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1. How might a restaurant attempt to control quality and portion sizes if it does not recipes? employ standard

1. How might a restaurant attempt to control quality and portion sizes if it does not recipes? employ standard

Principles Of Marketing
Principles Of Marketing
17th Edition
ISBN:9780134492513
Author:Kotler, Philip, Armstrong, Gary (gary M.)
Publisher:Kotler, Philip, Armstrong, Gary (gary M.)
Chapter1: Marketing: Creating Customer Value And Engagement
Section: Chapter Questions
Problem 1.1DQ
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5. For most ingredients, a recipe costing sheet could adjust the EP quantity to an AP quantity, using each ingredient's yield percentage, and then multi- ply the AP quantity by the AP cost to get the extended cost. Why can't a large cut of meat that 1. How might a restaurant attempt to control qualicy and portion sizes if it does not employ standard recipes? 2. One restaurant changes its menu daily to make use of seasonal products. Customers are rarely able to come back to the restaurant to experience the same dish twice. Is it important for this operation to employ standard recipes? How about standard por- tion sizes? Why or why not? 3. A mezze (Mediterranean tapas or small plates) res- taurant serves "free" bread to all of its customers. Because of the nature of the menu, however, there is no entrée course; all dishes are essentially small tast- ings. How might this restaurant account for the bread in the true cost per portion of its dishes? 4. Chefs who research recipes in cookbooks written for homemakers typically rewrite them for their profes- sional kitchen, if they add them to their menu. Why? required a butcher's yield test simply use the yield percentage from the butcher's test and the AP cost from the invoice to determine the extended cost for that meat? 6. Assume that a recipe lists the quantity for fresh rose- mary in tablespoons but the purveyor's invoice charges by the ounce. After a kitchen test, the chef calculates that 2 oz of fresh rosemary generates 4 Tbsp of chopped rosemary. A chart with yield percentages lists rosemary as having a 38% yield. In creating a costing spreadsheet for this recipe, what yield percentage should you enter after you calcu- late the cost per tablespoon for the rosemary?
Transcribed Image Text:5. For most ingredients, a recipe costing sheet could adjust the EP quantity to an AP quantity, using each ingredient's yield percentage, and then multi- ply the AP quantity by the AP cost to get the extended cost. Why can't a large cut of meat that 1. How might a restaurant attempt to control qualicy and portion sizes if it does not employ standard recipes? 2. One restaurant changes its menu daily to make use of seasonal products. Customers are rarely able to come back to the restaurant to experience the same dish twice. Is it important for this operation to employ standard recipes? How about standard por- tion sizes? Why or why not? 3. A mezze (Mediterranean tapas or small plates) res- taurant serves "free" bread to all of its customers. Because of the nature of the menu, however, there is no entrée course; all dishes are essentially small tast- ings. How might this restaurant account for the bread in the true cost per portion of its dishes? 4. Chefs who research recipes in cookbooks written for homemakers typically rewrite them for their profes- sional kitchen, if they add them to their menu. Why? required a butcher's yield test simply use the yield percentage from the butcher's test and the AP cost from the invoice to determine the extended cost for that meat? 6. Assume that a recipe lists the quantity for fresh rose- mary in tablespoons but the purveyor's invoice charges by the ounce. After a kitchen test, the chef calculates that 2 oz of fresh rosemary generates 4 Tbsp of chopped rosemary. A chart with yield percentages lists rosemary as having a 38% yield. In creating a costing spreadsheet for this recipe, what yield percentage should you enter after you calcu- late the cost per tablespoon for the rosemary?
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