Food Production

FOOD PRODUCTION
At the end of the lesson, as a student I should able to :
1. Define quantity and institutional food production.

2. Identify the aim of quantity and institutional food production.
3. Differentiate quantity/institutional food production from food preparation.
4. Cite and understand the different aspects of quantity food production.
5. Present different trends in food production.
6. Explain the use of convenience products in quantity/institutional food production.
7. Enumerate the different types of convenience products available in the market and
the advantages they have over preparing from scratch.
UNDERSTANTING QUANTITY/INSTITUNTIONAL FOOD PRODUCTION
The food service industry is a big business in the Philippines. Businesses which are engaged in
quantity and institutional food production constitute a large portion of this market. This includes the
following;
1. catering services 6. drive ins

2. airline catering 7. hotels
3. industrial and industrial cafeterias 8. nurseries
4. commissar and production kitchens 9. clubs
5. diverse kinds of restaurants
Because the industry is a such a large once, it needs people and managers who are well-versed in
handling the many facets of operations. They must be both people oriented and professionally
competent.
In the past, managers and staff are usually gained their competence through experience. Learning
on the job and often rising through the ranks from steward to chef was not uncommon. However, the
industry is changing. Technology is becoming more complex, competition is more sophisticated, and
businesses are becoming bigger and bigger. Today, new staff working with quantity food production are
expected to handle specialized equipment. They must work with convenience food specially designed
for their operations. They must have knowledge of using recipes, establishing production and purchase
requirements, controlling quantities and qualities, as well as having a firm grasp of sanitation and
environment concerns. Because of these dynamic changes, the industry finds even more necessary to
hire workers who are not only skilled in cooking but also trained in managing food production
activities. In other words, they must be knowledgeable in the area of quantity food production.
What is Quantity/Institutional Food Production
The term quantity food production is a bit difficult to completely define. Some authors narrow
down the definition to the preparation of twenty five (25) or more orders. However, this neglects that
a single order can be an instance of it. Orders define it as any effort to supply food to people who are
away from home. This broader definition would then include activities such as cooking for family
gathering and occasions such as “noche buena” in our homes, which are clearly not a part of quantity
or institutional food production.
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In the first definition could be broadened and the second one narrowed down, we can say that
whenever we speak of quantity or institutional food production, we are referring to an organized group
of workers using special equipment and facilities to produce food for the consumption of others. We
are not concerned here with just food preparation but with planning and managerial functions in food
production. This requires a complex and efficient organization as well as specialized knowledge, skills
and equipment. The quantity food producer must be knowledgeable in such areas as sanitation and
safety, recipe development, standardization, yield analysis, recipe quantification, costing, pricing,
preparation, and portion control.
What makes quantity food production differ?
Basically, quantity food production is differentiated through 3 aspects. These are volume, organization,
VOLUME
In quantity food production, we are concerned with larger out put quantities. Regular production volume
may vary from 25,50, 100,200 quantities. And recipes have to be enlarged to such proportions. This brings
about special problems and concerns in storage , equipment, purchasing, and preparation that may be very
different from those of smaller volume production kitchen.
ORGANIZATION
The quantity food production organization is quite complex. It requires workers that are skilled and
knowledgeable in the different aspects of food production. The organization must be fitted to the
tasks to be accomplished. Facilities and work must be evaluated and designed such that the task of
producing high qualities can be best and consistently achieved.
MODE OF OPERATION
Quantity food preparation requires specialized knowledge such as recipe quantification, prop[er
production planning, and use of specialized equipment that could handle large volumes of
production. It employs convenience products, standards, and techniques that are needed to ensure
the quality and consistency of end-products. It must also observe the most rigid standards of
sanitation and safety.
Basically, the aim of quantity food production is to come-up with consistent products that would
satisfy the customers. This may look simple enough. However, we must consider that we are concerned
here with producing large quantities of a product. It may be simple enough to cook for 3 people and
expect each one to receive the same quantity and quality. All that may be required is the recipe,
purchasing the ingredients, and following the procedures written in the recipe.
However, preparing the same recipe for 250 people may be an entirely different story. Several
question would now be arise. For one, what would the new ingredients quantities be? How much be
purchased and in what form? What equipment would be needed to accommodate 250 portions? How
do we ensure consistency in the quantity and quality of each portion? What needs to be done, when
and who will do it? All these questions and even more be answered before any actual preparation can
be done. This is to ensure that we provide the same quality whether we are serving one or two hundred
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and fifty. After all, “quantity” is when the guest comes back and not the product.
To fully understand quantity food production, we must always look at 3 aspect as we go along.
First, we must know what is to be produced. We must have a clear picture of what the expected output
should or must be. This is known as “standard “. Second, we must know what knowledge must be
applied to get desired results. One must not only know what to do but also why it is done. There are
called “principles” Lastly, we must know how to go about doing it. We must be acquainted with the
steps and procedures involved in production and always keep in mind that these have to be followed to
achieve he standard set. These are called “techniques”.
All three necessary in order to completely grasp quantity food production. To prove this, let as
say for example something went wrong with the product. First, we will only know if something indeed
wrong if we have something to compare it with in the first place. Just like if a recipe has a picture, we
always compare our end-product with this picture. The picture here is nothing but the standard .
second, if something was indeed wrong, it would be useless to know this if we did not know why it was
wrong or where, we went wrong. This is the use of the techniques one has learned. As you can see,
these three basic aspects not only give you a guide to understanding quantity food production better
but also gives you a repair kit that may come-in handy in your quantity food production better but also
gives you a repair kit that may come-in handy in your future production problems. Hopefully , you
would try to organize the knowledge that you gain using these three aspects as you do the activities in
quantity food production.
TRENDS IN QUANTITY FOOD PRODUCTION
The biggest trendsetter in quantity food production is the advances in technology itself.
Advances in the field of nutrition, information technology, other sciences are shaping the face of
quantity food production today. Besides these, the fact that consumers are becoming smarter and well
informed poses new challenges to the industry.
NUTRITION AS A TRENDSETTER
People have never been as aware and conscious of what they eat as today. So much information
about food and nutrition has been made available throughout the years that consumers are not only
calorie conscious but also concerned about such elements of their diet as cholesterol vitamins and
minerals, RDA value, and food safety.
This nutrition consciousness can be well seen on the labels of canned and bottled goods, itemizing
the nutritional value of its food content. In some countries, especially in Europe, restaurant menus
even specify the calorie content of a particular dish and the percentage recommended daily allowance
(RDA) of individual dishes.
As such, nutrition and food preparation have never been close together. Today’s food preparation
staff must not only posses the skills and artistry of a culinary chef but must also have strong scientific
foundation on nutrition. The nutritional value of a meal is now as important as its flavor and
presentation and thus must be an integral part of menu planning. Menus designed to cater to specific
dietary needs no longer a rarity. Food service establishments than can provide such special nutrition’s
needs will enjoy a good position in the market.
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INFORMATION TECHNOLOGY AS A TRENSETTER
Computers are perhaps the most visible when we talk of information technology or I.T. It has
changed many aspects of the way we do things. Equipment today are “smarter” and multi-functional.
This is because they utilize computer chips that can be programmed to partly or completely eliminate
human intervention in its use. The cooking and cooling of equipment of today do not only use
conventional heating and cooling process (i.e microwave and infrared) but may also automatically
control and adjust the cooking time depending on volume and other readings from sensors built in the
equipment to achieve the desired degree of doneness.
Safety and efficiency have also improved because of technology. Many equipment are better
designed to assure safety in the work place. Equipment are now built based on the workers body
designed making use not only more comfortable but safe as well. Equipment today cuts, slices, and
cooks faster with less waste. Take for example, pressure fryers which can cook in the half the time with
less moisture losses or ovens that combine convention, convection, microwave, pressure, and even
steam in one. They only improve the quality of the product but also eliminate the need for the other
equipment and thus save on money and space.
Moreover, it is not only production that has been benefitted from I.T.. management has also found
an ally in it. Through different software ‘s available like FIDELIO, Harmony, and PROTEL many
managerial functions and reporting have been facilitated. Reports can now be automatically generated
with a punch of a key. Inventory can be checked from both the receiving and the storage and outlet
sides. Customer information can be kept and used for evaluation. Information can be gathered and
evaluated faster to come-up with forecast and assist in production planning. Department have also
been interconnected with each other, making communication and exchange of information more
efficient. Information technology would go so far to change how we purchase and distribute goods. We
will no longer be selling and buying through the traditional market place but rather through the non-
physical “market space” or “cyber market”.
FREEZING, STORAGE, and PACKAGING TECHNOLOGY AS A TRENDSETTER
Storage and packaging of food products have also dramatically improved. Shelf life as perishable
products has increased through improved handling, freezing, preserving and packaging. Both fresh and
cooked items are available in convenient forms blast frozen. Vacuum packed or dehydrated. Seasonal
produce like berries, broccoli, and other fruits and vegetables are made available all year round. The
science fiction of completely dehydrated pizza and other food products are then rehydrated through a
special oven may not be too far off. We have already partially seen this in products such as dried
instant soup noodles, arroz caldo, and camporado.
ENVIRONMENTAL RENEWAL AS A TRENDSETTLER
There is a move towards a “greener-industry”. This means both the market, government, and
business establishments are realizing the impact of their activities environment. This leads to the use of
the equipment and raw ingredients that are not only more energy efficient but also produces the least
amount of pollution and environmental impact. This means for example , the use of recycling and
composting for solid waste, care in the use and disposal of environmentally hazardous waste, and
energy saving programs and measures.
The market is becoming more and more “eco-conscious” to the point that many customers now
care if the tuna they are eating are caught using dolphin friendly methods or if the vegetable they
consume in their salads are genetically manipulated or sprayed with harmful pesticides and
herbicides.
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This environmental awareness although not yet on the top of the list among Filipino will play an
important factor in the food service establishment’s success in the future.
CONVENIENCE FOOD AS TRENSETTER
Convenience food is changing and shaping the face of quantity food production today. It is close
to impossible to exclude convenience products in today’s kitchen, whether it is institutional cafeterias,
first class restaurants, or even at home. Products from companies like Knorr and McCormick are now
integral parts of not only the large production kitchens but also of the most classical ones. Many kitchen
use products such as mashed potato powder, instant bouillon and sauces, canned pie fillings, frozen
bottled eggs, pre-portioned meat and fish, meat patties , pre cut vegetables simply cannot do without
them anymore.
Convenience products offer the food service operations numerous advantages. They bring benefits
in personnel planning, storage, and cost by reducing the amount of preparation time needed for a
product. Other advantages of using convenience products include flexibility during fluctuations in
demand, continuity, independence from seasonability of ingredients lesser waste, and more exact
control of cost. Convenience food can go as far as making possible to operate a food service without a
kitchen. Ready to serve food can be received plated, and reheated at the service area using only a
microwave oven. This is especially true for dessert items eliminating the need for a pastry kitchen.
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What are
convenience food?
Convenience food are food products with a higher processed level as its raw or natural state. In
comparison to raw food products, convenience food have undergone a certain level of industrial pre-
processing. This makes the further preparation in the kitchen much easier. Convenience food are closer
to its servable state, allowing the labor that would normally be required to bring it to this form to be
used elsewhere.
Convenience products can be differentiated into four as below:
Half-prepared Ready shown

products Ready-to-eat
to serve
products
These include products
Ready to cook These are
products that have
These are consumer ready
These are partly been pre-prepared
convenience products. These
processed products and made ready
products that are convenience
made ready for the such that they
have already been foods that are
kitchen. The products require only a short
completely pre-pared,
much however additional cooking
cooked. They can cooked, and
undergo the time.
be served directly portioned for
complete cooking Examples: pre-baked in this form or individual
process before it is breads, powdered reheated shortly
ready to be served. bouillon frozen pizza consumption.
before serving.
and empanadas.
Examples: pre-peeled Examples: cancan,
Examples: All yogurt and ice
potatoes, pre-cut kinds of cooked cream in individual
vegetables, pre-cut and canned goods such portion, packaging,
portioned fillets of as stews, frozen single serving
meat, fish, and poultry. maki, frozen packed butter,
cooked pasta pasta, marmalade,
microwavable condiments and
products. dressings.
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ACTIVITY # 1. 1 CHECK
YOUR KNOWLEDGE
Form words from the jumbled letters to complete the definitions given below. Write them on the blanks
provided.
1. v e i c e n c o e n n o o f d
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ are preprocessed food products used to reduce preparation time.
2. a n d a r t s d
________ provides a picture of what is to be produced.
3. d a y r e o t r e s e v
_ _ _ _ _ _ _ _ _ _ _ _ are convenience food that can be served either direct or reheated.
4. r e c I p i l p n
_ _ _ _ _ _ _ _ _ tells one the underlying reasons behind what was done wrong.
5. n q I t t y u a o o d f c u d t i o n r o p
______________________ is an organization of professional workers, using specialized

knowledge and equipment to produce food for the consumption of others.
6. d a y r e o t k o c o
_ _ _ _ _ _ _ _ _ _ _ are partially processed convenience products that require complete cooking.
7. q u e c h n I t e
_ _ _ _ _ _ _ _ _ shows how something is to be done.
8. d a y r e o t a t e
_ _ _ _ _ _ _ _ _ _ are table ready products that need neither further cooking nor portioning.
9. a l f h r e d r e p p a
_ _ _ _ _ _ _ _ _ _ _ _ requires only short additional cooking.
10. m e v o l u
_ _ _ _ _ _ differentiates quantity food production through the large amounts that need to be
produced.
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Your output will be rated using the scoring rubric below
Rubric for Activity # 1.1
CRITERIA SCORE/RATE
Forming 10 words from the jumbled letters and completed the definitions. 100
Forming 9 words from the jumbled letters and completed the definitions. 95
Forming 7 to 8 words from the jumbled letters and completed the 90
definitions.
definitions.
definitions.
definitions.
ACTIVITY 1. 2 REFLECT
AND UNDERSTAND
In order to deepen your understanding of the lesson, perform the following tasks:
Browse the internet and view the topics related to :
1. How is quantity production different from “normal” food preparation.
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2. What are convenience products and what is its role in food production?
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3. How does technology contribute to quantity food production?

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4. What other new trends do you know in food production?

