HOSP222

Temperature Danger Zone

40F-140F

Temp to be held in hot well

>135F

temp for cold well

<40F

Top shelf of refrigerator

ready-to-eat foods

second (from top) shelf of refrigerator

deli meat

third (from top) shelf of refrigerator

sea food and eggs (145F)

fourth (from top) shelf of refrigerator

whole cuts of meat (145F)

fifth (from top) shelf of refrigerator

ground meats (155F)

sixth shelf (or bottom) of refrigerator

poultry or casserole/mixed foods (uncooked) (165F)

Unit Cost Equation

A.P. Cost (as purchased) / # of units = cost per unit

Conversions

Ideal Food Cost Percentage

Industry standard: ~30% (28-32% in class)

Food Cost Percentage Equation

(Total Raw Cost) / (Total Revenue) * 100 = Food Cost Percentage

Raw Food Cost Equation (From Food %)

Revenue * Food Percentage = raw food cost

Revenue Equation (from Food %)

Raw Food Cost / Food Percentage = Revenue

Food Cost Formula

Opening Inventory + Purchases = Total Food ($$) Available - Closing Inventory = Cost of Food Sold

Spice Factor % Equation

Begining Inventory of Spices - Ending Inventory of Spices = Total Usage
Total Spice Usage / Total (everything) Usage = spice factor %

Using Spice Factor

Cost * (1.00 + %) = total raw cost