Standard Recepies, Standard Specifications, Yield Analysis

Introducing the concept of Recipe Standardization, Costing and Yield Management.

1. 07/11/10
Food & Beverage Management III
Yr. - Bhavin Parekh 1
Standard Recipes,
Standard Specifications,
Yield Analysis & Recepie
Costing
Food & Beverage Management
Year III
Prepared By: Bhavin Parekh

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Food & Beverage Management III
Yr. - Bhavin Parekh 2
Need for Quality
Standards???
Basic Goal of a Food Service Operation –
Satisfying Customers by “Meeting and
Exceeding” Customer Expectations.
Basic Expectations: 1) Timely Service
2) Cleanliness
3) Good Quality Food

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Good Food???
1) Serving Hot Food Hot and Cold Food
Cold.
2) Offering the Food Quality Expected
given the type of Physical Surroundings
and the Price Charged.

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Food & Beverage Management III
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ART of Managing a Food Service
Operation
It is to determine Customer
Expectations and then to Coordinate all
staff activities to satisfy those
expectations.

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CONSISTENCY???
In Order to satisfy a Customer, it becomes
very important to “Consistently” Deliver
foods that meet the Customer’s Expectations.
“Consistency” in terms of TASTE and
QUALITY OF FOOD.
Consistency is very important to
Customer Satisfaction leading to
Customer Loyalty and Good Will.

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What Standards we need for
Consistency?
Standard Ingredients
Standard Recepies
Standard Yield
Standard Costing
Standard Portioning

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1) Standard Ingredients
The Menu is the starting point for this.
Once the Menu has been decided for your
Food and Beverage Operation you can
determine the Raw Materials /
Ingredients that you will require.

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SPS???
For the Operation to Purchase the
Correct Ingredients, it requires
Ingredient Specifications or commonly
referred to as Standard Purchase
Specifications (SPS).
In hotel lingo, it is also called Product
Specs.

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What is meant by
Specs.???
Defining Specifications:
It is defined as a complete description of
the Ingredient / Raw Material.
Where SPS are used?
SPS are widely used in Standard Recipes
and Costing Purposes.

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Where to get Product
Specs.?
Associations like the United States Dept.
of Agriculture (USDA) have developed
Product Specs. for Fruits / Vegetables /
Meats (except Seafood).
Another Association which has
developed Product Specs. for Meats
only is the North American Meat
Processors Assoc. (NAMP).

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2) Standard Recepie
Definition:
A Standard Recepie is a
formula for producing a Food
or Beverage Item.

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Information given by the
Standard Recepie
Summary of Ingredients Used
Required Quantity of Ingredients
Preparation Procedures
Portion Size and Portioning Equipment
Garnish and Miscellaneous Information

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Sample Standard Food Recepie
Baking Temperature: 450 Degrees F
Baking Time: 14 - 15 Minutes Yield: 60Yield:Yield:Yield:
Size: 180 gmSize: Size: Size:
10.650 Kg.
0.475 Kg.
0.904 Kg.
0.118 l
0.062 Kg.
0.0592kg.
0.0148 Kg.
1.894 Kg.
Fish Fillet Amandine
Ingredients Procedures
Fish Fillet (Fresh / Frozen)
180 gm per portion
Almonds (Toasted / Chopped
/ Slivered)
1) Defrost Fillets if frozen Fish is used. 2) Arrange defrosted or
Fresh Fillets in single layers on greased sheet pans.
3) To toast Almonds: a) Spread on Sheet Pans b) Place in 350
Degree F Oven until slightly toasted. Approx. Time: 15 min.
Margarine or Butter Softened
4) Add Almonds, Lemon Juice, Lemon Peel, Salt and Pepper to
softened Margarine or Butter
Lemon Juice
5) Mix thouroughly
Salt
Pepper White
Lemon Peel Grated
6) Spread Margarine mixture on fillets as uniformly as possible.
Amount per Fillet # 60 Scoop.
7) Bake at 450 Degrees F for approx. 15 minutes Fish Flakes
when tested with a fork.
8) Sprinkly lightly with chopped Parsley or Sprigs of Parsley
when served.
Margarine Mixture

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Advantages of a Standard
Recepie
1)Regardless of “Who” prepares the Dish,
“When” it is prepared and to “Whom” it
is to be served, the Dish will always
Appear the same, Taste the same and
Cost the same.
3)Excess Production or Short Production
will not occur as the No. of Portions is
known through the Standard Recepie.

