A: The advantages of standard recipe are a) Maintenance of consistency in terms of taste, texture, cost and appearance b) less supervision required on employees c) Less training is required for employees d) Less wastage during production.
Q: Butchers Yield test.
A: Butchers’ yield test is test carried on to all the ingredients that have not 100 per cent yield or high cost in nature. Yield test is conducted to determine the available quantity of edible portions available from an ingredient.
Q: Define Standard Yield.
A: Standard Yield is the standard quantity of edible portion available from a raw material after processing and cooking.
Q: Standard Purchase Specifications.
A: Standard Purchase Specification is the written description of any ingredient in regard to its shape, size, volume, count, weight, color, texture, density etc. Every catering establishment prepares a purchase specification for each and every ingredient, considering its menu requirements.
Q: Standard Portion Size
A: Standard portion size is the standard quantity of portion of each dish to be served to a guest. It is a control method used in catering establishment. Standard portion size enables the establishment to control food cost and also to provide value for money to its customer.
Q: How does failure to follow standard recipes affect portion cost of a particular item?
A: Failure to follow standard recipe leads to inconsistent portion size, which in turn lead to variable standard portion cost. Standard recipe is the tool to maintain the food cost of each menu item.
Q: Explain the term Seat Turnover with an example
A: Seat turnover is the ratio indicating the number of times a given seat occupied during a meal period. Seat turnover is calculated by dividing the number of guests served by number of available seats.
Q: Present ten food and beverage cost control procedures followed by F&B operations.
A: Food and beverage control procedures are a) purchase control b) receiving control c) storage control d) requisition control e) issue control f) production control g) portion control h) KOT control i) revenue control and j) menu control.
Q: Prepare a sample standard purchase specification for red grapes to be used for preparing Fruit Salad.
A: Sample purchase spefication
Item Name : Apple
Item code : Ap 11006
Description : Ripe red grapes
Category : Premium
Color : Red/ Black
Other information : a) Packed in Food Boxes b) No softness or rot c) Properly ripe d) Skin should be intact
(This is just a simple purchase specification. Changes are expected from organization to organization)
(Note: This blog is to provide some inputs to the students of hotel management. Additional referrence is suggested for the complete and indepth understanding of the subject.)
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