Portion cost x 100 ÷ 40 = ?

1. What does ‘?’ mean?

2. Why is ‘?’ important in the Catering industry?

Learning objectives

• To demonstrate an understanding of how to calculate the cost of food dishes and menus and its importance within the industry.

• Be able to use this information to answer exam style questions

You need to know how to calculate costs as you will need it for both your coursework and exam!

Portion cost x 100 ÷ 40 = ? 1. What does ‘?’ mean?

? = Selling price of an item

2. Why is ‘?’ important in the Catering industry?

• Selling price needs to be fit for the establishment and provides a profit for the establishment

Portion control and costing

Tasks

1. As a class, read through the information sheets and highlight anything of significance.

2. Complete the Task questions.

3. Complete the exam style questions- either using textbooks/notes or just your memory- challenge yourself!

4. Check your answers against the mark scheme.

Strawberry gâteau portioning 8 equal portions

Strawberry fan decoration

Lasagne portioning- Option 1 12 equal portions

Lasagne portioning- Option 2 12 equal portions

Lasagne portioning- Option 3 12 equal portions

Exam style questions

3. Discuss the importance of consistent portion control of desserts to both the customer and the hotel (4 marks)

4. Give two reasons why portion control is important when serving food and beverages. (2 marks)

5. Suggest four ways accurate portion control can be achieved when preparing and serving meals. (4 marks)

6. The ingredients needed to make a chicken curry cost £1 per portion. State two other costs that need to be considered when working out the selling price. (2 marks)

Q.3- Answer [4]

For the customer, it means that they all get the same portion for the same price; it is fair and that means they will be satisfied and happy.

For the hotel, it means there is likely to be less waste and more profit; they are controlling costs because they can calculate the portion cost of dishes and work out the correct selling price.

Q.4- Answer

• Award 1 mark for each correct answer [2]

• Portion control is important so the chef knows how much food to order and prepare

• The chef will have a set amount of portions of each dish available and can notify the restaurant staff when they are running out

• This keeps costs low and profits high

• Customers will not complain about portion size as they will all get the same

• Consistency in the meal sizes at all times so customers know what to expect

• Less waste

Q.5- Answer • Award 1 mark for each correct answer [4] Answer could

include:

• Use dishes of the same size when cooking the product

• Weigh the ingredients and allow a certain portion per person

• Use the same size plates when serving the product

• Use spoons the same size for serving the product

• Show portion control in the decoration e.g. gateau

• Use scoops for ice cream or potatoes

• Use ladles for soups and sauces

• Use individual pie dishes

• Bar measures, line on glasses

• Do not accept just "use the right equipment" must specify or qualify.

Q.6- Answer

• Award 1 mark for each correct answer [2] Answer could include:

• Overheads e.g. rent, rates, gas, electricity

• Staff wages or labour costs

• Profit