HTM 2030 Lecture Notes - Lecture 7: Serving Size, Test Card

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Iain Murray

Document Summary

Production controls: designed to make sure all menu item portions conform to standards and all portions of the same menu item are identical. Five areas: types of ingredients, proportions of ingredients, production method, quantity, appearance or presentation. Standard portion size: the quantity of any menu item that is to be served. Eliminates tension between the kitchen and service staff. Any recipe can be deemed the standard recipe. Make include pictures or drawings of the finished products. The dollar amount that a standard portion should cost for one item. Is the budgeted costs form the production of one portion: formula meat. Standard portion cost = purchase price per unit/ number of portion per unit. E. g if the price of 454g of butter is . 97 and we can get 45 portions, then the standard portion cost is: Standard portion cost = $ 3. 97/ 45 = sh. 09.