HTM 2030 Chapter Notes - Chapter 6: Serving Size

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

Document Summary

February 5, 2018 - chapter 6 food production costs. Designed to make sure a menu portions conform to standards and all portions of the same menu item are identical. Five areas: type of ingredients, proportion of ingredients, production method, quantity, appearance or presentation. Standard portion size: the quantity of any menu item that is to be served. Measures: weight, meat, fish, vegetables, volume. Liquids: count, many tools available to help control this. Value portion sizes: reduces customer discontent, eliminates tension between the kitchen and service staff, eliminates excessive costs. 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. Has: lots of ingredients, method, picture, servings. The dollar amount that a standard portion should cost for one item. Is the budgeted costs for the production of one portion.