King abdul Aziz university Tourism institute KAUTI Food & Beverage Management -I Cost Control HT 225 Controlling Food Production-2 Dr Mohamed El-Sayed Abdel-Aziz February 2014 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control jvcvghkh;nb;jkv;j

Scope Introduction Cooking loss test Standard portion size Controlling Food Production-2 Introduction Cooking loss test Standard portion size Food Cost Evaluations King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Introduction Yield Factor is defined as the percent of a whole purchase unit of meat, poultry or fish that is available for portioning after any required in-house processing has been completed. King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Cooking Loss Test Cooking Loss Chart 300.00 10.00 100 30 0 Mult.per lb Cost of usable lb Total value Value per lb Ratio to total lb Weight Lb oz Breakdown 300.00 10.00 100 30 0 Original wt. 279.77 15.99 58.34 17 8 Trimmed wt. 41.66 12 8 Byproducts 53.33 16 0 Cooked wt. 5.00 1 8 Loss in cooking 4.16 1 4 Bones and trim 1.90 49.17 14 12 Salable wt. King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Importance of Standard Portion Size The Menu Price is established from the cost of preparing a dish Purchasing department creates order quantities based on: portion no. Preparation of the recipe Proper pre-production Customer satisfaction King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

Why this is important? Food cost today and to date Food Cost Evaluations Why this is important? Food cost today and to date f.c. to date f.c. % to day Sales to date sales f.c. today Transfer out Transfer in stores directs date 36.03 3.678 1.325 17 987 321 9|15 33.70 31.74 8.063 4.385 2.717 1.392 12 27 1123 254 9|16 26.27 16.83 14.403 6.340 3.784 1.067 14 38 875 168 9|17 King Abdul Aziz University Tourism Institute Diploma in Hospitality Management HT 225: Food &Beverage Management 1 – Cost Control

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