INTRODUCTION

The food service industry

Food service is one of the largest industries
Purpose of the course
- Is to equip the students with ways of managing food and beverage service and production
Course content/learning outcomes
Upon competition of this course students should be able to: -
1. Manage food and beverage production
2. Supervise the service in the services in the hospitality industry
3. Describe ways of accounting for food and drinks
4. Identify ways of purchasing, storing food and drinks
Course contents
1. An introduction to food and beverage operations and functions i.e managerial functions
2. Concept selection
3. The concept of meal experience
4. Food safety and hygiene
5. Cost control in purchasing, receiving, storing and production
6. Food purchasing, receiving, storing and production
7. Managing volumes in food production
8. Food costing, portion control, sales control and accounting
- Operation cost
- Food pricing
- Store keeping and cellar management/operations
- Performance appraisal
- Yield management
- Assessment: -
CATS: Assignment/term paper/end of semester exam
Text Books
1. Hospitality operation and management by Robert. C .Mull
2. Managing for quality in the hospitality industry (Prentice Hall) by John. H. King
3. Food and beverage management by John Cousiys, David Fosket and Cailein. G 2nd
edition (2002)
4. Quality food production planning and management by Joh B
The food service industry
Food service is done of the largest industries in the world. Food service contribute substantially
to the mobility of individuals and the flexibility of one social lifes.Food service that provide this
food are widely dispersed and vary from small snacks or take away shops, drive inns and coffee
shops, to moderate size restaurants and hotel operations to huge food service, such as those
servicing in the military schools, large hospitals airline e.t.c
Characteristics of the food service industry
1. Low productivity
- Low profits margins
- Low capital investment and high labour costs
2. High labour turn over which reduces operation efficiency, training a new worker is
extremely expensive
3. Many food operations are family owned although this trend is changing because of
competition
4. Drastic change in the type of food used more processed foods have found their way in the
food sector. Methods of cooking have also changed e.g cook Chill and cook freeze, sour
vide have become common
5. Changing lifestyle whereby customer are embracing healthy eating
6. Emergency of pre packed food has become common whereby food is mass produced and
several at different units
7. The industry is now highly competitive and management is now largely trained in the
relevant fields
Management of food services
Food production issues are viewed from the standpoint of what a manager ought to know, to be
able to manage these operations well and to ensure that adequate standards in food production
and service are satisfied
Definition of management
Management has been defined as the element in an enterprise that plans, organize, directs staffs
control and budget so that it reaches its goals. Often these actions are called functions of
management
Levels of management
The hierarchy in a food service has three levels
(a) Managerial or management
(b) Mid management or supervisory
(c) Workers
To maintain a smooth functioning facility, employees at each level must allocated to that level.
(a) Management
- Includes; chairmen, president, manager and assistant manager
(b) Mid management
- Assistant managers, supervisors, sales managers, food and beverage managers,
purchasing managers, Chefs, sauce chef, chef the parties, chef the saucier, Guard
manager heeds (gravy soups, cold meats)
(c) Workers
- Cooks, helpers, cleaners, receptionists, waiters/waitresses

 The management level plan action

 The mid management level initiates and supervisees action
 Workers carry out actions
Getting people into the right place is called setting up an organization. An organization structure
may be defined as an arrangement of people in jobs designed to accomplish the goals of the
operation
Elements of food and beverage operations
Food and beverage operation are concerned with the provision of food and a variety of beverages
within business. The various elements that comprise food and beverage operation can be
summarized in the catering cycle as follows;

8
1
7

2
6

5 3
4
 1. –Consumer and market
2. –Formulation of policy
3. –Interpretation of demand
4. –Convergence of facilities
5. –Provisioning
6. –Production and service
7. –Control of costs and revenue
8. –Monitoring of consumer satisfaction
Managerial functions
1. Planning process
- Includes setting of goals and objectives, setting up several policies related to finance
direction that organization should take.
- Decide how objectives should be achieved and by who analyzing different tasks and
assigning to individuals
- Involve in staffing; recruitment, selection training, induction

2. Controlling function include

- Comparing actual performance and that which will forecasted
- Take any necessary step to correct any deviation from the agreed objectives.
- Cutting down costs should be the main objectives to improve revenues or profits.

