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Chapter 4Menus, Recipes, and Cost Management

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1Menu, Recipes, and Cost ManagementA list of dishes served or available to be served at a meal.It is an important management tool.The menu is the single most important document in the business.The Menu

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 2Are the building blocks of the menu.Are an important management tool.Indicate ingredients to be purchased and stored.Give measuring and preparation instructions to the kitchen staff.Menu, Recipes, and Cost ManagementRecipesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 3Menu Forms and FunctionsMenus must be planned for the clientele.The kind of clientele the business serves influences the form the menu takes.Each kind of operation has a different menu because each serves the needs of a different clientele.

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4Menu Forms and FunctionsTypes of Institutions:HotelHospitalsEmployee food serviceCatering and banquetFast-food and take-outFull-service restaurantsThe ClienteleCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 5Customer PreferencesFacilities must produce food that is appealing to their customers.Tastes vary by region, by neighborhood, by age group, and by social and ethnic background.Prices must be kept in line with the customers ability and willingness to pay.Menu Forms and FunctionsThe ClienteleCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 6BreakfastBreakfast menus are fairly standard within any one country.LunchMenu planning factors are speed, simplicity, and variety.DinnerThis is usually the main meal.Dinner is eaten in a more leisurely fashion.Dinner menus offer more selections and more courses.

Menu Forms and FunctionsKind of MealCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 7Static and Cycle MenusStatic menu is one that offers the same dishes every day.Cycle menu is one that changes every day for a certain period.After this period, the daily menus repeat in the same order.Menu Forms and FunctionsTypes of MenusCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 8 la carte & Table dHte la carte menu is one in which individual items are listed separately, each with its own price.Table d Hte menu is one in which a selection of complete meals are offered at set prices.Prix fixe means fixed pricemenu. Similar to table dhte; on a pure prix fixe menu, only one price is given.

Menu Forms and FunctionsTypes of Menus (contd)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 9Tasting MenuAlso known by its French name, menu dgustation.Offered in addition to the regular menu.Gives patrons a chance to try a larger number of the chefs creations.Menu Forms and FunctionsTypes of Menus (contd)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 10Building the MenuThe Classical menuClassical menu in the early twentieth century:Cold hors doeuvresSoupHot hors doeuvresFishMain courseHot entreCold entreSorbetRoastVegetableSweetDessertCopyright 2014 John Wiley and Sons, Inc. All rights reserved. Building the MenuThe Modern Menu: Courses and ArrangementFirst coursesAppetizerSoupFish (sometimes included in more formal dinners)Salad (may be served before or after main course)

Main dishMeat, poultry, fishVegetable accompanimentDessert dishesSaladFruit and cheeseSweetsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. BUILDING THE MENUFlavorDo not repeat foods with the same or similar tastes.TextureRefers to the softness or firmness of foods and their feel in the mouth.Do not repeat foods with the same or similar texture.

Variety and BalanceCopyright 2014 John Wiley and Sons, Inc. All rights reserved. BUILDING THE MENUAppearanceServe foods with a variety of colors and shapes.Nutrients Menus should provide enough nutritional variety to allow customers to select nutritionally balanced meals.

VARIETY AND BALANCE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. Building the MenuCooking MethodsThey play an important role in determining the flavors, textures, and appearance of food.It is a good idea to offer a variety of roasted, braised, grilled, sauted, and simmered foods.VARIETY AND BALANCE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. Building the MenuEquipment LimitationsKnow the capacities of your equipment and plan menus accordingly.Spread the workload evenly among your equipment.Personnel LimitationsSpread the workload evenly among the workers.Spread the workload throughout the day.Offer items the cooks are able to prepare.

Kitchen Capabilities and Availability of FoodsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. Building the MenuAvailability of IngredientsUse foods in season.Use locally available foods.

