Professional Documents
Culture Documents
menu planning
In this chapter you will learn how to: 3. understand basic costs and apply basic
calculations, including:
1. understand the organisation of kitchens,
using calculator and manual methods
including:
gross and net profit
the importance of layout and workflow
the factors which must be monitored to control food
job roles, the staffing hierarchy and the partie system
costs and profit
2. know how to plan and prepare menus: calculating the food cost of dishes and determining the
the factors to be considered food cost per portion
the technical terminology used determining selling prices at specific percentages of
gross and net profit.
Effective organisation will help a kitchen to run Restaurants that provide a limited menu, such as
efficiently. An efficiently run kitchen will prepare steak houses, can employ fewer staff to cope with
and cook the right amount of high-quality food for large numbers of customers, if they are organised
the required number of people, on time, making well. The required standard can still be reached
the most effective use of staff, ingredients and because few skills are needed. Nevertheless,
equipment. whether producing grilled steaks or pancakes,
the staff have to be organised and work in a
Menus and the systems systematic way so that the flow of work is smooth.
Regardless of the size of the organisation, the Other types of establishment, such as schools,
most important factors in its success will be hospitals, airlines and department stores, also
the menu and the systems used to prepare and have to produce large amounts of food to be
present the food. served at the same time. In order to achieve this,
the catering staff have to be well organised,
A kitchen with a large brigade of chefs can offer
and supplied with large-scale preparation and
an extensive menu as long as the majority of
production equipment and the means to finish
the mise en place (preparation prior to service)
dishes quickly. There has to be a good system in
is carried out during the day. The food can be
place for the preparationproductionfreezing
kept refrigerated until it is needed at service
or chillingreheat cycle, so that staff can simply
time. If an establishment has a finishing kitchen,
reheat or finish the foods just before service. It is
the final preparation and presentation of many
essential that very high standards of hygiene are
foods (fish, meat, vegetables, potatoes, pasta and
maintained in situations that use a system of deep
eggs) can be completed quickly and efficiently
freezing or chilling and reheating.
(by sauting, grilling, deep frying, and so on) just
before they are served, so the dishes are served
Organisation and layout of the kitchen
to the customer quickly and freshly cooked. The
design of the finishing kitchen is important and As the costs of space, equipment, fuel,
needs to include refrigerated cabinets for holding maintenance and labour are continually going up,
perishable foods, adequate cooking facilities and considerable time, thought and planning must be
bain-marie space for holding sauces, etc. given to the organisation and layout of kitchen
systems. The requirements of the kitchen have With a sound knowledge of fresh, part-prepared
to be clearly identified with regard to the type of and ready prepared foods, together with an
food that is to be prepared, cooked and served. understanding of kitchen equipment and planning,
The working areas and the different types of a kitchen can be organised economically and
equipment available must be thought through efficiently. Even with two similar kitchens, the
carefully, and the organisation of the kitchen internal organisation is likely to vary, as each
personnel must be planned. person in charge will have their own way of
running their kitchen. However, everyone working
In the late nineteenth century, when labour was
in the system should know what he or she has to
relatively cheap, skilled and plentiful, the public
do, and how and when to do it.
wanted elaborate and extensive menus. In
response to this, Auguste Escoffier, one of the The kitchen organisation will vary according to
most respected chefs of his era, devised what the size and type of establishment. Obviously
is known as the partie system, in which different the organisation of a kitchen with 100 chefs
sections of the kitchen were delegated to carry preparing banquets for up to 1000 people and a
out specific jobs, such as preparing or cooking the lunch and dinner service for 300 customers with
fish, meat or vegetables. This system is still used an la carte menu and floor service, will be quite
in many establishments today. The number of different from that of a small restaurant serving
parties (different areas) required, and the number 30 table dhte lunches, or a full-view coffee shop,
of staff in each, will depend on the size of the a speciality restaurant with a busy turnover or a
establishment. hospital kitchen.
ACTIVITY
Head Chef
Working Chef
Chef for cold work and sweets Chef for hot fish, meat and Chef for soups, eggs, pasta and
poultry vegetables
Example of a kitchen brigade for a restaurant kitchen serving 6080 meals a day
Chef
Chef
Sauce, roast, fish Vegetables, soups, etc. Larder Chef Pastry Chef
Head chef: has overall responsibility for the organisation and management of the kitchen, including
staffing, training, menus, budget control and sourcing of food.
