705 Catering operations costs and menu planning 705

705 Catering operations, costs and menu planning 705 Gweithrediadau arlwyo, costiau a dylunio bwydlenni

Outcome 1 Understand organisation of kitchens Deilliant 1 Deall cyfundrefn ceginau The “Partie system” – Y system “Partie”

Good working relationships Perthynas gweithio da • • • Improve efficiency of the operation Contribute to high morale of staff Develop good communication Improve productivity of staff Produce a good high quality of food products Provide a better service to the customer

Current trends in food production operations Tueddiadau cyfoes o fewn gweithrediadau cynhyrchu • Technological changes • Social changes • Speed of service • Food technology developments

The importance of a well organised kitchen Y pwysigrwydd o cegin wedi trefnu’n dda A well organised kitchen should promote; – Effective communication between departments or sections within the kitchen, – Increased efficiency of work to produce high quality food in good time – Prevent accidents – Promote good health, safety and food safety practice – Provide a successful service to the customer – High-quality end product.

Layout Design Considerations þ Higher utilization of space, equipment, and people þ Improved flow of information, materials, or people þ Improved employee morale and safer working conditions þ Improved customer/client interaction þ Flexibility

Mc. Donald’s New Kitchen Layout

Mc. Donald’s New Kitchen Layout þ Fifth major innovation þ Sandwiches assembled to order þ Elimination of some steps, shortening of others þ No food prepared ahead except patty þ New bun toasting machine and new bun formulation þ Repositioning condiment containers þ Savings of $100, 000 per year in food costs

Innovations at Mc. Donald’s þ Indoor seating (1950 s) þ Drive-through window (1970 s) þ Adding breakfast to the menu (1980 s) þ Adding play areas (1990 s) Three out of the four are layout decisions!

Strategic Importance of Layout Decisions The objective of layout strategy is to develop an economic layout that will meet the firm’s competitive requirements

Importance of the menu Pwsigrwydd bwydlen • Legal requirement – Display a menu, – Vat, – Service charges, and – Various other inclusions, • Gofyniad gyfreithiol – Arddangos bwydlen, – T. A. W, – Tâl gwasanaeth, a – Unrhyw beth ychwanegol,

Importance of the menu Pwsigrwydd bwydlen • Communication between the customer and the caterer – To be able to sell your establishment – Billboards, • Cyfathrebiad rhwng y cwsmer â’r arlwywr – Galluogi i gwerthu eith sefydliad – Bwrdd Biliau,

Importance of the menu Pwsigrwydd bwydlen • Planning tool – A blueprint for a catering organisation – Costing – Staffing • Offeryn cynllunio – Glasbrint i sefydliad arlwyo – Costiad – Staffio

Menu Compilation Crynhoi Bwydlen • • Table d’hote A la carte Hors d’oeuvres Potage Entrée Releve Fromage Farinaceous

Factors to consider when planning a menu Ffactorau i ystyried wrth gynllunio bwydlen • Type of customer – Writing menus to a certain style will attract different customers but may deter others. – Customer demands must be considered – Traditional dishes and modern food trends need to be taken into account

Factors to consider when planning a menu Ffactorau i ystyried wrth gynllunio bwydlen • Price being charged – Pricing needs to be seen as fair or considered good value for money • Availability of food commodities – If the restaurant is aimed at a specialist market, certain commodities need to be available throughout the year and be of a high quality. Storage may also be a factor and this will also have a direct effect on the pricing of the menu.

Factors to consider when planning a menu Ffactorau i ystyried wrth gynllunio bwydlen • Equipment and space available – The correct kitchen resource should be available to be able to prepare and cook the menu effectively. • Staff availability – Training is important to establish a good team of kitchen and front of house staff to deliver the requirements of the menu skilfully and efficiently.

Factors to consider when planning a menu Ffactorau i ystyried wrth gynllunio bwydlen • Type of organisation – Think of; – Location: competition from competitors – type of menu to match the organisation, • Seasonality – Think of special occasions – Local food at reasonable prices when in season. – Suitability of dishes to season

Outcome 3 and 4: Costing's Advantages of basic cost control 1. Preparation and cooking losses can be calculated alongside wastage percentages 2. Identifying potential savings or economic measures that can result in greater cost effectives

Advantages of basic cost control 3. Implementation of specifications to ensure accurate weighing and measuring 4. Helps the head chef to maintain budget control 5. Maintenance of costing records to help with sourcing and purchasing of food commodities

Advantages of basic cost control 6. Food and material cost; these will vary according to the volume of business and quality of food purchased. 7. Cleaning materials; often an overlooked area but a good cost control system will recognise these costs and keep an allowance for them

Advantages of basic cost control 8. Maintain a gross and achieve a set net profit 9. Information will be essential to form a sound pricing policy. 10. Overheads; (gas, electricity, rates, servicing, advertising, rent and equipment); these are often unseen and should be factored into each dish that is sold.

Gross Profit • Gross Profit is the difference between the cost of the food to prepare the dish and the selling price of the dish. Gross profit = selling price – food cost

Net profit • Net Profit is the difference between the selling price of the dish and the total cost of the dish (labour, overheads and cost of food). Net Profit = selling price – total cost Or Net profit = gross profit - overheads

Shopping list for pork loin dish Food Item Cost Pork Loin (600 g) £ 2. 99/kg Dried apricots (25 g) £ 11. 96/kg Leeks (1 small) £ 2. 00/kg Butter (200 g) £ 1. 19/250 g Breadcrumbs (75 g) : (2 slices) Thyme (good pinch) £ 1. 25/loaf Cost for recipe £ 0. 80/30 g Egg (1) £ 1. 00/ ½ dozen Seasoning ---------- 2 p

Answers and review of pork loin • • Pork loin: (2. 99 ÷ 1000) x 600 = 1. 79 Dried Apricots: (11. 96 ÷ 1000) x 25 = 30 Leeks: (2 ÷ 1000) x 150 g = 30 Butter: (1. 19 ÷ 250) x 200 = 95 p Breadcrumbs: (1. 25 ÷ 20) x 2 = 13 Thyme: (0. 80 ÷ 30) x 1 = 3 p Egg: (1. 00 ÷ 6) x 1 = 17 p Seasoning: 2 p

Shopping list for pork loin dish Food Item Cost for recipe Pork Loin (600 g) £ 2. 99/kg £ 1. 79 Dried apricots (25 g) £ 11. 96/kg £ 0. 30 Leeks (1 small) £ 2. 00/kg £ 0. 30 Butter (200 g) £ 1. 19/250 g £ 0. 95 Breadcrumbs (75 g) : (2 slices) Thyme (good pinch) £ 1. 25/loaf £ 0. 13 £ 0. 80/30 g £ 0. 03 Egg (1) £ 1. 00/ ½ dozen £ 0. 17 Seasoning ---------- £ 0. 02

Calculate a gross profit margin of 65% Food cost (Total spent on food to produce the dish) = £ 3. 69 Selling price = (3. 69 x 100) ÷ 35 = £ 10. 54 Therefore the price I need to sell the Pork Loin for, to achieve a 65% gross profit, is: £ 10. 54