3. Formulation of policies
- Financial policy are some of the basic managerial functions
Tasks of the food and beverage manager
The food and beverage manager should work in conjunction with personnel management in
producing job descriptions and appointment of job in various food and beverage sections;
- He/she should be able to train food and beverage staff
- He/she should be able to motivate staff
- He/she should be able to encourage staff to form groups or teams
- Encourage meetings between management and staff to reduce anxiety among staff
- Control by checking actual performance against set budgets and if there’s any deviation
locate the problem, rectify and prevent it from recurring.
Types of costs in food and beverage department
1. Labor costs
- House allowance
- Employee meals
- Medical benefits
- Number of personnel
- Wages paid/salaries
 - Other staff benefits
- Uniforms
- Transports

2. Material costs
- Food
- Beverage

3. Overhead costs
- These are other costs other than material and labour costs i.e rent, rates, depreciation,
insurance, repairs, and stationery to coordinate the above activities, the food and
beverage manager require the following tools
a) Organization chart
- Shows the position at the food and beverage department within the context of the total
establishment

b) Job description
- This is a list of duties and responsibilities assigned to a specific position e.g waiter in the
lounge, how many tables to serve e.t.c

c) Work schedule
- These are outlines of work to be performed by employees with stated procedures and
time requirements for their duties. Tasks are broken down into a careful sequence and are
timed e.g cleaning, setting tables e.t.c
Responsibilities of food and beverage department
1. Provision of food and beverage
2. Purchasing, receiving, storing issuing
3. Formulation of an efficient control system
4. Monitoring food and beverage prices
5. Compiling on daily weekly and monthly reports
6. Training, motivating of staff
7. Cooperating with other department
8. Obtaining feedback from customers
Challenges in managing food and beverage
 External factors
1. Political and government legislation
- E.g fire regulations, lesist and safety act
2. Economic
- Rising costs of food and beverage, labour, fuel rates and insurance sales instability i.e the
peaks and the troughs that may occur on daily, weekly and monthly basis
 3. Social
- Changes in population. Some population drifting away
- Social change of food, trends etc

4. Technical
- Mechanization of food production and food development, computerization product
development featured vegetables protein increased shelve life of foods

 Internal factors
1. High perishability of food and the need for adequate stock turnover, wastage and bad
portion control
2. Pilferage from kitchen, restaurant, bars and stores
3. Staff shortage; within the industry staff surplus concide with tiaughs of sales activities
absenteeism illness
4. Poor supervision and training of new staff
5. High staff turnover
6. Use of cashels staff
7. Fraud in purchasing
8. Cash and credit control
The meal experience
- It is defined as a series of events both tangible and intangible that a customer experiances
when eating out
- It starts when customer enters a restaurant and ends when he/she leaves
- Tangible aspects is food and drink
- Intangible aspects are; atmosphere, mode of service and the convivial service.
- The tangible and the intangible aspects must intergrated in order to present a total
product to the customer.
- If one or two components of the meal experience are out of harmony the product or
service mix would be seen by the customer as being disjointed rather than totality
COMPONENTS OF THE MEAL EXPERIENCE
1. Food and drink
- Customers need types of meals on offer whether limited or extensive must be fresh
convenient in packaging, portion size, menu for children, consistent standard, good
croma, good temperature, acceptable tastes, sizzling plates e.t.c

2. Variety of menu choice

- Customers need variety of menu they can choose from, many items on the menu satisfies
customer’s needs

3. Level of service
- The standard of service must match the cost of a meal
4. Price and value for money
- This is in terms of portions quality and quantity. It must match the price charged

5. Interior design
- The 1st impression of a restaurant in terms of a cousy design is very important. Different
aspects marks up the interior design of a resicurcut i.e size, shape furniture, fitting, colour
scheme, air conditioning is the design made for self service or luxury restaurant

6. Atmosphere and mood

- The intangible feel inside a restaurant is very important in terms of service
accompaniments quality of cutlery tempo of service, sound levels, type of music, cloak
rooms e.t.c

7. Expectations
- A single customer or a group of customers at a restaurant have certain expectations
depending on the rating of the restaurant which must be in harmony with the level of
service