Sous chef: is the deputy to the head chef and would take overall responsibility in the head chefs
absence. The sous chef may also have specific areas of responsibility, such as food safety, health and
safety, quality control or training of staff.
Chef de partie: is in charge of a specific section within the kitchen, such as meat, vegetables or fish.
There may be a demi chef de partie working on an opposite shift and covering days off. Commis chefs
and apprentices usually work with these chefs in different sections.
Commis chef: is the junior chef in the kitchen and works under overall supervision of the sous chef. A
commis chef will work around the various kitchen sections.
Apprentice: is similar to a commis chef and will complete similar tasks but is usually on a planned
programme of learning, often managed by a college or training provider.
ACTIVITY
Planning a kitchen
Different establishments will have different to have separate changing facilities for employees
requirements for their kitchens. The most wherever possible they should not have to use
important factor to consider is the menu that customer facilities.
is going to be offered, which will determine the
The layout of the preparation areas (for
amount of space and type of equipment you will
vegetables, meat, poultry, dairy products, etc.) is
need (known as operational requirements) in order
also important. In large catering establishments
to produce the food the customers are going to
the preparation areas will be zoned to assist
buy.
with the workflow. The flow of work through the
kitchen and serving areas is essential to the
Equipment and layout
smooth running of any operation. Where possible,
Properly planned layouts with adequate the layout of the kitchen should focus on a linear
equipment, tools and materials to do the job are workflow.
essential if practical work is to be carried out
Effective workflow will:
efficiently. If equipment is in the right place then
work will proceed smoothly and in the proper help to establish good communication between
sequence, without back-tracking or criss-crossing. departments
Work surfaces, sinks, stores and refrigerators improve efficiency
should be within easy reach in order to avoid
improve the quality of the finished product
unnecessary walking.
reduce the risk of accidents
Food deliveries should have a separate entrance
promote good health and safety and food
because of the risk of contamination. It is also a
safety,
good idea to have a separate staff entrance to the
kitchen and, for food safety reasons, it is essential all of which will provide a better service to customers.
WORK FLOW Cold room Cold room Cold room Changing rooms
Hand wash
Preparation areas
e.g. meat fish vegetables Waste
Pot wash
Dish washing
Hand wash
the chain and franchise operators), has also had kitchen planners to consider how kitchens can be
an effect on kitchen planning and design. One used efficiently outside peak times. As a result,
trend has been to bring the kitchen area totally or equipment is being made more adaptable and
partially into view, with back-bar equipment for flexible, so that whole sections of the kitchen can
example, grills or griddles may be in full public be closed down when they are not in use, which
view and food prepared on them to order. means that savings can be made on heating,
lighting and maintenance.
Future trends in design and decor will be
affected by:
When planning a kitchen, it is important to
changesintechnology consider the following:
socialchangesineatinghabits Whattypeofcustomersdoyouwantto
lifestylechanges. attract?
Whattypeoffooddoyouwanttoserve?
While there will be a continuing demand for the Willyourmenubelacarte,tabledhte,a
traditional heavy-duty type of equipment found in combination of both, or will it be self-service?
larger hotels and restaurant kitchens, the constant Willyouorganisethekitchenbasedonthe
need to change and update the design and decor traditional partie system?
of modern restaurants means that the equipments Doesthedesigncomplywithfoodsafetylaw
life is generally shorter reduced perhaps from and health and safety regulations?
ten years to seven or five, or even less to cope You must remember that whatever systems
with the rate of change and redevelopment. This you choose, good communication between all
has resulted in the design of catering equipment departments in the kitchen and restaurant is
generally being improved. important in order to improve efficiency.
Multi-usage requirements
ACTIVITY
The need for round-the-clock catering, such as
in hospitals, factories where shift work takes What is meant by good communication?
place, the police and armed forces, has forced
Kitchen design
Kitchens must be designed so that they can be of contamination) should not enter areas of
managed easily. Managers must have easy access finished product, or where blast-chilling is
to the areas under their control and must have a taking place.
clear view of the areas they have to supervise. For Containers/equipment/utensils equipment
reasons of efficiency and hygiene, large kitchens should, where possible, be separated out into
should have different working areas for different specific process areas, e.g. pastry equipment
processes. The following factors must be taken should not leave the pastry area, equipment and
into consideration: containers used for preparing and storing raw
Product how and where the different processes food should be washed and stored in the
are carried out (raw materials to finished product), raw food area, chopping boards and other small
e.g. raw food should be prepared and stored in equipment used for raw preparation should not
different areas from cooked food. be allowed to enter the cooking areas.
