The basis for drafting a process map for cooking, bakery or confection is a collection of recipes in which the content and required standards of bookmark products, output of semi-finished and finished dishes, cooking technology. In that case, if the dish is brand new, and official recipe for its preparation are not available, it is necessary to make a technological map, the contents of which are identical to the contents of conventional routing.
Following the recipe, enter in the routing list of products required for preparation of this dish, the norms of a bookmark of raw materials and the weight content of prefabricated and ready-made meals in grams. This will determine the total number of products required for preparation of the estimated number of servings.
Qualitative and quantitative composition meals consider when calculating the estimate for him. If for cooking require any unique conditions or requirements for the quality of ingredients, they also reflect the routing.
In detail, step by step, describe the technology of cooking. Specifying the norms of the time spent for performing each step and the total time required for cooking this dish. Using the norms of bookmarks and indicators of nutritional value of the ingredients, calculate the total caloric value of one serving of ready meals, and specify it in the routing.
The map must indicate the weight of one serving of ready meals and shall describe in detail the requirements on its registration, if any, and to serve the food. In the case where the manufactured products are subject to long-term storage, the routing will reflect the conditions and duration of storage.
Making a map, follow the requirements of the National standard of Russia GOST R 50763-2007 "catering Services. Products of public catering, realized to the population. General technical conditions". It regulated the content and design of process flow charts for products of public catering.
Sign technological map chef or production Manager, appoint her head of catering.
The website contains the best collection of recipes and technological cards of dishes: recipe for baking bread, the routing of fish dishes, catalog recipes, salads and etc.
Organization of production of public catering / Prepared menu (download). Buying a pack of Ready-made sample menu, you get technical and routing, calculation charts, calculations of proteins, fats, carbohydrates, calories, supporting calculations and acts of control analysis on each dish.
Advice 2 : How to make routing
Routing for a certain type of product is the original document – the basis for determining the cost of production. So in the technological maps on products of public catering, the basis for which is the approved recipe of this particular dish, you specify the quantitative and qualitative composition and the description of technology of preparation.
Routing for products of public catering shall be made on the basis of collections of recipes. They provide the content and standards are laying the raw materials are specified norms of output of semi-finished and finished dishes, the technology of their production, including taking into account the norms of the time. Requirements to the contents and design of technological maps on products of public catering set by National standard of Russia GOST R 50763-2007 "catering Services. Products of public catering, realized to the population. General technical conditions".
In the routing for such products specify the list of products included in the meal, indicating their amount in grams. This is necessary in order to calculate the total number of products required for the manufacture of some of the estimated number of servings. In addition, this formulation will be taken into account in the calculation on the specified dish. If there are unique requirements to the quality of the ingredients, they should also indicate in the routing.
Shall describe the manufacturing process step-by-step format. Specify the amount of time required to complete each step and the total amount of time required to prepare this dish.
Specify the weight of the portions and the requirements for its design. If the products are intended for long-term storage, enter in the routing necessary for the implementation, terms and conditions of its storage. In this case, it is necessary to specify indicators of quality and safety of ready meals.
In the routing, specify the nutritional value of ready meals. It has been make according to the recipe and the total nutritional value of all ingredients.
Routing is a document that is quality control of products and safety of manufacturing processes by regulatory authorities.
Advice 3 : How to make costing of dishes
If you decide to open a company associated with food, it is possible to calculate the costing of dishes of the basic menu, you need long before the moment of opening your café or restaurant. From the correct calculation of the calculation will depend on the margin on food, that is something that will bring you profit and to determine the relevance of your kitchen.
Currently, there are many programs that calculate costing of dishes for public catering enterprises. But not always automated calculation is convenient. For example, when it is necessary to demonstrate the calculation of dishes to guide a cafe or restaurant for signature and approval. In this case, download from the Internet the pricing card (form OP-1) and fill it out.
Be mindful of the recipe, calculate the norms of expenses of raw materials and purchase prices for raw materials and complete graphs calculation card. If you need to calculate the costing of dishes on the new menu, then proceed as follows. Collect information about the list of the ingredients, the flow of each raw material based on 100 portions, and the price will be the purchase of each product.
After you gather information, make a table and write the list of all products of norms of consumption of 100 food and price. Use spreadsheets Microsoft Excel with which you can easily calculate the cost of 1 dish, then multiply the rate of each product at the price and divide the resulting number by 100.
When the cost will be calculated, calculate the costing of dishes and add a mark-up. You will then receive the sale price of one dish. The calculation appears in the calculation card.
In order to estimate more accurate, check the entire list of purchased products, as provided by the list administrators or freight forwarders the same product may pass under different names. To do this, select one name, which will be held in cost cards. Also be sure to confirm the list of semi-finished products and ask how a record of products in units, kilograms, litres.
Advice 4 : How to create a calculation card
On the catering for each dish should be prepared the calculation card. Its form is approved by the resolution of Goskomstat of Russia is unified. The form document should be filled accountant-calculator to determine the selling price of manufactured products.
You will need
- - documents of the enterprise;
- - the form of calculation of the card;
- - the range of dishes;
- - the incoming invoices;
- - the list of products.
Before you start drafting calculation cards based on the plan menu, write a list of meals that should fill out the estimate. Then, determine the rules of investment of raw materials for each type of manufactured products. Calculate the sales price for raw materials, which is included in the meals. For this purchase price multiply by a mark-up.
In the form of form OP-1 specify the name of your company in accordance with the Charter or other constituent document. Enter the service name (division, structural unit) in which the manufacture of products. Write the activity code in accordance with the national classification of activities of enterprises.
Specify the name of the dish (manufactured products), its number in accordance with a collection of recipes. Assign costing the card number, the date of its issuance. Be aware that the fill calculation as one dish, a hundred dishes. In the latter case, the estimated selling price will be more accurate.
The first count imputed forms card is designed to specify the sequence number of the product, the second to make its name in accordance with the receipt, and the third for writing the code.
Each dish is assigned a number, and the date. For each of them there are three graphs: normal products (raw materials) in kilograms, the purchase price, the amount in rubles. By summing the amounts for each product determine the cost of the commodity set for each product.
Multiply each value of the commodity set a separate dish on the margin, established at the enterprise. Thus, you determine the cost of each type of manufactured products.
Calculate the output of the finished dish in grams by summing norms of raw materials for each product for a single product.
The pricing card should be approved by signatures of the Director of catering, head of production (with indication of their positions, personal data). To assure the cost estimate is necessary for the accountant, it amounted to.