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Chapter 5
Menus, Recipes and Cost
ManagementCopyright 2011 by John Wiley & Sons, Inc. All Rights Reserved
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Management
A list of dishes served
or available to beserved at a meal. It is an important
management tool. The menu is the
single most importantdocument in the
business.
The Menu
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Menu Forms and Functions
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Menus must be planned for
the clientele. The kind of clientele thebusiness serves influencesthe form the menu takes.
Each kind of operation has adifferent menu because eachserves the needs of a differentclientele.
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The Menu
Menu Forms and Functions
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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 tothe kitchen staff.
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Menu Forms and Functions
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Hotel
Hospitals Employee food service Catering and banquet
Fast-food and take-out Full-service restaurants
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Type of Institution
Menu Forms and Functions
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Facilities must produce food that is appealing to
their customers. Tastes vary by region, by neighborhood, by agegroup, and by social and ethnic background.
Prices must be kept in line with the customersability and willingness to pay.
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Customer Preferences
Menu Forms and Functions
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Breakfast
Breakfast menus are fairly standard within any onecountry.Lunch Menu Planning factors are:
Speed Simplicity Variety
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Kind of Meal
Menu Forms and Functions
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Dinner
Usually the main meal. Eaten in a more leisurely
fashion. Dinner menus offer more
selections and morecourses.
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Structure
Menu Forms and Functions
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Static Menu is one that offers the same dishes
every day. Cycle Menuis one that changes every day for acertain period. After this period, the daily menus repeat in the same
order.
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Static and Cycle Menus
Types of Menus
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la carte menu is one in which eachindividual items are listed separately, each withits own price.
Table D Hte menu is one in which aselection of complete meals are offered at set
prices.
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la carte & Table DHte
Types of Menus
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Prix fixe means fixed pricemenu.
On a pure prix fixe menu, only one price isgiven.
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Prix Fixe
Types of Menus
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Also known by its French name, menu
dgustation . Offered in addition to the regular menu. Gives patrons a chance to try a larger number
of the chefs creations.
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Tasting Menu
Types of Menus
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Building the Menu
Classical menu in the early twentieth century
Cold hors doeuvres Soup Hot hors doeuvres Fish Main course Hot entre
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The Classical Menu
Cold entre Sorbet Roast Vegetable Sweet Dessert
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Building the 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 14
The Modern Menu
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Building the Menu
Flavor
Do not repeat foods with the same or similartastes.Texture
Refers to the softness or firmness of foods, andtheir feel in the mouth.
Do not repeat foods with the same or similartexture.
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Variety and Balance
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Building the Menu
Appearance
Serve foods with a variety of colors and shapes.Nutrients
Menus should provide enough nutritional variety toallow customers to select nutritionally balancedmeals.
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Variety and Balance
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Building the Menu
Equipment Limitations
Know the capacities of your equipment and planmenus 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.
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Kitchen Capabilities & Availability of Equipment
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Building the Menu
Availability of Ingredients Use foods in season. Use locally available foods.
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Kitchen Capabilities & Availability of Equipment
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Building the Menu
Accurate and truthful descriptions are required:
Point of origin Grade or quality Cooking method Size or portion Fresh
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Menu Terminology & Accuracy
Imported Homemade Organic Size or portion Appearance
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The Written Recipe
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.
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Uses & Limitations of Recipes
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The Written Recipe
Standardized recipe : a set of instructions
describing the way a particular establishmentprepares 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.
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Standardized Recipes
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The Written Recipe
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
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Standardized Recipes
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The Written Recipe
Function
Controls quality. Controls quantity. Is a key tool in controlling costs.
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Standardized Recipes
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The Written Recipe
When cooking with judgment determine thefollowing 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?
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Cooking with Judgment
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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 anitem fills. Volume measures are used for liquids.
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Ingredient Measurement
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Measurement
Portion Control: The measurement of portions toensure the correct amount of an item is served.
The following techniques are used Count Weight
Volume Even division Standard fill
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Portion Control
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Measurement
Basic Units
The gram is the basicunit of weight The liter is the basic unit
of volume
The meter is the basicunit of length The degree Celsius is
the basic unit of
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Metric System
Divisions of metric unitsare expressed by
prefixes Kilo: 1,000 Deci: 1 10 Centi: 1 100 Milli: 1 1,000
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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
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Food Cost PercentagesFood 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 certainfood cost percentage:
Menu price = Food Cost Food Cost Percentage
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Controlling Food CostUtilize 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 usethe trimmings.
Plan production to avoid leftovers. Plan ahead for use of leftovers. Avoid minimum-useperishable ingredients (ingredients
that are utilized on only one or two menu items).
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Controlling Food CostPurchasing
Accurate forecasting of future business, based oncareful 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 andloss of food items.
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Controlling Food CostMeasuring and other Cooking Procedures
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 areresponsible for plating.
A well-trained serving staff is an important part ofcontrolling food costs.
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