TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 6 - Paul R. Dittmer, J. Desmond Keefe

Chapter 6 - Food production control: Portions. After reading this chapter, you should be able to: Explain the importance of standard portion sizes, standard recipes, and standard portion costs to foodservice operations; identify four methods for determining standard portion costs, and describe the type of food product for which each is used; calculate standard portion costs using four different methods;. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Butcher test: Test designed to determine standard portion costs for those items portioned before cooking Cooking loss test: Test used to determine standard portion costs for those items portioned after cooking Yield factor (or yield percentage): Ratio of the weight of part of a product to the weight of that product as purchased Weight (usually expressed in ounces or grams) Examples: meat, fish, vegetables Volume (commonly expressed in liquid ounces or milliliters) Examples: soups, juices, coffee, milk Count Examples: bacon, eggs, chops, shrimp, asparagus Formula Recipe detail and cost card Butcher test Cooking loss test Weight of part ÷ Weight of whole = Ratio to total weight Total cost – Value of other parts = Value of primary part (usable meat) Total value of usable meat ÷ Weight of usable meat = Cost per usable pound Cost per usable pound ÷ 16 ounces per pound = Cost per usable ounce Portion size × Cost per usable

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Food production control
• Yield factor
• Cost volume profit relationships
• Cost volume profit analysis
• Total labor cost
• Daily food cost
• Opening inventory
• Monitoring beverage operations
• Cost percent methods
• The control process
• Cost control
• Monthly inventory
• Monthly food cost
• Sales forecasting
• Standard food costs
• Actual figures
• Menu engineering
• Menu engineering worksheet calculations
• Controlling food sales
• Sales control
• Beverage purchasing control
• Alcoholic beverages
• Beverage receiving
• Beverage storing
• Beverage production control
• Straight drinks
• Beverage sales control
• Dram shop laws
• Establishing performance standards
• EmpLoyee performance
• Training staff
• Training methods
• Monitoring performance
• Taking corrective action
• Variable costs
• Fixed costs
• Food purchasing
• Receiving control
• Food storing
• Issuing control