Menus, Recipes and Cost Management Chapter 5 Menus, Recipes and Cost Management Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

Menu Forms and Functions The Menu A list of dishes served or available to be served at a meal. It is an important management tool. The menu is the single most important document in the business.

Menu Forms and Functions The Menu Menus must be planned for the clientele. The kind of clientele the business serves influences the form the menu takes. Each kind of operation has a different menu because each serves the needs of a different clientele.

Menu Forms and Functions Recipes Are the building blocks of the menu. Are an important management tool. Indicate ingredients to be purchased and stored. Give measuring and preparation instructions to the kitchen staff.

Menu Forms and Functions Type of Institution Hotel Hospitals Employee food service Catering and banquet Fast-food and take-out Full-service restaurants

Menu Forms and Functions Customer Preferences Facilities must produce food that is appealing to their customers. Tastes vary by region, by neighborhood, by age group, and by social and ethnic background. Prices must be kept in line with the customers’ ability and willingness to pay.

Menu Forms and Functions Kind of Meal Breakfast Breakfast menus are fairly standard within any one country. Lunch Menu Planning factors are: Speed Simplicity Variety

Menu Forms and Functions Structure Dinner Usually the main meal. Eaten in a more leisurely fashion. Dinner menus offer more selections and more courses.

Types of Menus Static and Cycle Menus Static Menu is one that offers the same dishes every day. Cycle Menu is one that changes every day for a certain period. After this period, the daily menus repeat in the same order.

Á la carte & Table D’Hôte Types of Menus Á la carte & Table D’Hôte Á la carte menu is one in which each individual items are listed separately, each with its own price. Table D’ Hôte menu is one in which a selection of complete meals are offered at set prices.

Types of Menus Prix Fixe Prix fixe means “fixed price”menu. On a pure prix fixe menu, only one price is given.

Types of Menus Tasting Menu Also known by its French name, menu dégustation. Offered in addition to the regular menu. Gives patrons a chance to try a larger number of the chef’s creations.

Classical menu in the early twentieth century Building the Menu The Classical Menu Classical menu in the early twentieth century Cold hors d’oeuvres Soup Hot hors d’oeuvres Fish Main course Hot entrée Cold entrée Sorbet Roast Vegetable Sweet Dessert

Modern Menus: Courses and Arrangements Building the Menu The Modern Menu Modern Menus: Courses and Arrangements First courses Appetizer Soup Fish (sometimes included in more formal dinners) Salad (may be served before or after main course) Main dish Meat, poultry, fish Vegetable accompaniment Dessert dishes Salad Fruit and cheese Sweets

Building the Menu Variety and Balance Flavor Texture Do not repeat foods with the same or similar tastes. Texture Refers to the softness or firmness of foods, and their feel in the mouth. Do not repeat foods with the same or similar texture.

Building the Menu Variety and Balance Appearance Nutrients Serve foods with a variety of colors and shapes. Nutrients Menus should provide enough nutritional variety to allow customers to select nutritionally balanced meals.

Building the Menu Variety and Balance Cooking Methods They play an important role in determining the flavors, textures, and appearance of food. It is a good idea to offer a variety of roasted, braised, grilled, sautéed, and simmered foods.

Kitchen Capabilities & Availability of Equipment Building the Menu Kitchen Capabilities & Availability of Equipment Equipment Limitations Know the capacities of your equipment and plan menus accordingly. Spread the workload evenly among your equipment. Personnel Limitations Spread the workload evenly among the workers. Spread the workload throughout the day. Offer items the cooks are able to prepare.

Kitchen Capabilities & Availability of Equipment Building the Menu Kitchen Capabilities & Availability of Equipment Availability of Ingredients Use foods in season. Use locally available foods.

Menu Terminology & Accuracy Building the Menu Menu Terminology & Accuracy Accurate and truthful descriptions are required: Point of origin Grade or quality Cooking method Size or portion “Fresh” “Imported” “Homemade” “Organic” Size or portion Appearance

Uses & Limitations of Recipes The Written Recipe Uses & Limitations of Recipes Recipe: a set of instructions for producing a certain dish Written recipes have many limitations There are several reasons for this: Food products are not uniform. Kitchens have different equipment. It is impossible to give exact instructions for many processes.

The Written Recipe Standardized Recipes Standardized recipe: a set of instructions describing the way a particular establishment prepares a particular dish. It is a customized recipe developed by an operation for the use of its own cooks, using its own equipment, to be served to its own patrons.

The Written Recipe Standardized Recipes Structure Name of the recipe Yield, including total yield, number of portions, and portion size Ingredients and exact amounts, listed in order of use Expected trim yields Equipment needed Directions for preparing the dish Preparation and cooking temperatures and times Directions for portioning, plating, and garnishing Directions for breaking down the station, cleaning up, and storing leftovers

The Written Recipe Standardized Recipes Function Controls quality. Controls quantity. Is a key tool in controlling costs.

The Written Recipe Cooking with Judgment When cooking with judgment determine the following points: What are the basic cooking methods? What are the characteristics of the ingredients? What are the functions of the ingredients? What are the cooking times?

Ingredient Measurement Weight: Measures how heavy an item is. AP weight is the weight of the item as purchased, before any trimming is done. EP weight is the weight after all inedible or non servable parts are trimmed off. Volume: Volume measures how much space an item fills. Volume measures are used for liquids.

Measurement Portion Control Portion Control: The measurement of portions to ensure the correct amount of an item is served. The following techniques are used Count Weight Volume Even division Standard fill

Measurement Metric System Basic Units The gram is the basic unit of weight The liter is the basic unit of volume The meter is the basic unit of length The degree Celsius is the basic unit of temperature Divisions of metric units are expressed by prefixes Kilo: 1,000 Deci: 1 ⁄ 10 Centi: 1 ⁄ 100 Milli: 1 ⁄ 1,000

Converting Recipes Yield: a specific quantity of a food produced by a recipe. Converting the recipe: to change the yield of a recipe Conversion Factor = New Yield ÷ Old Yield New quantity = Old Quantity × Conversion Factor

Food Cost Percentages Food cost percentage: The raw food cost or portion cost divided by the menu price. Food cost percentage = Food Cost ÷ Menu Price To determine what the menu price is at a certain food cost percentage: Menu price = Food Cost ÷ Food Cost Percentage

Controlling Food Cost Utilize ingredients efficiently by following guidelines for total utilization of foods. Use all edible trim. Do not add an item to the menu unless you can use the trimmings. Plan production to avoid leftovers. Plan ahead for use of leftovers. Avoid minimum-use perishable ingredients (ingredients that are utilized on only one or two menu items).

Controlling Food Cost Purchasing Receiving Storing Accurate forecasting of future business, based on careful study of past business, is key to managing inventory and establishing par stock. Receiving Pay careful attention to receiving procedures. Storing Proper storage is essential to avoid spoilage and loss of food items.

Controlling Food Cost Measuring and other Cooking Procedures Serving All cooking procedures, including measuring, combine to help control food costs. Serving Serving staff must be trained in serving techniques and in portion control for those items they are responsible for plating. A well-trained serving staff is an important part of controlling food costs.