Food & Beverage Management -I Cost Control HT 225 C ONTROLLING F OOD P RODUCTION -1 Slide 1 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Dr Mohamed El-Sayed Abdel-Aziz February 2014

 C ONTROLLING F OOD P RODUCTION -1 o Introduction o Food Production schedule o S TANDARD RECIPE Slide 2 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Slide 3 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control  The Role of Management  Real Portion Cost VS Planned Portion Cost  Standard cost VS Actual cost

Slide 4 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Production Schedule  List of Items that needed to be prepared for the upcoming shift to have the mise en place  Production Schedule Form itemQuantity to make Quantity needed Quantity on hand hamburger5116 N. Y. steak18224 Breaded chicken breast

 Standard Portion Size The amount of product to be served to the guest, the 3 standard are:- o Volume, Soups o Count, Eggs o Weight, steaks  Standard Portion Cost o Standard Portion Cost for counted items o Standard portion cost = purchase price per unit | no. of units Slide 5 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Slide 6 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Recipe Costing Sheet Crepes recipe, yield 12 crepes Total costCost per unititemunitQuantity 2.39 butterPound FlourOunces eggseach2 2.93Total cost 12No. of crepes 0.245Cost per crepe

Slide 7 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Butcher Yield Test It is a tool used by the industry to find out the actual costs associated with buying larger cuts of meat and butchering it into ready to use cuts  Breakdown  Loss in cutting = 0  Multiplier per pound percentage increase in the cost of the product after trimming

Slide 8 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Item: Rib, primal Grade: choice Weight: 30 pound Total cost: $ price per pound: 10.00$ Multiplier per poun d Usable p ound $ Total value Value per Lb Ratio to total weight Weight Lb Oz Breakd own Fat Bones Short ribs Ground beef Loss in cutting Prime rib total

 E P price | A P price = Multiplier 15,99 | 10,00 = 1,60 o This means that the actual cost of the usable product is 1,6 times or 160 % of the cost of the main item  If the AP cost of the prime rib changes to 11,00 $ ………  New AP x Multiplier = new EP price 11,00 x 1,6 = 17,60 $ per lb of prime Slide 9 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Slide 10 of 10 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control Thank You