8. Location and accessibility

- A restaurant or hotel must be accessible by life, by road, air e.t.c

9. Food and beverage employees

- Staff attitudes, skills, ability, communication, personnel groom can encourage customers
to choose
 PURCHASING
Purchasing is the buying of goods at the right price, the right quantity and quality from the right
supplier at the right time.
Purchasing policy
The 2purchasing policy requires the following:
1. Standard purchase specifications established for the supplier to be able to identify the
right quality
2. Purchase for immediate needs and not for storage.
3. Perishables must be used within 1-3 days.
4. Three price quotations must be called for.
5. Emphasize on quality for intended use at the lowest price.
6. Standing orders should be limited to few commodities and possibility to change the daily
order quantity.
7. All purchase must be authorized by management by signing local herbal basis must be
recorded.
8. Purchases ordered by Chef on herbal basis must be recorded.
9. All purchase must be based on departmental purchase requirement.
10. All purchase except minor petty cash expenditure must be effected by purchasing agents.
11. Materials must be of good quality and at the lowest price.
Steps to successful purchase controls
1. Establish detailed buying specification.
2. Ensure food purchase are for immediate needs.
3. The quality is optimum for intended use at the lowest market price.
4. Limit authority of purchase officer who will be responsible for implementation of
standard procedure.
Duties of the purchasing manager
1. Receive requisition form from an authorized person e.g head Chef, storekeeper,
restaurant manager.
2. Selection of source of supply select from 3 minimum.
3. Entering into contract with the supplier usually in writing and negotiate the price, time,
date and place of delivery.
4. Acceptance of goods after verification of quality and quantity
5. Transfer the goods to the store, cellar or ordering department
 How to select suppliers
Important information about suppliers are as follows:
1. Details about the firm.
2. Range of items.
3. Copies of recent price lists.
4. Details about terms of trading e.g Cash/credit.
5. Details about other suppliers supplying similar goods.
6. Samples of the products e.g cleaning agents to be tried out.
7. Visit the company to establish the size range processing storage facility transportation
mode and met management team.
Rating of Suppliers
Evaluate the approved supplier periodically for their performance based on:
- Price
Lowest price with good quality
- Quality
Consistently delivery good quality
- Delivery performance
In terms of times and dates and sticking to the delivery schedule
STANDARD PURCHASE SPECIFICATION
A purchase specification is the description of the quality, size and weight or counts required for a
particular item.
Purchase specification of an item is determined by the purchasing manager, head Chef and food
of beverage manager.
Objectives of standard purchase specifications
1. To give uniform information to the suppliers.
2. To facilitate smooth receipt of goods
3. To help in establishment of standard products
4. To act as an accurate measure of departmental performance
Specification should include:
a) Quality-grade
b) Description i.e measurement should be known
c) Delivery time
d) Quantity i.e per carton, case or kilo
e) Name of item
f) Colour e.g red round or red oval tomatoes
g) Area of production if cases of wine
h) Packaging information e.g size of the container and pieces
 i) Age, cut and processing.
METHODS OF PURCHASING
1. Purchasing by daily market list.
-This is used when purchasing perishables goods on a daily basis. The head Chef
completes the daily market list by entering the quantity of all items required to be
purchased, this includes fruits i.e banana, tomatoes, vegetables
2. Purchase by weekly fortnightly quotation list
-The methods are used to purchase grocery items where a delivery is made once a week,
fortnightly etc.
3. Purchasing by cash and carry
-This method is common in small hotels establishments. This is where orders are not
always large enough to be able to get regular deliveries from wholesalers and food
manufacturers.
4. Purchasing by paid reserve
-This method is used when it is necessary to ensure the continuity of supply of an item
which is rare e.g crabs, thongs shrimps. Caterers buy in advance a large quantity of a
commodity to cover the needs for several months ahead.
5. Total Supply
-This is a method offered by only a few suppliers who are able to deliver a full supply
service of all commodities to the caterers.
Advantage
-Only having to negotiate with one supplier
-It reduces the volume of paper work
Disadvantage
-The suppliers may give a small range certain commodities
6. Cost Plus
This method is frequently used in the welfare sector. The establishment agrees to pay an
approved supplier exactly the same price that the supplier paid for the commodity plus
agreed % age includes the cost of handling delivery charges and profit element.
7. Contract

