STANDARD RECIPE

What do you understand by the word "Standard Recipe". It means that a

recipe which has been tried out, sampled, written down, photographed; if
necessary and made good for a particular situation. A standard recipe of an
establishment need not be good for the other since it may differ in the equipment,
fuel, ingredients, portions etc. in preparation of the same.
ESSENTIALS OF STANDARD RECIPE
a) The exact amount of each ingredient to be used.
b) Listed in order in which they will be considered and grouped together if
necessary.
c) Proper and simple terminology should be used eg. beating, stirring, folding.
d) The cooking time and temperature required for each process must be written
down.
e) Portion size and the exact yield of the recipe must be stated.
f) A step by step procedure must be given.
A standard recipe must be written so that new cooks and relievers can
cook according to the set standards. Lack of a standard recipe will result in lack
of uniformity and depending on one's judgment to engineer the product.
Standard recipes are a tool for sound basis for determining portion
costs. This information is a must for internal control system. If an economical
way to find desired results if required there has to be a starting point and
standard recipe is the one.
Once a recipe has been documented, various ways of food with different
ingredients can be tested.
STANDARD PROCEDURE
Certain items like tea or coffee do not require exact recipes but
must have concise instructions regarding preparation and quantity to be used
should be mentioned.

PORTION CONTROL
Lack in portion control results in loss and dissatisfied customers.
The guest expect standard portions each time they come like you would expect
standard quality from suppliers.
EQUIPMENT
You should have accurate sales either balance type or bounce type. There
should be scoops, ladles, measuring cups, size of plates, glass dishes etc. of
specific measurements to maintain uniformity.
KITCHEN TESTS
Testing of recipes may be considered a kitchen test. The purpose of
the test is to determine the amount of usable food in relation to quantity
purchased.

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The result may be used for the following purpose.
a) To determine portions cost. This is initially as well as on a continuous basis.
b) Purchasing data- This will be the basis for quantity to be purchased for the
given number of portions.
c) Determining the best methods of preparation-This indicates the cooking time,
temperature etc.
d) Basis for specifications for best yield.
e) Testing adherence to established specifications on a continuing basis.
f) Checking how well the employees follow the establishment recipes and
procedures. The kitchen employees should be made to perform these tests.
g) Check the skill of the employees.
BUTCHERY TESTS
The butcher test card is used in computing the usable portion for
meats, fish and poultry. For example from ribs of several by-products such as
short ribs, hamburgers fats and bones are obtained.
In determining portion costs, of the finished rib of beef credit must be
given for the value of those usable by product having value.

FOOD COST PERCENTAGE

FOOD COST: Food cost is the expenditure on food and raw materials which the
largest single element of cost in any catering establishment. The maintenance of
food cost at predetermined level is therefore important because the food cost
percentage determines to a large extent the profit.
Food cost percentage is the percentage found on the total sales i.e. cost of
materials, labor , overheads and profit.
ELEMENTS OF FOOD COST: Basically food cost consists of cost of foods
consumed less staff meals. Thus in calculating the food cost, the formula used is:-
opening stock + (purchases - staff meals)- closing stock

Food cost control: Cost control when applied to food facility undertaking. The cost
control is very important because of as stated earlier , food cost or material cost is
the single largest element in cost and what is termed as variable cost, which
varies with the proportion of sales/output. Thus by controlling the food cost, one
can be successful in a catering establishment.
OBJECTIVES OF FOOD COST CONTROL
a. ANALYSIS OF INCOME AND EXPENDITURE: In food cost control, stress
is placed not only in analysis of sales, cost of sales, profit etc. but also on the
analysis of total quantities as between various sections of the business.
b. PRICING OF FOOD AND QUOTATIONS: It provides sound basis for menu
pricing expenses for banquets.
c. PREVENTION OF WASTAGE AND INEFFICIENCY: The purpose control is to
ensure that current results are accordance with predetermined objectives. For this,
all wastage must be prevented so that food cost remains as originally fixed.

d. DATA FOR MANAGEMENT REPORTS: It provides data for periodical reports

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on food operations.
OBSTACLES TO FOOD COST CONTROL: What are the obstacles to food cost
control:-
1. Unpredictability of volume of business: Sales instability is inherent in all
establishment. Moreover, the sale of food/drinks varies day to day and even
during the day.
2. Perishability of food: Food is perishable, hence there should be no over
buying and food prepared must be in line with the anticipated demand to keep
food cost in check.
3. Daily variations in food production.
4. Short cycle of operations: The cycle of operations in any catering
establishment is short, hence control procedures must be frequent and periodic
reports are a must.
5. High degree of departmentalization: Each catering establishment has
several selling outlets.
FOOD COST COMPUTATION: Thus food cost % is calculated by first
calculating the cost of sales less the net profit % less the labor cost and
overheads which give the food cost %on sales.
This has to be kept in check or may be even reduced as long as quality of food is
not changed. This will be in more profit.
ANALYSIS OF RESULTS WITH THE STUDY OF CAUSES AND REMEDIES
INTRODUCTION : There is no ideal food cost%, but it varies from organization to
organization. Normally, the food cost% is between 30-40% or may be even less. If
a food cost% is more, it means that the profit will be less.
METHODOLOGY OF FOOD COST CONTROL : T he development of an
effective system of food cost control involves 3 phases :
1. BASIC POLICY DECISIONS REGARDING FINANCIAL & CATERING
POLICIES OF THE ESTABLISHMENT
The financial policy deals with fixing the food cost% while the catering policy
deals with deciding type of customer, type of menu, methods of buying, food
quality standards, type and quality of service, cost and profit targets as
determined by the financial consideration.
2. OPERATION CONTROL
The second phase consists of built checks, technological procedures and
clerical procedures.

