Food Production Control I: Portions

1
Food Production Control IPortions

• HRT 276 Chapter 7
• Part II Food Control

2
Thanks to

• The information in this presentation comes from
  Chapter 7
• Principles of Food, Beverage, and Labor Cost
  Controls
• By Paul R. Dittmer
• 7th Edition. 2003. New York John Wiley Sons

3
Introduction to Part II

• Purchase
• Receive
• Store
• Issue
• Produce
• Sell Serve

4
The Control Process (from Ch. 2)

• Establish standards and procedures
• Train
• Monitor performance
• Take appropriate action
• With people
• With products

5
Key Tools of Accountability for Food Production
Control

• Standard portion sizes, standard recipes, and
  portion costing
• Standards for controlling production volume
• Evaluating production records
• Comparing planned production vs. actual
  consumption
• Comparing pre-costed menus vs. post-costed menus

6
Establishing Standards for Production

• Standard Portion Size
• Quantity of any item that is to be served each
  time that item is ordered
• The quantity is measured by
• Weight (7 ounce Filet Mignon) also called Mass
• Volume (6 ounces of soup)
• Count (8 raspberries)

7
Establishing Standards for Production

• Weight
• Floor Scale, Portion Scale (ounce or pound)
• May be received pre-portioned by purveyor
• Volume
• Dry measure (1 cup of flour) what is the cost?
• Liquid measure (1 cup of olive oil)
• Portion scoops and other measuring devices
• Count also called each

8
Establishing Standards for Production

• Volume - portion scoop example
• of level scoops from a 32 fluid ounce quart
• Smaller scoop number means a larger scoop
• 12 Scoop
• 2.666 U.S. fluid ounces
• 0.333 cups per scoop
• 3.001 scoops per cup
• 24 Scoop
• 1.333 U.S. fluid ounces
• 0.167 cups per scoop
• 6.002 scoops per cup

9
Establishing Standards for Production

• Volume standard can size example
• A can is tied to a U.S. standard of liquid
  capacity
• Read the can for the most accurate information
• 10 Can
• 104.900 U.S. fluid ounces
• 13.113 U.S. cups
• 303 Can
• 16.180 U.S. fluid ounces
• 2.023 U.S. cups
• Not everything packed in cans is liquid!
• Canned goods can be tested for usable yield

10
Establishing Standards for Production

• Standard Recipe
• A procedure for production that has been
  designated the correct one for the establishment
• Consider
• Ease of use
• Portions resulting from production
• Maintaining productivity
• Visual aids (pictures, diagrams)
• Aid in maintaining consistent taste and
  appearance
• Aid in correct costing

11
Establishing Standards for Production

• Standard Portion Costing
• The dollar amount that a standard portion (item
  or plate of items) should cost
• Think of a Standard Portion cost as a budget
• Assumptions
• No change in price
• Perfect execution (procedures, yields, portions,
  etc.)
• No Waste

12
Establishing Standards for Production

• Calculating Standard Portion Cost
• Formula
• Recipe detail and cost card
• Butcher test
• Cooking loss test

13
Establishing Standards for Production

• Calculating Standard Portion Cost using a formula
• Standard Portion Cost Purchase Price per Unit
• Number of Portions per Unit
• Example
• Granny Smith Apples (88 per case) _at_ 27.00/case
• The case is the purchase unit
• 27.00/88 portions 0.307 0.31 per apple

14
Establishing Standards for Production

• Calculating Standard Portion Cost using recipe
  detail
• This is what you are doing with you standard
  recipes
• Assign a cost to each item in the recipe
• Must Consider
• Purchase Unit Cost
• Conversion of Purchase Unit Cost to Cost per Unit
  of Measure
• Yield of each item
• Add costs of each item for a total recipe cost
• Divide total recipe cost by portions produced

15
Establishing Standards for Production

• Calculating Standard Portion Cost using a butcher
  test
• Weight of part Ratio to total weight
• Weight of whole
• Total value of usable meat Cost per usable
• Weight of usable meat
• Cost per usable Cost per usable oz.
• 16 oz. per pound
• Portion size x Cost per usable oz. Portion cost

16
Establishing Standards for Production

• Using Cost Factors
• Many prices change daily
• Doing tests daily is not practical
• Cost per usable Cost factor per
• Purchase price per
• Portion Cost Cost factor per
  portion
• Portion price per
• Use the factors to estimate usable pound or
  portions at new prices
• Go to page 162

17
Establishing Standards for Production

• Calculating Standard Portion Cost using cooking
  loss tests
• Used to determine standard portion costs for
  items that cannot be portioned until after
  cooking is complete
• Takes into consideration weight loss during
  cooking
• Similar in concept to butcher test
• Go to page 168

18
Establishing Standards for Production

• Using Yield Percentages or Yield Factors
• Ratio representing the amount of usable product
  obtained from purchased product after production
• Quantity of Portions x Portion size (as a
  decimal) Yield Percentage
• Solve for Quantity? How much to purchase
• Solve for of Portions? How much is available
  for sale
• Solve for Portion size? What the portion size
  will be
• Solve for Yield ? Determines the yield

19
Establishing Standards for Production

• Yield Percentages or Yield Factors
• Quantity of Portions x Portion size (as a
  decimal) Yield Percentage
• of Portions Quantity x Yield Percentage
  Portion Size (as decimal)
• Portion Size Quantity x Yield Percentage
  of Portions
• Yield of Portions x Portion size (as a
  decimal) Quantity

20
Training for Production

• As before, determine required knowledge, skills,
  and attitudes (KSA)
• Consider training in
• Sanitation and Safety
• Standard Operating Procedures (SOP)
• Production Processes
• Equipment functions and use
• Level of preparation or cooking skill
• Flavor and composition
• Communication with Storage/Issue, other HOH, and
  FOH

21
Monitoring Performance Production

• Spot checking
• Monitor portion sizes
• Monitor the use of portion control equipment
• Food quality and taste tests
• Product yield tests
• Site managers or lead kitchen personnel should
  monitor the actual performance of the production
  staff

22
Taking Corrective Action

• With Production Personnel
• Further training and development
• Re-training
• Discipline
• By Chef, Receiver, Manager, Lead BOH
• Any variation from standards must be
  investigated people or product