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Advantages of a Standard
Recepie
1)Indication of Equipment Required for
Production and the Time taken for Preparation
of the Recepie. Hence, Equipment and Labor
can be effectively scheduled.
3)Elimination of Guess Work by the Chefs /
Bartenders preparing the Dish / Cocktail as
exact quantities are mentioned in the Recepie.
This also leads to less Supervision.

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Advantages of a Standard
Recepie
1)Food and Beverage Production is
not limited to the Chef or the
Bartender. If they call in sick or do
not show up for work, the Dish or
Cocktail can be prepared by other
staff.
“ FOR THE SHOW MUST GO ON”

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Developing Standard
Recepies
It does not require throwing out the existing
Recepies and starting afresh. It involves
Standardizing the existing Recepies according
to a series of Steps.
Steps:
1)Selection of a Time Frame. For e.g. The Executive
Chef may decide to Standardize 3 Recepies per
week.

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Developing Standard
Recepies
Steps (cont’d)…
1)Ask the Cook to talk through the
preparation of the Item. These may
include:
a)Ingredients Required for the Preparation of a
Dish
b)Quantity of Each Ingredient
c)Exact Procedure for the Preparation of the Dish
– Sequence of Mixing Ingredients, Cooking
Method, Cooking Time at each stage, Cooking
Temperature (High Flame / Low Flame) etc.

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Developing Standard
Recepies
Steps (cont’d)…
a)Portioning of the Recepie and Portioning Control
Tools / Equipment – Deep Ladle, # 60 Scoop,
Shallow Serving Spoon etc.
b)Plate to be used for Presentation.
c)Garnish / Accompaniments to be served along
with the Dish if any.
1) Double Check the Recepie by observing the Cook
as the items are being prepared.
2) Record the Recepie in a Standardized Format so
that it may be helpful for others to prepare the
Item.

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Developing Standard
Recepies
After the Standardized Recepie is ready, it
must be shared with the other staff. Their
views and opinions on the same must be taken
into account and where possible the change
incorporated.
Finally the Recepie must be tested to ensure
that the desired result is produced and the
Dish is replicated again and again in Taste /
Flavor / Texture / Aroma (Quality and
Quantity).

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Disadvantages of Standard
Recepies
Takes Away all Creativity from the Kitchen
Staff / Bartenders’ Point of View. There is no
room for experimenting.
Developing Standard Recepies is a very time
consuming and tedious process.

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3) Standard YIELDS
Definition:
The term Yield is defined
as the Net Weight of a Food
Item after it has been
processed and made ready
for sale to a Guest.

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Yield Terminology
As Purchased Weight (AP – Weight): It
is defined as the Weight of an item upon
Purchase.
Edible Portion Weight (EP – Weight): It
is defined as the Weight of an item
subjected to Processing and Preparation
Methods making it ready for Sale to the
Guests.
Production Loss = AP Weight – EP Weight

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Why is YIELD important???
It is very important for the Food &
Beverage Operator to know the Standard
Yield because he should not:
Waste his money buying Ingredients which
have a Poor EP Weight
High wastage
Having no other use.
Note: Such Ingredients must in most
cases be avoided and where possible
substituted with an alternative.

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Steps in the Production Process Resulting
in Weight Loss
Preparation Stage: Resultant Loss in
the Weight are due to the following:
Trimming
De – Boning
Cooking Stage: Losses result due to the
Cooking Process (Shrinkage in case of
Meats mostly – an effect of Heat on
Protein content in the meat). The method
of Cooking also impacts weight loss.

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Steps in the Production Process Resulting
in Weight Loss
Portioning: In case the Prepared
Items have not been Pre – Portioned,
Losses result during the process of
Portioning – Spillages / Carvings.

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Standard Yield???
Defining Standard Yield:
A Standard Yield results when the Item
is prepared as per the Specific Standard
Procedures as mentioned in the
Standard Recepie.
Standard Yields are determined by
conducting Yield Tests. In case of Meat
Products these Tests are also called as
Butcher’s Tests.

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About Yield Tests (For
Smart Guys)
Yield Tests must be done at least 3
times for every product purchased.
They must be conducted under two
types of conditions:
c)Controlled Environment
d)Un – Controlled Environment /
Operational Environment

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Item: Oven Roasted Beef Rib Grade: USDA A+
Pieces:8 Total Weight: 76.71 Kg. Average Weight: 9.588 Kg.
Average Item Cost:$379.71Cost per Kg. $ 4.95/Kg.
Supplier: Kohinoor
3.019 Kg.
1.835 Kg.
4.734 Kg.
Total Weight 9.588 Kg.
Other Data: Cooked at 300 Degrees F for 4 Hr. and 45 Minutes
Summary of Yield Test Results
Loss in AP Weight due to Trimming /
Deboning
Cost / Servable
Pound
Cost
Factor
31.04
100
Cooking and Portioning Details Weight% of Original Weight
Loss in Ap Weight due to Cooking
Net Servable Weight
19.14
49.82

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Computing Yield %???
On obtaining the Edible Portion Weight
through a Yield Test we can compute the
Yield % of an Item.

