HTF 255 : CHAPTER 11 – FOODSERVICE EQUIPMENT ANALYSIS

GUIDELINES FOR SELECTING EQUIPMENT

·         Justify the purchase of the equipment

·         Know when to purchase new equipment

·         Learn about renting versus leasing foodservice equipment

·         Consider the design of the equipment

·         Purchased equipment that is automated

·         Select equipment that is self- cleaning or easily to cleaned

·         Select equipment that can be sanitized

·         Know about guarantee versus warranty

·         Know about selecting standard equipment and building your own specialized equipment

Ø  The advantages of standards equipment area :

§  The availability of the equipment is greater

§  The price is less expensive

§  Spare parts are available at lower prices

§  Most foodservice equipment dealers carry the equipment

§  The service history has proven that the equipment is durable and has good production capabilities

§  A warranty or guarantee are available and most likely are foe a longer period of time than those for specialized equipment

Ø  Disadvantages – sometimes the equipment cannot do the production task that we want it  to do it

·         Check the reputation of the sales dealership and manufacturer

FOODSERVICE EQUIPMENT ANALYSIS

·         Helpful hints for completing the foodservice equipment analysis :

Ø  The foodservice equipment analysis is to be used only as a guideline

Ø  The purpose of the foodservice equipment analysis is to establish the type of foodservice equipment and the capacity of the equipment that are needed to produce the menu

Ø  The foodservice equipment analysis establishes a shopping list for the major, heavy- duty cooking equipment needed. Smaller pieces of equipment should be placed on an independent list

Ø  Needs will vary greatly, depending on how the chef decides to purchases, prepare, store, produce and serve food products

Ø  Not all columns on the equipment analysis form have to be used in the production offal products. A tossed salad does not need equipment in the production column

Ø  Soups, sauces, gravies and other products with volume are usually made prior to the peak period and will not use the production column

Ø  Forecasting portions is a difficult task in the real job market

Ø  The amount of money and floor space that the chef has will greatly influence the type of equipment to be purchased.

Ø  It is easier to use letters or numbers to represent a piece of equipment such as letter D to represent mixer than it is to write out the word mixer every time you need to indicate its use

Indicate the equipment when you use it in your planning. Some food products will use two or three pieces of equipment in the production column.

HTF 225 : CHAPTER 10 – MERCHANDISING THE MENU

·         Merchandising – the presentation of a product to the appropriate market at the right time in an organized and attractive display.

DISPLAYING ADDITIONAL INFORMATION ON THE MENU

·         Additional information on a menu is practical information that is provided to customers to better serve and accommodate them.

Ø  A list of credit card accepted by the establishment

Ø  The hour operation

Ø  The address and phone number of the restaurant

Ø  Catering information

Ø  Take out service

Ø  Banquet accommodation

Ø  Gift shop information

Ø  Local tourist attractions

Ø  Information about other locations if the property is part of chain

Ø  History of the property itself

LISTING LIQUORS

·         Give the brand name

WINE LIST

·         A large wine selection should be presented on a separate wine list

APPETIZERS

·         Should be listed before soup on the menu

·         Good copy that is easy to read will aid in selling appetizers

SALADS

·         Salads should be listed after the appetizers and the soups

·         Salads like appetizer should be set in readable type and should be given appropriate descriptive copy

LOW – CALORIE ITEMS

·         A low – calorie fruit salads might be listed under salads, listing the assortment of fruits in the descriptive copy

STEAKS

·         Steaks require descriptive copy for better merchandising on a menu

·         Steaks are one of the most expensive items on a menu and should be described well and placed on the right-hand side of the menu

SEAFOOD

·         Seafood like steaks should be listed in large, easy to read type and should have adequate descriptive copy

SANDWICHES

·         Sandwiches also should have good descriptive copy in easy to read type

DESSERTS

·         Dessert can be listed in two ways :

Ø  To clearly list dessert with descriptive copy after entrees on the menu

Ø  To have separate dessert menu that may also include after dinner drinks and specialty coffee and teas

TAKE OUT SERVICE

·         Prepare a separate take out menu

·         Give proper descriptive copy in readable type, prices, portions and packaging

SPECIALS

·         There can be two types specials on a menu :

Ø  The one for which the restaurant might be well known

Ø  The type that generates high profit

HTF 255 : CHAPTER 9 –SALES HISTORY

SALES HISTORY BACKGROUND

·         Also known as scatter sheet mix – daily record of menu items that have been sold

·         The numerous uses of this documents :

Ø  To forecast

Ø  To keep a daily record of which food items were sold

Ø  To keep a daily record of how many menu items were sold

Ø  To predict sales volume

Ø  To record information that will aid management in forecasting accurately

Ø  To aid management in predicting a sales analysis

Ø  To project the annual budget

Ø  To aid management in determining the dollar amount that customers are willing to pay

·         Information to forecast the number of customer for each meal period :

