SS2 Third Term Catering Practice Lesson Note – Costing and Control in Catering II

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WEEK 11: (ELEVEN)

TOPIC: Costing and control in catering:

SUB TOPIC 1: Portion control, portion control equipment,

SUB-TOPIC TWO: Dish costing and control system, types of order taking, and methods of costing

The process of controlling the size or quantity of food to be served to each customer is known as Portion Control. The amount of food allowed depends on four factors:

Control in catering establishment is used to enable the management and staff to know what is happening to food and beverage service and other related incomes. Control in catering establishment covers the sales of all food and beverage.

DISH COSTING AND CONTROL.

THE TYPE OF CUSTOMER: The size of portion served to those working in heavy industry and to a sedentary worker e.g. a female clerical worker will not be the same.

THE TYPE OF ESTABLISHMENT: – In a restaurant that offers a three-course table d’hôtel menu for N 250 including a drum stick (chicken thigh), the size of the portion naturally will be smaller than in a luxury restaurant charging N 1200 for the drum stick on an a-la-carte menu

THE QUALITY OF THE FOOD: -Better quality food usually yields a greater number of portions than poor-quality food. Low quality food yields less portion and takes more time, labor and loss of money. Good quality food takes less time and laborer and more customer satisfaction.

THE BUYING PRICE OF THE FOOD: – The buying price of the food should correspond to that of the quality of the food. A good buyer will ensure that the price paid for any item is equivalent to the quality. A good price therefore means a good yield. It helps to establish sound portion control and if otherwise the customer satisfaction can be affected.

Portion control should be closely linked with the buying of the food; without a good knowledge of the food, it is difficult to state fairly how many portions should be obtained from it. To evolve a

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