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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Scope
Establishing standards and Standard procedures. Standard Portion Size(SPS). Standard Recipes. Calculating standard portion costs. Four methods in Calculating standard Portion costs.
BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Advantages of SPS
Help to reduce customer discontent. Help to eliminate animosity between the kitchen and dining room personnel. Help to eliminate excessive costs. Keeps a balance in Inventory consumption values. Makes it easy to price the item.
BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Standard Recipes
A recipe is a list of ingredients and the quantities of those ingredients needed to produce a particular item along with a procedure or method to follow: A Standard Recipe is the recipe that has been designated the correct one to use in a given establishment.
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Standard Recipe
It means that a recipe which has been tried out, sampled, written down, photographed; if necessary and made good for a particular situation. A standard recipe of an establishment need not be good for the other.
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Standard portion cost is defined as the dollar amount that a standard portion should cost, given the standards and standard procedures for its production.
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Formula
Purchase price per unit Standard portion cost = #of portions per unit For Example: $41.40 purchase price per case =$0.23 180 standard portions per case
BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Butchers test
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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3 lbs. 12 oz. 1 2 oz. 4 lbs. 4 oz. 8 lbs. 12 oz. 9 lbs. 0 oz. 8 lbs. 12 oz. 0 lbs. 4 oz.
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Ratio of Cost
Total value of usable meat =Cost per usable pound
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BAC-4131 Food and Beverage Management Cost Control: Food production control 1
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Questions
Comments
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