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dishes, the recipes and the style of food you serve. Total quantities of food (supplies) for order are
determined by the estimates of the customer numbers the establishment is likely to attract and the
predicted or forecast number of people who will order a specific dish or meal during the service
period.

It is important to calculate and prepare correct food quantities because:
• too much food prepared = food wastage = increased costs

• too little food prepared = increased waiting time for customers = customer dissatisfaction
• preparing the wrong foods or the wrong types of food = food wastage and increased waiting
time for customers, all of these are mistakes that will reflect on your organisation 's bottom
line
Using standard recipes, standard operating procedures and controlling portion sizes will help to:
• ensure consistency

• reduce wastage

• maintain profits
• ensure that the correct amount of food is prepared and presented
• ensure the correct preparation, cookery and presentation methods are used

• ensure that the equipment is used

• meet customer requirements and ensure customer satisfaction
A standard recipe means that anyone can read the instructions and follow the directions to produce
the same quality and quantity of food as another person.
Effective portion control enables cost control-it aids in maintaining profit margins, reducing waste,
promoting consistency and ensuring quality.
Standard recipes are used in many establishments to ensure consistency of product, to make it easier
to calculate stock orders and to organise the amount of food that should be prepared for specific
dishes prior to service. They provide for accurate recipe costing and menu pricing. Standard recipes
or recipe cards will list the exact ingredients and the portions required for the dish. This makes
identifying ingredients easy, consistent and free from errors. They describe the product, the amounts
of ingredient and, in many cases, the variations that can be applied.
They ensure adherence to enterprise standards for production and presentation of food items. A
standard recipe has been tried out, sampled, written down and sometimes the results will have been
photographed.

Not all establishments use standard recipes or standard recipe cards; however, they are an extremely
useful tool in that if experienced staff members are unavailable or unable to work, or in the case of
staff changeovers the food quality, style and portion control will remain consistent. New staff can use
them to very quickly learn what they need to do and how to do it.
Customers expect consistency. It is part of the quality perception people have, that each time they
order a meal at a particular establishment it will have the same ingredients, flavour and be of the
same size and quantity as the last meal they ordered at the establishment. They will also expect at
least the same level of service. Standard recipes support this expectation.

Work flow and production sequencing
Logical work lists and work flow plans enable kitchen staff to work effectively and efficiently with
minimal time, energy and material wastage to maximise productivity and food quality.