CATERING CYCLE: The catering cycle consists of

a. Buying
b. Receiving
c. Storing and issuing
d. Preparing
e. Selling
a. Buying : The control procedures must be firstly yield testing and on this
necessary purchase specifications/modifications.
b. Receiving : First is quality control and quantity inspection and finally clerical
procedures.
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c. Storing and Issuing : Proper stock records must be obtained. Proper
pricing of issues must be ensured. Stock taking must be considered. Proper
effective clerical procedures like indents, stock registers must be maintained.
d. Preparing : The cost of food consumed depends on the no. of meals
produced and food cost per meal. Thus to control food costs we must
i) control the no. catered for ie. volume forecasting
ii) control the food cost per meal in advance by having standard recipes, portion
control.
e. Selling : There should be a proper pricing policy effective restaurant checking
system and proper cash control.
3. CONTROL AFTER THE EVENT
1. Food cost reporting : This must be done daily, weekly, covering both short
and long periods. Analytical reports must be prepared for each department.
2. Assessment of results : The present Food Cost must be then evaluated
and assessed against budgeted food cost %.
3. Corrective action : The corrective action takes depends on the ability and
capability of the manager.
PORTION CONTROL IMPLEMENTATION
In order to achieve the profit target we should implement some full proof
measures to control the portion size. Hence standard portion sizes are
determined by the establishment. Standard portion sizes will ensure that the
customer also gets the right portion sizes for the money’s worth. A standard
portion is the quantity of a particular food item that will be served to the customer.
The portion sizes of the food item is determined by management in conjunction
with the heads of both the kitchen and restaurant departments.
Standard portion sizes may be established in several ways :
a) By buying in pre-portioned food items like rump steaks/fish fillets etc
b) By buying in items in bulk and portioning in the production kitchen before
service.
c) By portioning the food items as they are being served to the customer.
In establishments operating more than one level of service there may be
varying portion sizes for the same food items, for the different catering outlets.
Standard portion sizes are an aid to food costing as once the standard portion
size has been established the gross profit may be calculated for the dish. Any
fluctuations in the sizes for the portion for example serving large portions will
therefore be reflected in the restaurant’s gross profit.
It is important to provide kitchen and restaurant staff with the correct
portioning equipment so that if the customer is to receive 3 oz of vegetables, the
operative has a 3 oz ladle to serve the dish with. Spot checks should also be
regularly made to ensure that the correct portioning equipment is being used.
As far as possible try to avoid using wrong portioning equipment, often if a
certain sized ladle goes missing the operative will simply use another which
could be 1 or 2 oz larger. As with the standard recipes, details of standard
portion sizes should be made available to all necessary employees. The food
and beverage department should regularly review the portion size of a particular
food item with reference to its current price as it may be necessary either to
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reduce the standard portion size if the cost of a particular food item has increased
substantially ;increase the selling price ; or possibly remove the dish from the
menu for a period of time until the cost price is acceptable eg. Shell fish. In the
kitchen and restaurant the standard portion sizes of a dish are often combined
with the standard recipes and together may be displayed on a wall chart to
which all employees may refer.
There are therefore a number of techniques that may be employed by
an establishment to assist in the planning of food production requirements one of
which is portion control implementation.
Every type of food has a range of `normal' portions which will vary
slightly from establishment to establishment and ever in an establishment the
portion sizes may vary for an a la carte, table de hote and buffet services. The
portion sizes will be different for different outlets within an establishment.
There may be changes in the lunch and dinner portions too. The portion sizes
and formulation of menu prices are determined by the food and beverage control
together with the Chef in charge and F & B Manager.
Given below is a brief list of portion sizes for the various meats and other
dishes:
Dinner portion size
Meat, boneless, lean with traces of fat 120-220 gm
Meat, bone in (steak or chops 220-450 gm
Meat bone less (steak or chops) 180-450 gm
Stews, lashes, meat mixtures (pasta, rice) 180-360 gm
Chicken, poultry , bone 220-450 gm
Poultry boneless 120-220 gm
Fish whole 140-450 gm
Fish fillets 120-280 gm
Shell fish, clams, oysters in shell 85-360 gm
Shell fish shucked(shelled) 85-220 gm
Lobsters in shell 450-900 gm
Vegetables 60-140 gm
Liquids (soups, juices, coffee 85-220 gm
Fruits (net edible) excluding juices 60-220 gm
Rice, pasta (cooked) not as main dish 120-220 gm
N.B. : Lunch portions may be less than the dinner portions. With the wide variety
of portion sizes for any given item it is possible for the food cost of any operation
to be controlled in such a manner that the operating food cost percentage can be
adjusted or changed by adjusting the portion sizes.
Secondly the variance in the quality of the raw produce purchased and the
purchase prices for these products will also allow an operator to adjust the food
cost for any given menu item. These adjustments, however, are all made within
the frame work of the menu structure as originally determined by the
management.
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