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Food Ops Final Review

Food Ops Final Review. Menu & Demographics. Planning a Menu What are demographics Why do people go out to eat? How does this influence your demographic circle? Types of menus 4 Categories of Items. Recipes. To Control Costs Standardized Recipes Yield EP/AP Example To Find Yield

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Food Ops Final Review

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  1. Food Ops Final Review

  2. Menu & Demographics • Planning a Menu • What are demographics • Why do people go out to eat? • How does this influence your demographic circle? • Types of menus • 4 Categories of Items

  3. Recipes • To Control Costs • Standardized Recipes • Yield EP/AP • Example • To Find Yield • Food Cost per item • Food Cost Total • Determining Menu Price using DFC%

  4. Recipe • Clam Chowder • Yield 8 bowls 5 ounces each • 4 ounces onion • 2 ounces celery • 24 oz milk • 16 ounces clams • Pinch salt and pepper • You need to prepare for a party of 200 which will be served 4 ounce cups of soup. Convert the recipe to yield the exact amount you need.

  5. Recipe Conversion • 1. What is your original yield? • 2. What is your New Yield? • 3. What is your conversion Factor? • 4. What is the new recipe?

  6. Yield Example • 1. You purchase 10 whole snapper. They weigh 30 lbs total. After fileting you are left with 10 lbs of filets. What is the yield %? • Question- If the cost is 3.99 per pound whole, what is the true cost of snapper filets once processed? • Bonus- If filets of snapper cost $11.99 per pound, how should you purchase the fish?

  7. Yield • You are catering a party for 200 people. Each person will be served an 4 ounces of cooked fajita meat. Fajita meat has a yield of 80%. How much uncooked meat should you purchase for the party?

  8. Food Cost • 1. Chicken Parmesan • 8 oz chicken $1.25 • 6 oz pasta $0.30 • 4 oz Sauce $0.25 • 2 oz Cheese $0.50 • If you wish to run a 33% food cost, how much should you sell this item for? • What are 3 other considerations in pricing menu items?

  9. Weekly Food Cost (COGS) • Inventory 11/22 $25,000 • Inventory 11/29 $15,000 • Purchases 11/22 to 11/29 $40,000 • Sales 11/22 to 11/29 $160,000 • What is your food cost for the week? • (Bonus) What is your Days on Hand inventory?

  10. Purchasing • 3 Things Needed • Pars • Pars Prevent • Receiving (3) • Bid Sheet

  11. Labor • Second Highest Cost • Payroll –vs- Labor Cost • Fixed –vs- Variable • Turnover Rate • Managing Labor (6) • Overtime

  12. Resume • Purpose • What Are Employers Looking For? • Communication • Flexibility • Interpersonal Skills • Computer Literacy • Honesty • Research • Team Work • Initiative • Work Ethic • Willingness to Learn

  13. Interviews • As Much As Possible • Practice, Refine, Unexpected opportunities, Network • STAR- Situation, Task, Act, Response • 7 –vs- 93 • What do you do at the end?

  14. Guest Service • Protocol • Rule #1, 2 • Most Elegant and Elaborate • Brigade • Gueridon • Sous Cloche • Advantages, Disadvantages

  15. Positions • Chef de Service • Chef de Rang • Commis de Rang • Commis de Suite • CommisDebarrasseur • Sommelier

  16. Other Styles • Wagon • Russian • Butler • Family • English

  17. Budget • Top Line • Bottom Line • COGS • Labor • Controllable Expenses • Non Controllable Expenses

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