Standardized Recipes—Scale and Cost – Sustainable Purchasing and Controlling Costs

Standardized Recipes—Scale and Cost – Sustainable Purchasing and Controlling Costs
Week 2-Assignment 1: Standardized Recipes—Scale and Cost
Assignment Overview
For this assignment, you will build on what you have learned for the week and on work you did in W1 Assignment 2. We begin this assignment by standardizing, then scaling, and then costing out one recipe. You will repeat this process in Weeks 3 and 4, with a total of 5 recipes done by the end of the course.
Assignment Description
There are several steps and templates for this assignment. The videos will help you to complete this task.
Step 1: Choose One Recipe
Using the menu from your W1 Assignment 2, pick one entrée recipe. The recipe should include at least three ingredients and not be a ready-made product that just needs to be heated and served. You can use a recipe from any source; however, you will need to provide a copy of it. If the recipe is missing information such as the yield, you should pick another one. If you want some inspiration for recipes, explore the Foundations of Professional Cooking: A Global Approach textbook for inspiration.
Step 2: Complete Standardized Recipe Form
Using the template AI New Standardized Recipe Card, find the tab labeled “First Original Recipe.” Take your recipe from Step 1 and fill in the standardized form. Make sure you include all of the information, especially the measurements. If the original recipe lacks a measurement such as “to taste,” try to estimate it.
Please watch this video for assistance—you have just standardized your first recipe.
http://67.59.189.102/LIVEcourse/aio/HRM135/recipe_demo/index.html
Step 3: Scale the Recipe for Hundred Servings
Next, we need to scale the recipe, that is, we need to increase the amounts so that the recipe serves one hundred people. For this step, open up the tab labeled “First Expanded Recipe Card.” Copy the ingredients and method section to this new tab. Then, figure out the new quantities needed for each ingredient to serve one hundred people. Save the file using the following naming convention: W2_A1_LastName_FirstInitial_Recipes.xls.
Step 4: Cost Out the Recipe
In this step, you need to cost out the recipe. Open up the template “Recipe Cost Sheet.” Using the expanded version of the standardized sheet, copy all of the ingredients to the cost sheet. Then, using Food Purchasing Order Guide, calculate the cost of the recipe. You can use worksheet, if needed, for interim calculations. If you have an ingredient that is not in the Food Purchasing Order Guide, you will need to find the information. Include a source for all of the ingredients’ pricing information. Finally, assign this dish a menu price—it can be anything to complete the calculations. Save this file as W2_A1_LastName_FirstInitial_Costs.xls.
Step 5: Submit Required Items
•    A copy of the original recipe along with its source.
•    The template with the original recipe standardized and scaled to serve a hundred people.
•    The template with the one hundred–serving recipe costed out.
For this week, submit the assignment to the Discussion Area by Thursday, July 2, 2015. Return and help two of your fellow students with words of inspiration, critique, or other advice by the end of the week.
Assignment 1 Grading Criteria    Maximum Points
Selected an entrée recipe and transferred it into a standardized recipe template.    4
Properly converted the recipe to yield one hundred portions.    4
Included costs for each recipe ingredient.    4
Used AP and correct weight measure information in the recipe.    2
Used correct math and included formulas within the recipe.    2
Included recipe cost and portion cost for the recipe.    2
Followed MLA guidelines for writing style, spelling, grammar, and citation of sources.    4
Returned and answered questions from instructor or other students; posted comments and critiques; or helped another student.    6
Total:    28
Recipe name:                Date originated:        By:
Outlet:                Date modified:        By:
Item    Yield %    Quantity as Used      Unit of Measure    Quantity as Purchased     Cost as Purchased    Purchase Unit    Conversion Factor    Cost as Used
Example—Flour    Percentage— 100%    Recipe Amount – EP such as 1    Recipe Measurement EP such as Cup, slice, each, tsp    Purchase amount such as 1 – AP    Cost of the Purchase unit= should be a dollar amount    The purchase unit such as 50# bag, 6#10 cans, case, etc    Column to do your math to convert from Purchase Unit to Recipe Unit to Yield Unit    Cost of the Recipe unit, i.e., How much does 1 cup of flour cost

Total
number of portions per recipe
Cost per portion
Garnish    1    ea
Cost of surrounding items, if applicable        1    ea
Total cost per portion
Menu price
Food cost %

Cost of Surrounding Items                Yields 1 ea
Item        Quantity    Cost/Unit    Unit     Extension
Breads and rolls        0    0.05    ea    0.00
Butter        0    0.09    oz    0.00
Condiments/special requests        1    0.05    ea    0.05
Check chocolates        0    0.09    ea    0.00
total        0.05

Menu Item        Trial    Yield    3 cups
Item Description            Portions

Recipe Unit    Quantity    Ingredient    Unit Cost    Extension
Cup    3    Flour    0.05    0.15    Example – you need to remove this line

Total Cost    $0.15    <== Total of the extensions
Cost per portion    #DIV/0!    <=== Total cost divided by number of portions
Menu price    $8.00    <== From the menu – how much the guest pays for the dish
Gross profit per portion    #DIV/0!    <== Menu price minus cost per portion
Food cost percentage    #DIV/0!    <== Cost per portion divided by Menu price