KITCHEN CAPABILITIES AND AVAILABILITY OF FOODS (contd)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. Building the MenuMenu Terminology and AccuracyAccurate and truthful descriptions are required:Point of originGrade or qualityCooking methodSize or portionFreshImportedHomemadeOrganicSize or portionAppearance

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. The Written RecipeRecipe: a set of instructions for producing a certain dish.Written recipes have many limitations.There are several reasons for this:Food products are not uniform.Kitchens have different equipment.It is impossible to give exact instructions for many processes.Uses and Limitations of RecipesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. The Written RecipeStandardized recipe: a set of instructions describing the way a particular establishment prepares a particular dish.It is a customized recipe developed by an operation for the use of its own cooks, using its own equipment, to be served to its own patrons.Standardized RecipesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. The Written RecipeStructure of RecipeSTANDARDIZED RECIPES (contd)Name of the recipeYield, including total yield, number of portions, and portion sizeIngredients and exact amounts, listed in order of useDirections for preparing or fabricating ingredientsExpected trim yieldsEquipment needed

Directions for preparing the dishPreparation and cooking temperatures and timesDirections for portioning, plating, and garnishingFood safety instructionsDirections for breaking down the station, cleaning up, and storing leftovers

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. The Written RecipeFunctionControls quality.Controls quantity.Is a key tool in controlling costs.STANDARDIZED RECIPES (contd)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. The Written RecipeWhen cooking with judgment, determine the following points:What are the basic cooking methods?What are the characteristics of the ingredients?What are the functions of the ingredients?What are the cooking times?Cooking with JudgmentCopyright 2014 John Wiley and Sons, Inc. All rights reserved. MeasurementWeight: Measures how heavy an item is.AP weight is the weight of the item as purchased, before any trimming is done.EP weight is the weight after all inedible or nonservable parts are trimmed off.Volume: Measures how much space an item fills.Volume measures are used for liquids.Ingredient MeasurementCopyright 2014 John Wiley and Sons, Inc. All rights reserved. MeasurementPortion control: The measurement of portions to ensure the correct amount of an item is served.The following techniques are used:CountWeightVolumeEven divisionStandard fill

Portion ControlCopyright 2014 John Wiley and Sons, Inc. All rights reserved. MeasurementMetric SystemBasic UnitsThe gram is the basic unit of weight.The liter is the basic unit of volume.The meter is the basic unit of length.The degree Celsius is the basic unit of temperature.

Divisions of metric units are expressed by prefixesKilo: 1,000Deci: 1 10Centi: 1 100Milli: 1 1000Copyright 2014 John Wiley and Sons, Inc. All rights reserved. Converting RecipesYield: a specific quantity of a food produced by a recipeConverting the recipe: to change the yield of a recipeConversion factor = New yield Old yieldNew quantity = Old quantity Conversion factorKey PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. Food Cost CalculationsFood cost percentage: The raw food cost or portion cost divided by the menu price.Food cost percentage = Food cost Menu price

To determine what the menu price is at a certain food cost percentage:Menu price = Food cost Food cost percentage

Food Cost PercentagesCopyright 2014 John Wiley and Sons, Inc. All rights reserved. CONTROLLING FOOD COSTSMenu PlanningUtilize ingredients efficiently by following guidelines for total utilization of foods.PurchasingAccurate forecasting of future business, based on careful study of past business, is key to managing inventory and establishing par stock.ReceivingPay careful attention to receiving procedures.

Key PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. Use all edible trim.Do not add an item to the menu unless you can use the trimmings.Plan production to avoid leftovers.Plan ahead for use of leftovers.Avoid minimum-use perishable ingredients (ingredients that are utilized on only one or two menu items).

29CONTROLLING FOOD COSTSStoringProper storage is essential to avoid spoilage and loss of food items.Measuring and other Cooking ProceduresAll cooking procedures, including measuring, combine to help control food costs.ServingServing staff must be trained in serving techniques and in portion control for those items they are responsible for plating.

Key PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. A well-trained serving staff is an important part of controlling food costs30