PURCHASING OF BEVERAGES
Purchasing of alcoholic and non-alcoholic beverages should be done by the purchasing manager
together with the food and beverage manager, head cellar man and head wine waiter.
Beverage should be given adequate attention because they contribute more to the profits of an
establishment.
There are few suppliers high value attached to it and there is free advice given by supliers:
- Quality must be taken into account
- There are fewer purchasing standard purchasing units than food
- The standard of products rarely changes
 - Prices of beverage take long to fluctuate as more often as in food
- Beverage are purchased by brand name and table of the products each having a consistent
quantity and quality standards.
- Beverage specifications are much simpler as compared to food items
Methods of purchasing beverages
1) Wine shipper
2) Whole sellers
3) Cash and Carry
4) Auction (limited to wines which are rarely found)
RECEIVING
Purpose of receiving controls
1) To make sure you get what you exactly ordered for.
2) To make sure you get exactly what you will pay for.
-Receiving procedures must be properly written down and enforced to ensure proper
receiving controls.
Qualities of a receiving clerk
1. Efficient and willing to pay attention to details
2. Knowledge of products in the market.
3. Knowledge of receiving procedures
4. Honesty is important to make sure that standards are maintained
5. Must be good planner
- It is not a good idea to have the person doing the purchasing to do the receiving as well.
the receiving clerk must be someone willing to pay attentions to detail
- Help an organization to achieve its objectives
EQUIPMENT FOUND AT THE RECEIVING AREA
1. Scales
2. Requisitions documents such as LPO
3. Purchase specification forms
4. Trolleys, Deposit containers record book.’
5. Conveyer belts
6. Calculating machines
7. Process stamps
Receiving Area Layout
- The location must ensure quick offload and easy distribution in the building
- Sufficient space to prevent pile-ups disruption of normal receiving routine
- Easy to clean floor and walls
- Inclined planes should be installed especially where are different floors
Blind Receiving
The main purpose to compel different receiving clerks to weigh and count all goods coming into
the establishment. It works as follows:
1. The receiving clerks are sent a copy of the purchase order, which lists the goods to be
purchased but does not show the quantities of such goods.
2. All invoices and delivery notes are sent directly to account office.
3. The blind receiver must weigh and count goods coming in. This ensures better
performance on receiving.

