HTM 2030 Lecture Notes - Lecture 7: Roast Beef

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

Document Summary

Review of sequence of operations: purchasing, receiving, storing. Issuing: production, selling, serving, securing and recording sales. Designed to make sure all menu item portions conform to standards and all portions of the same menu item are identical. 5 areas: types of ingredients, proportions of ingredients, production method, quantity, appearance or presentation. What we do with them influences how we cost them** Standard portion size: the quantity of any menu item that is to be served. Measures: weight meats, fish, vegetables, volume liquids, count. Many tools available to help control this: i. e. scales, pre-portioned packets, scoops. Value of portion sizes: reduces customer discontent, eliminates tension between kitchen and service staff, eliminates excessive costs (and waste) The dollar amount that a standard portion should cost for one item: is the budgeted costs for the production of one portion. To calculate the total standard cost of a meal package, simply add together the standard costs of all individual items.