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Activity 1.3 CHECK

YOUR SKILLS!
Look for convenience products available in the market. Write down the information about these
convenience products in the table and figures provided below. Evaluate the advantages and savings
that the products would bring if it were to be used in quantity food production.
Available Weight Advantages/

Manufacture Product Name Use Volume Price Savings
r
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MANPOWER AND PRODUCTION PLANNING

OBJECTIVES :
A t the end of this unit the student should be able to :

1. Identify the qualities of an effective food production staff.
2. Adopt the characteristics and qualities of an effective food production staff.
3. Enumerate and explain the different factors that effect the quantitative manpower need of a
food production establishment.
4. Determine the quantitative manpower need of different production situations.
5. Developed a food production staff schedule.
6. Differentiate the different types of menus.
7. Explain how to determine the production quantity.
8. Use and fill-up a production sheet.
Food Cost and labor makes up to biggest bulk of food production cost. Together the amount
from 15% to well over 50% of a total cost operation. Thus anyone who undertakes food production
from supervisors to managers and owners must understand how to plan and manage this two verb
important inputs.
Manpower Planning
To effectively plan for the manpower or labor needs of a food production planner must consider
the quantitative and quantitative manpower requirements. The qualitative planner manpower
requirements refers to qualification, skills, knowledge, characteristics and traits needed by the staff to
fulfill the organization’s goals. This pertains to determining the characteristics that define the effective
quantity food production staff and matching this potentials candidates to the positions.
On the other hand, the quantitative manpower requirement refers to determine the number of
staff needed to handle the work load with the highest degree of efficiency but at the same time
minimizing stress and strain in the work area.
QUALITATIVE PRODUCTION MANPOWER REQUIREMENTS
What are the qualities of

effective quantity food
production staff?
Skills and competence is perhaps one of the major requisite for a food production. They must be
well-trained in the different aspects of their work. They must possess the culinary knowledge and skills
as well as know and apply the principles of safety, sanitation , nutrition and environmental
management. All of these skills have be strengthened to achieve the goal of providing quality meals in
quantity food production.
However, working in food production does not only require skills and knowledge. Working in the
industry is no easy task. It demands not only skills but a lot of endurance . the working hour of a food
service staff can be vary from regular shifts (from 8 a.m to 4 p.m) to irregular split shifts (10 a.m. to 12
p.m. and then 6 p.m . to 10 p.m)., graveyard shifts (from 10 p.m to 6 a.m and opening shifts ( from
5 a.m to 1 p.m). Besides this endurance, the staff must also be “people oriented”.This combines the
qualities of courtesy, warmth, hospitality, service oriented and other traits that ensure smooth
interaction not only with guests but also with co-workers. This is particularly important since we are
in the “people business’. We cannot choose customers nor can we separate our physical product (food
and beverage) from the intangible service nor deliver our products and services in the absence of our
guest.
The following are the qualities required of an effective food production staff.
1. High level competence and skills.
* Culinary and technical skills
* Communication and social skills
* Learning and adaptive skills
* Management skills
2. Physical Qualities
* Excellent physical health
* Good grooming
* Endurance
3. Personality Traits
* Customer/service oriented (courteous, hospitable, friendly, warm)
* Team oriented ( works well in group) * Self - disciplined
* Efficient and organized * Quality oriented
* Loyalty, honesty, dependability, and punctuality * Self- motivated
QUANTITATIVE PRODUCTION MANPOWER REQUIREMENT
HOW IS THE QUANTITATIVE

MANPOWER REQUIREMENT FOR FOOD
PRODUCTION DETERMINED?
The amount of labor needed by a production team depends on many factors. Each one must be
carefully considered by the planner in order to ensure that the workload can be handled by the team
and the cost of labor kept to a minimum. These factors are shown in the diagram.
Quantitative Manpower/Labor Requirements

Job Description Sales Equipment
Lay out
and Work Load Volume Used
Hours of
Menu Rate of Service Staff Needs
Production
Production Method
Factors Affecting the quantitative manpower requirement
Factors Affecting The Job Analysis

JOB DESCRIPTION AND JOB SPECIFICATION
The starting point of planning how many production staff is needed to determining first what
needs to be done. The duties and responsibilities of each position must be reviewed and defined
properly. The procedural designed and job specification is a detailed description of the role, including
all responsibilities , objectives and requirements. A person specification is a profile of ideal new
employee, including skills, experience and personality type. Only then can proper planning be done.
SALES VOLUME
An of information about the manpower requirement of the production area, the sales
volume, represents the amount potential covers that have to be served. It determines the quantities
that have to be produced and the number of staff needed to make them. The sale volume also
provides information about the peak and slack periods of operations. This must be considered to ensure
that employees are kept busy a greater amount of the time. The slacks period should have the fewest
staff on duty and the busiest hours the most amount to make sure that productivity is its highest.
Moreover, the planner must also consider the maximum productivity capacity of employees to ensure
that the work load does not cause excessive stress and strain to the food production staff.
To do this one can monitor and analyze daily and hourly covers and sales history. This would
equip the planner with the information to find periods when production personnel are needed. This can
be done through several ways.
1. Dining Room Customer Tally (manual). Here, the dining room manager counts and records the
number of customers seated in the room perr hour. Then he records this in a covers tally sheet and
then later summarizes the information and determines the average requirements for the different
meal periods.
2. Guest Order Tally (manual). Guest are time stamped in the kitchen as the order is given. Then, this
information is collected and summarized at the end of the day into a tally sheet. This provides a more
accurate and timely information since customers may stay longer in the dining area without actually
ordering.
3. Cashier Tally (manual). The cashier simply keeps a tally of the guest check as it is settled. Then it is
summarized by the cashier at the end of the day as part of their reports. Care must however be taken in
the use of this information since the order time and settling of guest bills may be far from each other
because of production delay or delays from the guest themselves.
4. MIS (Management Information System) (automated). Many software today like MICROS offer
alternative automated solutions to keeping track of customer information. Many ordering, production,
and cashiering systems are now interconnected through computer. This provides the planner with more
accurate and timely information.
EQUIPMENT
We have to take into account that the more manual the production area is, the more personnel is
required. If a production area uses equipment that increases the automation in the work area, then
lesser staff is required. It should also be noted that providing enough equipment eliminates delay and
ensures that the food production team remains productive.
LAYOUT
The amount of staff required is also affected by how space is used in the production area. Proper
layout improves the performance of task and thus reduce the manpower requirement. This can be
done by simplifying work and eliminating too much walking. The flow of work as well as proper
arrangement of equipment can increase the workers productivity enormously thus cutting down on
personnel need. Improved working conditions such as better climate regulated temperature and
motivation can also add to reducing the quantitative personnel need of the production area.
PRODUCTION METHOD AND MENU
The degree to which the food production area uses convenience food also affects the amount
of staff needed. The amount of manpower needed is directly related to the “ degree of
convenience”. Of the production area. This means what the more fully prepared, pre-portioned and
partly processed the ood ingredients used in the kitchen, the lower manpower requirement. The
more “raw” the ingredients purchased and used in the kitchen, the more there is to do around it and
therefore the higher the staffing need. This is why a ‘la carte establishments require more people
compared to fasdt food establishments.
HOURS OF OPERATIONS
Some establishments do nor serve breakfast while other s do not serve dinner . Others serve all
of the meal periods or are even open 24 hours a day. The more meal periods serve therefore the
more manpower is required. Many food production establishments use split shifts in order to cut down
on manpower. This means instead of going on duty for a straight number of hour the shift is divided
into two, corresponding to the hours when the most staff are needed.
When planning the schedule of staff, the planner must not forget that the hours of the operation
does not only cover the service periods but also the pre-opening and closing periods outside of this.
It is unfortunate when staff are taken advantage of the work beyond their working hours to cover
these periods usually without pay, simply because the one who plans for staff’s schedule does not
consider this part of the eight (8) hour work load.
STAFF NEEDS
Lastly, the planner must consider the personal situation of the individual in coming up with the
weekly or monthly schedule. Vocation time due, preferred days-off, and personal emergencies must be
considered in advance. Rotation of staff must be observed. Employees should not be constantly kept
in one shift, especially the graveyard shift, even if they are good in this shift. The rotation is not only
necessary to ensure that everyone can handle any shift they are assigned to but also improves the
performance of workers by helping them rest . This aids in renewing their motivation by changing their
work sequence and environment.
ACTIVITY # 1.4 . Prepare

Daily Schedule Worksheet
and Staff Weekly Schedule
Activity # 1.4 . A. Daily Work Schedule

For the period : ________, 2021
Staff 10-11 11-12 12-1 1-2 2-3 3-4 4-5 5-6 6-7 7-8 8-9 9-10 10-11 11-12
A
B
C
D
E
F
G
Illustration ____ Daily Schedule Worksheet
Example
For the period: ______________ to_____________
Staff Monday Tuesday Wednesday Thursday Friday Saturday Sunday

A 10-6 10-6 Off 10-6 10-6 10-6 10-6
B Off 4-12 4-12 4-12 4-12 4-12 4-12
C Off 10-12/6-7 10/126-7 10-12/6-7 10-12/6-7 10-12/6-7 10-12/6-7
D 10-6 Off 10-6 10-6 10-6 10-6 10-6
E 4-12 4-12 Off 4-12 4-12 4-12 4-12
F 1-9 1-9 1-9 Off 1-9 1-9 1-9
G 10-6 10-6 10-6 10-6 10-6 10-6 Off
Illustration ____ Staff Weekly Schedule
Activity # 1.4 B Staff Weekly Schedule
For the period: ______________ to_____________
Staff Monday Tuesday Wednesday Thursday Friday Saturday Sunday

A
B
C
D
E
F
G
Illustration ____ Staff Weekly Schedule
Rubrics for Activity # 1.4. A
You will be asked to prepare staff daily worksheet schedule. Follow the standard procedures in
preparing the task.
Your performance should be rated using the scoring rubric below:
SCORE CRITERIA
5 Follows correctly the the standard procedures in preparing staff daily
schedule worksheet very satisfactory without supervision.
4 Follow correctly the standard procedures in preparing staff daily
schedule satisfactory without assistance or supervision.
3 Follow correctly the standard procedures in preparing staff daily schedule
less satisfactory with some assistance and/or supervision.
2 Was not able to follow the standard procedures in preparing staff daily
schedule and and prepare unsatisfactory.
1 Was not able to follow and prepare staff daily schedule.
Rubrics for Activity # 1.4. B
You will be asked to to prepare staff weekly schedule . Follow the standard procedures in preparing the
tasks.
Your performance should be rated using the scoring rubric below:
SCORE CRITERIA
5 Follows correctly the the standard procedures in preparing staff weekly

schedule very satisfactory without supervision.
4 Follow correctly the standard procedures in preparing staff weekly
schedule satisfactory without assistance or supervision.
3 Follow correctly the standard procedures in preparing staff weekly
schedule less satisfactory with some assistance and/or supervision.
2 Was not able to follow the standard procedures in preparing staff
weekly schedule and and prepare unsatisfactory.
1 Was not able to follow and prepare staff weekly schedule.
PRODUCTION PLANNING
There are two aspects of production planning that we would look at . The first involves menu
planning. This entails differentiating the various types of menus from each other and the different
components and considerations in engineering menu. The second aspect concerns the determination
of the production quantities needed by the food service establishment.
MENU PLANNING
The menu arises from the consideration of several factors. Among the most important factors to
be consider are the following:
1. Customer Profile . The menu must satisfy the individual needs of customer . It must meet local
taste, attract customers and promote business.
2. Cost and Price. The cost and price of the menu should be within the customers expectations and
paying ability.
3. Service Time . The menu should consider the nature of the food being served during specific meal
periods. This should be appropriate not only in amount and taste but also in the speed of preparation
and service.
4. Supply. The menu should take into account seasonableness and availability of ingredients. This is
especially true for seasoned, since they may contain toxins during certain months of the year.
5. Kitchen Staff, Plant and Equipment. It is one thing to make a menu is only useful if the staff, kitchen
and equipment are sufficient to handle it.
6. Balance. The balance of a menu refers to the harmony and variety of a number of food properties
such as texture, color, flavor, variety and economics. All of these have to be considered to attain a
balance in the items served on the plate, in the items selected for one meal, and in the item from the
meal to meal and day to day especially in a captive situation such as school cafeteria.
What are the

different types of
menu?
The present day menu can be one of several types or a combination of one or more of the
different types of menu. The decision to use over the other depends on the goal and type of
establishment that would use it. The terms used vary from author to author but usually includes the
following types.
1. A’la carte Menu 4. Static Menu
2. Table d’hote Menu 5. Cyclin Menu
3. Selective Menu 6. Market Menu
THE A’LA CARTE MENU
The a’la carte menu offers a large portion selection of dishes, which are individually priced .
Customers can choose and combine their own meal from a selection on the “menu card”. The service
and preparation requires time and thus customers have to wait for their orders. Some a’la carte
menus incorporate the price of the vegetables and cereals in the main course. However, traditional
a’la carte has both dishes separately priced. A’la carte requires a well equipped kitchen as well a high
number of well trained staff. Usually the a’la carte menu will also offer one or more specialties. This
are often either inserted on the regular menu as a separate leaflet or written in a specialty board
either at the door or inside the restaurant.
TABLE D’HOTE
The table d’hote which literally means host ‘s or hotelier’s table is composed of a set menu or a
group of several set menus that have fixed prices. There are less choices because of the fact that the
guests are limited to the offered combinations or even have no choice at all. A variation of this to vary
the price based on the main protein dish ( meat more expensive than poultry, poultry more expensive
than fish) or to add an additional sum to the fixed price for certain selections.
SELECTIVE MENU
The selective menu is a cross between table d’hote and a’la carte. There is limited number of
choices within a fixed menu, within a fixed number of courses. When planning a selective menu one
can plan along the following lines:
 Four to six appetizers

 Five to nnnnneight entrees
 Three to six vegetables or salads
 Four to eight desserts
STATIC MENU
McDonalds, Jollibee, Shakey’s and many similar restaurants are the prime example of the static
menu. A static menu is one that remains relatively unchanged for long period of time. This type of
menun is usually used by large restaurant chains that require consistent and very popular products to
attract customers.
Although unchanging, these menus gain through familiarity and consistency. Because the menu is
the same anywhere one goes, advertising is universal and thefore more cost systematize the food
production and service procedures.
CYCLIC MENUS
Cyclic menu is one of which is “ rotated” or repeated in a predetermined pattern. One menu
cycle can be two, three, four weeks long or even more. It is however, not advisable to plan for too long,
a menu cycle. Since we do not have the typical seasons found in western countries adapting a cycle
menu based on summer, winter, autumn and spring is pretty useless. It is advisable to consider that
the cycle should run three to four times within a planning period in order to at least measure its
popularity. If items are popular and non-seasonal, they can be carried over the next cycle.
Planning the cycle menu should be done carefully . The menu planner should consider the
combination and balance of the individual dishes in the menu. The popularity of the dishes as sales
history should be monitored carefully to aid in better forecasting the production needs of
establishment. Planning the cyclic menu properly is important in order to avoid “ menu fatigue’’. His is
specially true in a captive market, if the menu is not long enough and rich enough in variety, customers
get tired of the products in the menu. Besides these, the nutrition balance must be considered
especially in a captive market such as industrial and school cafeteria.
MARKET MENUS
Market menus are menus that respond to season and availability. These are usually found in
specialty gourmet restaurants and high priced restaurants. This uses the same principal as the daily or
weekly specials found in restaurants. Market menus are used as a powerful marketing tool attracting
customers by providing something unique or different.
DETERMINING PRODUCTION VALUE
Determining the appropriate amount of product to produce is important in quantity for

production. Accurate forecasting assures operations of lesser leftover, waste and cost. Thus it it is an
important task of the food production supervisors to determine this as accurately impossible.
How is the
production quantity
determined?
The determine the quantities needed to be produced there are “ three important elements” or steps
that has to be considered.
Production Management
Determining Production
Maintaining Sales History Forecasting Portion Sales
Quantity
Elements of Determining the Production Quantity Requirement
1. MAINTAINING SALES HISTORY
This involves two parts. The first involves recording the sales of items per day. This is done through the
sales breakdown tally sheet and record of sales history. The second part involves determining the relative
popularity of the different dishes in the menu through what is known as a popularity of the different
dishes in the menu through what is known as a popularity index. Both can be done either manually
through counting and summarizing in tally sheets and reports or electronically through a computer
database.
Date: ______________ Meal Period: ______________
Menu Item Number of Portions Sold Total
Pork tenderloin 1111 1111 1111 1111 1111 1111 30

