W8 Tutorial Questions

NAME: __Teo Yu En___ REG No: 2101051G_ CLASS:__TB01_____

FBCM – Revision: Learning Outcomes, Standardized Recipe and Recipe Cost

Research using Subject Topics on Brightspace or any other credible source to
answer the following:
A. Subject Learning Outcomes
1. What is this Subject Learning Outcomes.
In this subject, I will be building on and incorporating the knowledge
and skills that I learned in other subjects, namely: Principles of
Management (Business Basics), Business Accounting (Profit & Loss
Statement) and Business Technology & Analytics. Besides, I will be
focus on learning recipe cost, inventory management, sales mix,
profit and loss statement and productivity in this subject.

2. What resources are available on Brightspace to help you with these

learning outcomes
There are some YouTube videos and very detailed notes that have
been uploaded to help me with these learning outcomes.

3. On a scale of 1 to 10 (1 – Not Confident; 10 – Very Confident) how

confident are you that have learned the first 3 Learning Outcomes?
8. I think that I am quite confident in what I have learned for the first
three learning outcomes. First, the notes that were given by Ms.
Wilson are very detailed and easy to understand. Also, Ms. Wilson
will give us a recap of the learning outcomes to make sure that
everyone is on the right track. I can always refer to the notes and
revise if I have trouble with this subject.

B. Standardized Recipes
4. Explain the following components – define it and why it is there?
a. Recipe Conversion Factor + Formula
conversion factor = (required yield)/(recipe yield) or conversion
factor = what you NEED ÷ what you HAVE.
 b. Component List & Portion Size
This is a list of components that are put together on the plate
before serving. Portion size is related to the portions. Portions
is the number of people that the recipe can be serve.

c. Component Yield/Recipe Yield

The formula is EP weight ÷ AP weight × 100 = yield %. Yield
percentage is important because it tells you several things:
how much usable product you will have after processing; how
much raw product to actually order; and the actual cost of the
product per dollar spent.

d. Component Ingredients
Component binds to form ingredient, ingredient combines to
form food (the finished product)

e. Directions
It must be specific. For example, it must be specified intensity
of heat, specify cooking processes. It requires most efficient
and proper sequence of the steps. The ingredient list must
follow the order of the processes listed in the Directions. We
also must use all good recipe writing principles.

5. Explain each of the Good Recipe Writing Principles.

For the good recipe writing principles, the order of the ingredients
must be in the order that the ingredients are listed in the
‘Directions’. For example, if the first line of the directions is heating
the oil. Then, we must put the oil as the first ingredient in the
ingredient list. Secondly, the ingredients section should focus on
ingredients, specification, and processes. For example, 1 kg beef. We
must give more details and listing it as 1 kg beef, chuck, trimmed and
cut into cubes. If the process or techniques are complicated are
requires detailed explanation, then we can put it in the directions
section. We also should focus primarily on cooking techniques and
processes and less on ingredient prep and processes in our directions
section. Besides, the look and feel of the recipe must be in an easy-
 to-read format. Furthermore, the ingredients in the direction section
must not have any measurement and quantities. Lastly, the
component list only has what goes on the plate at the plating stage.

C. Recipe Cost
6. Read the Excel Template and explain in your own words what
information the first line contains.
The first line of the ingredient costing is the information from
supplier. This first row always lists the exact purchase information -
package volume/weight /count etc and the cost of it.
7. Read the Excel Template and explain in your own words what
information the second line contains.
The second lines of the ingredient costing is showing the equivalents
after reprocessing based on the recipe's volume, weight, and count.
However, the cost of the reprocessing is based on the first row's cost
recalculated to volume vs weight relationship equivalent.
APC/Unit: The as-purchased cost per unit is the current market price
or the as-purchased price, and the unit upon which price is based.
YIELD %: Many foods are not purchased already cleaned, and with
these, some waste(trim) is expected. The yield percentage is used to
adjust the as-purchased cost to compensate for trim loss.
EPC/Unit: Edible portion cost per unit is the cost per unit of the
fabricated fruit or vegetable. This cost accounts not only for the cost
of the fabricated product but also for the trim loss. This is calculated
by dividing the APC by the yield percentage. If there is no waste or
trim, the yield percent column may be left blank.

8. What does Target Food Cost % mean.

Target food cost % mean to help operators to track overall costs and
individual ingredient prices — empowering operators to make data-
driven decisions for optimized spending that helps foster
profitability.

9. What is the Potential Menu Price?

 Potential menu pricing is a calculation of what it costs to prepare a
dish, along with other expenses, to arrive at a final price that allows
for those costs to be covered and a profit to be made.

10. What 4 cost strategies can you use to mitigate a high menu price?
The first cost strategy is to find more affordable suppliers. For
example, we can compare which suppliers are the cheapest among
them before we purchase our raw materials from them. The second
strategy is to find business outsourcers for our raw materials. For
example, we can buy instead of making the raw materials ourselves.
The third cost strategy is to find an equal-quality substitute. For
example, we can find a product that is the same as or similar to
another product.