Ø  Day of the week

Ø  Date

Ø  Weather

Ø  Time of the day

Ø  Meal period

Ø  Special events within the community that will produce more sales

Ø  Employees who are absent from work that day

THE PRODUCTION SHEET

·         Is a schedule that gives the following information to employees :

Ø  Who will be doing what task

Ø  When they will be doing the task

Ø  Where they will be doing the task

Ø  What equipment they will need

Ø  The quantity of a product they will need

HTF 255 : CHAPTER 8 – CHARACTERISTICS OF A MENU

·         The menu planner must pay careful attention to the following items when preparing a menu :

Ø  Paper

§  Strength

§  Texture

§  Color

§  Opacity

Ø  Print

§  Roman type

§  Modern type

§  Script type

Ø  Color

§  The color selected for the paper and type on a menu should match

Ø  Balance

§  A menu is balanced when the numbers of menu offerings in the various categories are proportionately balanced.

Ø  Variety

§  Important not only for the number of selection offered within a category but also for the way in which food items are prepared.

Ø  Composition

§  The composition of menu item grouping is important in planning a menu. The menu planner must evaluate how well certain dishes go with particular entrees.

Ø  Descriptive copy

§  An explanation of how an items is prepared and served

Ø  Truth- in –menu

§  Each and every item described on the menu must be completely accurate

Ø  Menu labeling

§  All the restaurants had to comply with the menu labeling regulations

§  All nutrient and health claims on menus had to be scientifically substantiated as well

Ø  Listing of items

§  Items should be presented on the menu in order in which they will be consumed

Ø  Size

§  The menu should be large enough to merchandise the food items without them appearing crowded on the page

§  The most popular menu size is 8 ½ inches by 11 inches

Ø  Cover design

§  The cover of a menu should reflect the décor and the theme of the operation

§  The front cover should carry the name of the restaurant and recognizable symbol or logo of the restaurant

§  The menu cover should be durable, water resistant and stain resistant

HTF 255 : CHAPTER 7 – RECIPE COSTING

RECIPE COSTING

·         Method used to determine the profit on food products

THE IMPORTANT OF RECIPE

·         To obtain and maintain maximum profit 4 major expenses needs to be aware :

Ø  Food

Ø  Labor

Ø  Overhead

Ø  Profit

·         6 guidelines to achieving a greater profit :

Ø  Do comparative buying

Ø  Do not always purchase a product with the lowest price

Ø  Pilferage is the biggest contributor to a high food cost percentage. Management must be aware about employees that snacking or eating at the foodservice operation.

Ø  Proper training of all employees will help reduce food cost.

Ø  Portioning food in its proper portion size is vital in controlling the food cost percentage.

Ø  Waste of food caused by overproduction is another factor that contributes to less profit.

HTF 255 : CHAPTER 6 – STANDARD RECIPES

DEFINING STANDARDS RECIPES IN THE INDUSTRY

·         Standard recipe – recipe used to prepare a particular menu item. The objective of writing, maintaining and using standardized recipes is to consistently guarantee the customer a quality product.

·         When using standardized recipes, remember to :

Ø  Ensure that there are no errors within the recipe

Ø  Test and retest them to achieve the excellence of food quality desired

Ø  Keep them simple to read and to follow

Ø  Check to be sure that the recipes are grammatically correct

Ø  Use them

RECORDING RECIPES

·         A recipe card should include :

Ø  Name of the recipe (item to be made)

Ø  Yield (total portions or number of serving)

Ø  Portion size

Ø  Index number for identification purposes

Ø  Ingredients column

Ø  Weight column

Ø  Measurement column

Ø  Directions or method of preparation column

Ø  Picture of the finished product

HTF 255 : CHAPTER 5 – THE YIELD TEST

·         A yield test – used to determine the amount of edible product (EP) and amount of waste product (WP)

·         Specifications for food items :

Ø  Weight

Ø  Color

Ø  Shape

Ø  Grade

Ø  Texture

Ø  Size

Ø  Odor

Ø  Packaging

Ø  Product temperature

Ø  Yield grade

·         2 basic type of yield test :

Ø  Convenience food yield test

Ø  Fresh food yield test

CALCULATING A YIELD TEST

STEP 1

Establish the AP weight. The AP weight is the purchased weight of raw product. Weight the product.

STEP 2

Calculate the amount of waste. Weigh all waste products, such as bones, fat, outer leaves and so forth

STEP 3

Calculate the edible product.

            AP weight – waste product = Edible product

For example,

                        10Ib – 3 lb = 7lb

STEP 4

Convert the edible product unit of measurement (possibly pounds to ounces), if the single portion size to be served is different from the edible product amount.

            Edible product x 16 oz (1lb) = total number of portions

For example,

                        7lb x 16 oz = 112 oz

STEP 5

Calculate the number of individual portions available. Divide the total number of portions available by the individual portion size to get the number of portions available.

For example,

                        112 oz ÷ 4 oz = 28

STEP 6

Establish the individual portion cost. Take the total cost and divide it by total number of portions. This equals to the individual portion cost.

For example,

                        $20 ÷ 28 = $ 0.72