Cordon Bleu 1111 1111 1111 1111 1111 1111 1111 1111 40
Chicken a’la king 1111 1111 1111 1111 1111 1111 1111 1111
1111 1111 1111 1111 60
Beef brisket 1111 1111 1111 1111 1111 1111 111 33
Duck a’la orange 1111 1111 1111 1111 20
Prepared by: _____________________ 183
Illustration _____ Portion Sales Breakdown Perday
The popularity index is given by the formula:
Popularity = No. of Portion Sold for an Item

NOTE :
Index Total number of portion s sold for
As much as possible the popularity index should only be based on similar groups items, i.e. viand together,
vegetable dishes together.
Date: ______________ Meal Period: __Lunch____
Menu Item Number of Portions Sold Popularity Index
Pork tenderloin 30 16.39%

Cordon Bleu 40 21.86%
Chicken a’la king 60 32.79%

Beef brisket 33 18.03 %
Duck a’la orange 20 10.93 %
Total 183 100%
Prepared by:
Illustration _____Popularity Index
ACTIVITY # 1.5
COMPUTE THE
POPULARITY INDEX
Compute the 10 popularity index on the menu item for dinner using the formula given above.
Date: ______________ Meal Period: __Dinner___
Menu Item Number of Portions Sold Popularity Index
Pork tenderloin 38
Praws with seasoned vinegar dip 45
Galantina with cream sauce 63

Beef steak 58
Fish Fillet 57
Arroz Valenciana 42
Paella 58
Mechado 49
Glazed chicken 45
Mongondo 53
Broiled Lobster 52
Steam Rice 68
Assoted steam vegetabes 59
Fruit Salad 71
Roated Turkey 49
TOTAL
Prepared by:
Illustration _____Popularity Index
Rubrics for Activity # 1.5
Your output will be rated using the scoring rubrics below:
SCORE CRITERIA
15 Computed the 15 popularity index on the menu item for dinner .
9 Computed the 9 popularity index on the menu item for dinner
8 Computed the 8 popularity index on the menu item for dinner.
2. FORECASTING PORTION SALES
Forecasting means using past experiences, present data, and intuition: ‘predict what is likely to occur in
the future.” To forecast involves three steps.
Step 1. Predict total anticipated sales volume. This can be done by basing a future value from past
sales, records then correcting this using present information on re bookings and event orders. Then
order conditions such as season, weather and specific events orders. Then other conditions such as
season, weather, and special events are plugged in.
Step 2. Forecast the anticipated number of sales of each menu item. This is done by multiplying the
total anticipated sales volume (volume forecast )by the individual popularity indexes in column 2.
Date: ______________ Meal Period: ______________

Volume Forecast (from Step 1): 600 covers
Forecast number of
Menu Item Popularity Index Portions to be sold
Pork tenderloin 16.39% 99
Cordon Bleu 21.86% 132
Chicken a’la king 32.79% 197

Beef brisket 18.03% 109
Duck a’la orange 10.93% 66
Illustration____ Sample Sales Forecast per Menu Item
Step 3. Refer forecast to management for adjustment and correction and disseminate.
3. DETERMINE PRODUCTION QUANTITY

In determining the final amount needed to be produced, the forecasted amount determine
above must be corrected by looking at the amount of the products still on hand. The best way to
monitor this is to use a production sheet. The production sheet shown in illustration 3.12 establishes
control by setting goals to production. This reduces waste and cost. The production sheet lists the name
and quantities of all menu items that are to be prepared for a given date, it can be as simple as the one
used here or more elaborate depending on the need of the establishment.
Date: Meal Period: Lunch
Volume Forecast : 600 covers
Menu Item Forecast Portion Recip Portion Needed by Total Left

Size e on Hand Production Available Over
Ref.
Pork Tenderloin 99 130g 001 10 89 99 1
Cordon Blue 132 125g 002 16 116 132 0
Chicken a’la king 197 145g 003 9 186 197 2
Beef Brisket 109 180g 004 27 82 109 0
Duck a’la orange 66 120g 005 3 63 66 0
Prepared by:__________________________
Illustration ____ Sample Production Sheet
1. Menu Item. It gives the listing of the name of the items in the menu.
2. Forecast. This is the amount required for the period as determined in the forecasting process (see
illustration 3.11).
3. Portion Size. This indicates the standard amount of one serving of the product set by management.
4. Recipe reference. This indicated which recipe is being used for the item. This is especially useful
when there is more than one recipe variation for the same item.
5. Portion on Hand. This is the record of what was consumed by past functions and is therefore still
available for use.
6. Needed by production. This is the difference between the forecast quantity and the portion on
hand. This represents what still needs to be produced.
7.Total available. This is the total amount of the item that can be served. This is the sum of the
production need and portion on hand, which should also be equal to there forecasted amount.
8. Left over. This is a record of what was consumed after the operating period or function. The left over
column will be carried over as on hand if the product can still be stored and reused. When the column
is too high, it is good indication that the forecasting process is faulty.
ACTIVITY # 1.6
CHECK YOUR KNOWLEDGE:
1. Differentiate quantitative and qualitative manpower requirement.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. How can the sales volume and job description be used to determine the quantitative manpower
requirement of the production area?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
__________________________________________________________________________________.
3. What is the difference between the a’la carte and table d’hote menu?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________________________________________________________________________________.
4. What is meant by achieving balance in the menu?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
ACTIVITY # 1.7
CHECK YOUR KNOWLEDGE
Match the statement in column a with the words in column B. Write the corresponding words from
column B in the boxes across the words in column A.
Column A Column B
Menu with some choices within a limited Static Menu

Set of courses.
Menu that responds to availability Table d’hote

And season.
Menu that offers a wide range of Market Menu

Selection and its priced individually.
Menu that is not changed for Cycle Menu

long periods.
Menu that has limited choices and Selective menu

a fixed price.
Menu that is rotated over a A’la carte menu

Predetermined period.
Column A Column B
Record of what is used after Forecast

service time.
Indicates which recipe was used for Portion on hand

the product.
Future quantity required determined Menu Item

Through intuition and past data.
Difference between forecast and Recipe Reference
On hand quantities.
Gives listing of item names. Needed by production
Record of what has been left from Left over

Previous production.
ACTIVITY# 1.8
Complete the production schedule by analyzing the information given below. You will need a
calculator to compute for the sales forecast, popularity index and production needed.
Given:
Sales History
Date : March 1 -15, 2021 Meal Period: Dinner
Menu Item Average number of Portions

Sold per day
Hundred Island Salad 200

Coleslaw Salad 312
Mushroom Salad 210
Waldort Salad 154
Fresh Market Salad 78
Total 954
Total Sales Forecast for March 15, 2021

Total Sales Volume based on sales Historyn : (March 1- 15) ________________
Add : Booked functions for March 16 60 pax
Add : Event Orders for March 16 135 pax______
Total Sales forecast for March 16 _______________

Date : March 16, 2021 Meal Production:__________
Production Schedule
Volume forecast : ________ covers
Menu Forecast Popularity Recipe Portion Needed by Total Left

Item Index Ref. on Hand Production Available Over
006 17 5
007 6 8
008 8 12
009 9 13
010 14 17
Prepared by:
MARKET/PURCHASE ORDER AND MARKET SURVEY
OBJECTIVES:
At the end of this unit the student should be able to:
 Discuss the role of the market and Purchases Orders in quantity and institutional food
production.
 Define and differentiate the market list, grocery list and purchase order.
 Identify the common contents of a market list and purchase order.
 Accomplish a market list and purchase order.
 Conduct a market survey.
 Discuss the value of the purchase order, market list, and market survey in economizing
production.
The Market List and Purchase Order
Market Order, Grocery List,

Purchase order
Communication Tool Rationalization Effect
Control Tool Management Tool
Roles of the market List, Grocery List, and Purchase Order in quantity Food Production and
Institutional food establishment
The Market Order or list, grocery list and purchase order (PO for short) are tools designed to help
the purchaser in determining which ingredients would be purchased at what quantity, with what
quality, and at what price. This is very important to the establishment because as production and
management tools, they serve several purposes.
First and foremost, the market list and PO serve as communication tools between purchasing and
production. They serve as a periodic record of the needs of the production area thus rationalizing the
ordering and purchasing activity. This ‘rationalization effect’ comes from the fact that the market list,
grocery list and purchase order simplifies and increases the ease of repetitive ordering which is
common and even a daily activity in many establishment. Some hotels and restaurants even have the
commonly purchased items already printed on the market list. Besides this, the market order, grocery
list, and PO are also powerful control tools, providing specifications that guide purchasing and receiving
in accomplishing their functions. Moreover, the list is even made more practical in the industry through
the addition of three columns that are intended for price quotations at least three different suppliers
ensuring that the establishment only pays for the optimal purchase price. This optimal price does not
however necessarily mean the lowest price all the time. Reliability, quality and financing terms offered
by suppliers also have to be taken into account before the final decision is made. All in all the market
order, grocery list, purchase order are very useful food production managerial tools.
How often these tools are prepared depends not only on the size of the establishment but also is
managerial style and storage capabilities. Normally, the market list is for highly perishable “well goods”
and is done on a daily basis. Therefore, it is also called the “Daily Market List”. The grocery list is usually
used by larger food establishments can be done on a daily basis depending on the need of
establishment. The grocery list is accomplished for the purchase of dry and canned goods. Because such
goods are storable, weakly purchases are not at all uncommon.
To accomplish its work, the different purchasing forms must contain several items. Below are
information that are usually included in a market list along with a sample.
1. Item Name
2. Specifications or Description: Provides an exact description of the ingredients.
3. Unit: Gives a description of the unit of measurement for each item to be purchased.
4. Quantity : Shows the amount required for each ingredient.
5. Dealer’s Quote: Describes how much one unit (i.e. piece, can, bottle) of the ingredient cost.
6. Total cost: Summarizes how much the purchases cost.
7. Order date and approval
Purchase Order are usually accomplished for supplies, equipment, and other similar goods. The
purchase order can be used for any purchasing need of the company and thus may sometimes replace
the market list completely. The purchase order is pre numbered for easier monitoring and control.
The purchase order is usually done in triplicate (three copies). The original copy is sent to the
vendor or supplier. The second copy is given to the receiving department. The receiving clerk will use
this copy of the purchase order or market list to check and compare the delivery of goods by the
vendors. The third copy is usually an accounting copy which is used for recording purposes and
payment of invoices to suppliers. This three copies are only the minimum. There can be more than just
three copies depending on the accounting system used by the establishment. Records in thie form are
important especially because it is so easy to forget considering the volume of transactions in a business.
The fact that memory often fails us shows that the purchase order is an exercise in good business
sense. The purchase order eliminates confusion and controversy as to who ordered what, how much
was ordered, and when something ordered.
ACTIVITY # 1.9
Check your Knowledge.
Try answering the following questions:
1. What is market list?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. Which information is normally to be found in a market list?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
___________________________________________________________________________________
3. Why is a market survey using different suppliers necessary?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________________________________________________________________________________
ACTIVITY # 2.0
CHECK YOUR SKILLS
Plan a menu or choose a dish that can be prepared in the laboratory. Prepare a market list for the
activity. Then go to the market and canvass the price for the life ingredients listed using 3 suppliers
Date :_____________________
MARKET LIST
Unit Cost
Quantit Unit Item Description Supplier 1 Supplier 2 Supplier 3 Supplier 4
y
Prepared by: _____________________
ACTIVITY# 2.1
HABITS RESTO BAR
148B Zamora Street
Tel. No. 844-4354 Cp.#09060333232
No. 0106
To; ( _____________________) Date:_________________
Quantity Unit Description Unit Cost Amount
Prepared by: Noted by: Verified by: Authorized by:
Purchasing Clerk Purchasing Manager Hotel Accountant Resident Manager
Payment Terms________________________________ Approved for purchase

Shipping Terms________________________________
Shipping Instructions ___________________________ ________________________________
President & General Manager
Conforme:
Date Wanted Delivered_________________________

Supplier’s Representative
REMARKS/Conditions:____________________________
______________________________________________
______________________________________________
______________________________________________ Date
______________________________________________
Illustration No.____ Sample Purchase Order

Economizing Through the market List, PO and Market Survey
“Economizing” is a term often equated by many to getting the “best prices”or “best bargains”. This is
however a very limited view of economizing. To economize actually refers not only to get the best price
for a good but also to consider such elements of the purchase decision as quality, time, and conditions.
More often that not we purchase from a supplier that provides as with the lowest prices. Sometimes
on the other hand, there are supplier that provides as with the lowest prices. Sometimes on the other
hand, there are supplier that may be bit more expensive but provides special services like delivery,
offers “payment terms” (i.e 15,30,90 day term), or even simply because they can be relied on. It is thus
important to always weigh ones Purchasing options. Finding the best supplier is no easy task but it is
always worth the effort.
A powerful help here is to survey the field by conducting regular market surveys. Keeping a number of
suppliers on hand is always good business smarts.. It is important to conduct a market survey to ensure
that we get the best freshest ingredients at the most reasonable price. We should not be limited by the
close relationships (sukli) we eventually develop with suppliers. Gathering different price quotations
from different suppliers is thus an essential pre-requisite to efficient purchasing.
THE BUYING GUIDE-PURCHASING’S 5 RS
1. Buy in the Right Quantity. Although buying in large volumes may look attractive because of the
discounts, this may not always be advisable. Buy quantities based on operation’s needs and par stocks
to avoid storage cost, wastage, pilferage, and too much money tied up in the storeroom.
2. Buy the Right Quality. The right quality is not always the best qualities. The biggest praws, does
not mean the right prawns or the recipe. The right quality is that determined by the needs of operations
and communicated through food specifications. This is what must be strictly followed and monitored.
3. Buy at the Right Price. Canvass, canvass, canvass 1 Do not be satisfied with just one or two
suppliers. Go out of your way to find establishments with good prices.
4. Buy from the Right Source. Be sure that your supplier is reputable and reliable. Their products must
be safe and comes from sure sources. They must also be able to deliver what they promise 100% of the
time.
5. Buy at the Right Time. Observe the needs of the production area carefully. Schedule regular
purchases based on this needs. Avoid emergency purchases as this cost money. Consider
seasonableness of ingredients and delivery lead time of suppliers. Practice “just-in-time” when ever
practical.
YIELD ANALYSIS
OBJECTIVES:
At the of this unit the student should be able to:
 Define the concept of Standard Yield.
 Explain how the Yield is arrived at.
 Identify the roles of the Yield in quantity and institutional food production.
 Differentiate AP weight fro EP weight.
 Enumerate and explain the different Yield percentage.
 Instill cost conscious in one’s self in the use of ingredients and materials.
Understanding the Concept of Yield
To better understand Yield Analysis we have to understand the concept of Yield as Standard Yield.
What is Yield or Standard Yield?
A standard yield means the weight , piece or volume of food or food ingredients after it has been
produced or made ready for sale to customers. This means that something has been subtracted from the
original weight to get the net usable product.
What has been subtracted?
In the process of preparing ingredients, there are natural losses. Purchased ingredients must first be cleaned,
trimmed, peeled , boned, and cooked before they are actually ready for sale. Because of this, “waste and by
products” of processing have to be considered in following a recipe and in eventually purchasing and costing
ingredients in the recipe .From the original weight a certain amount or percentage weight is lost leading to a
higher actual food cost for a recipe.
Standard Yield
Original
Weight
Processing:
Counting Loss due to:
Cutting Resulting to Trimmings Leading to
Peeling Peelings
Butchering Shrinkage
Cooking
Food Cost
Illustration _____ Standard yield as a Result of Preparation Process

