Standards of Purchase Specifications for Foods Food andBeverage is a very big business.

To stay and be successful in this business, youhave to know basic things about it.Food costare controlled by 5 standards which all employees and managers have to follow:Standard purchase specificationsStandard recipesStandard yieldsStandard portion sizesStandard portion costsTocalculate the standard of food cost, you have to know the relationship betweenrecipes, portion and yield. All of them has a role in calculation in each foodin menu.After theordering the food items, there should be no surprises when they arrive.

Themore specific the order, the less the chance of receiving supplies that are toohigh in price, too poor in quality, or too many in number.Specificationscan include brand names, grades of meat, product size, etc. The specificationsshould be specific, realistic, and easy to verify.   Standards of Recipes Astandardized recipe is one that does not have any surprises.

A standardizedrecipe will produce a product that is almost identical to taste and yield eachtime it is made, regardless of who follows the directions. A standardizedrecipe usually includes:List allingredients including spices and herbsThe exactamounts of each ingredient (with the exception of spices that can be added totaste)Specificdirections for the order of operations and types of operations (for example,mixing, folding, mixing, saute)The sizeand number of parts that the recipe will produce.   Standards of Portioning A standardrecipe include a size of the portion which will serve. Controllable size ofportion has a 2 advantages in food management: the cost of a given portion anddrink. Standard pieces mean that every portion of agiven dish will be almost identical in weight, count, or volume.

It is possibleto control food costs.    Standard Yield   The recipeoutput is the number of portions that it produces. Standard yields forexpensive ingredients, such as meat, are determined by calculating the cost ofone cooked portion. For example, you can buy 5 kg of roast for $ 17 perkilogram. Cooked roast should be served in portions of 250 grams in the form oflunch baked beef.

After pruning and cooking, the roast will not weigh 5 kg, butmuch less. By exit testing, you can determine the cost per portion and thespecific gravity, as well as the standard yield and the percentage of yield.   State the importance of the standards inimproving performance of your organization by using the scale given below.Very                Adequate        Not           Important         Level         Important5            4           3           2          1 Standardsof Purchase Specifications for Foods      5           4            3          2          1Standardsof Recipes                                                5           4            3          2          1     Standardsof Portions                                               5           4            3           2          1           Other…..

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..                    5            4            3           2          1                Explain the Importance of the Standards for aFood and Beverage organization.                                                                                                                                                                                                                    Standards of Purchase Specifications for FoodsTheimportance of standards of purchase specifications for food is to know therelationship between all items. When the organization ordering food items forcooking, they have to know the exactly quantity of items for not losing anyprofit.   Standards of Recipes and PortionsImportantto know the number of food items which you will use for cooking.

Recipe andPortions are very connected to each other. The standard number of recipe willgive the standard portion of each ready food. If by mistake you will use for 1percent of items ore to cooking, most probably the organization will lose theprofit.  Please specify the ideal percentages of acompany’s revenues, costs and profit in total: Revenues earned from food sales                  %70Revenues earned from beverage sales           %30%100               Food Cost                                                     %30Beverage Cost                                                           %20Labor Cost                                                     %20Other Costs                                                   %10Profit                                                             %20Total Revenues, Cost and Profit                   %100     Please specify thestrategies of a food and beverage company can use for increasing revenues.         If the product and services are sensitive forthe cost, pay attention to your strategy of the prices. Research yourcompetitor’s prices and compare. Analyze and make decision: increase ordecrease your cost.

Decreasing the prices it may increase your revenue.Increasing your prices make high impression in your consumers mind and willmake good profit. Increasing your price also may increase your revenue withoutdecreasing sales.     Please specify the strategies of a F&Bcompany can use for decreasing costs.

      Reviewinventory values, to confirm that they are relevant and carry out inventorychecks a week, so you can provide the appropriate level and make available cashflow. Do not wait until the end of the month to find out if there are anyproblems.  Please specify the strategies of F&Bcompany used for increasing competitive power.

 The goodcompetition strategy in not about the decreasing a price. It is to make goodadvertisement and develop the quality of the product. Thecompanies have to develop their brand. Branding play very important role inmarket. Companiesshould create new different products or services which are will make them stepup of competitors.Successfulcompanies looking for new technologies, knowledges and strategies. This thingmake them successful.             In order to increasethe profit which one of the following alternatives are should be used? WHY –         Decreasing Costs  Why?.

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…………………. …………………………………………………………………………………………………………………………………….   –         Increasing Sales  Why?………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………. …………………………………………………………………………………………………………………………………….    –         Both of them             %20-30 Decreasing Costs %50-90 Increasing Sales Why? By reducingthe input costs will decrease and profit increase. It is consideration ofkeeping product quality is important, it shouldn’t on your production quality.This strategy good enough to decrease the waste level and to increase theprofit. 

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