HTM 2514 1st Edition Lecture 18Outline of Last Lecture I. Menu a. Standardized menusb. Items on the menuc. Unique Preparation MethodsOutline of Current Lecture I. Production Plana. Standardized RecipesII. Establishing Standards for Production a. Portion Crossingb. Convenience FoodsCurrent LectureI. Production Plan – Once the client has selected the menu, a production plan can be createda. Lists the types and amounts of finished foods and beverages needed, when they must be ready, and when they should be producedi. Chef and banquet manager must have copies of banquet event orders (BEOs) so that they can incorporate them into daily production and work schedulesii. Chef will typically wait until a few days BEFORE the event to order food 1. Production of the food itself usually occurs a day or two before the event, although some items can be made further in advance and frozen2. Production plan is based upon the guaranteed head count, as that is the number of people a caterer is preparing for.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.b. Standardized Recipes – production plan is based upon the recipe, which is itself aplan to describe the preparation of a certain foodi. A standardized recipe is a more specific plan that results in a standard operating procedure (SOP) for the stafii. The standardized recipe communicates how a chef expects to use exact ingredients to prepare a certain food1. Delivers a consistent quality, exact yield, and portion size each time it is produced.iii. Recipes help deter the desire of kitchen personnel from using their own cooking style; Ensures the item will be produced each time to a predetermined standard1. Creates a fit between the recipe, consumer needs, kitchen layout and equipment, employee skill level, and the caterer’s needs.iv. Standardized recipes:1. Create product consistency2. Control costs3. Control quality4. Prevent foodborne illness5. Help maintain financial objectives.v. When developing these standardized recipes, chefs consider:1. Ease of use2. Portions resulting from production3. Maintaining productivity4. Visual aids (pictures, diagrams)II. Establishing Standards for Production – events don’t occur each time with the same number of people – chefs must take their recipes and convert them based upon the number of attendeesi. Chefs begin by converting recipe measurements to weight and determining the yield (number of servings) for a recipe1. The total number of people to serve is divided by the yield to determine the “multiplier”2. Finally the recipe quantities are increased by the multiplier to determine ingredient needs for that recipeii. Portion Crossing – caterers often set menu prices based upon cost of serving that menu item 1. In order to set price – must establish a standard portion size2. Quantity of any item that is to be served each time that item is ordered.a. The quantity can be measured by:i. Weight – also called Massii. Volume (for example – one cup)iii. Count – also called “each”3. Standard portion Crossing – dollar amount that a standard portion(item or plate of items) should costa. Think of standard portion cost as a budgetb. Assumptions:i. No change in priceii. Perfect execution (procedures, yields, portions, etc.)iii. No waste4. Calculating Standard Portion Costa. Standard Portion Cost = Purchase Price per Unit Number of Portions per Unitb. Example:i. Granny Smith Apples (88 per case) @ $27.00/caseii. The case is the purchase unitiii. $27.00/88 portions = $0.307 = $0.31 per apple5. Calculating Standard Portion Cost using recipe detaila. Done using your standardized recipesb. Assigns a cost to each item in the recipec. Must Consider:i. Purchase Unit Costii. Conversion of Purchase Unit Cost to Cost per Unit of Measureiii. Yield of each itemiv. Add costs of each item for a total recipe costv. Divide total recipe cost by portions produced 6. Convenience Foods – occasionally, a caterer can save time or money through purchasing a pre-made producta. Convenience foods are products that are manufactured by an outside source and delivered to the caterer in a ready-to-eat or ready-to-cook form by purveyori. Examples: prewashed lettuce, mixed, puf pastry products, fresh pasta, dessertsb. Advantages of convenience foods:i. Quality of the finished product remains consistent each time it is preparedii. Precise serving costs, based on exact food costs andportion size per container or case, are easily determinediii. These foods provide easy expansion of the menu without the added increase of ingredients, storage facilities, cost of control, and employee skill levels to produceiv. Features include some reductions in handling of bulk ingredients and the elimination of “waste” by overproduction.v. 5. Convenience items are available immediately, on demand (minus production time) as needed by the caterer.vi. 6. A caterer can reduce the cost of skilled labor by using convenience foodsc. Disadvantages of Convenience Foods:i. The cost of the item may be higher than the cost of preparing it from scratchii. 2. Nutritional values may be elevated. Many convenience foods have higher levels of sodium and monosodium glutamate than scratch-prepared foodsiii. 3. Storage facilities may not be adequate to store these frozen convenience