Why is Yield Testing done or needed?
Yield Testing may serve a number of essential functions in the food production establishment .
it is critical to maintain yield standards. If the yield falls below standards, this may indicate ingredients
with lower quality, lowering profits because there is less product to sell. Also , if the quantity decreases,
the customers may be disappointed enough to complain or simply not return again. Yield testing is
usually done by the production area in coordination with the cost control department in order to
achieve the following goals.
1. Guide how much and with what specifications materials are to be purchased.
Consider this example. If a recipe requires 1 kg of chopped onion, how many kilo/s of onions
should be requested and purchase? The obvious answer is more than one kilo. This is because
processing which in this case is peeling and chopping leads to losses and thus a higher requirement.
Yield testing can also be used to establish the description of how the materials are to be ordered
from suppliers (specifications). For example, by counting the number of prawns in one kilo, a
specification for the purchase of prawns can be established (i.e Prawn: 6-10 pcs. Per kilo). Besides this,
the yield test can also be used to weigh purchasing options such as whether to purchase unprocessed
versus partially processed ingredients. For example, shakey’s used to purchase all its toppings
unprocessed. They therefore had to clean and cut it before it could be used. Now they get all vegetable
and meat toppings pre-cut a supplier eliminating cutting and trimming cost . However, in order to
compare savings, the production area needs to compare not the original purchase cost but rather the
corrected cost as determined by the yield. I. e. Which of the two is better purchase decision to make?
Option 1: Unprocessed toppings: P150 per kg; loss of 5% due to cutting and cleaning
Option 2: Processed topping: P155 per kg; loss of 0%
Answer : Option 2 because we save P2.50 per kg by buying it pre-cut (P150 x 105%) -P155).
2. Facilitate accurate costing and monitoring of cost.
By knowing the amount of ingredients lost of cutting, cleaning, and cooking , an accurate
account of material usage can be done. This makes costing more accurate by taking into amount that
food made ready for service actually has a higher food cost because although all the losses have been
physically removed their cost because although all the losses have been physically removed their cost is
still carried by the finished product.
3. Facilitate pricing
Because yield testing leads to accurate determination of cost, pricing of products is also
facilitated. This is because we are usually using cost based pricing as the primary basis for determining
selling price.
4. Improves profitability
Eventually, through yield testing production and purchasing can better plan activities,
resulting to better profits for the establishment.
What are the different Yield Tests?
1. Raw Food Test: Test for determining the standard yield of highly perishable ingredients such as as
fish and shellfish, vegetables, and fruits.
2. Canned /Bottled Test. Test for determining the standard yield of canned and bottle products such as
cherries, pineapples, and olives.
3. Butcher’s Test : for determining standard yield of meat, poultry, and fish products after thawing,
trimming and , cutting.
4. Cooking Test: test for determining standard yield of meat, poultry, and fish after applying a cooking
method.
As purchased (AP) and Edible portion (EP) weights
When using ingredients used direct from their packaging, for example flour or sugar, you can
usually proceed with much difficulty. All you need is an accurate measuring device. When however
dealing with ingredients that must be cleaned, peeled, or trimmed, one must be aware of the difference
between what is known as AP(as purchased) weight and EP (edible portion) weight.
AP is a term used to refer to the weight of the ingredient as it was purchased. This is the
weight before any processing has been done or simply weight direct from the supplier. Both edible and
non-edible parts are still on the product.
The EP weight on the other hand is a term that refers to the weight of a product after has
been thawed, cleaned, peeled, trimmed, boned, and cuts. Thus, it is simply the weight after processing
has been done. At this point, all non-edible parts such as skin or bone of the product has been
removed.
What is the relationship
between AP and EP
weights?
The EP weight and AP weight are mathematically related. The edible portion is the net result after
subtracting all processing losses. This is best described by the relationship below.
Loss/Shrinkage/Waste =AP Weight - EP Weight
From this same relationship we can establish the standard yield percentage.
Loss/Shrinkage/Waste =Loss/Shrinkage/waste *100

AP Weight
Standard Yield % = EP weight * 100
AP Weight
After considering the standard yield the edible portion cost can be computed.. The edible portion cost represents
the actual recipe cost of the ingredient being used.
EP Cost = Total As purchased cost

Standard Yield %
or
EP Cost per kilo = Total As purchased cost

Standard Yield in Kg
Sample Problem 1:
A rack of beef is purchased at 250 per kg. After has been cut and trimmed it losses 5%. After
grilling it shrinks by 7%. If we bought 4 kg. (a) how many kilos can be served and (b) at what cost?
Given:
AP Weight - 4 kg Shrinkage = 7%
Cost per kg = P250 EP Weight = ?
Loss to trimming = 5% EP Cost per kg = ?
Solution:
A. Weight after trimming = AP Weight - Trimming Loss ( 5% AP Weight)
Or
Weight after trimming = (95% of AP weight)
= 4 kg - (5 x 4 kg)
100
= 3.8 kg
Weight after cooking = Weight after trimming - Cooking Loss
= 3.8 kg - (7 x 3.8 kg)
100
= 3.5334 kg
B. EP Cost per kg = Total Purchase Cost

Standard Yield in kg
= P 250 x 4 kg
3.534 kg
= P 282.96 per kg
Sample Problem 2:
Iceberg lettuce cost P 120 per kg. The operations of a salad bar require 12 kg of cleaned, trimmed and cut
lettuce per day . The standard yield of cleaned, trimmed and cut lettuce per day. The standard yield of lettuce is
94.5% after cleaning and cutting to bite sized portions. (a) How many kilos of lettuce has to be purchased per
day to eat the restaurant requirement ? (b) How much does 1 kilo actually cost for operations? © What is the
total purchase cost?
Given :
EP = 12 kg
Standard Yield = 94.5% AP = ?
Cost per kg = P 120 EP Cost per kg = ?
Solution:
AP Weight = EP weight
Standard Yield
AP weight = 12 kg
0.945
= 12.698 kg
EP cost/kg = Total purchased cost

Standard Yield in Kg
= P 120 x 12.698 kg
12 kg
= P 126.98 per
Total Purchase Cost = AP Weight * Price per Kilo

= 12.698 kg* P 120 per kg
= P 1523.76
Name :____________________________ Score:___________
Time :_____________________________ Instructor: ____________________
Activity # 2.2.
Answer the following questions.

1. What is a standard yield?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. What does A.P mean?
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
3. What does E.P mean?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
4. What is result from processing?

___________________________________________________________________________________
____________________________________________________________________________________
5. Why is yield testing done?

___________________________ __________________________
___________________________ __________________________
6. What are the different yield test ?
___________________________ _________________________
___________________________ __________________________
ACTIVITY # 2.3
Match Column A with column B by writing the correct letter on the blank provided.
Column A Column B
__________ 1. Kitchen Test a. net usable product

__________ 2. Standard Yield b. normal losses due to processing
__________ 3. Butcher ‘s Test c. standard description for ingredients
__________4. AP weight d. yield test for canned or bottled items
__________5. Canned Food Test e. yield test for highly perishable goods
__________6. Cooking Test f. actual recipe cost of used ingredients
__________7. EP weight g. weight as purchased direct from supplier
__________8. Waste/Shrinkage h. yield test to determine cooking shrinkage
__________9. Specifications i. weight after subtraction of processing losses
__________10. EP Cost j. test to determine meat processing yield
ACTIVITY # 2.4
Supply the formulas for the following for the following yield concepts by deriving them from the
original formula.
1. AP weight; Given : EP weight and standard yield %
____________________________________________________________________________________
2. Loss/Shrinkage/waste: Given : loss % and AP weight
____________________________________________________________________________________
3. Standard Yield in kg ; Given: Total AP cost and EP cost per kg
____________________________________________________________________________________
4. Standard Yield % ; Given : EP cost and Total AP Cost
____________________________________________________________________________________
5. EP weight; Given Loss/Shrinkage/Waste and AP weight
____________________________________________________________________________________
Name :__________________________ Score: _____________
Time : __________________________ Instructor ________________
ACTIVITY # 2.5
CHECK YOUR SKILLS!
Get your calculator and try answering the following problems.
Item Specification AP EP % Loss Yield% AP Cost EP Cost

Weight Weight per kg per kg
Onions Peeled 18 kg 10% P60
Cabbage Shredded 25 kg 22 kg P55
Potatoes Battonets 50 kg 15% P83
Pineapple Sliced 19 kg 13.3 kg P128
Oranges Peeled 10 kg 18% P225
Lettuce Cleaned 17 kg 94% P302
Tomatoes Pitted and peeled 25 kg 96% P37
Squash Peeled and pitted 18 kg 87% P62
Prawns Head off;peeled 6 kg 62%
Bell Pepper Julienne 5 kg 98%
Solve the word problems below. Show all computations.
1. A recipe of Chinese spring rolls requires 3 kg of cabbage cut into fine chiffonad. Cabbage is processed
in 2 steps. First, it is cleaned and then it is cut into chiffonad. Cabbage losses 1 % during cleaning and
trimming and another 5 % during cutting.
(a) How much cabbage has to be purchased to meet the requirements of the recipe?
(b) If a kilo costs P 75 much is the EP cost of the ingredient for the recipe?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. The purchasing department delivered 27.5 kg of bitter gourd for a function that has “pakbet” as the
vegetable course. According to the recipe, you will require 27 kg of sliced. “ampalaya”. During the
cutting and trimming, the ingredient losses 7%.
(a) What is the yield in kg and yield percentage of the delivered ampalaya?
(b) Is the delivery enough to meet the production needs?
(c) How much more or less should be ordered?
(d) If ampalaya costs P68 a kilo, how much is the total EP for the vegetable course?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________.
Name :_________________________________ Score :__________________________
Group No.______________________________
Date:___________________________________
Time: __________________________________ Instructor:________________________
ACTIVITY # 2.6
Choose a recipe to be prepared by the group. Determine if the required amounts are EP or AP weight.
Using the ingredients from this recipe determine the Standards yield % and Standard Loss % . Write
your answers on the table below. Also try to find the Standard Yield and Loss of common ingredients
listed below by comparing with groups that have used the ingredients.
Ingredients Description % Loss Standard Yield
Onions Peeled
Onions Chopped
Garlic Peeled
Potatoes Peeled
Ice berg lettuce Cleaned
Cabbage Shredded
Tomatoes Pitted
Carrots Peeled
.
RECIPE DEVELOPMENT AND STANDARDIZATION
OBJECTIVES:
 Identify and appreciate the roles of recipe development and standardization in quantity and
institutional food production.
 Develop new recipe ideas.
 Revise existing recipes.
 Standardize recipes.
 Differentiate a recipe from a standard recipe.
 Enumerate and appreciate the advantages brought about by recipe standardization.
 Compute for recipe conversion factor.
 Use ad fill-up a standardized recipe card.
 Organize work and follow the standardized recipe.
Recipe Development
No single food service operation would deny the importance of a standardized recipe. Yet only a
handful actually take time to develop or even use standardized recipes. Usually , recipes carried in the
memory of chefs and cooks. This practice could actually work on the condition that there is only one
person that prepares the menu items and that there are no employee movement and turnover. This
means that there no promotions, resignations, and hiring, something very close if not improbable. In
reality, food production operations are characterized by a number of chefs and cooks preparing
different menu items and employees constantly turning over. It is thus important to use and develop
standardized recipes.
THE RATIONAL BEHIND RECIPE DEVELOPMENT
Recipe development
Response to market trends and Response to changes in food

