Questions and Answers
What is recipe costing?
Figuring out all of the costs involved in creating an individual recipe or dish from start to finish.
Which of the following best describes 'food cost'?
What are the two important numbers needed to understand recipe cost?
Ideal Recipe Cost and Actual Recipe Cost
Once peeled and cored, if 10 kg of apples costs $40 and additional ingredients cost $20, the ideal recipe cost for 10 apple pies is $______.
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What is the typical food cost percentage a restaurant aims for?
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Why should a restaurant cost its recipes?
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Match the following strategies with their objectives:
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Controlling recipe cost has no effect on overall profitability.
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What is the primary responsibility placed on employers by the Occupational Safety and Health Act of 1970?
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Which of the following regulations was introduced in 1999 to build on the Health and Safety at Work Act of 1974?
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What has been a common trigger for improvements in working conditions over the past 150 years in the United States?
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Which act identified both employers and employees as stakeholders in managing worker health and safety?
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Which President signed the Occupational Safety and Health Act into law in 1970?
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What is the primary focus of Occupational Health and Safety (OHS)?
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How has the approach to Occupational Health and Safety changed in recent decades?
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Why is it important for employers to implement OHS standards?
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What significant piece of legislation was introduced in Britain in 1974 regarding OHS?
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What may occur if employers do not uphold OHS standards?
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Study Notes
Recipe Costing Overview
- Recipe costing involves calculating all expenses required to prepare a dish from start to finish.
- Essential for chefs and restaurant owners to optimize pricing and manage one of the largest business expenses: food costs.
- Successful restaurateurs know the exact cost to purchase, prepare, and serve each menu item and adjust for seasonal price changes.
Food Cost vs Recipe Cost
- "Food cost" is a broader term encompassing total costs versus profit margins for an entire menu.
- Recipe costing focuses specifically on the costs associated with individual recipes.
- When profit margins are not met, adjustments may include finding cheaper ingredient suppliers or modifying recipes/dishes.
Calculating Recipe Cost and Food Cost Percentage
- Key metrics: Ideal Recipe Cost & Actual Recipe Cost.
- Ideal Recipe Cost: Represents cost on paper without factoring waste or loss; calculated based on ingredient purchase prices.
- Actual Recipe Cost accounts for the real yield after waste; for example, from 10 kg of apples, the actual usable amount may lead to a higher cost per dish.
- Food cost should ideally be around 25% of the selling price to cover additional expenses like rent and staff.
Importance of Costing Recipes
- Enables comparison with competitor pricing to remain strategically priced.
- Assists in menu planning, focusing promotions on high-ROI items.
- Provides insight into customer preferences, guiding adjustments to pricing and portion sizes.
- Helps maintain a balance of inventory to minimize waste.
Controlling Recipe Cost
- Calculating food costs helps identify areas for cost control and profit enhancement.
- Strategies to reduce costs include:
- Minimizing waste through careful storage and planning.
- Tracking ingredient costs annually to anticipate price changes.
- Monitoring food returns on plates to manage portion sizes.
- Negotiating with vendors for better pricing.
- Designing seasonal menus to leverage cost-effective, in-season ingredients.
- Organizing the pantry to ensure efficient purchasing and usage tracking.
- Utilizing efficiency-improving software and systems in operations.
Conclusion
- Meeting profit goals begins with controlling spending through effective recipe costing, a vital aspect of a successful restaurant business.
Overview of Occupational Health and Safety (OHS)
- OHS is a branch of public health focused on employee safety, health, and welfare in the workplace.
- Employers are legally required in many regions to provide a safe working environment.
Prevention and Treatment
- OHS promotes both treatment of health issues and prevention strategies.
- Significant advancements in OHS over the last few decades have led to a substantial reduction in workplace accidents.
- High-risk labor activities have become safer due to improved operating procedures for dangerous machinery.
Legal Enforcement and Employer Responsibilities
- OHS compliance is enforced through legal regulations and executive measures.
- Employers are expected to encourage self-regulation among employees in health and safety practices.
Importance of OHS
- Historically, OHS measures targeted manual or field labor occupations; this focus has broadened.
- The primary aim of OHS programs is to foster safe and healthy work environments.
- Lack of OHS protocols can lead to increased workplace injuries and higher workers’ compensation claims.
Historical Development of OHS
- The concept of OHS in Britain dates back to 1802 with the Act for the Preservation of the Health and Morals of Apprentices, aimed at improving factory conditions.
- Subsequent legislation included the Factory Act (1833) and The Employer’s Liability Act (1880).
- The Health and Safety at Work Act (1974) was significant in making employers responsible for worker safety, recognizing both parties as stakeholders.
Further Legislative Developments
- Key regulations following the 1974 Act include the Management of Health and Safety at Work Regulations (1999) and Workplace (Health, Safety and Welfare) Regulations (1992).
OHS in the United States
- Improvements in workplace conditions have occurred sporadically over 150 years, influenced both by legislation and reactions to safety incidents.
- The Occupational Safety and Health Act, enacted in 1970 under President Nixon, established federal standards for workplace safety and placed responsibility on employers to enhance working conditions.
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Description
Explore the essential concepts of recipe costing, a critical practice for chefs and restaurant owners. This quiz will help you understand how to calculate the costs involved in preparing dishes, which is vital for pricing menu items effectively. Gain insights into managing food costs and optimizing restaurant profitability.
