2011 summer

6. (a) List three ways of ensuring accurate portion control. [3] See the next slides for cutting lines and use of decoration to guide cutting lines plus equipment that ensures accurate portion control.

Lasagne portioning- Option 1 12 equal portions

Strawberry Gateau Cream piped in shape of number 6 (or 9). Fanned strawberries. Cutting lines for 8 portions.

Lemon Cheesecake Alternate black/green grapes. Cutting lines for 8 portions.

Bar Gateau (birds eye view) Piped cream ‘stars’ Mandarin oranges

e.g. small/medium/large glass wine Ramekins for individual portions Measuring spoons To measure ingredients when making Scales To weigh ingredients when making Ladle To portion soup when serving Measuring jug To measure liquids when making Other: Lines on glasses e.g. small/medium/large glass wine Ramekins for individual portions e.g. for chocolate mousse Set number of standard size items just counted e.g. fish fingers Standard size containers e.g. patty cases for cakes

(b) State three reasons why portion control is needed. [3] It is fair that all customers get the same size portion. They will complain if they don’t. You can plan properly and order the correct amount of supplies. You will be less likely to run out. To prevent waste.

9. Emma and Sam own a small restaurant in Devon and specialise in serving afternoon teas during the summer. (a) List four factors Emma and Sam must consider when working out the selling price of the dishes. [4] The cost of the ingredients The costs of running a business: staff wages, rent, business rates (a kind of tax), insurance, water, electricity, gas, maintenance of the equipment. These costs are called OVERHEADS. Customer expectations: the selling price must not be drastically higher than other similar restaurants in the area. Profit!

2014 winter

Weigh each piece of dough (d) Describe how a chef can achieve accurate portion control when making bread rolls. [3] Award 1 mark for each correct answer Answers may include: Weigh each piece of dough Cut the batch evenly and equally into required size Individual tins – all the same size Use of a standardised recipe

To avoid losing money – leading to going out of business (e) Explain why portion control is important in the catering industry. [4] Award 4 marks for a detailed answer showing clear understanding to include 2 points each clearly explained. Avoid food waste To avoid losing money – leading to going out of business Make sufficient profit – which they should explain to get higher marks To maintain customer satisfaction To help the chef with his ordering/reordering/stock control

2015 winter

Profit is the difference between the cost 7. Profit is important to ensure a successful business. (a) State what is meant by the term ‘profit’. [1] Profit is the difference between the cost of making the food and the cost of selling it.

(b) What percentage (%) profit should caterers aim to make? [1] 60%

To buy new equipment to expand the business (c) Give two reasons why caterers need to make a profit. [2] To stay in business To buy new equipment to expand the business

You can calculate the best selling price using I.T. (d) Suggest two ways in which I.T. can be used to monitor and control profits. [2] You can calculate the best selling price using I.T. You can use I.T to find the best price for your supplies. You can use electronic tills to monitor sales.

(e) John’s restaurant is not making a profit. Explain the actions John could take to increase his profit. [6] First, John needs to identify the problem. Perhaps the restaurant is not attracting enough customers. Perhaps there are enough customers but John is not charging enough for the meals and drinks. Or maybe John is spending too much on the ingredients or on overheads such as fuel and wages. If the problem is not enough customers John should train his staff to be more welcoming or better at cooking. He should invest in advertising or use social media to encourage more bookings. If the problem is the price of the meals John should review portion sizes and, if necessary reduce the portion size e.g. one scoop of mashed potato instead of two. He must ensure that the staff are using strict portion control as he cannot afford any waste. If the problem is costs John should ask his suppliers to do him a deal if he buys in bulk. If they will not he should look for cheaper suppliers who will. He should consider dropping some items on the menu if they are not very popular and lead to waste. He must examine the current menu and cost up using frozen or tinned ingredients for some dishes instead of fresh e.g. if they do a peach pavlova it will be a lot cheaper to use frozen peaches. He must review his staff rotas and see if he could use fewer staff at quiet times. He should ask his electricity and gas suppliers if he is on the best tariff for him. He should train his staff to use water and fuel efficiently e.g. put lids on pans when boiling water.