changes ingredients and equipment
Operational
efficiency Cost efficiency
REASONS E BEHIND THE NEED FOR CONSTANT RECIPE DEVELOPMENT
The development of new recipes and the the improvement of existing ones is not an easy task. It is
however worthwhile to keep file of new recipe ideas that seem practical and desirable for
Development and testing. A program of developing new recipes and revising old recipes ensure
progress and efficiency for the food service establishment.
Food production establishment are faced by numerous challenges that justifies the need for
constant recipe development . One of this is the fact that the market is very dynamic and changes in
consumer preferences in food is a normal occurrence. People are often looking for new gastronomical
experiences and often than not patronize places where innovative menu ideas are present. It is here
that the primary value of recipe development is realized. This is as important as the development of a
new car model is to the car manufacturing industry. McDonald for example, would not be successful as
it is today if it did not invest huge amount of money in the research and and development of its product
like the Big Mac or Fillet o’ Fish.
Another challenge for the food production establishment is the changes in technology which brings
about new food stuff such as convenience and premix, as well as changes in equipment. Today’s
market is saturated with convenience products that have complimented if not replaced the use of
certain ingredients. The consequences of this, is that recipes have to be constantly reviewed to see if
there are ways to integrate this new developments. This should then bring about simplification and
improvements in both the produce in making the product and the quality of food and service.
Food production establishments sell food and service for a price. This implies that they have to
make a profit to continually operate. In order to do this, they must achieve operational development ,
procedures and there sequence can be set, improved, or corrected. Work can be simplified resulting in
a more productive flow of operations.
Cost requirements may also necessitate the need for recipe changes. Most of the time, it is desirable
to review recipes frequently for update and possible savings. Substitutes can be found or revisions in
portion size or ingredients may eventually lead lower cost and therefore higher profits for the food
production establishment.
THE RECIPE DEVELOPMENT PROCESS
How is recipe
development done?
Recipe development is a highly specialized task. Careful study of different aspects of the recipe is
needed before actual testing can be done. These aspects include the following:
1. Develop the recipe ingredients. Certain well defined ratios must be maintained among ingredients
to ensure a successful product. Overpowering taste should be avoided in the recipe. One should
consider the likes and dislikes of customers rather than just that of the chef, manager or someone in
authority. This implies a good working knowledge of patrons and there preferences. Availability and
seasonableness of ingredients must be considered. Besides this, combination of the texture and color of
the different ingredients must be considered to achieve an optional product. The ingredient
measurement must also be set and as much as possible expressed in the metric system.
2. Develop methods and procedures. The ingredients must be visualized as they go through the
production process. All procedures and sequence must be correct. They go through the production
process. All procedures and sequence must be correct. They must be simple to follow and require
minimal effort from those who will use it. It must also take into account the use and availability of
equipment and tools.
3. Develop packaging and serving presentation . it is often said that the best tasting dishes are incomplete
without mouthwatering presentation. Therefore, in developing a recipe, one must also visualize how the
product is eventually to pre plated or packaged for presentation to guest. This visual display not only
increases the palatability of the product but also its stability.
4. Develop a marketable name. It should be stressed that a matching name that is both descriptive and
catching should be developed to complement the recipe.
5. Standardize the recipe. The recipe has to be tested, adjusted, and then written in a standard recipe
format. The recipe’s yield must be adjusted to the most frequent production need of the establishment.
Recipe Standardization
What is a
standardized recipe?
Standardized recipes are recipes that have been tested and revised to repeatedly produce good results.
They ensure that the production of the products are consistent and successful. Differentiated from a
recipe, a standardized recipe is characterized by the following qualities.
1. Tried and test. Standardized undergo as standardization process which consist of development,
testing, adjusting and retesting before they can be used. The recipe is tested and adjusted several times
until the trials produce a product of the desired quality and quantity.
2. Uniform product results. The end product of a standardize recipe is consistent in quantity, flavor and
appearance . they have been standardized such that this uniformity would be achieved independent of
the skills level of the production staff using the standardized recipe.
3. Standard Yield/Portion Size Product. The standardized recipe has been adjusted to produce a yield
based on the production needs of operations. This Yield must be consistent.
4. Written in standard format. The standardized recipe must be recorded in a form that sut the production
activities. This can be done through the use of recipe cards organized in a recipe file or we can use
present day technology by using a computer recipe data base.
BENEFITS OF A STANDARDIZED RECIPE
What are the

advantages of
standardized recipe?
The standardized recipe is one of the most important tools in assuring high and consistent
quality, reliability, and controlling cost in institutional food production. Standardizing recipes result to
several advantages that are listed below.
RECIPE STANDARDIZATION PROCESS
How is a recipe standardized?

Recipe standardization starts with the development of a recipe idea or an old existing recipe as shown by
illustration No. ___ . as discussed earlier, careful consideration of the ingredients, procedure and techniques are
needed here.
After the recipe development, it must be tested. Testing requires evaluating the flavor, color, texture,
appearance of the finished product. This can usually be done through taste panel testing. This is recommended
for evaluating item acceptability as it eliminates biases that may arise from single taste tester. Members of the
panel must be posses good taste standards, can tell taste well, and have knowledge of food production and there
service. People with colds, emotional disturbances, and fatigue should be avoided as members of the panel. Use
judges of different ages and sexes to assure unbiased results. Use objectively measurable criteria and well
designed score sheets. Finally, judge the product under conditions where it is normally to be consumed or eaten.
Recipe testing must also consider that the recipe will eventually be used by the establishment and
therefore must be practical. The methods and procedures involved must be evaluated and matched with
production capabilities. The Yield of the recipe must be accurately determined.
Once the recipe has been evaluated, the recommendations are considered and the recipe measurements
are adjusted accordingly. Then, the recipe is re-tested. If the end product is still not according to the set
standards the testing and adjustment is repeated until the standard set is reached.
Illustration No.___- Recipe development and standardization process
Once the standards have been reached, the yield of the recipe should be adjusted to the common
production yield required by operations. This can be done by computing for the conversion factor give by
the formula.
Recipe Conversion = Desired Yield
Factor Current Yield
The current yield is the final product amount produced by the recipe being tested . The desired yield on the
hand, is the amount that operations usually require or is capable to produce in one batch. The resulting quotient,
known as the recipe conversion factor is then simply multiplied with the quantity of the other ingredients in the
recipe to adjust it.
The current yield is the final product amount produced by the recipe being tested. The
desired yield on the hand, is the amount that operations usually require or its capable to produce in one batch.
The resulting quotient, known as the recipe conversion factor is then simply multiplied with the quantity of the
other ingredients in the recipe to adjust it.
Recipe Yield : 8 servings (Current Yield)

Production Requirement : 20 servings per batch (Desired Yield)
Recipe Conversion = Desired Yield
Current Yield
= 20
8
= 2.5
Standard Recipe Yield : 20 servings
Ingredients Original Factor Standardize
Quantity Recipe Quantity
____________________________________________________________________________________
A 1.28kg 2.5 3.2 kg (1.28 x 2.5)
B 520 ml 2.5 1.35 l (540 X 2.5)
C 135 g 2.5 337.5 g (135 X 2.5)
Illustration _____ Sample Yield Adjustment
Now that the yield has been adjusted and standardized, the recipe can be written in a standard format.
This is done through the use of a standardized recipe card. There are several formats that are commonly
found in recipe books illustrated in illustration ____. The action form format is however recommended
because of its conciseness and organization.
Which information should be

found in a standardized
recipe?
Generally , a standardized recipe should include the following important information.
1. Recipe name . Descriptive and even creative name for the recipe.
2. Product Classification: Describes under which category the recipe belongs to (i.e, soup, poultry, beef
etc.)
3. Recipe file number . A filing number assigned to each recipe card for easier organization, storage, and
retrieval.
4. Yield. The total amount of the end product or number of portions produced by the recipe.
5. Portion size. Description of the amount of product found in one serving.
6. Cooking time and temperature. Describes how long and at what temperature the product is to be
prepared . This is very important especially in baked and roasted products.
7. Ingredients. A list of the required raw materials for the recipe.
8. Measure. An accurate description of how much ingredient is to be used and its measuring unit.
9. Procedures and methods. Describes the steps to be undertaken to produce a satisfactory product.
10. Date revised. Indicates the date that the recipe was last reviewed and changed.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product Classification : Bouillon Soup
Date Revised : January 2021
Recipe Yield : 1.25 liters
Portion Size : 5 servings (250 ml each)
Cooking time : 40 minutes
Cooking temperature : simmering
Ingredients Quantity Methods

Oil 10g Heat in pan.
Butter 30g Add and melt.
White onions,peeled, 400g Add and cook until golden brown.
and sliced thinly
Dry white wine 150ml Add and reduce.
Beef Broth (prepared) IL Fill in and simmer for 30 minutes.
Salt and Pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g Grate and float on onion soup in cup and pace in
salamander or oven and brown slightly.
Illustration ______ Sample Standardized Recipe Card
Name : _______________________________ Score : _____________________
Time:________________________________ Instructor:_______________________
CHECK YOUR KNOWLEDGE
Try filling in the boxes by identifying the corresponding advantage of a standardized recipe described by
the given statements.
Assures continuous operations even

if there is employee turn-over or
transfer.
A definite cost can be established at
any given time.
It facilitates the comparison between

ideal and actual food consumption.
Accurate purchasing is made possible

because exact qualities are provided.
New production staff can easily be

instructed on how products are
prepared.
Spoilage and misuse of ingredients

are avoided.
Consumers get the same products

every time.
Work is organized and efficient.
Answer the following questions:
What is recipe development and why is it important in quantity production?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________
Name: ___________________________________ Score:___________________
Time:____________________________________ Instruction:______________________
CHECK YOUR KNOWLEDGE!
What kind of recipe should be developed and why?
Reason
:____________________________________________________________________________
_____________________________________________________________________
Reason
:____________________________________________________________________________
_____________________________________________________________________
What aspects are developed in recipe development? Briefly explain each.
1 2
Arrange the following according to the recipe development and standardization process. Write the
corresponding number on the box provided.
 Retest the recipe for consistency.
 Develop new recipe ideas as well as update existing recipes.
 Write in a standard recipe format.
 Evaluate recipe’s texture, flavor, appearance and presentation.
 Adjust recipe yield to production needs.
 Adjust recipe according to recommendation of the evaluators.

Name:_________________________________ Score:________________
Group No:______________________________
Date:__________________________________
Time:__________________________________ Instructor:____________
CHECK YOUR SKILLS
Try standardizing the yield and ingredients quantity of the following tested recipes.
1. Given : Recipe Yield : 250 grams (2 servings)

Desire Yield : 3.5 kg.
Recipe conversion factor:____________
Ingredients Recipe Quantity Factor Desired Quantity

Beef Chunk 160 g
Potato, Quartered 50 g
Carrots, Cubed 40g
Olive Oil 20 ml
Salt and pepper 5g
2. Given: Recipe Yield : 12 L
Desired : 5 L
Recipe conservation factor ; __________
Ingredients Recipe Quantity Factor Desired Quantity

Chicken Stock 7.5 L
Dry white wine 1L
Cream 4.5 L
Cold roux, (white) 225 g
Olive Oil 50 ml
Onion 320 g
Name :____________________________ Score:___________________

Group No:_________________________
Date:______________________________
Time:______________________________ Instructor :_________________
CHECK YOUR SKILLS
Standard Recipe Card
Recipe file no. :

Recipe name :
Product classification :
Date Revised :
Recipe Yield :
Portion Size :
Cooking time :
Cooking Temp.
Name :__________________________________ Score:__________________________
Group No:_______________________________
Date:___________________________________
Time:___________________________________ Instructor :_______________________
CHECK YOUR SKILLS!
Perform the instructions listed below. Read them carefully and plan well as a group before undertaking the
activity.
1. Get a recipe of your choice or get a recipe assigned to you by your facilitator.
2. Request in advance the utensils that would be needed in the activity.
3. Purchase the ingredients according to the amount indicated by the recipe or as instructed by your facilitator.
4. Follow the guide to standardizing the recipe. Taste, evaluate, and adjust the recipe until a satisfactory
product is obtained. (remember that recipe testing may take more than just one trial.)
5. Adjust the yield and ingredient quantity to 25 servings.
6. Transfer the standardized recipe in the standardized recipe card provided.
7. Submit the recipe card and correction.
Note: To make the activity cost efficient choose a recipe that had a small yield (1-2 servings) or ask your
facilitator to help you in reducing the recipe to 1-3 servings portions. Then try producing the recipe in this
reduced quantity several times, constantly taking note of adjustments until the optimal results are obtained.
RECIPE QUANTIFICATION
OBJECTIVES:
At the end of this units the student should be able to:
 Define recipe quantification and its role in quantity and institutional food production.
 Identify the prerequisites to recipe quantification.
 Compute for the conversion factor.
 Enlarge or reduce recipes using the percentage method.
QUANTIFYING TO HIGHER AND LOWER RECIPE YIELDS
Although the standardized recipe will produce the same product quality and quantity, there are a lot of
situations wherein the amounts indicated in the recipe may be more or less that the yield required by a
function. The importance of the standardized recipe is now realized because although the amount is different,
there is no need to retest the recipe for this new yield. The recipe only needs to be quantified to the desired
amount without any further adjustments.
What is recipe
quantification?
??
Basically , recipe quantification is the process of enlarging recipes with lower yields to adjust it to meet the
production requirements of bigger functions. However, it is not limited to enlarging recipes. Actually,
quantification can be used to reduce a volume recipe to a lower yield recipe just as easily.
If a recipe is simply to be doubled or decreased by half, it would be simple. This can usually be done
mentally with very little difficulty. However, when we need to change a recipe from 7 to 23 serving portions then
it becomes a bit more complicated. Although this looks different, both cases could actually be solved by recipe
quantification.
How is recipe
quantification
is done?
There are two (2) ways to quantify a recipe. These are the percentage method and the factor method.
Although the Factor Method is the recommended method because it is direct and simple to use, the percentage
method can sometimes come in handy. Thus, it is also deserves a closer look. The prerequisite to both however,
is that the recipe being used is standardized one.
The Factor Method. This quantification method uses what is known as “ yield conversion factor”. This
quantification method uses what is known as a “yield conversion factor. This factor is then used as multiplier for
the rest of the ingredients in the recipe. Its actually simpler than it sounds. There are only two (2) steps involved.
Step 1. Compute for the Conversion Factor. This is done by getting the quotient of the desired yield and the
original recipe yield. This is given by the formula:
Conversion Factor = Desired Yield

Recipe Yield
If an actual recipe has a yield of 5 servings and a function requires 25 serving portions, in order to
quantify the recipe the conversion factor would be computed as;
Conversion Factor = 25
4
= 6.25
Illustration ______ Sample computation to get the Conversion Factor
Step 2: Multiply original quantity with conversion factor. The conversion factor obtained in step one would now
be multiplied with each ingredient quantity in the original recipe. The new quantity obtained is the desired recipe
quantity. Remember, if pounds are being used in the recipe, try converting everything to ounces to simplify the
process. For the metric system, this is not necessary. This is why the metric system is recommended for
standardized recipes.
If the recipe in the first example has the following ingredients, what would the new recipe contain?
Ingredients Original Weight Factor Quantified to 25

portions
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Note: The conversion of pounds in the original weight to the
quantified amount was done in 2 steps.
1. Multiply amount with the factor.
3 pounds x 6.25 = 18.75 pounds
2. Convert decimal to ounces.
16 ounces per pound x 0.75 pound = 12 ounces
Result: 18 pounds and 12 ounces
Illustration _____ Quantifying the Ingredient amounts
Percentage Method. The percentage method works with the recipe’s weight and measurement rather than use
a conversion factor. Hence, the percentage of each ingredient relative to the combine total weight of all
ingredients is used as one of the basis for quantifying. The required weight of the quantified recipe is then
simply multiplied by the individual ingredients percentages.
The percentage method can be done using the following steps:
Step 1. Convert all measurements to the required measurement of the desired yield.
Step 2. Step the total combined weight of all the ingredients.
Step 3. Compute for the percentage of each ingredient in the relation to the total weight.
This is given by the formula.
%= Ingredient Weight x 100

Total Combined Weight
Step 4. Multiply the required yield of the new recipe with the individual ingredient percentages. The resulting
product is the new ingredient quantity of the identified recipe.
Note : When working a recipe after it has been qualified, some common sense must be applied. This good
judgement must be seen as an extra ingredient. The recipe may not account for differences in the preparation
environment or the condition of the ingredients. Common sense has be used because sometimes it is not
practical to increase or decrease the quantity of each ingredient in the extra rate. Spices and herbs cannot be
increased or decreased at the same rate as other ingredients all of the time because their intensity may vary
from source to source. This may also true for salt, garlic, and sugar in certain situations. Therefore, good
judgment in these situations should be observed.
Step 1. Convert measurements.
Slice required yield is in kilo, the Step 2. get total combined
rest should be in kilo. weight.
A. 1.5 kg = 1.5 kg A. 1.5 kg
B. 300 g = 0.3 kg Add: B: 0.3 kg
(300/1000g per kilo) Add C: 0.24 kg
C. 1 cup = 0.24 kg Total Comb.
(240 g/1000g per kilo) Weight 2.04 kg
Ingredients Original Weight Converted % of Total Total Yield % of Total

Weight Required
A 1.5 kg 1.5 kg 73.53% 17kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
Total 2.040 kg 100%
Step 3 . Compute % Step 4. Compute for quantified amount.

