CAS EC 101 Lecture Notes - Lecture 5: Ge Honda Hf120, Starch, Broccoli

• School: Boston University
• Department: Economics
• Course: CAS EC 101
• Professor: Michael Manove

Document Summary

Static menu: all guests offered same food selection and rarely changes once established. Cycle menu: developed to be used during a set period. Seasonal menus for example, gets redesigned each quarter. Market menu: developed for a specific period in mind, usually catering to the freshest in-season ingredients. Hybrid menu: combines a static menu with cycle and market menu by offering specials. Discuss three factors in food preparation that affect successful recipe size changes. A standardized recipe is one that will produce a known quality and quantity of food for a specific operation. It specifies the type and amount of each ingredient, the preparation and cooking procedures, and the yield and portion size. The total recipe cost can be broken down into the cost per portion, which is the most useful figure for food cost controls. The total recipe cost - the cost of ingredients for a particular recipe, does not reflect overhead, labor, fixed expense or profit.