In order to be able to have our cost well controlled, we need to establish standards and standards procedures. They are going to be the key to have great cost, but not just that; it will help us to have consistent quality, flavor, presentation, they help to have uniform service among others.
The portions in a menu should always be identical, and there are four aspects were we need to establish standards and very cautious about them:
· Ingredients
· Proportion of ingredients
· Production of method
· Quantity
The portions in a menu should always be identical, and there are four aspects were we need to establish standards and very cautious about them:
· Ingredients
· Proportion of ingredients
· Production of method
· Quantity
Here is a link for you to read, so you know a little bit more about how to set procedures and standards. http://www.gmp1st.com/princi01.htm Remember that setting them is the same procedure for any standards you may want to establish.
There are 3 standards to follow that will help us to achive our goal
Standard Portion Size they could be quantified by weight, volume or by count.
Standard Recipes
Standard Portion Cost they could be calculated by Formula, Recipe Detail and Cost Card, Butcher Test, Cooking Loss Test, Standardized Yields.
No comments:
Post a Comment