Personnel how people move within the Refuse rubbish must be kept in an appropriate
kitchen, e.g. staff working in dirty areas (areas area and should not have to pass through other
areas to get to its storage destination.
hot wet areas for boiling, poaching, safety. Staff generally respond to good working
steaming; equipment needed will include conditions by taking more of a pride in themselves,
atmospheric steamers, bratt pans, pressure in their work and in their working environment.
steamers, steam jacketed boilers, combination
Adequate workspace must be provided for
oven
each process and every effort must be made to
hot dry areas for frying, roasting, grilling; separate dirty and clean processes.
equipment needed will include cool zone fryers,
salamanders, pressure fryers, induction cookers, Vegetable preparation and wash-up areas should
bratt pans, halogen cookers, roasting ovens, be separate from the actual food preparation
microwave, charcoal grills, cook and hold ovens and service areas. The layout must ensure a
continuous workflow in one direction in order to
dirty areas for refuse, pot wash areas,
avoid crossover of foods and cross-contamination.
plate wash; equipment needed will include
The staff should not get in each others way by
compactors, dishwashers, refuse storage units,
having to cross each others paths more than is
glass washers, pot wash machines.
absolutely necessary.
Preparation areas Actual worktop areas should be big enough for
The various preparation processes require the preparation processes that will be done on
different areas depending on what food is them, and should be designed so that the food
involved. In a vegetable preparation area, water handler has all the necessary equipment and
from the sinks and dirt from the vegetables are utensils close to hand.
going to accumulate, so adequate facilities for
drainage should be provided. Pastry preparation, The cooking area
on the other hand, involves mainly dry processes. Because raw materials enter the cooking section
from the main preparation areas (vegetables, meat
Whatever the processes, there are certain basic
and fish, dry goods), this section will be designed
rules that can be applied to make working
so that the flow movement continues through to
conditions easier and help to ensure that food
the servery. So, for example, roasting ovens are
hygiene regulations are complied with.
best located close to the meat preparation area,
Proper design and layout of the preparation area and steamers next to the vegetable preparation
can make a major contribution to good food area.
However, layout is not just a question of choosing service station companies. Basic grill menus are
and positioning equipment; it also depends on now enhanced by factory-produced la carte
the management policy regarding the use of items.
prepared foods and the operating cycle. Obviously Food courts: development has slowed down;
the cooking area should not be used by other there are minor changes all the time; most
staff to cross to another section of the kitchen food courts offer an all day menu. Restaurant
or to get to the service area. The layout should Associates (Compass) are introducing food
be planned so that raw foodstuffs arrive at one courts into hotels.
point, are processed in the cooking section and
Restaurants/hotels: there is less emphasis on
then despatched to the servery. There should be a
luxury-end, five-star experience.
distinct progression in one direction.
Theme restaurants: will continue to improve and
The operating cycle is the numbers of meals multiply.
you are serving, which meal you are serving Hospitals: there is greater emphasis on
(breakfast, lunch or dinner) and the number of bought-in freezer and chilled foods, meaning
days a week you are open. So it is about the less on-site preparation and cooking. Some
frequency of the operation. hospitals operate their own cook/chill or cook/
freeze systems. Many hospitals now have food
As with other areas, the cooking section should be courts occupied by well-known high street
designed with a view to making maximum use of names as franchises, such as Pizza Hut or
the available space with as little effort as possible. Burger King.
Industrial: there are more zero-subsidy staff
Maintenance and cleaning restaurants, increased self-service for all items.
The introduction of cashless systems will
Planning and equipping a kitchen is an expensive
enable multi-tenant office buildings to offer
investment, so to avoid any action by the
varying subsidy levels.
Environmental Health Officer, efficient, regular
cleaning and maintenance is essential. (For Prisons and other institutions: little if any
example, the kitchens at the Dorchester hotel are change; may follow hospitals by buying in more
swept during the day, given soap/detergent and pre-prepared food; may receive foods from
water treatment after service, and any spillages multi-outlet central production units, tied in with
cleaned up immediately. At night, contractors schools, meals-on-wheels provision, etc.
clean the ceilings, floors and walls.) University/colleges: greater move towards
providing food courts; more snack bars and
In most cases, throughout the industry, companies
coffee shops. There is evidence of more small
are trying to reduce labour costs while maintaining
satellite outlets around the buildings rather
or enhancing the meal experience for the
than large refectories or cafeterias.
customer. Some trends that will affect the design
of kitchens are as follows:
Hotels: there is greater use of buffet and Self-service is when the customers serve
self-assisted service units. themselves from a self-service counter or buffet.
