Controlling Costs: Chapter 7

Front 1

how does production area contribute to increased food costs?

Back 1

overproduction by the kitchen

failure to follow standardized recipes

Front 2

name two controls . . .

Back 2

production sheet

standardized recipes

Front 3

what do production sheets help you determine?

Back 3

number of portions needed on a given day

Front 4

production sheets help reduce what?

Back 4

waste and leftovers

Front 5

what are taste tests?

Back 5

tastings done before a meal service to determine if product meets restaurant's standards.

Front 6

what should you taste?

Back 6

everything on the hot food line and all pantry items.

Front 7

what are some questions managers can ask if product gets wasted?

Back 7

is the recipe written clearly?
did the cook understand the recipe?
are the spices, ingredient bins, packages and cans clearly labeled?
are right ingredients in the right containers?

Front 8

every operation should try to produce quantities as close to what?

Back 8

the quantity needed to maintain standard food costs and sales

Front 9

food production chart helps you do what?

Back 9

show on paper how much product should be produced by the kitchen during a given meal period.

Front 10

production charts are especially good for what type of menu?

Back 10

static

Front 11

production charts can't be used for restaurants with what kind of menu?

Back 11

one that changes daily

Front 12

why is sales history critical?

Back 12

helps management forecast how many portions of each menu item to produce on a given day

Front 13

management multiplies what by the customer forecast to predict how many portions of each menu item to produce?

Back 13

percentage of total sales of each menu item

Front 14

a forecast calculation is based on what information?

Back 14

past sales history
special events in the area
weather
any other info that could affect sales

Front 15

a production chart is static, true or false?

Back 15

false

Front 16

management should periodically conduct what types of yield to check against daily production sheets to make sure the kitchen makes the right amount?

Back 16

recipe yield

Front 17

what is a waste report?

Back 17

a form used to track food deemed not fit for sale, listing cause of the waste.

Front 18

what are the two categories of food waste?

Back 18

poor training

lack of attention by management

Front 19

according to chapter 7, what is the first and second cause of increased food cost?

Back 19

1) waste

2) making the wrong amount

Front 20

when converting a recipe, pounds should be converted to ounces and cups, pints, quarts should be converted to . . .

Back 20

fluid ounces

leave Tablespoons and teaspoons as they are

Front 21

convert ingredients back to their original recipe's amount format - ounces back to pounds and fluid ounces back to . . .

Back 21

quarts

Front 22

when converting to a larger yield recipe, the conversion factor will be greater or lesser than 1?

Back 22

greater

If converting to a smaller yield, it'll be less than 1

Front 23

what is a recipe yield?

Back 23

the process of finding out the number of portions the recipe will produce

Front 24

how do you calculate recipe yield?

Back 24

1) calculate total volume by weight or volume

2) weigh and measure only major ingredients

3) divide the total by portion size to get the yield

Front 25

the principle causes of increased food cost in the kitchen are . . .

Back 25

overproduction

not following standardized recipes

Front 26

what are the recipe conversion steps?

Back 26

1) divide "new over old" yield to get the conversion factor
2) convert ingredients into units so you can easily multiply them, for example, pounds into ounces
3) multiply conversion factor by unit for each ingredient
4) convert the new ingredient amounts back into their original recipe format, for example, ounces back to pounds

Front 27

what are the best practices for issuing products?

Back 27

1. distribute on an as-needed basis
2. make sure a manager approves it
3. the receiver should sign for it
4. return anything unused to storeroom

Front 28

how do you calculate averaged price?

Back 28

1) add up all prices (units times their price, for example, 5 cases at $25)
2) add up the number of units on hand
3)divide total price by number of units to get the average per unit

Front 29

how do you get extended price of inventory?

Back 29

number of units times unit price equals total cost of inventoried item

Ex: 8 x $34 = $272

Front 30

how can front of house staff help reduce food items that have to be discarded?

Back 30

make sure to write down the order correctly

Front 31

what's the No. 1 key for waste reports?

Back 31

they should be easily completed so staff will do them

they should be maintained for each shift

Front 32

a recipe yield test is a calculation of the number of portions produced by a what?

Back 32

standardized recipe

Front 33

what are some steps for ensuring proper production?

Back 33

watch for waste - penny syndrome
overcooking - producing too much
overserving - too big a portion
carry over utilization - if you have a leftover, can it be reused in something else?

Front 34

where do you start when preparing a food production chart?

Back 34

calculate the popularity index - from sales history and future cover estimates

Front 35

what are 3 monitoring standards?

Back 35

taste food daily

monitor what's happening in the kitchen

stick to standardized recipes

Front 36

the number of portions a recipe yields can be calculated by . . .

Back 36

adding the volume or weight of key ingredients, then dividing the total by the portion size number

Front 37

when calculating recipe yield, take cooking loss into account for which products?

Back 37

fruit
veggies
meat

Front 38

a production schedule is based on what?

Back 38

knowing percentage of each item's sales

predicting customer count for a given meal

Front 39

primary reasons for using a production chart are . . .

Back 39

avoiding leftovers

meeting customer demand

Front 40

managers use 2 tools to ensure produced quantity is in line with the food production chart. What are they?

Back 40

recipe conversion

recipe yield process to determine the number of portions a recipe will produce