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Meal Costing and Quality Control Guide

Costing of meals is based on the number of servings and portion size, and quality must be carefully controlled. A standardized recipe, qualified personnel, adequate equipment and facilities, and high sanitation standards are needed to produce quality meals. Costing a recipe involves listing ingredients and quantities, calculating costs, totaling ingredient costs, determining portion costs, and setting a selling price using a percentage markup.

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56 views12 pages

Meal Costing and Quality Control Guide

Costing of meals is based on the number of servings and portion size, and quality must be carefully controlled. A standardized recipe, qualified personnel, adequate equipment and facilities, and high sanitation standards are needed to produce quality meals. Costing a recipe involves listing ingredients and quantities, calculating costs, totaling ingredient costs, determining portion costs, and setting a selling price using a percentage markup.

Uploaded by

shasagail
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

ea l s

o f M
t in g
Co s
Costing of Meals

Costing of meals is based on the


number of servings and the portion
size to be offered to a person or a
customer.
The quality of food served or
delivered should be carefully
supervised and controlled for
customers satisfaction.
How Can You Produce
Quality Meals?

1. Using a standardized recipe.


2. Having qualified personnel.
3. Having enough equipment
and facilities.
4. Providing high standards of
sanitation and safety.
c i pe
Re
n g a
i f yi
an t
Qu
t ro l
Co n
r t i on
Po
ci p e
R e
ng a
os t i
C
Costing a Recipe

Step 1
List all the ingredients
and the quantities used
in the standardized
recipe.
Costing a Recipe

Step 2
Calculate using the
formula
Ingredient cost= quantity of ingredient
required
Unit size purchased
Costing a Recipe

Step 3
Total the cost of the
ingredients used. This
will give the food cost of
the recipe
Costing a Recipe

Step 4
Determine the cost of each
serving or portion by using
the formula:
Portion cost= total cost of ingredients
number of portion/serving
Costing a Recipe

Step 5
Determine the percentage markup to
arrive at the selling price. If the
expected food cost percentage markup is
45 percent then it is:
Equivalent Amount= cost per serving x
percentage markup
Selling price= equivalent amount + cost per
portion
e r y
el i v
d D a l s
s a n M e
c e s r e d
Pro pa
P r e
of

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