Self-assisted service is when there is someone
Banqueting: there is a move towards plated
on duty to help the customer choose and, in
service, with less traditional silver service.
some cases, there will be a section on a buffet
Fast food: new concepts are coming onto the where a chef will be cooking fresh items such
market, with more specialised chicken and as stirfry, omelettes, waffles, pancakes. Here
seafood courts, more choices in ethnic food. the guest is helped to choose and will take the
finished item to their table. This is also known as
Roadside provision: there is an increasing
theatre cookery.
number of operations and partnerships with
As you have already learned, planning the menu is The importance of the menu (a means
one of the most essential elements in designing and of communication)
costing the operations of a catering establishment.
Essential considerations prior to planning a menu
Evolution the historical development are:
of menus Competition: be aware of any competition in
the locality, including prices and quality. It may be
Initially, menus were simply lists of food. Menus
wiser to produce a menu that is quite different
as we know them today came into use early in
from those of competitors.
the nineteenth century, and courses began to
be formulated. For special occasions as many Location: study the area in which your
as seven courses might be served, e.g. hors establishment is situated and the potential
doeuvres, soup, fish, entre, sorbet, roast, sweet, target market of customers.
savoury. Analysis: analyse the type of people you are
planning to cater for (e.g. office workers in the
With the formulation of menus, artistry and flair
city requiring quick service or holidaymakers in
began to influence the various ways of cooking,
a seaside resort).
and dishes were created after the style of (e.g.
la Franaise) and/or given the names of important Outdoor catering: are there opportunities for
people for whom they had been created (e.g. outdoor catering or takeaway food?
peach Melba, a simple dish of poached fresh Estimated customer spend per head:
peach, vanilla ice cream and fresh raspberry pure this is important when catering, for example,
created by Escoffier at the Savoy for Dame Nellie for hospital staff and patients, children in
Melba, the famous opera singer). schools, workers in industry. Whatever level of
catering, a golden rule should be offer value
As the twentieth century advanced, and people
for money.
travelled more and settled around the world, styles
of food and service from a wide variety of nations Modern trends in food fashions: these
began to be introduced, resulting in the large should be considered alongside popular
number of ethnic dishes and ethnic restaurants traditional dishes.
that abound today. Range of dishes and pricing structure:
decide what you are going to offer and at what
Rapid air transport made it possible for foods
price. Will you price each dish separately, or
from all corners of the globe to be available which,
offer set two- or three-course menus? Or a
together with domestic and European produce,
combination of both?
gives those who compose menus a tremendous
range of choice. Space and equipment in the kitchens:
this will influence the composition of the
Eating at work, at school, in hospitals and menu (e.g. avoiding overloading the deep fryer,
institutions led to a need for healthy, budget- salamanders or steamers).
conscious food.
ACTIVITY
Consider how many service staff are available
Design a cyclical menu for two weeks at a family
Cyclical menus holiday centre.
These are menus that are compiled to cover a
given period of time: one month, three months,
etc. They consist of a number of set menus for Pre-planned and pre-designed menus
a particular establishment, such as an industrial Before selecting the dishes that he or she prefers,
catering restaurant, cafeteria, canteen, directors the caterer should consider what the customer
dining room, hospital or college refectory. At the likes, and the effect of these dishes upon the meal
end of each period the menu cycle starts again, as a whole.
thus overcoming the need to keep compiling new
ones. The length of the cycle is determined by Advantages:
management policy, by the time of the year and by Pre-planned or pre-designed menus enable the
the different foods available. These menus must caterer to ensure that good menu planning is
be monitored carefully to take account of changes practised.
in customer requirements and any variations
Menus that are planned and costed in advance
in weather conditions that are likely to affect
allow banqueting managers to quote prices
demand for certain dishes. If cyclical menus are
instantly to a customer.
designed to remain in operation for long periods
of time, then they must be compiled carefully so Menus can be planned to take into account the
that they do not have to be changed too drastically availability of kitchen and service equipment,
during operation. without placing unnecessary strain on it.