% = Converted weight x 100
Total converted weight
% A = 15 x 100 Quantified Amount = % of total wt. X Yield
2.04
= 73.53% Requirement
%B = 0.3 x 100
2.04
= 14.71 % A = 17 kg x 0.7353
% C = 0.24 x 100
2.04 = 12.5 kg
= 11.76 % B = 17 kg x 0.1471
= 2.5 kg
C = 17 kg x 0.1176
= 2 kg
Ilustration ____Sample use of Percentage Method
Name : ____________________________________ Score:______________________

Time :_____________________________________ Instructor :_______________________
Activity 1: _____
Try answering the following questions.
1. What is the role of quantification in quantity food production?
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
2. Describe and differentiate the two quantification methods?
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
3. Can all ingredients be quantified? Why?
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
4. What is the prerequisite to quantification? Why?
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
Name: ______________________________ Score:___________________
Group No.____________________________
Date:_________________________________
Time: _________________________________ Instructor :________________
CHECK YOUR SKILLS!
Quantity the following recipes to the required yield asked for:
1. The following recipe for lamb curry yields serving portions. Quantity is to a yield of
150 portions.
Recipe name:_________________________
Original Yield:_________________________
Desired Yield:_________________________
Ingredients Original Weight Factor Quantified to 150

portions
Lamb, shoulder 18 lb.
Water 2 1/2 gallon
Butter 2 lb.
Flour 1 lb. 8 oz.
Curry powder 1/3 cup
Tart apples 2 quarts
Onions, Diced 2 lb.
Cloves, ground 1/2 tsp.
Bay leaves 2 pieces
Marjoram 1 tsp.
Salt and pepper 5 tbs.
2. The following is a recipe for Pork with peso-romano pasta that yields 100 servings. Reduce the recipe to 30
servings portions.
Recipe name:_______________________________
Original Yield:_______________________________
Desired Yield:_______________________________
Ingredients Original Weight Factor Quantified to 30 portions
Pork, cutled, sliced 100 pieces
Egg, whole 20 pieces
Bread crumbs 1 kg
Aromat 50 g
Black Pepper 50 g
Pasta Spiralli 8 kg
Garlic, chopped 100 g
Tomato paste 150 g
Parmesan, grated 1 kg
Pesto, prepared 500 g
Name : ___________________________________________ Score:__________________________
Group no:_________________________________________
Date:_____________________________________________
Time:_____________________________________________ Instructor:_________________________
CHECK YOUR SKILLS!

Quantity the following recipes to the required yield asked for.
3. A function requires 20 8 -inch lemon pies (each pie is 1.1 lb). Quantify the recipe using the percentage
method.
Recipe name:_______________________-
Ingredients Original Weight Converted % of Total Total Yield Quantified

Weight Required Amount
Water 5 lb.
Sugar 3 lb. 6 0z.
Salt 1/2 oz.
Lemon gratings 3 oz.
Corn starch 8 oz.
Egg yolks 12 oz.
Lemon juice 1 lb. 6 0z.
Butter 4 oz.
Yelow color As needed
Total
Name:_________________________________ Score:___________________________
Date:__________________________________
Time:__________________________________ Instructor:_______________________
CHECK YOUR SKILLS!
Perform the instructions listed below. Read them carefully and plan well as a group before undertaking the
activity.
1. Get the standardized recipe of your choice or get one assigned to you by your facilitator.
2. Quantify the recipe to 5, 50, and 200.
3. Write your quantified recipe on the quantification table provided.
4. Submit this to your facilitator for checking.
5. Requisition in advance, the utensils that would be needed in the activity.
6. Purchase the ingredients according to the amount indicated by the quantified recipe or as instructed by your
facilitator.
7. Prepare product as instructed in the recipe.
8. Evaluate end product.

Note : To be cost efficient, the recipe may be quantified to a manageable amount between 5 - 10 servings
depending on the possibility of selling the product ( I. e selling) and the production capability of the kitchen.
Recipe name :___________________________________
Original Yield:____________________________________
Desired Yield:____________________________________
Name :_______________________________________________ Score:_____________________
Date:________________________________________________
Time:________________________________________________ Instructor:__________________
CHECK YOUR SKILLS !
Recipe Name:________________________________
Original Yield:________________________________
Desired Yield :________________________________
Recipe name: _____________________________
Desired Yield:_____________________________
Original Yield:____________________________
Ingredients Original Weigth Factor Quantified to 200
portions
RECIPE COSTING
OBJECTIVES:
At the end of this unit the student should be able to :
 Enumerate and realize the importance of recipe costing to food production.
 Identify and explain the requisites to recipe costing.
 Explain the different elements involved in costing a recipe.
 Cost a standardized recipe.
 Develop cost consciousness in their food production activities.
In any food establishment , whether it be quantity food production kitchen or a

smaller restaurant, two kinds of cost share the bulk of the operating expenditures, labor
cost and food cost. These two together account for over 50% of the total cost incurred
by operations. Thus, it is important for a kitchen to find means of determining,
monitoring , and controlling its cost. This is especially true since there are expenditures
that are constantly increasing. Therefore, any tool that would help monitor and control
these expenses would be invaluable. One such good starting point is recipe costing.
What is recipe costing?
Recipe costing is a process or activity of determining the amount of resources in the

form of money , needed to produce a specific amount of product (yield0 or a specific
amount of serving portions. The recipe cost represents the amount of money spend on
ingredients to produce the product using a set standard.
In costing recipes, the concern is on three (3) related cost . these are the Total
recipe Cost, Extension Cost, and Unit Cost per Portion.
1. Total Recipe Cost . this represents the total cost of all the ingredients need in
producing the recipe yield.
2. Extension Cost. This is the total cost of each individual ingredients of the recipe based
on prevailing market prices and supplier quotations.
3. Unit Cost or Cost per Portion. This represents the cost of one serving portion of a
particular item to prepare.
Why do we need to cost recipes?
Recipe costing is a powerful planning and controlling tool in quantity and

institutional food production. It facilitates the different activities explained below.
1. Budgeting. By knowing the amount of money required to prepare a dish, operations
can determine in advance its needed fund and plan for them. Recipe costing provides
the basis for the determination of potential food cost, a necessary element in
determining eventually the potential profit of operations.
2. Control. The cost obtained using recipe costing represents potential cost that would
be incurred if production follows set standards. A big difference between the cost as
determined by recipe costing and the actual cost incurred can be a sign that production
may not be following established standard operating procedures. Thus, recipe costing
provides a means of comparing actual cost and ideal or expected cost.
3. Determination of selling price. Although there are many ways of determining selling
price, cost is still one of the primary basis for pricing. It is important to determine the
unit cost or cost per portion in order to set the price of an item or serving portion.
4. Maintaining Profitability. Because costs are deductions from revenue and therefore
decreases profit levels, it is essential to watch them closely. The higher the food cost,
the lower the ability to produce profit. The goal of production would be to try to
minimize expenses in order to minimize profit. This can be done by ensuring that the
actual cost of producing a recipe costing.
5.
What are the requisites

to recipe costing?
There are several things needed before costing can be done. These requisites
are essential to be sure that the recipe is accurately cost:
What What
Only a recipe that has been tried and tested can be cost. Costing
a recipe that has not been standardized is a waste of resources
because the cost determined through recipe costing may not
Standard represents actual cost of preparation, since in reality, there would be
Recipe a lot of adjustments in ingredient use because the recipe has not
been standardized.
The Price list shows the current market price or price quotations for
the ingredients needed. The current market list, grocery list, and
purchase orders are used as the source for this list. It is important to
remember that the price list has to be updated regularly as price
Price List fluctuations are common in the market. Establishments that use
computerized inventory management systems such as FIDELIO or
HARMONY can easily generate a current price list since purchasing,
production, and accounting are all connected with each other.
A cost worksheet is a tool used to record the cost of a certain recipe and
thus aid in calculating the total cost of a standardized recipe. It is tabular
Recipe cost
worksheet that aims to organize and make costing easier to accomplish.
worksheet The cost work sheet may differ form and content depending on the food
service establishment. However, they all usually supply the same bottom
line information; the exact cost to produce one serving (unit cost or Cost
per portion). The recipe cost worksheet also usually includes the
following information as shown in the sample worksheet illustration no.
1. Recipe Name
2. Recipe reference Number (Recipe File No.)
3. Yield/Portion Size
4. Date of Costing
5. Ingredients
6. AP Quantity
7. EP Quantity
Recipe Cost Worksheet
File Number :_______________________
Recipe Name :______________________
Yield : ______________________
Cost Date :_______________________
1 2 3 4 6
Quantity Quantity Purchase Cost 5Unit Extension
Ingredients (AP) (EP) Price AP Cost
Total Recipe Cost

7
Cost per Portion/Unit Cost 8
Illustration _____ Sample Recipe Cost Worksheet

The Recipe Costing Process
How is standardized
recipe cost?
Costing a standardized recipe is actually easy. It entails a combination of the skills which have
ability been mastered in the previous learning units. But because it it may seem confusing to the
beginner, it is best to breakdown recipe costing into manageable steps.
STEPS TO RECIPE COSTING
Step 1. Plug in standardized recipe data. From the recipe card, transfer the recipe file number, recipe
name, yield and portion size, ingredients (column 1), and ingredient quantity. Write all quantities in the
EP column (column 3) first, since standardized recipes usually indicate cleaned, peeled and cut form and
thus mean EP weight . Indicate the date when recipe was cost.
Step 2. Determine AP quantity. If an ingredient does not have any loss due to preparation , (e.g oil or
butter), then the EP quantity is simply the same as the AP quantity, If not, the AP (as purchased)
quantity must be calculated by adding back the processing loss. If difficulties are encountered here refer
back to Learning Unit ___: Yield Analysis . Write the result in the Quantity AP column (column 2).
Example :
Ingredient : Onions, chopped
Recipe quantity : 100 g
Since peeling and chopping results to losses in weight, the actual quantity needed to be purchased for
the recipe is actually higher. Say example that the standard yield for onion is 95% , the amount to be
purchased would then be 105.26 g ( 100g/0.95) and not 100 g as indicated by the recipe. This results to
a bigger actual recipe cost. If this is not done, the production losses would not be accounted for in
pricing later on and therefore this lowers the profit.
Step 3. PLUG IN Price List data. From the price list based on the most current market list, grocery list,
purchase order and price quotations, get the market price of the individual ingredients. Write these in
the Purchase Price column (column 4).
Step 4. Compute unit price of ingredients. This is done by converting the total purchase price to single
unit prices. Be sure the unit price has been converted to the same unit of measure as the ingredient
quantity. Write the results in Cost Unit AP column (column 5). Round off answers to the nearest three
(3) decimal places.
Example :
Ingredient : Oil
Recipe quantity : 45 ml
Purchase Price : 154.75 per liter container
The unit price of oil can be calculated by dividing the purchase price of 154.75 by 1000 ml per liter.
Unit Price = P 154.75
1000 ml per liter
= P01.555 per ml
STEP 5 . Compute for Extension Costs. To compute for the extension cost, multiply the As Purchase
quantity in column 2 with the unit price in column 5. Write the results in the Extension cost column
(column 6).
STEP 6. Compute for Total cost. To get the total cost , add all the extension costs together (sum of
column 6). When the result across the Total recipe cost (row 8).
STEP 7. Compute for Cost per Portion. Divide the total cost of preparation (row 8) by the yield or
number of portions to get the Unit Cost or Cost per portion/serving. Round it off to two (2) decimal
places. The formula given is.
Unit Cost = Total Recipe Cost

Yield or no. of portions
Note : it is also usual in recipe costing to add 2 percent to the total ingredient cost to pay for salt,
pepper, other , other seasonings, pan greasing , and so on whenever they are not indicated in the
recipe.
Step 1. Plug in recipe data.
Standardized Recipe Data
Recipe file no. :0012
Recipe name :French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2021
Portion Yield :1.25 liters
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking temp. : simmering

Ingredients Quantity METHODS
Oil 10 ml Heat in pan.
Butter 30g Add and melt.
White onions,peeled 400g Add and cook until golden brown.
and sliced thinly Step 2. Determine AP
Dry white wine 150ml Add and reduce. Quantity
Beef Broth (prepared) 1L Fill in and simmer for 30 minutes. Onion : (yield 95%)
Salt and pepper 20 g Season. AP = 400g
Croutons 125 g Float on onion soup in cup. 0.95
grate and float on onion soup in = 421.05g
Parmessan Cheese 100g cup and place in salamander or For all other ingredients
oven and brown slightly. AP quantity = EP

File Number : 0012
Recipe Number : French Onion Soup
Yield : 1.25 L (5 servings)

Cost date : January 2, 2021

Ingredients Quantity Quantity Purchase Cost Unit Extension
(AP) (EP) Price AP Cost
Oil 10ml 10ml P154.75/L 0.155/ml P 1.55
Butter 30g 30g P42/250g 0.168/g 5.04
White onions 421.05g 400g P57/kg 0.057/g 24.00
Dry white wine 150ml 150ml P95/L 0.095/ml 14.25
Beef Broth 1L 1L P321.50/10L 32.15/L 32.15
Salt and Pepper 20 g 20 g P12.5/100g 0.125/g 2.50
Croutons 125 g 125 g P23.55/250g 0.094/g 11.75
Parmesan Cheese 100g 100 g P173.50/225g 0.771/g 77.10
Total Recipe Cost P168.34
Cost per Portion /Unit Cost P33.67
Price List
Date prepared: January 2, 2021
Step 3. Plug in price Ingredients Unit Price
list data. Vegetable oil 1 L container P154.75
Butter 250g block 42.00
Parmesan 225 g 173.50
Croutons 250g pack 23.55
Salt/Pepper 100g 12.5
Drywhite wine 1L pack 95.00
PreparedStock 10L 321.5
White onions 1 kg 57.00
Garlic 1 kg 250.00
Carrots 1 kg 80.00
Cabbage 1 kg 66.50
BeefSirloin 1 kg 235.00
Step 5. Compute Extension
Cost
Step 4. Compute unit Extenssion cost =
price of ingredients. AP Qty. X Cost Unit AP
Oil 4/1000ml = 0.155/ml (column 2) (column 5)
Butter 42/250g= 0.168/g
P
Onions 57/1000g=0.057/ml Oil 10 x 0.153 = 1.55
Wine 95/1000ml=0.095.ml Butter 30 x 0.168 = P5.04
Broth 21.5/10L=32.15/L Onions 421.05 X 0.057 = P24.00
S&P 12.5/100g=0.125/g Wine 150 X 0.095 = P14.25
Croutons 3.55/250g=0.094/g Broth 1 X 32.15 = P32.15
Parmesan 173.5/225/g=0.771/g S&P 20 X 0.125 = P2.50
Croutons 125 X 0.094 = P11.75
Parmesan 100 X 0.771 = P77.10

