1. Menus & Recipes- chapter 4
Describe 4 types of menus
Identify the purpose of a menu
Purpose of standardized recipe
Calculate AS and AP, convert recipes from one yield to another, determine yield at different portion sizes, determine amount to purchase
Calculate recipe cost & cost per portion
Make vs Buy decisions – consider alternative
Write a meat specification
List factors that determine selling cost

2. Steps in menu & production planning
Given an event, a setting, number of guests:
Choose the type of menu
Select the recipes or foods to be offered
Determine the amount needed (AS)
Determine the amount needed to purchase (AP or AS)
Compare the cost of make vs buy
Decide if you will make or buy items

3. Purpose of a menu Communicate with customer Sell the products
Menus can be:
Spoken
Posted - board
Printed

4. Types of Menus
Static: all patrons offered same foods each day; may change every 6 months
Cycle: developed for a set period and then repeated – 21 days, 28 days
Market menu: based on availability of local products – produce/fish; may change daily
Hybrid – static menu with daily special

5. Menu courses/pricing
North America: appetizer or soup or salad, entrée, dessert
European: entrée, main, salad, dessert
Pricing:
À la carte – each food item ordered and priced separately
Semi à la carte – entrée priced to include side order
Table d’hôte or prix fixe – complete meal at set price

6. Menu Language
includes preparation method, main ingredients, cut, quality, service method
“Summer Vegetables with Tarragon Aïoli”
Accurate in stated cut, quality, quantity, nutritional content, ingredients, 11 million estimated prevalence of diagnosed people with food allergy1
Food Allergy News, February-March 2005

7. Benefit of standardized recipe:
Produces a know quality & quantity of food for a specific operation
specifies: type & amt of each ingredient
prep & cooking procedures
yield & portion size
Help train cooks, educate service staff, customers get consistent product, result in accurate food costing & menu pricing
Unless a site purchases a product, they must test recipes to standardize

8. Measurements-need accuracy for standardized recipes
Wt: (heaviness) pounds/ounces
Avg wt #10 can is 6 lb. 10 oz
Volume: (space of substance) tsp, cup, quart, liter - #10 can (13 cups)
scoop size - # servings/quart
Wt = volume for I cup H2O
Count: number – shrimp/lb count

9. Determine the portion size & amount needed
What portion size should be provided?
appetizer vs entrée vs main, lunch vs dinner
cost, customers, merchandising, agency requirements
Shall I buy in container, buy and put in container, make & put in container?
calculate amt of fruit salad to BUY for 75 box lunches (4 oz serving) - 4 oz x 75 = 300 oz fruit salad
How many #10 cans of fruit salad should will be needed? #10 can is 106 oz (6 lb 10 oz)
300 oz/106 oz = 2.83 cans or 3 cans

10. Food Costing for canned fruit salad
You need to determine cost of 2.83 cans
First determine unit cost:
#10 can sold / 6 cans per case
1 case = $45.00/6 = $7.50/can(unit cost)
3 cans = $22.50 /75 portions = $.30 portion
If you only needed 2.5 cans – decide if you can use the other .5 can – may need to price on 3 cans

11. Converting a recipe to make a new yield – same portion size
Need lbs (300 oz) fruit salad
1. My recipe makes 50 portions (4 oz)=200 oz
2. Determine conversion factor
new yield/old yield = conversion factor
300/200 = 1.5
3. Multiply each ingredient by 1.5
(This recipe has more items so will yield 300+ oz)
food
Old amt CF
New amt
oranges
3 lb/ 48 oz
1.5
72. oz
kiwi
3 lb, 8 oz 56 oz
84. oz

12. States of Refinement of Food
AS – as served
AP – as purchased
EP – Edible portion
W – Waste – expressed as %

13. When ordering amount of fresh fruit for a salad
Convert AS amount to AP amount
Kiwi – need 84 oz – but must buy AP
1 lb kiwi (AP) = .85 lb ready to eat (AS) (15% waste)
AP = AS x 100% /100-waste%
AP = 84 oz x 100/100-15
AP = 8400.oz/85 = 98.82oz or 6.18 lbs
Buy 99 oz (6 lb) kiwi AP to have 84 oz (5.2 lb) for salad AS
Buy kiwi in a flat (~$10.00) ask how many pounds/16 oz
Determine price/oz x 98 oz – put $ into recipe
Get total of all ingredients = cost of recipe
Recipe cost/# portions = cost/portion

14. Make vs Buy Decision What is cost to buy item vs make?
food cost and labor cost
Do I have the labor available to make the item or will I have to hire extra labor?
Do employees have the skill & equipment?
Do I have the space to make & store?
Which product look better/ tastes better?
How much other work do I also have this day?

15. Food portions & costing
You have 14 gallons of ice cream. The ice cream cost $6.33 gallon (purchased in a 3 gallon tub for $19.00) You want to serve 4 oz portions
1. How many people can you serve?
2. What is food cost/serving?

16. ANSWER #1
You have 14 gallons of ice cream; how many people can you serve a 4 oz portion?
First you need to convert gallons to ounces
14 gallons x 128 oz = 1792 oz
Second you divide the whole amount by the size of the portion
1792oz / 4 oz = 448 servings; each serving is 4 oz. So you can serve (if you are careful in portioning) 448 people a four ounce serving

17. Answer #2
What is the food cost of a 4 oz serving of ice cream if the ice cream costs $6.33 a gallon?
First, how many oz are in a gallon? 128
How much does 1 oz cost if a 128 oz is $6.33? $6.33/128 = .0494
If 1 oz cost then 4 oz cost or .05 for a 4 oz serving. This is just the food cost! What other costs would you include?

19. Determining AP when you know AS
Most of the time you know AS:
You need 48 lb of cooked broccoli and the waste is 21% - how much raw broccoli do you need to purchase?
AP = AS x 100
100 - W

20. Answer
You need 48 lb of cooked broccoli and the waste is 21% - how much raw broccoli do you need to purchase?
AP = AS x AP = 48 x 100
100 – W
AP = AP = 60.7 of 61 lb. 79