Chapter 3

Determining Food and

Beverage Standards
Planning and Control for Food and Beverage Operations
Sixth Edition
(464TXT or 464CIN)

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 Competencies for
Determining Food and Beverage Standards
1. Explain how managers use standard purchase
specifications as cost control tools.
2. Explain how managers use standard recipes and
portion control techniques as cost control tools.
3. Determine standard yields for food products.
4. Calculate the cost per servable pound of a food
product.
5. Use an adjustment factor to increase or decrease the
yield from a standard recipe.

© 2004, Educational Institute (continued) 2

 Competencies for
Determining Food and Beverage Standards
(continued)
6. Calculate standard portion costs and standard
menu item costs for food items on the basis of
standard recipes and standard portion sizes.
7. Identify the functions of files typically maintained
by recipe management software applications.
8. Explain how managers use standard food and
beverage costs and ideal food and beverage costs
to evaluate actual results of operations.

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 Standard Purchase Specifications
• Define quality of menu items on the basis of:
- Size
- Weight
- Count
- Other factors
• Ensure the “right” quality products are consistently available
for production and service areas.
• Purchase specifications are only as good as the thoroughness
of the receiving staff.

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 Standard Recipes
Formulas for producing a food or beverage item:
• Summary of ingredients
• Required quantity of each
• Specific preparation procedures
• Portion size
• Portioning equipment
• Garnish
• Other information

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 Developing Standard Recipes
• Determine the desired yield.
• List all ingredients in the order they are used.
• Decide whether to use weights, measures, or both.
• Express all quantities in practical units of measurement.
• Record procedures in detailed, concise, and exact terms.
• Consider sanitation problems that can arise.
• Provide directions for portioning.
• Refine with input from production staff.
• Test the recipe.

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 Production Loss and Standard Yields

Production loss
AP—as purchased weight
EP—edible portion (servable) weight
AP minus EP = production loss
Standard yield
Actual yield should approximate standard yield
if properly trimmed, cooked, and portioned

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 Standard Yields

Yield Percentage
AP Price
Original Weight
Cost per Servable Pound
AP Price
Yield Percentage

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 Recipe Adjustment Factor
• Used to increase/decrease yield from a
standard recipe
• Modify the standard recipe by multiplying
each ingredient by the adjustment factor
• Most accurate recipe total volume does not
change substantially
Increase/Decrease Recipe Portions
Adjustment Factor = Desired Yield
Original Yield
Increase/Decrease Recipe Portion Size
Adjustment Factor = Desired Amount
Original Amount
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 Recipe Management Software

Ingredient file
• Purchase unit and cost per purchase unit
• Issue unit and cost per issue unit
• Recipe unit and cost per recipe unit
Standard recipe file
• Sub-recipes
• Chaining recipes

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 Recipe Management Software
(continued)
Menu item file
• Identification number
• Descriptor
• Recipe code number
• Selling price
• Ingredient quantities for inventory reporting
• Sales totals by unit
• Historical information

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 Developing Standard Beverage Costs
• Establish all standard cost tools.
• Select a time period for analysis.
• Inform all affected staff members.
• Ensure that staff members follow standard
production procedures.
• Inventory liquor behind bar.
• Record cost of liquor issued to bar during
study period.
• Record beverage and food transfers.
• Calculate standard beverage cost—divide net
beverage cost by beverage sales during the
study period.
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