Recipe Cost Work Sheet
File Number : 0012
Recipe Name : French Onion Soup
Yield : 1.25 L (5 servings)
Cost date : January 2, 2021

Oil 10 ml 10 ml P154.75/L P 0.155/ml P 1.55
Butter 30g 30g P42/250g P 0.168/g 5.04
White Onions 421.05g 400g P57/kg P 0.057/g 24.00
Dry white wine 150ml 150 ml P95/L P 0.095/ml 14.25
Beef Broth IL 1 L P321.50/10L P 32.15/L 32.15
Salt and Pepper 20g 20 g P12.5/100g P 12.205//g 2.50
Croutons 125 g 125 g P23.55/250g P 0.094/g 11.75
Parmesan cheese 100g 100g P173.50/225g P 0.771/g 77.10
Total Recipe Cost P168.34
Cost per Portion /Unit Cost P 33.67
Step 6. Compute Total Step 6. Compute Cost per
Recipe Cost Portion or Unit Cost
Oil: P1.55
Add: Butter 5.04
Add: Onions 24.00
Total Recipe Cost
No.
Add: Wine 14.25 Serving Portions
Add: Broth 32.15
Add: S&P 2.50 Unit Cost = P 168.34
5
Add: Croutons 11.75 portions
Add: Parmesan 77.10
Total Recipe Cost P168.34 = P33.67

Name : ________________________________________ Score:___________________
Time:__________________________________________ Instructor:____________________

Fill the blanks with the appropriate group of words that corresponds to the statements given below.
a set standard.
___________________1. It is a tool to record the cost of a recipe and aid in costing.
___________________2. What recipe that has been tried and tested and thus can be cost?
___________________ 3. It is the amount of money spent by operations to produce the product using a set
standard.
____________________4. What is the source of the current market prices?
____________________ 5. These refers to the source of current market prices.

____________________6. It is called the total cost of each individual ingredients.
____________________7. What activity determined expenses to produce a certain amount of a paticular

product.
____________________8. The column that contains the prices that have been converted from the total purchase
price to single unit prices .
____________________ 9. It is the result of dividing the total recipe cost and the yield.
____________________10. These refers to the total expenses for all ingredients neede for a recipe.
What are needed before costing can be done? Why?
1.__________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
2.___________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
___________________________________________________________________________________________
1. __________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
____________________________________________________________________________________________
Explain briefly the impotance of the recipe costing.
1. __________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________________________________________________________________________________
2. __________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________________________________________________________________________________
3. __________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________________________________________________________________________________
4. __________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
________________________________________________________________________________
Name : _____________________________________ Score :____________________
Date; _______________________________________
Time: _______________________________________ Instructor :________________

File Number :_________________
Recipe Name :________________
Yield :________________
Cost Date :________________
Total Recipe Cost
Cost Per Portion/Unit Cost
Name :_____________________________ Score:_______________________
Date:______________________________
Time:______________________________ Instructor:___________________
Perform the instructions listeed below. Read them carefully and plan well as a group before
undertaking the activity.
1. Get a recipe of your choice or get a recipe assigned by your teacher. Write this on the recipe can
provided.
2. Find out the current prices for the different ingredients and write them on the price list provided.
3. Cost the recipe and write it on the recipe cosh worksheet provided.
4. Submit the worksheet to your teacher for checking.
5. Requisition in advance the utensils that would be needed for the cost recipe.
6. Purchase the ingredients according to the amount indicated in the recipe or as instructed by your
facilitator.
7. Prepare the recipe.
8. Evaluate the result of your recipe and costing.

Standardized Recipe Card
Recipe file No . :
Recipe Name :
Product Classification :
Date Revised :
Recipe Yield :
Portion Size :
Cooking Time :
Cooking Temperature :
Ingredients Quntity Methods

Name :_______________________________ Score :_________________
Date:________________________________
Time:________________________________ Instructor :_____________
Price List
Date prepared :____________________
Ingredients Unit Price Ingredients Unit Price

File Number :______________
Recipe Number :______________
Yield : ______________
Cost Date : ______________
Quantity Quantity Purchase Cost Unit Extension

Ingredients (AP) (EP) Price AP Cost
Total recipe Cost

Cost per Portion/Unit Cost
SELLING PRICE DETERMINATION

OBJECTIVES:
 Define the concept of selling price.
 Identify the differnt aspects that have to be consiered in pricing.
 Recognize the role of pricing in quantity and institutional food production.
 Determine the selling price using the food cost percentage method.
 Determine the selling price using the mark- up method.
Concept of selling Price

Food service establishment produce products hardly to give them away but rather to make a
profit. Therefore, they sell products at a peso value higher than that which was needed to produce
them. This excess amount over the cost is called “profit”. It must be made clear that profit is not only a
goal of business nor is it always the ultimate goal. However, no business whether profit or non-profit
can exist and continue to grow for long without profits. This therefore brings us to the question “for
how much we offer goods to consumers to ensure continous profitability”. In order to answer this, we
need to understand how the selling price or optimal selling price is determined.
What is
selling price?
The selling price is the end result of the decision to sell a product. From the point of view of
the food service operator, it is profitable peso value of a recipe or a menu. On the other hand , from the
point of view of the consumer, the selling price is the amount of money they will pay for the good or
service. The goal of the customer is to get maximum value from the price he is paying for with his hard
earned money. Thus, the food servive operator tends to try to push his prices upward to gain profit
while the consumer tends to look for exactly just the opposite or at least look for that which provides
him with the best “value for his money”. This inherent conflict between the two shows the importance
of understanding that the selling price must be seen from the eyes of both the producer and the
market. This is to ensure continued profit for the establishment and at the same time attract customers
to buy.
Where should the

selling price be based?
The selling price may look simple to do, yet it is one of the most crucial aspects in deciding
to sell product. Setting the price for the market product makes it easier to complete and attract
customers. Mistakes in pricing can have serious consequences for the business. Underpricing leads to
losss because the establishment is not producing enough profit to keep on producing while overpricing
drives customers away. Either way the business will not make any progress. To avoid this, there should
be a good basis for determining the selling price.
It is uncommon for many small time food producers to sell their products based on the prices of
their competitors or based on what they want to earn as profit. Although this is not a bad idea, it may
not always be enough to win in a very competitive market such as food service industry. Many
elements must be considered in determining the price of a food product.
Cost is the first preliminary concern. Knowing the exact amount of money needed in order to
produce a recipe provides an excellent first step towards determining the best selling price. Thus,
following standardized recipes and accurately costing them provide the primary basis for determining
how much the product is to be sold. This pricing method is known as the “ cost based pricing”.
Although there are many different means of determining price based on cost, the most commonly used
in the food service industry are the FOOD COST METHOD and the MARK-UP METHOD. This two
methods will be discussed later on in the unit.
Although cost is an intelligent first step, it must be remembered that it should not be the basis
for pricing. Competition must be also considered. This means that the prevailing prices of other
establishments offering the same or similar products must be critically analyzed and compared. Without
something unique to offer to the market, a product cannot usually be sold higher than the prevailing
prices of one’s competitors. Thus, price determined through cost based methods should still be
corrected by looking zt the competitor’s prices. This pricing method is called “ competitive pricing”.
Pricing must also consider tha emount of earning that the producer wants to get from selling a
product. This amount of earnings or “profit goal” can be different for each individual product. There
are products that can be sold for a lower price and at the same time earn through the number of items
that can be sold because of the low price. This known as “ volume profit” or volume profit pricing”.
There are also products that can be sold for a high price bringing in higher profit even if a much
smaller quantity can be sold. However, this pricing strategy implies that there is something different or
unique about the product. Examples of these are premium pricing and image pricing being used by ice
cream premium brands or chocolates.
Th
e
basis
for
determining market -oriented pricing
Ultimately, the pricing decision must be based on the paying ability of the targeted
consumers. No matter how well determined the price may be, if consumers are unable to afford it,
then this would pose problems for the food producer. Different consumer groups have different budget
s that they have to work with in. Students might have lesser purchasing power compared to young
professional , urban
areas may have different paying capabilities as rural or provincial areas.Even the type of product plays a
significant role here. Depending on whether products are essential or considered as luxury, consumers
would only be willing to pay up a certain amount for the product depending on their need,
preferences, and disposable income.
Determining Selling Price of Food Products
How is price determined?

There are many ways of determining price. For our purpose, the two most commonly used cost
based methods will be discussed. These are the cost based methods will be discussed. These are the
cost percentage and mark-up methods. In order to determine the price through these two, the entire
process of standardization and recipe costing must be done as pricing requisites.
Choosing the
Standardizing Costing
recipe menu
Customers
Profit Goal
Competition
Illustration ____ Price determination for food products
FOOD COST PERCENTAGE METHOD

The food cost percentage method is a pricing method that uses a standard food cost as
percentage of sales that ensures profitable operation. This is done by multiplying the raw food cost or
recipe cost by the food cost percentage. The formula for this is:
Selling Price = Recipe Cost

Food Cost %
The food cost percentage represents the amount of material (food) expenses incurred to produce
sales (food cost/100/sales). this food cost percentage may vary for different establishments. However ,
the standard industry percentage ranges between 30-40%. Percentages higher than 50% may point out
that operations probably won’t be in business for too long. The goal of food producers is to maintain
the food cost percentage as low as possible without sacrificing quality. How the selling price
determined through the food cost percentage method is shown in the illustration below:
The total for Cordon Bleu has a yield of 4 servings . After costing the recipe, the total recipe cost
amounted to P357.50. the food cost percentage is 35%. The selling price for each serving would thus be
given by:
Cost per serving = total recipe cost/Yield
= P257.50
4
= P64.37
Selling Price = Cost per serving
Food Cost %
= P 64.37
0.35
= P183.93
= P 184
Illustration ____ Sample Computation to determine selling price using food cost percentage method
As seen in example, although the computed selling price was 183.95, it was rounded off to P184. This is
because it is customary in the food service industry to price menu items so that they end in amount s
of P0.25, P0.25, P0 5, P075, or P1.00 to speed up the totaling of guest checks. The customer can relate
to the price faster, and less change is handles. This helps the establishment provide better service
andmake operations more efficient. As a guide , the price should be rounded to the higher number.
However, if advantages can be gained by rounding to the lower number, this can also be done.
The recipe for Cordon Bleu and caesar salad has a total recipe cost, amounting to P64.37 and P 23.50
serving respectively. The total cost percentage is 35%. The selling price for each serving would thus be
given by:
Mark -up Factor = 1__
Food Cost %
= _1__
0.35
= 2.86
Selling Price (Cordon Bleu) = Cost per serving x mark - up
Factor = P 64.37 x 2.86
= P184
Selling Price (Caesar salad) = P23.50 x 2.86
= P 67.21
= P67.25 or 67
Illustration _________ Sample computation to determine selling price using food cost factor.
Note: The determined price for cordon blue is the same for both computations. This is because these
are not two different pricing methods but rather the same method. The mark-up factor is simply a
simpler expressio for the food cost percentage . This can be clearly seen if we consider a cost
percentage of 25% . its equivalent mark-up factor of 4 (1/0.25) is easier to use than the cost
percentage of 25%.
MARK-UP METHOD
The mark-up method or also known as cost -plus, as the same implies, literally means cost plus
mark up. Mark-up is the money added to the recipe cost to obtain a selling price. Just like the food cost
percentage, the mark-up varies from one establishment to another. The rate of the mark-up is usually
based either on the prices of competitors, industry standard, r the profit that thee owners want to earn.
This rate can be expressed as a fraction or percentages. However, the requisite would still be the same,
that is to first determine cost accurately.
The determination of the selling price using the mark-up method comes in two steps. First, the
mark-up must be determined by multiplying the recipe cost by the mark-up rate. Then, this mark-up
would be added to the recipe cost to complete step two and thus determine selling price. The formula
for the selling price using the mark -up method is given by:
Mark- up = Recipe cost x Mark - up rate
Selling Price = Recipe cost + Mark - up
Do not confuse the mark-up rate with the food cost peercentage. If you use the food cost
percentage as mark-up, it will not be enough since food cost is only a small portion of the total cost
needed to produce a product. Therefore, when using the mark-up methods one must consider all the
incured in production, to include labor, utilities, rent, etc. As well as the targeted profit of the
establishment.
To illustrate how the mark-up is used, a sample solution is given below.
1. The recipe for lamb ragout has a cost per serving of P58.60. The mark -up factor is 2.5. the selling
price for each serving would thus be given by:
Step 1. Determine Mark -up.
Mark - up = Cost per serving x mark - up rate
= P58.60 x 2.5
= P146.50
Step 2. Determine selling price.
Selling Price = Cost per serving + Mark - up
= P 58.60 + P 146.50
= P 205.10
= P 205.25
If the mark-up is expressed as a percentage, it is best to convert it first to its decimal equivalent.
This is done by removing the percent sign (%) and moving the decimal point two places to the left.
For example :
75% = 0.75
100 = 1
210 = 2.1
2. The cost per portion for pork medallions is P 25.50. the mark - up rate is 85%. the selling price is
given by:
Mark-up = Cost per serving x mark - up rate
= P 25.50 x 0.85
= P 21.67
Selling Price = Cost per serving + Mark - up
= P25.50 + P21.67
= P 47.17
= P 47.25
Illustration _____ Sample Computation to determine selling price using mark-up method
Note: Always remember that pric is a very importaant aspect in the decision of a consumer to patronize
an establishment . it is essential that a price level be established that appeals to the potential
customers. It must be both a price that the customers can afford as wel l as a price that represents the
quality and quantity of food and service that customers will receive.
Name :____________________________________ Score :_________________
Time:_____________________________________ Instructor :__________________
Write the word “true” on the blanks provide if the statement is completely correct. If any part of the
statement is incorrect write the word “false”. After answering compare and discuss your nswers with
the group.
_______________ 1. Pricing is the end-result of the decision to sell product to consumers.
________________ 2. The recipe cost is the single most important consideration in determining
the selling price.
________________3. The mark-up rate and the mark-up factor are the same.
________________4. There is no one exact food cost percentage, but the industry standard
gives a good basis for its value.
________________5. The mark-up is the food cost percentage expressed as a factor to be

multiplied by the recipe cost to get the selling price.
________________6. Although the recipe cost is a starting point in costing , the purchasing
power of the consumers still has to be considered.
________________7. Profit is always the ultimate goal of selling products and therefore should
be the most important consideration in pricing.
________________8. Selling price must be seen from both the eyes of the food service producer
and the consumer.
________________9. The mark -up rate must consider both order cost such as utilities and labor
as well as profit expectation.
________________10. Products should always be sold for the highest price possible to maximize
profit.
Try anwering the following qustions.
What does selling price means?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Explain the factors that should be considered in setting the selling price?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Name:_________________________________ Score:__________________________
Date:__________________________________
Time:__________________________________ Instructor________________________
CHECK YOUR SKILLS!

