HTM 2030 Lecture Notes - Lecture 6: Serving Size
6 Oct 2020
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The quantity of any menu item that is to be served. Meats, fish, vegetables: value of portion sizes. 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. Formula method - portion costs: a simple process for most menu items. Standard portion cost = purchases 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: Best to list the recipe quantity in the same unit it is purchased. Ingredients: not every part of every food is useful, some ingredients purchased in their natural state" need to be processed before they are usefu, yield (y):