Receiving procedures
Only goods for which purchase requisition and LPO duplicate are made available are authorized
to be received.
There are two types of Checks: -
1) Quality Check
If items are government controlled for quality, the government stamp should appear on
the products
2) Quantity Check
Countable items should all be counted if packed in crates or any other containers than
random crates should be opened and items counted.
- Meat items should have specifications of width, length of muscle e.t.c
- All merchandise received should be date stamped to enable storeroom clerk to operate
efficiently using FIFO or LIFO.
- Dot not accept substituted item unless the same is not available else where
- Contents must be reweighed
- All perishables must be received in the morning
Q.1
Give the receiving procedures that as efficient receiving clerk would follow for accepting the
delivery of fresh fruits and vegetables
Q.2
Explain the reasons that would make receiving clerk reject the delivery or pert delivery of goods
1. Substituted
2. Low quality
3. Low Quantity
4. Difference in invoice
5. Frozen items
6. Damaged or spoiled
7. Underweight
Delivery note: -
- It consists of Tel, address, date, signature of the person receiving
- Invoice No, invoice date, quantity, weigh, price, customer
Delivery discrepancy note: -
- Written when goods have been rejected
CLASSIFICATION OF RECEIVED ITEMS
1) Direct purchases whereby no requisition is required
2) Store room purchases which are received on the production of requisitions.
The receiving clerk prepares a receiving clerk daily food report which shows the items received.
These are cross-checked with the accompanying invoice to ensure that items listed on the invoice
have been actually received.
Quantities and Qualities of items received are compared against delivery notes, invoices, LPO
and purchase requisition.
Should be stamped on the back with a receiving or process stamp.
Stamp will allow for the various signatures require before approval and authorization of payment
When the goods have been delivered and they don’t have an invoice the receiver will have to
write a proforma invoice invoice which include the vendor, delivery date, LPO No., the Quantity
unit size description of goods or specification of charges, unit price and the total amount.
DISPATCH
1. Received goods must be removed as soon as possible from the receiving area to clear
space for further deliveries
2. Received goods must be made available to store or departments immediately for
consumptions
3. Storage must be at correct temperature e.g refrigerators and freezers
RECEIVING CLERICALS DUTIES
The receiving clerk fills details in a store receiving record in duplicate
- All purchases are recorded for control and payment reasons
- All delivery notes or invoices are recorded for analysis to arrive at a net value of the
goods received
- The distributions is as follows: -
a) Original – Control office
b) Duplicate – Storekeeper/Purchasing
- Control office will receive all invoice, purchase requisition forms, LPO, Preforms
invoice, credit memos and Discrepancy reports
Deposit containers reports passed over by receiving clerk on duty where the following is
performed.
1) Control will debit the various stores on inventory ledger control record
2) Control will debit Kitchen expenses for direct issues
3) Control will check and pass all invoices to account for payments
4) Control must post quantities to perpetual inventory records
5) Control will control of all deposit containers net purchases.
6) Purchases will enter merchandised delivered on suppliers file
7) Accounts will enter the entries on creditors, ledgers payment, voucher or payable ledges
8) Accounts will make entries on purchase journals with asset increase (inventory) column
and expense columns to analyze departmental expenses
Meat tag information
1. Weight
2. Unit price
3. Total price
4. Suppliers
5. Cut
6. Code Number
RECEIVING OF EXPENSIVE COMMODITIES
Special attention must be put on the most expensive items such as meat. Meat is usually tagged
after acceptance for quality and quantity because of its high financial value.
The meat tag is in two identical parts. Different colours may be used for different cuts of meat
a. Red tag – Beef
b. Blue tag – Lamp
c. Yellow tag – Pork
d. Whit tag – Fish/Poultry
The meat is tagged in different weight as the Chef prefers with the top meat tag. The bottom
piece is taken to the control for safe keeping where it serves the following purpose.
1. Provides a basis of control for this expensive items of food
2. It ensures that the receiving clerk actually weighs each weight received weighing will not
be necessary again when issuing.
3. It aids in identifying different cuts stored to the cold room when frozen
4. It provides a reference number to aid issuing to the kitchen of whose yield testing
5. Provide assistance when stock testing as it shows the purchased weight and price
6. It helps in the efficient notation of stock since the date of purchase is shown.
- When the meet is issued to the lateche the upper portion of the tag previously attached is
send to control office for checking purpose
 RETURNABLE CONTAINERS
A book of returnable containers received is usually kept containers are returned to the supplier a
credit note is obtained. This should be sent to the control office and then passed to accounts at
the end of each day.
ISSUING
These are different times of issuing to safe times and provides organization. Requisition for
regular orders should be handed into the store.
(1) FIFO
(2) LIFO
Costing of issues
Objectives:
1) To ensure that the method determine the cost incurred by each department
2) It streamlines the stocktaking
3) It controls the movement of stocks
4) Obtains the value of individual stocks
5) It helps the replenishment
Methods of Costing
1. Cost price method
- The issues are costed at the actual purchase price
Advantages
- The value of items is actual bought
- The expenditure reflects the actual cost
- There are no shortages or averages since issues will be charged at the certain cost
Disadvantage
- It doesn’t take into account the fluctuation in market prices

2. Inflated Cost (value added cost)

- The method value due to waste detritions at material. The idea is to inflate the lost weight
through or after defreezing

3. Average Cost
- Take up the average at the prices used to purchase the products

4. Market Price Methods

- Take the market price and cost the product at the time of purchase.
- It has a disadvantage because of fluctuation of price and keeping track of change of price
every now and then is experienced
 5. Standard Cost
- It is a method where prices are fixed. An officer must have a thorough knowledge of the
market tread
- The advantage is that it’s easy for the control clerks and store men
PERPETUAL INVENTORY SYSTEM
This is whereby one keeps track of the values and movement of materials after each issue of
materials at any one time.
Advantage
1. One can avoid long frequent stock taking
2. The value of stock as shown on the ledgers can be obtained quickly
3. Replenishment is made easy
4. Theft is reduced
Reasons of differences between actual stock
1. Incorrect entries
2. Breakages unrecorded
3. Evaporation on absorption of moisture
4. Theft
5. Portioning and breakage of bulk quantities like sugar
6. Placing items in wrong containers or wrong rack
7. Incorrect costing
STORING PROCEDURES AND RECORDS
It is necessary to record goods entering he stores, details of goods being issued out at the stores
and to different departments.
Records used
1) Bin card
2) Stores ledger card
3) Stores Requisition