Find the selling price of the following recipes. The food cost percentage for salad is 38 % and the for
the meat entrees 32 %.
Recipe name : Waldorf Salad Recipe name : Stir fried pork Recipe name: Chicken Sale
Yield: 3 servings Yield: 4 servings Yield : 5 servings
Ingredients Extension Ingredients Extension Ingredients Extension
Cost Cost Cost
Celery P10.25 Pork P55.25 Chicken P63.20
Mayonnaise 23.30 SpringOnion 3.35 WhitePepper 1.25
Apple 7.80 Garlic 5.50 Cornstarch 2.50
Lemon 9.75 Blackbeans 12.45 Eggwhite 2.23
Salt&Pepper 1.25 Chili sauce 1.20 Corn oil 47.45
Pineapple 13.5 BBQsauce 28.75 Sate sauce 32.5
Walnut 9.85
TotalCost TotalCost TotalCost
Unit Cost Unit Cost Unit Cost

Selling Price :P ________ Selling Price :P ________ Selling Price :P ________
Try determining the selling price for the following:
1. The unit cost is P18.50 and the mark-up rate is 2/3. Selling price: _______________
2. The unit cost is P23.45 and the mark -up rate is 150%. Selling price:_______________
3. The unit cost is P13.25 and the food cost %is 34%. Selling price :_______________
4. The unit cost is P42.33 and the mark-up factor is 2. Selling price:________________
5. The selling price is 123.50 and mark-up factor is 1.3. Food Cost % :________________
A new restaurant is trying to find the best price for its menu items. Below is a table of menu items.
Below is a table of menu items and their unit cost. The company wants to see which cost % would be
best to use in achieving the best price. They want to see the resulting Mark-up factor and price at 30%
food cost, at 35% and at 40%. Fill the table below by computing for the selling price.
Selling Price
Item Unit Cost 30% FC 35%FC 40% FC
Mark-up Mark-up Mark-up
Factor:________ Factor:________ Factor:________
Menudo P20.00
Fried Chicken P35.80
Ceasar Salad P16.00
Fish Fillet P42.00
Chopsuey P08.25
PORTION CONTROL
OBJECTIVES:
 Identify and appreciate the role of portion control in quantity food production.
 Enumerate and explain the benefits of portion control
 Explain how proper portion control can be achieved.
 Determine the size of the appropriate serving portion.
 Use portioning tools properly.
Portion Control In the Food Production Kitchen

The accurate control of the serving portion is perhaps one of the most neglegted aspects of food
production. What many do not realize , is that just like a rich stock which is the key to kitchen
production, portion control is the key to an establishment’s probability. Therefore just like stock which
must be perfected, so too must proper portioning of food rigorously observed.
What is portion
control?
Portion Control means determining the proper size or quantity of food to be served for each
customer and ensuring that this designed amount is actually served to the guest. Portion control is also
the method of ensuring that the correct number of servings is acquired from a standardized recipe.
This means for example, that if a litter of soup recipe has a yield of five (5) servings, then it must be
assured that one (1) litter would be portioned into five equal 200 ml servings.
BENEFITS OF A PORTION CONTROL PROGRAM
These reason behind control is multi-fold. First and foremost is the satisfaction of guest. Portion
control assures guests of the proper quantity for the price they pay. It also assures guest of consistency
in quality, eliminating complaints as well as distrust that the establishment is pulling a fast one over
them to get more profit.
Guest
Satisfaction
Efficient Consistent
Production Products
Higher Lower
Profit Cost
Illustration _____ Benefits of a portion control program
Control of portion sizes also leads to a more efficient production kitchen as well as lower cost. This
is because portion control requires intelligent buying. This means buying food in sizes that portion well (
I. e. meat pre-cut and trimmed in 140 -150g., praws between 6 to 8 pieces to a kilo).
Although such ingredients purchased “ ready to cook” or according to purchase specifications
might have a higher acquisition cost per kilo, the lower final cost brought about by better portion
control outweights this disadvantage. This is because through portion control there are no leftovers ,
less storage space is required, and minimal waste is produced. Even the amount of equipment and
labor needed is reduced, because food that portions well requires less cutting and trimming.
Ultimately, all of these lead to lower cost and better profit. Storage cost, investment, labor cost, and
food cost are all reduced because of a more efficient production kitchen.
Besides the money savings, proper portion control also reduces pressure and haste in work. Since
portion control assures that a specific amount of products can be derived from one recipe, workers do
not have to rush about preparing extra batches because the recipe was short. Shortages such as this
which usualy happens when portioning involves guesswork can completely be avoided.
ACHIEVING AN EFFECTIVE PORTION CONTROL PROGRAM
How do we achieve
portion control?
Accurate portioning cannot be maintained by forms and paperwork alone. Physical control is
needed to ensure it. Basically , this can be best achieved through the use of standardized recipes,
assignment and use of proper portioning equipment, “smart buying”, and commitment. This four
compliments each other. Their individual effectiveness is reduced or even completely lost in the
absence of one or more of these elements.
Use of Standardized Recipe
The starting point of achieving a successful portion control program is the use of standardized
recipe that gives the yield or number of servings that a preparation will produce. Without the use of a
standardized recipe the production staff has to rely on memory and past experiences which more often
than not is prone to human error. This guestwork may lead to inconsistency, over-portioning, and
under-portioning of food which is turn leads to higher cost, production shortages, leftovers, stress, and
rushing in the production kitchen.
Assigning and using Proper Portioning Equipment
Although the recipe is very important in a portion control program, it must always be
remembered that the number of servings stated in a standard recipe only holds true if the actual
servings are indeed served in uniform sizes. This therefore implies that the food production staff must
be provided with standard measuring equipment to accomplish their job. Ladies, scoops, scales,
spoons and similar implements must be used when dishing out food. The choice of the portioning
tool depends on the type of food to be portioned.
Basically, there are five (5) ways of portioning food. These are given in the Illustration below.
Weight Individual portions are determined by weighing either ingredients

or final product .The portioning equipment used is the weighing scale.
I. e. fish steak for grilling
Pasta like macaroni, spaghetti
Steaks such porterhouse, T-bone, tenderloin
Count This involves setting the number of pieces of the product per
serving. This can
be done provided that the ingredients in a recipe are uniform and a large
enough to seperately count .
I.e . 2 meatballs per order of spaghetti
3 pieces praws in one skewer
1/2 a chicken per order
Volume This is used for liquid, semi-liquid, and soft formable
products such as soups,
mashed potato, ice cream, syrup and cereals. Ladles, scoops, spoons, and cups
can be used for this purpose .
I.e. 6 oz. Ladle for consomme soup serving
2 # 20 scoop of ice cream per serving
Equal Portions
This is applies to products that yield more than one serving and is prepared
in standard container. The area is then divided equally according to the
number of serving portions specified by the recipe.
i.e . chiffon cake divided into 7 pieces
pan baked lasagna dividd into 12 square portions
Portion fill This applies to products that are portioned in individual
serving containers.
This means that a portion size is the amount necessary to fill-up the
necessary to fill- up the necessary serving ware.
i.e. 8 oz. Casserole of
stew
14 0z. Cup of custard
or pudding
“Smart Buying “
To achieve better portion control, determine purchase specifications that best suit the needs of
operations. Consider the best market form of the ingredients when buying rather than just the price.
Products such as fish, steaks, chops, and cutlets can be ordered in ready to cook and preportioned
from. Products such as shrimps, crbs, muscles, whole fish, potatoes, fruits, and similar items should
have as lose to identical individual sizes as possible.
One must also remember that food ingredients with better quality yields a greater number of
portions than poor quality ingredients. This has already been proven by our knowledge of the butcher’s
as well as the cooking test. Therefore, portion control must be closely linked with the purchasing
function. We must ensure that what is purchased is in accordance with the quality standards set
through the “food specs”. in the absence of this, the portion control program would encounter
difficulties even with the use of standard recipes and portioning equipment.
Commitment to portion control

No amount of knowledge, equipment, nor system would be effective if there is no commitment
to use them. One of the main reasons for the failure of a portion control program is that food
production staff either follow portioning inconsistently or does not do it altogether. Portion control is
nor just management function but rather the responsibility of those who are actively involved in the
production of food.
Each staff must be informed and trained in the portioning stndards determined for each product.
They must also be provided with enough portioning tools to carry this out. At times, it is the simple fact
that there is enough portioning tools thaat hinder workers from following numerous. Thus, this requires
that the method of portioning be as simple to use as possible and that there are enough ladles and
scoops to do the job.
How big should a

serving portion be?
The portion size for each menu needs to be carefully defined and controlled if a balance
between cost, wastage and cutomer satisfaction is to be achieved. The portion size of an item dpends
on the restaurant type, customer, as well as the type of being served. When portioning food it must be
ensured that the portion size is neither too big nor to small.This requires good knowledge of the
customer’s needs. This knowledge of whether the portion size is too large can actually be acquired by
simply observing the plates received in the dishwashing area. Too much leftover on customer’s plate or
bowl can indicate either too big a portion size or a poor quality that fails to satisfy customers. Either
way something has to be done in order to change this situation.
Customer’s feedback can also be usd as a powerful tool to evaluate portion size. Customer
complaints concerning dissatisfaction from the amount of product they receive are indicators of too
small a portion size. Plates that are scrapped entirely clean may also give some indications of this. The
values given serve as a guide. However, they must be critically seen in the light of the concept, goal and
type of patrons that the establishment has. This also needs careful interpretation considering changing
trends in that establishment has. This also needs careful interpretation considering changing trends in
nutrition and diet. Scaled down version may be required when catering for children and the elderly,
while other market may require a larger portion size. However, whatever the portion size decided on, it
must be written down as a part of the standardized recipe and used in the production’s operations.
A point to remember in determining the portion size is the advantage human stomach can hold
approximately 1.2 kg of liquid and solid food comfortably. This means that a full meal with oversize
portions do not add to customer’s satisfaction bit rather creates only waste. When determining portion
size, one should also consider that it should not be too big in order to leave room enough for next
course as dessert.
Appetizer 75 - 100 g
Salad 75 - 100 g
Soup 175 - 200 g
Potato/Cereal 100 - 115 g
Vegetable 50 - 100 g
Entree 100 - 200 g
Bread and Butter 50 - 75 g
Dessert 115 - 150 g
Beverage 115 - 200 g
Illustration ____ Typical portion sizes in one “full meal”.
Ladle Measure Measure

(oz) (cups) (metric) Common Use
1 1/8 30 ml Sauces and creames

2 1/4 60 ml Gravies
4 1/2 120 ml Puddings and potato
6 3/4 180 ml Stews
8 1 240 ml Soups
Scoop Measure Meaure Measure Common Use

No. (cups) (oz) (metric)
6 1 8 240 ml Cereals, potatoes
8 1/2 4 120 ml Desserts, meat
10 3/8 3 1/4 90 ml Patties, Ice cream
12 1/3 2 3/4 80 ml Vegetables,croquettes
16 1/4 2 60 ml Muffins, cottage cheese
20 3 1/3 1 1/4 50 ml Sandwich mixtures
24 2 2/3T 1 1/3 40 ml Cream Puffs
Name : _____________________________ Score :__________________
Time: ______________________________ Instructor:__________________
Try anwering the following questions.
1. Enumerate and explain the advantages of portion control.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. How would you check if the food portion is either too big or too small?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
3. What measures would you undertake to ensure proper portion control?

____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________

Food Production

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FOOD PRODUCTION

At the end of the lesson, as a student I should able to :

1. Define quantity and institutional food production.

UNDERSTANTING QUANTITY/INSTITUNTIONAL FOOD PRODUCTION

1. catering services 6. drive ins

What is Quantity/Institutional Food Production

What makes quantity food production differ?

TRENDS IN QUANTITY FOOD PRODUCTION

FREEZING, STORAGE, and PACKAGING TECHNOLOGY AS A TRENDSETTER

ENVIRONMENTAL RENEWAL AS A TRENDSETTLER

CONVENIENCE FOOD AS TRENSETTER

Convenience products can be differentiated into four as below:

Half-prepared Ready shown

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ are preprocessed food products used to reduce preparation time.

________ provides a picture of what is to be produced.

_ _ _ _ _ _ _ _ _ _ _ _ are convenience food that can be served either direct or reheated.

______________________ is an organization of professional workers, using specialized

_ _ _ _ _ _ _ _ _ _ _ are partially processed convenience products that require complete cooking.

_ _ _ _ _ _ _ _ _ shows how something is to be done.

_ _ _ _ _ _ _ _ _ _ _ _ requires only short additional cooking.

Rubric for Activity # 1.1

1. How is quantity production different from “normal” food preparation.

3. How does technology contribute to quantity food production?

4. What other new trends do you know in food production?

Activity 1.3 CHECK

Available Weight Advantages/

MANPOWER AND PRODUCTION PLANNING

A t the end of this unit the student should be able to :

QUALITATIVE PRODUCTION MANPOWER REQUIREMENTS

What are the qualities of

1. High level competence and skills.

* Culinary and technical skills

* Communication and social skills

* Learning and adaptive skills

* Excellent physical health

* Customer/service oriented (courteous, hospitable, friendly, warm)

* Team oriented ( works well in group) * Self - disciplined

* Efficient and organized * Quality oriented

* Loyalty, honesty, dependability, and punctuality * Self- motivated

QUANTITATIVE PRODUCTION MANPOWER REQUIREMENT

HOW IS THE QUANTITATIVE

Quantitative Manpower/Labor Requirements

Factors Affecting the quantitative manpower requirement

Factors Affecting The Job Analysis

PRODUCTION METHOD AND MENU

ACTIVITY # 1.4 . Prepare

Activity # 1.4 . A. Daily Work Schedule

For the period: ______________ to_____________

Staff Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Activity # 1.4 B Staff Weekly Schedule

For the period: ______________ to_____________

Staff Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Rubrics for Activity # 1.4. A

Your performance should be rated using the scoring rubric below:

Rubrics for Activity # 1.4. B

5 Follows correctly the the standard procedures in preparing staff weekly

What are the

1. A’la carte Menu 4. Static Menu

2. Table d’hote Menu 5. Cyclin Menu

3. Selective Menu 6. Market Menu

THE A’LA CARTE MENU

 Four to six appetizers

DETERMINING PRODUCTION VALUE

Determining the appropriate amount of product to produce is important in quantity for

For the period: __ to_

For the period: __ to_

Date: Meal Period:

Date: ________ Meal Period: Lunch

Date: __________ Meal Period: Dinner_

Date: Meal Period:

To; ( _____) Date:_