The quality of food is likely to be higher if
Advantages:
kitchen staff are preparing dishes they are
Cyclical menus save time by removing the daily familiar with and have prepared a number of
or weekly task of compiling menus, although they times before.
may require slight alterations for the next period. There is likely to be less waste.
When used in association with cookfreeze
Disadvantages:
operations, it is possible to produce the entire
number of portions of each item to last the Pre-planned and pre-designed menus may
whole cycle, once it has been determined that be too limited to appeal to a wide range of
the standardised recipes are correct. customers.
They may reduce job satisfaction for staff who foods in season are usually in good supply
have to prepare the same menus repeatedly. and reasonable in price
They may limit the chefs creativity and special days Christmas, Shrove Tuesday, etc.
originality. time of day breakfast, brunch, lunch, tea, high
tea, dinner, supper, snack, special function
The structure of menus
price range charge a fair price and ensure
Length good value for money; customer satisfaction can
lead to recommendation and repeat business
The number of dishes on a menu should offer
the customer an interesting and varied choice. In number of courses
general, it is better to offer fewer dishes of good sequence of courses
standard than a long list of mediocre quality. use menu language that customers understand
Design sensible nutritional balance
This should complement the image of the dining no unnecessary repetition of ingredients
room and be designed to allow for changes, which no unnecessary repetition of flavours and
may be daily, weekly, monthly, etc. An insert for colours
dishes of the day/week gives the customer added be aware of the Trade Descriptions Act 1968
interest. Any person who in the course of a trade or
business: applies a false trade description to
Language
any goods or supplies or offers to supply any
Accuracy in dish description helps the customer goods to which a false trade description is
to identify the food they wish to choose. Avoid applied shall be guilty of an offence.
over-elaboration and using flowery words.
Wherever possible, use English language. If a Mediocre: Only of average, or middling quality;
foreign dish name is used then follow it with a not very good.
simple, clear English version.
Brusque: Abrupt, rude or rough.
Factors to consider when planning a
menu Consumer protection
There is a whole range of laws concerned with
Presentation consumer protection. Some are concerned with
Ensure that the menu is presented in a sensible health and safety, and some are concerned with
and welcoming way so that the customer is economic protection.
put at ease and relaxed. An offhand, brusque
Fundamentally, however, all consumer protection
presentation (written or oral) can be off-putting
starts with the basic contractor. If a supplier does
and lower expectations of the meal.
not supply what a consumer has contracted to
Planning purchase (e.g. if a menu says that something is
fresh or free range, if the customer is served
Consider the following:
something that is not fresh or free range), the
type and size of establishment pub, school, supplier may be in breach of contract. However,
hospital, restaurant, etc. breach of contract cases can be difficult to prove.
customer profile different kinds of people
have differing likes and dislikes ACTIVITY
special requirements kosher, halal.
Suggest two types of menu that reflect religious
time of the year certain dishes acceptable in
beliefs.
summer may not be so in winter
Points to consider when compiling a breakfast Omelette with your choice of filling 8.75
Fried ducks eggs with brown shrimps and sea purslane 9.75
menu: Two soft-boiled Gladys May ducks eggs with sourdough soldiers 7.50
Eggs Benedict 8.25 / 12.50
It is usual to offer three of the courses Bubble and squeak with fried Burford Brown egg 11.75
Cumbrian black pudding hash with pan-fried Burford Brown eggs 8.50
previously mentioned: fruit, yoghurt or cereals; Coffee, tea or herbal infusions 4.90
fish, eggs or meat; preserves, bread, coffee or
tea. Any of the above may be included as part of the full English breakfast
Luncheon and dinner menus Commercial hotels, tea rooms, public restaurants
and staff dining rooms may offer simple snacks,
Types of menu:
cooked meals and high teas. For example:
A set-price one-, two- or three-course menu,
assorted sandwiches
ideally with a choice at each course.
buttered buns, scones, cakes, Scotch pancakes,
A list of well-varied dishes, each priced
waffles, sausage rolls, assorted bread and
individually so that the customer can make up
butter, various jams, toasted teacakes, scones,
his or her own menu of whatever number of
crumpets, buns
dishes they require.
eggs (boiled, poached, fried, omelettes)
Buffet, which may be all cold or hot dishes, or
a combination of both, either to be served or fried fish, grilled meats, roast poultry
organised on a self-service basis. Depending on cold meats and salads
the time of year and location, barbecue dishes assorted pastries, gteaux
can be considered.
various ices, coupes, sundaes
Special party, which may be either: set menu
tea, orange and lemon squash.
