This book talks in detail about the commercial aspect of the kitchen. A commercial kitchen is a place where food is cooked for remunerative purpose. Apart from cooking food, there are a lot of processes-from procurement of raw materials to selling the final product. The buying cycle, processing of raw materials - yield concept that talks about the purchase price and price of the usable material. The yield of the recipe that talks about the quantity of output, that a recipe should produce, the notion of portion control and how it affects the economics of the kitchen. Moving ahead the idea of a standard recipe, its importance and the method to calculate the cost of the food produced. The book takes one through this entire journey of cost of food produced and how the selling price of a dish is determined. Traversing to the front of the house, it discusses the approach to analyze a food menu with respect to the relationship between profitability and popularity. Finally ending in calculation of break even point and sundry.

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1. Concept and Significance ? 

Importance of numbers in production of food ? 

Fractions and Percentages, Rounding Off ? 

Standard Purchase Specification ? Assessment 

2. Yield Analysis ? Understanding the concept of yield ? 

Calculating yield percentage ? 

Utility of yield calculation ? 

Costing of effective yield ? Assessment 

3. Portion Control ? 

Meaning and Significance ? 

Commonly used tools for portion control ? 

Popularly used units of measure ? 

Interunit conversions ? Assessment 

4. Standard Recipe ? 

Recipe ? 

Sub recipe ? 

Importance of standardization of a recipe ? 

Standard recipe card and its parts ? 

Costing a standard recipe ? 

Assessment 

5. Beverage Costing ? 

Costing of a beverage ? 

Scaling up ? 

Downsizing ? 

Liquor cost percentage ? 

Assessment 

6. Food Cost ?

What is Food cost ? 

Why calculate Food Cost ? 

Elements required to calculate food cost ? 

Potential Food Cost vs Actual Food Cost ? 

Factors affecting menu price ? 

Assessment 

7. Menu Engineering ? 

Introduction and meaning ? 

Margin Vs Sales ? 

Categorization of food: Stars, plow horses, puzzles and dogs ? 

Menu engineering matrix ? 

Assessment 

8. Cost Volume Relation and Break Even Analysis ? 

Fixed cost and Variable Cost ? 

Contribution, Profit Volume ratio ? 

Break Even Point, Margin of Safety ? 

Assessment 

Answer Key

The author has tried to prepare an easy to understand kitchen manual to enable a student, a food production professional, a want to be entrepreneur to an existing owner of a F 86B production setup, to understand and streamline the entire process of production to selling. Complete with professional formats and charts, wherever relevant, the book is a complete guide with short answer questions and numericals, developed depicting scenarios and examples, as close as possible to a real time situation, to enable the reader to test his/her understanding of the concept. Intended readership - • Students of Hotel management/ Culinary arts • Anyone planning to start a food production set up • People looking to streamline their processes • Junior level staff of hotels/restaurants who want to move ahead in their career from just cooks to chefs and kitchen managers • Anybody and everybody who wants to improve their systems. A seasoned academician, trainer and mentor. Chef Amit Vohra is an alumnus of Institute of Hotel Management, Bhopal and the prestigious Taj Management Training Program. With 13 years of extensive work experience in Hotel and Retail industry, he has worked with brands like The Taj group, The ITC Welcomgroup, The Oberoi Group and The Aditya Birla Retail Limited to name a few. With his expertise in areas like new product development, training and quality assurance, he ventured into the field of academics in the year 2015 and presently facilitate the studies of Bakery and Pastry and allied subjects like Product Knowledge and Kitchen Maths.