Yield % = EP Weight x 100
AP Weight
(Ratio of Servable Weight to Original Weight)

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Cost per Servable
Kilogram???
Cost per Servable Kilogram is computed
as follows:
 Cost / Servable Kg. = AP Price
Yield %

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How much do you Need to
Purchase???
Assume that there is a 50 Pax Banquet
Function which requires 200 gm.
Portions of Beef Rib. How much would
you Order?
 Order Quantity = 50 * 0.200Kg.
Yield %
= 20.07 Kg.

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COST FACTOR???
The Cost Factor is a Constant Value
which is used to convert new AP Prices
into Cost per Servable Kg. Assuming
that all other Parameters remain the
same.
Cost Factor = Cost per Servable Kg.
AP Price

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Adjusting Standard Yield
Recepies
The Yield from a Standard Recipe can be
Increased or Decreased using the
Adjustment Factor (A.F.)
Adjusting for the Increase / Decrease in
the No. of Pax:
A.F. = Desired Yield
Original Yield

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Adjusting Standard Yield
Recepies
Adjusting for the Increase or Decrease in
the Portion Size:
A.F. = Desired Portion Size
Original Portion Size

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Food & Beverage Management III
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Adjusting Standard Yield
Recepies
Adjusting the Standard Recepie for
Increase / Decrease in the Portion Size
and In the No. of Pax.
A.F. = Desired Volume
Original Volume

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4) Standard Portion Sizes
Each Food and Beverage Standard
Recepie indicates a Standard Portion
Size.
Advantages:
This is another “ Cost Control Tool. “
Ensures Consistency in the Operation.
Guest receive the same Value for
Money.

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VALUE???
Value is a
Relationship
between
Price & Quality

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Food & Beverage Management III
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Portion Control Tools
Portion Control Tools must be available every time
a Menu Item (Food / Beverage ) is prepared.
Examples of Portion Control Tools:
c)Weighing Equipment
d)Measuring Equipment
e)Ladles
f)Scoops
g)Jiggers / Peg Measures
h)Shot Glasses

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5) Standard Portion Costs:
Food Only
After Standard Recepies and
Standard Portion Sizes have
been developed, the Standard
Portion Costs can be
computed.

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Food & Beverage Management III
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Name of Menu Item: Fish Fillet Amandine
Portion Size: 6 Oz. Fish, # 60 Scoop Sauce
Number of Portion: 60
175 1863.75
425 201.875
75 67.8
23 2.714
0.5 1.5
*
*
2137.639
Total Cost 2137.639
No of Portions 60
Standard Cost per Portion: 35.63
Fish Fillets 10.650 Kg.
Sample Recepie Costing Format / Standard Portion Cost Worksheet
Ingredient Quantity
Cost
/Unit
Total
Cost
Cost
/Unit
Total
Cost
Cost
/Unit
Almonds
Butter / Margarine
Butter / Margarine
Lemon Peel Grated
Salt
Pepper
Total Cost
TT
0.475 Kg.
0.904 Kg.
0.118 l
3 Lemons
III IV
TT
Total
Cost
Cost
/Unit
Total
Cost
I II

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Food & Beverage Management III
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Standard Dinner Costs
Most Food Service Operations combine
Individual Menu Items to create a Lunch /
Dinner Menu – Table D’ Hote.
Each item on the Table D’ Hote Menu is
individually Costed through Standard
Recepie Costing

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Table D' Hote Menu No. 1
Main Course : Fish Fillet Amandine
89.55
14.4
18
27
6.75
11.25
6.75
2.7
*
4.5
5.4
186.3
Standard Dinner Cost Worksheet
Date of Last Costing
23/08/2005
Entrée
Vegetable
Potato
Salad
Dressing
Juice
Bread
Butter
Other
Garnish
Condiments
Items
Fish Amandine
Du Jour
Baked / Roasted / Sauteed /Fr.
Tossed Greens
Choice
Lemon / Parsley / Orange
Cockatil Sauce
Portion Costs
Total Costs
Tomato / Pineapple
Loaf / Rolls
Butter
*

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Computing Standard
Beverage Costs
Just like Standard Recepies for Food there
are Standard Recepies made for
Beverages. These are then Costed in
order to establish Standard Costs for
Beverages.
Establishing a Drink Cost for Beverages is
relatively simple as the No. of items
involved are less.