with no choice; set menu with a limited choice,
such as soup or melon, main course, choice of
Light buffets (including cocktail
two sweets; served or self-service buffet.
parties)
Tea menus Light buffets can include:
These vary considerably, depending on the type of hot savoury pastry patties of, for example,
establishment, and could include, for example: lobster, chicken, crab, salmon, mushrooms, ham
assorted sandwiches hot chipolatas; chicken livers, wrapped in bacon
and skewered
bread and butter (white, brown, fruit loaf)
bite-sized items quiche and pizza;
assorted jams
hamburgers; meatballs with savoury sauce or
scones with clotted cream, pastries, gteaux dip; scampi or fried fish goujons with tartare
tea (Indian, China, iced, fruit, herb). sauce
savoury finger toast to include any of the
cold canaps; these may also be prepared on
biscuits or shaped pieces of pastry
game chips, gaufrette potatoes, fried fish balls,
celery stalks spread with cheese
sandwiches; bridge rolls, open or closed but
always small
fresh dates stuffed with cream cheese; crudits
with mayonnaise and cardamom dip; tuna and
chive catherine wheels; crab claws with garlic
dip; smoked salmon pin wheels; choux puffs
with Camembert
sweets (e.g. trifles, charlottes, bavarois, fruit
salad, gteaux).
A buffet table at a function
For fork buffets, all food must be prepared in
a way that enables it to be eaten with a fork or
spoon.
Fast-food menus quickly and will not stand storage, even for a
short time, in a hot place.
Although some people are scornful of the
items on this type of menu, calling them junk A normal menu is used, bearing in mind the
food, nevertheless their popularity and success number of people involved. It is not usual to serve
is proven by the fact that, starting with the farinaceous (e.g. pasta, noodles, rice) dishes,
original McDonalds, which opened in Chicago eggs, stews or savouries. A luncheon menu
in 1955, there are now many thousands of could be drawn from the following and would
outlets worldwide. McDonalds offers customers usually consist of three courses. Dinner menus,
a nutrition guide to its products, as well as depending on the occasion, generally consist of
information for diabetes sufferers. three to five courses.
There are now many more well-known fast-food First course: soup, cocktail (fruit or shellfish),
brands operating successfully in the UK. hors doeuvres (assorted or single item), a small
salad.
Banquet menus Second course: fish, usually poached,
Banquets often serve a set menu of three or more steamed, roasted or grilled fillets with a sauce.
courses, often to large numbers of people. Third course: meat, poultry or game, hot
or cold, but not a stew or made-up dish;
When compiling banquet menus, consider the
vegetables and potatoes or a salad would be
following points:
served.
The food, which will possibly be for a large Fourth course: if the function is being held
number of people, must be dressed in such a during the asparagus season, then either hot
way that it can be served fairly quickly. Heavily or cold asparagus with a suitable sauce may be
garnished dishes should be avoided. served as a course on its own.
If a large number of dishes have to be dressed Fifth course: sweet, hot or cold, and/or
at the same time, certain foods deteriorate cheese and biscuits.
Food purchasing
A buyer must also be able to make good use of Information on suppliers can be obtained
market conditions. For example, if there is a glut of from other purchasers. Visits to suppliers
fresh salmon at low cost, has the organisation the establishments are to be encouraged. When
facility to make use of extra salmon purchases? interviewing prospective suppliers, you need to
Is there sufficient freezer space? Can the chef question how reliable a supplier will be under
make use of salmon by creating a demand on the competition and how stable under varying market
menu? conditions.
Issue all orders to suppliers fairly, allowing Develop good relations with trade
enough time for the order to be delivered on representatives (sales people) because much
time. useful up-to-date information can be gained
Request price lists as often as possible and from them.
compare prices continually to make sure that Keep up-to-date trade catalogues, visit
you buy at a good market price. trade exhibitions, survey new equipment and
Buy perishable goods when they are in full continually review the space, services and
season as this gives the best value at the systems in use. Always be on the lookout for
cheapest price. To help with purchasing the ways to increase efficiency.
correct quantities, it is useful to compile a Organise a testing panel occasionally to keep
purchasing chart for 100 covers from which up to date with new commodities and new
items can be divided or multiplied according to products coming on to the market.
requirement. An indication of quality standards Consider how computer applications might help
can also be incorporated in a chart of this kind. the operation.
