to as yield) and the amount of waste product (WP) of a food item The higher the yield of an item, the greater the number of portions that will be available and the higher the profit Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Yield Test Cont’d Specifications determine a standard quality in a food product. Examples include: Weight Color Shape Grade Texture Size Odor Packaging Product temperature Yield grade Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Types of Yield Tests Two types Convenience food yield test Conducted on items that have been packaged into cans, bags and boxes This test determines if the amount of packaging is within the specifications stated. If the amount of packing is different than the specifications stated management is losing money by paying for excess packing. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Types of Yield Tests Fresh food yield test Done on food items that are purchased in an unaltered, fresh state. Test consists of weighing food items both before starting any type of preparation, and after completing the final preparation There are eight steps. Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Fresh Food Yield Test: 8 Steps The fresh food product is weighed as it is received. The fresh food product is weighed after it comes out of storage. Most foods lose weight during storage through evaporation Any undesirable parts, such as fat, bones, outer leaves, etc. The fresh food product is washed and weighed. (At this point, the convenience food yield test also can be calculated). The food is prepared and cooked. The food is weighed to determine the amount of weight loss caused through shrinkage during the cooking stage. The food

• Quản trị kinh doanh
• Menu planning
• Fundamentals of menu planning
• Foodservice industry
• Foodservice operation
• The yield test
• Characteristics of a menu
• Menu design software
• Merchandising the menu
• Evaluating the sales menu
• Food pyramids
• Menu trends
• Tea menus
• Market survey
• Market classifications
• Foodservice menus
• Standard recipes
• Recording recipes
• Recipe costing
• Recipe costing software
• Sales history
• Sales history background
• Foodservice equipment analysis
• Equipment analysis
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Purchase goods
• Purchasing technology
• Restaurant layout
• Product quality
• Food vendors
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Ordering process
• Inventory control