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Item Name: White Russian Date Date Date Date
23/08/05
Drink Sales Price 200
Drink Cost 77.44
Drink Cost Percentage 38.72
23/08/05 23/08/05
Cost INR.Cost Cost Cost Cost INR.Cost Cost Cost
750 ml 1000 25 ml 33.33
700 ml 1200 25 ml 42.86
1000 ml 50 25 ml 1.25
* * * *
2250 77.44
Cockatil Glass 5 Oz. Capacity
Sample Beverage Costing Sheet
Stolichnaya Vodka
Ingredients Size
Tia Maria
Pasterurized Milk
ICE
Total
Preparation Procedure:
Glassware Used:
Bottle Data Drink Data
Size
Take a Cocktail Shaker. Put all the above ingredients in their appropriate Quantities as mentioned
into the Shaker. Shake until the Ingredients are well mixed and Chilled. Pour the Drink into a
Cocktail Glass and serve.

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Food & Beverage Management III
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Computer Applications: Recepie
Management
A Recepie Management Software
maintains 3 very important files.
These are as follows:
Ingredient File
Standard Recepie File
Menu Item File

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DateDateDateDateDateDateDateDateDateDateDateDateDateDateDate
123456789101112131415
121314211122263332342135462335 378 0.90 340.2
151623232233283635363553473437 473 1.15 543.95
353538242324293539376336892538 570 2.35 1339.5
20271625242664840393463962740 549 2.95 1619.55
27282926262982043454351783046 529 3.95 2089.55
302325282740523146433515364144 516 2.95 1522.2
112431312942663549465352694347 628 4.25 2669
3025673320437736559496325794450 1200 1.95 2340
452457553046593869597353894760 804 2.10 1688.4
1913228405588158683735355669 604 6.95 4197.8
31844995059642157678354636068 810 2.25 1822.5
801955666658623152763845765977 860 8.95 7697
302066117755634553869356675687 865 1.75 1513.75
504077108812244621343965901335 644 2.75 1771
9430
Soup
Eggplant
Sample Worksheet for Determination of Standard Food Costs
Half Monthly Menu Item Sales Report for Neomi's Food Joint
Items
Total
Items Sold
Item Sale
Price
Total Food
Revenue
Plum Pie
Apple Pie
Oysters
Hamburger
Fish
Steak
Diet Platter
Totals
Crème Caramel
Neomi's Special
Pasta
Chicken
Seafood Platter

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Food & Beverage Management III
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Standard Food Cost per
Meal
Operations offering more than one menu
such as a separate Lunch and Dinner
menu must decide to compute Standard
Food Costs across all Meals Periods or to
do the same individually for each Meal
Period.

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Standard Food Cost per
Meal
Advantages of Computing Food Costs
per Meal Period:
2)Standard food costs are separated by
meal periods, hence allowing for a
comparison.
3)Corrective Action can be focused on a
specific Meal Period if the Food Cost
during the Meal Period is > Standard
Food Cost

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Standard Beverage Costs
Standard Beverage Costs are calculated
for exactly the same reason as Standard
Food Costs.
The Operator wants to establish a Base
against which Actual Beverage Operation
Costs would be compared.

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Standard Beverage Costs –
The Formula
Opening Inventory Value +
Total Requisition Value –
Closing Inventory Value =
Gross Beverage Cost +
Value of Transfers to the Bar –
Value of Transfers from the Bar –
Cost of Complimentary Drinks =
Net Beverage Cost

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ASSIGNMENTS & TESTS
Yield Test to be conducted on two
samples of Food Products. Results to be
recorded and analyzed. (Group Task)
To make a Standard Recepie for Soup,
Salad, Main Course, Dessert, Beverage.
This will be Costed and Standard Portion
Costs computed. Also a Standard Dinner
Costing will be done.
TEST – Theory and Numericals

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References
Food, Beverage and Labor Cost
Controls
- Dittmer and Keefe III
Food & Beverage Controls
- Jack Ninemeier

54. LINKING TO THE NEXT
TOPIC
Menu as a Control Tool
Menu Planning – Concepts / Trends /
Marketing / Changes
Calculating Menu Selling Prices
Evaluating the Menu – Popularity /
Profitability / Improving the Menu
Menu Engineering – Theory /
Concepts / Practice