Deliveries must all be checked against the Study weekly fresh food price lists.
orders given, for quantity, quality and price. If
any goods delivered are below an acceptable
standard they must be returned, either for The people on a testing panel look at the
quality of the produce, the potential portion
replacement or credit.
control and yield, and will taste the products for
Containers can account for large sums of flavour.
money. Ensure that all containers are correctly
stored, returned to the suppliers where possible
and the proper credit given. Yield: What is produced or generated. In a
All invoices must be checked for quantities and restaurant this may refer to how many portions
or what size of portion can be made from a
prices.
certain quantity of produce.
All statements must be checked against
invoices and passed swiftly to the office so
that payment can be made on time, to ensure
maximum discount on purchases.
Portion control means controlling the size or 2. The quality of the food: better-quality food
quantity of food served to each customer. The usually yields a greater number of portions
amount of food allowed depends on the three than poor-quality food: low-quality stewing beef
following considerations. often needs so much trimming that it is difficult
to get six portions to the kilogramme, and the
1. The type of customer or establishment:
time and labour involved also loses money. On
there will obviously be a difference in the size
the other hand, good-quality stewing beef will
of portions served, such as to those working
often give eight portions to the kilo, with much
in heavy industry or to female clerical workers.
less time and labour required for preparation,
In a restaurant offering a three-course table
and more customer satisfaction.
dhte menu for X, including salmon, the size
of the portion would naturally be smaller than 3. The buying price of the food: this should
in a luxury restaurant charging X for the correspond to the quality of the food if the
salmon on an la carte menu. person responsible for buying has bought
wisely. A good buyer will ensure that the price grown (primary): butchers meat; fresh fish;
paid for any item of food is equivalent to the fresh fruit and vegetables; milk and eggs
quality in other words, a good price should manufactured (secondary): bakery goods; dairy
mean good quality, which should mean a good products
yield, and so help to establish sound portion
processed (tertiary): frozen foods including
control. If, on the other hand, an inefficient buyer
meat, fish and fruit and vegetables; dried goods;
has paid a high price for food of indifferent
canned goods.
quality then it will be difficult to get a fair
number of portions, the selling price necessary So, any food product can have a specification
to make the required profit will be too high and attached to it. However, the primary specifications
customer satisfaction can be affected. focus on raw materials, ensuring that they are
of the required quality. Without good quality raw
Portion control should be closely linked with the
materials, secondary or tertiary specifications are
buying of the food; without a good knowledge of
useless. For example, to specify a frozen apple pie,
the food bought it is difficult to state fairly how
this product would use:
many portions should be obtained from it. To
develop a sound system of portion control, each a primary specification for the apple
establishment (or type of establishment) needs a secondary specification for the pastry
individual consideration. A golden rule should be:
a tertiary specification for the process (freezing).
a fair portion for a fair price.
But, no matter how good the secondary or tertiary
Conveniently portioned items are available, such
specifications, if the apples used in the beginning
as individual sachets of sugar, jams, sauce, salt
are not of a very high quality, the whole product
and pepper, individual cartons of milk and cream,
will not be of a good quality.
and individual butter and margarine portions.
These make planning easier and create less waste
but are expensive compared to non-portioned Example of a standard purchasing
commodities. specification for tomatoes
into a long-term contract. This is essentially a Each recipe should tell you the following:
short-term contract that is regularly reviewed to
the ingredients to be used
ensure that a competitive situation is maintained.
the exact amounts of ingredients required
The standard recipe how the dish is prepared
The standard recipe is a written formula for how the dish is cooked
producing a food item of a specified quality and the number of portions it will produce (yield).
quantity for use in a particular establishment. It
Always read through the recipe carefully and
should show the precise quantities and qualities of
check that you:
the ingredients, together with the sequence
of preparation and service. It enables the 1. have the right ingredients and equipment
establishment to have greater control over cost 2. have the correct weights
and quantity.
3. have enough time to prepare the dish.
The objective of a standard recipe is to
To facilitate menu planning, purchasing and
predetermine the following:
internal requisitioning, food preparation and
the quantities and qualities of ingredients to be production, and portion control:
used, stating the purchase specification
know the food cost per portion
the amount (number of portions) a recipe
know the nutritional value of a particular dish.
should make.
The standard recipe will also help new staff in the
Accurate weighing and measuring preparation and production of standard products,
which can be made easier by using photographs
It is important that, when designing standardised
or drawings illustrating the finished product.
recipes, the correct weights and measures are
recorded, to achieve consistency, so no matter
who prepares the dish the same standard portion
size and quality is achieved.