1) Bin Card
- A bin card is kept for every commodity in the store and attached to the shelves in which
the commodity is stored or kept in the box file
- Each bin should have a no together with the details of the commodity e.g size, minimum
and maximum stock holding of commodity
- All records of receipts of issues of commodities and date happened should be recorded
- The store keeper should initial the card incase of any queries
- In case the stock approaches any minimum levels, the storekeeper should inform the
purchasing officer for
 2) The Store Ledger Cards
- It is an extension of the bin card kept in a loose leaf file. It keeps the value of
commodities, received, issued and balance remaining
- It also has the names of supplies details of the invoice no. and requisition no. is recoirded
for cross checking purposes by controls department.

3) Stores Requisition Forms

- All issues from stores must be made in exchange for a requisition for the materials
- Each department in the establishment is issued with a requisition book. There could be
different departments e.g H.K Yellow. Each order from stores must be made on a
requisition form whether it is for one or many items and a duplicate copy kept for control
purposes. The goods required should be in quantity size of description and the
requisition should be signed by the H.O.D e.g Chef or Hkeeper
Stock taking of food
Stock taking helps to keep controls of stock in the store
Objectives: -
1. Determine value of goods held in stocks.
- Helps to determine the amount of profit or loss being incurred
2. Compare the value of goods actually in the stores at a particular time in relation to that
which has been records down in the book.
- Value of opening stock + purchase during periods =Value of closing stocks
- This will highlight any differences and will give an indication of the efficient of the
storekeeper and of the system used to obtain and issue goods when the storekeeper is off
duty
3. It helps to list slow moving items so that the Chef can organize and put them on the menu
in order for them to be sold before they deteriorate or returned to the whole seller.
4. It is also done to compare the usage of food with food sales in order to calculate the gross
profit
5. It defers against loss or pilferage
6. It helps to determine the rate of stock turnover to different groups of foods e.g

STORAGE OF BEVERAGES
The storage of beverages is ideally separated into 5 areas
1. Main storage are for spirits and wines held at a dry and drought free temperature of
55/60 forehen height or 13 - 16 Centigrade
2. A refrigerated area of 10°C for storage of white and sparkling wines
3. A refrigerated area of 6°-8°C for storage of beers.
4. An area of 13°C for storage of bottled beers and drinks
5. Another separate area of storage of empty bottles
 FOOD PRODUCTION CONTROL
Food control has four stages: -
1. Production planning
- This is the forecasting of volumes of sales for an establishment for a specified period of
time e.g per day, per week or per month
The main Objectives are:
- To facilitate food cost control for the establishment
- To facilitate the purchasing of food stuff especially perishables items
- To reduce the problem of left overs
- To match production with demand by forecasting the number of meals to be served to a
given meal period
- To enable comparison to be made between actual and potential volume of sales and for
any corrective action to be taken when necessary.

