Standards in food and beverage service

1. STANDARDS IN FOOD AND BEVERAGE SERVICE

2. THE STANDARD RECIPE

It is a detailed list of the ingredients necessary for the preparation of a dish, dressing, sauce and
garnish in a special format.

3. THE STANDARD RECIPE

As additional information, it contains the unit costs, the quantities used and the total costs, which
are used to calculate the sales price of the dishes.

4. WHY

The kitchen must plan the daily production of dishes that confirm its letter or menu, in order to
avoid production surpluses, poor presentation and losses of materials that increase the cost of the
day.

5. SO THAT

Ingredients involved in the preparation of the dish.

Quantity of each of them, that is, the weight and size of the portion.

Costs of the ingredients used.

System for the preparation of ingredients.

Presentation of the dish.

6. PERFORMANCE FACTOR

Most foods in their natural state that are used in cooking suffer substantial losses (waste) during
their preparation process, which must be quantified and considered in the cost of a dish to be
absorbed into the sales price.

7. WARRANTIES

CLEANING

COURT

COOKING

8. WARRANTIES

CLEANING:
Elimination of damaged leaves in lettuce.

Elimination of fat and nerves when cleaning tenderloins.

Removal of peels and skins on fruits.

9. WARRANTIES

COURT:

Clean fillet portioning.

French fries

Vegetable garnish

10. WARRANTIES

COOKING:

Obtaining shredded chicken

baked pieces

Fried bacon

11. MEAT PERFORMANCE TEST

The meat performance test helps us calculate the price of the portions that were used to prepare
the standard recipes, and allows us to update the sales prices based on the price increases of the
raw materials and the demand for their products.

12. TOOLS FOR COST CONTROL

Prepare standard recipes for the products offered on the menu, making sure to include the yield
and loss factors of the components to establish the cost standard.

13. TOOLS FOR COST CONTROL

Develop a production control that allows us to meet the objective of making available to the diner,
all the options offered by the menu, at any time, without detriment to quality and without
surpluses that affect the cost.

14. TOOLS FOR COST CONTROL

Monitor the demand for products in order to adapt stocks, purchases and production to it.

15. DETERMINATION AND ANALYSIS OF THE COST OF FOOD AND BEVERAGES

The operation of a food and beverage establishment is essentially a manufacturing activity where
one of the main problems consists of the nature of the products and raw materials that are
handled, and which are the majority. Highly perishable.

16. DETERMINATION AND ANALYSIS OF THE COST OF FOOD AND BEVERAGES

The operator of the

food service

and drinks has the

need to specify

the results

expected and

develop the

strategies for

reach them

17. DETERMINATION AND ANALYSIS OF THE COST OF FOOD AND BEVERAGES

For it:

Define the economic objectives of the company, specifying the sales volumes, the costs incurred
and the profit margin to be achieved.

18. DETERMINATION AND ANALYSIS OF THE COST OF FOOD AND BEVERAGES

Establish standards that allow costs and expenses to be maintained at the required level, without
detracting from quality and efficiency.

19. Cost structure

It begins with the development of the menu by selecting the dishes and drinks that make it up.
The selection of dishes must be made taking into account two objectives.

20. Cost structure

1.Offer the diner a variety of options that allow the best combination based on:

Your appetite

Your diet
The occasion

The hour of the day

The weather

21. Cost structure

2.Achieve a balance between diner satisfaction and the company's objectives through:

Competitive prices

Profitable profit margins

Obtain projected consumption per person

Achieve the goal of diners

22. Purchasing standards

Purchasing standards constitute models or patterns of quality, weight, size and special
characteristics according to which purchases must be made.

Helps obtain uniformity and stability in production

23. Purchasing standards

Substitute items must be defined with the corresponding standard to prevent situations of
shortage or discontinuation of some of the main products.