Cost control
It is important to know the exact cost of each It will reveal possible ways to economise and
process and every item produced, so a system of can result in a more effective use of stores,
cost analysis and cost information is essential. labour, materials, and so on.
Costing provides the information necessary to
Cost analysis: The process of breaking down develop a sound pricing policy.
the costs of an operation into all its separate
Cost records help to provide speedy quotations
parts so that it is possible to look at the exact
cost of each process and every item produced, for all special functions, such as parties,
and judge the efficiency and cost effectiveness wedding receptions, and so on.
of each. It enables the caterer to keep to a budget.
No one costing system will automatically suit every
The advantages of an efficient costing system are
catering business, but the following guidelines
as follows.
may be helpful.
It tells you the net profit made by each section
The cooperation of all departments is essential.
of the organisation and shows the cost of each
meal produced. The costing system should be adapted to
the business, not vice versa. If the accepted staff, housekeepers, chambermaids, which
procedure in an establishment is altered to fit a can be allocated to income from food, drink
costing system then there is danger of causing and accommodation sales
resentment among staff and as a result losing indirect labour cost, which would include
their cooperation. salaries and wages paid, for example, to
Clear instructions in writing must be given to managers, office staff and maintenance staff
staff who are required to keep records. who work for all departments (so their labour
cost should be charged to all departments).
The system must be made as simple as possible
so that the amount of clerical work required Overheads consist of rent, rates, heating,
is kept to a minimum. An efficient mechanical lighting and equipment.
calculator or computer should be provided to save 3. Cleaning materials: this is an important
time and effort. group of essential items that is often overlooked
when costing. There are over 60 different
To calculate the total cost of any one item or items that come under this heading, and
meal provided it is necessary to analyse the total approximately 24 of these may be required
expenditure under several headings. Basically the for an average catering establishment. These
total cost of each item consists of the following may include: brooms, brushes, buckets, cloths,
three main elements. drain rods, dusters, mops, sponges, squeegees,
1. Food and materials costs: these are known scrubbing/polishing machines, suction/vacuum
as variable costs because the level will vary cleaners, wet and wet/dry suction cleaners,
according to the volume of business. In an scouring pads, detergents, disinfectants, dustbin
operation that uses part-time or extra staff for powder, washing-up liquids, fly sprays, sacks,
special occasions, the money paid to these staff scourers, steel wool, soap, soda, and so on. It
also comes under variable costs; by comparison, is important to understand the cost of these
salaries and wages paid regularly to permanent materials and to ensure that an allowance is
staff are fixed costs. made for them under the heading of overheads.
2. Labour costs and overheads: regular
charges come under the heading of fixed costs, Overheads:
which include labour and overheads. Labour
Maintenance
costs in the majority of operations fall into two
categories: Gas
Electricity
direct labour cost, which is salaries and
wages paid to staff such as chefs, waiters, bar Sundry expenses
This can also be presented in monetary terms, as Food cost Gross profit
shown in the following diagram, if the dish was
sold at 10.00, for example. 3.50
3.50 10.50
Food costs and operational control Each establishment should devise its own control
system to suit its own needs. Factors that affect a
As food is expensive, efficient stock control
control system are:
levels are essential to help the profitability of the
business. The main difficulties of controlling food regular changes in the menu
are as follows. menus with a large number of dishes
Food prices fluctuate frequently because dishes with a large number of ingredients
of inflation and falls in demand and supply, problems in assessing customer demand
through poor harvests, bad weather conditions,
difficulties in not adhering to or operating
and so on.
standardised recipes
Transport costs rise due to wage demands and
raw materials purchased incorrectly.
the cost of petrol and diesel.
Fuel costs rise, which affects food companies Factors assisting a control system include:
and producers costs. menu remains constant (e.g. McDonalds,
Any food subsidies imposed by governments Harvester, Pizza Hut, Burger King)
could be removed.
Changes occur in the amount demanded by
the customer; increased advertising increases
demand; changes in taste and fashion influence
demand from one product to another.
Media focus on certain products that are labelled
healthy or unhealthy will affect demand, e.g. butter
being high in saturated fats, sunflower margarine
being high in polyunsaturates. TV cookery
programmes and celebrity chefs can make certain
dishes and ingredients more popular.
Changes in operational control may also be seen
with the increasing emphasis on food traceability,
local sourcing and reduction in food miles.