Management tools used for forecasting and planning

1. Cyclic Menus
- These are series of menus that are repeated at set periods of time
- The repetition of menus items assists in the preparation of standard recipes and
procedures of food preparation
- This repetition helps to establish standard training procedures, efficient work flows and
good utilization of equipment’s are known
- Sales analysis will give a clear picture of popularity of certain dishes and this can help the
establishment to know its strength and weaknesses
2. Sales History
- These are detailed records showing actual sales of menu items for a catering outlet. They
should be recorded alongside forecast sales for purpose. These should be recorded on a
daily basis which is totaled at the end of the week. If you have several outlets for
purposes of comparisons
3. Portion Controls
- This menus controlling of size or quantity of food to be served to each customer. The size
of portions should be exact. A portion which is too small will receive complaints yet too
big portions is a loss to an establishment
a) Portions depends on the type of customers
- Portions sizes served to those working in heavy commercial industry is different
- In restaurant offering a 3 course table that has menu fish portion will be charged 400+ as
compared to luxury restaurants serving the same and charging 500/-
b) The quality of food may determine the portion sizes
- Poor quality of food e.g low quality stewing beef often needs so much trimming like
removing bones and fat. It is difficult to get 6 portions to the kilo. This means loses
because of labour involved.
 - Good quality stewing beef will often give 8 portions with less time and labour often
required for preparation
c) Buying price
- A good buyer should ensure the price for any item of food equivalent to quality because
good quality will translate to a good yield and therefore will help to establish a sound
portion control
Portion items
- They include sachets of sugar, source, salt, pepper, individual butter and margarine
- Scoops used for ice cream, mashed potatoes, mokimo, ugali
- Heddles for soup and source
- Fruit juice glass for between 75 – 150 Mls
- Soup plates/bows – for 14- 18cm diameter
Approximately number of portions that are obtained from various foods
Soup
- ½ litre can serve 2 – 3 portions
- 1 kg of Shellfish cocktail serves 16 – 20 portion
- 1 melon fruit can serve 8 portions
- ½ litre mayonnaise will serve 15 – 20 portion
Meat
- 1 kg of beef roast on born will serve between 4 – 6 portions
- 1 kg of roast meat boneless serve 6 – 8 portions
- 1 kg boiled beef 6 – 8 portions
- Steck / Rumpsteck, Sirloin steck, fillet must weigh 120gms per portions
- Fillet 120 – 180 gms per portion
Offal’s
- 1 kg Ox liver serves 8 portions
- 1 kg of Ox tongue 4 – 6 portion
- Ox tail 4 portions per kg
Pork
- Pork chops 180gms per portion
Poultry
- 360gms per portions
Vegetables
- Cabbage 6 – 8 portions per kg
- Tomatoes 6 – 8 portions per kg
- Spinach 4 portions per kg
 4. Standard Recipe
- Standard recipes are written formula for producing food items of a specified quality and
quantity
- It should show the precise quality and quantity of the ingredients together with the
sequence of operation and service
- It enables the establishment to have a greater control on costs and quantity.
- The cost of standard should be reviewed regularly especially where they contain
ingredients which change frequently in price like tomatoes
Example one
Develop a standard recipe for a chicken pie to serve four portions (Jan 2017)
Ingredients Quantity Cost
1. Chicken 1250gms
2. Button mushroom 125gms
3. Onions 90gms
4. Chicken stock ¼ litre
5. Sterecy bacon 125gms
6. Eggs 1
7. Salt/pepper/parsley To taste
8. Puff pastry 225gms
Method
1. Bone out the chicken and cut into pieces 3 – 4 cm
2. Rub each piece of chicken into bacon
3. Slice the mushroom and chop the onion
4. Add all the other ingredients and cover with stock
5. Then cover the pie with puff pastry
6. Cook for 10 minutes in hot oven and set the paste for 1 hour in moderate oven
Calculating the cost of the ingredients
Price list
1. Chicken 200/- per kg
2. Mushroom @ 400/- per kg
3. Onions @ 50/- per kilo
4. Bacon @ 500/- per kilo
5. Egg @ 6/- per one
6. Puff pastry @ 100/- per kg
7. Chicken stock @ 30/- per litre
8. Parsley @ 10/-
 Cost
Chicken 200/- per kg = 250.00
Mushroom @ 400/- per kg = 50.00
Onions @ 50/- per kilo = 4.50
Bacon @ 500/- per kilo = 62.50
Egg @ 6/- per one =6
Puff pastry @ 100/- per kg = 22.50
Chicken stock @ 30/- per litre = 7.50
Parsley @ 10/- = 10.00
Total cost = 413

b) Calculate cost per portion

= 413 ÷ 4
= 103
c) Calculate the selling price for portion in order to achieve a gross profit of
- 65%
- 60%
- 45%
Selling Price = cost price per portion x 100
Food cost %
= 103.25 x 100
35
= 295 @ 65%

= 103.25 x 100
40
= __________

= 103.25 x 100
55
= __________
Question two
Transfer the following for standard spouce puddry to a standard recipe sheet to serve 4 portions
Ingredients Quantity Cost
Custer sugar 100gms
Eggs 2
Baking powder 10gms
Margarine 100gms
Flour 100gms
Drop of milk ½ litre
Price list
- Custer sugar @ 100 per kg
- Egg @ 6 per one
- Baking powder @ 20 per 100gms
- Milk @ 30 per litre
- Flour @ 40 per kilo
- Margarine @ 90 per kg
1. Calculate the total dish cost for the recipe
2. Calculate the cost per portion
3. Calculate the selling price per portion to achieve a gross profit
- 65%
- 55%
- 40%