HTM 2030 Lecture Notes - Lecture 9: Serving Size

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

Document Summary

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, portion size. Standards and standard procedures for each menu items: The quantity of any menu item that is to be served: measures. Eliminates tension between the kitchen and service staff. Is the recipe that has been designated as the correct one for a particular item in a given operation: any recipe can be deemed the standard recipe, make include pictures or drawings of the finished product. The dollar amount that a standard portion should cost for one item. Is the budgeted costs for the production of one portion: methods to calculate a portion costs: Formula method - portion costs: a simple process for most menu items.