Project in Food 207

Magbanua, Johnel Liu, Dan Kevin Magong, Jonna Mae Lusaya, Salvador Jr. 10:30-1:30 pm W21 TTH

Evaluation Chart
I. Preparation Neatness, Completeness, & Physical Arrangement of the PowerPoint presentation and hard copy Communication Skills & Choice of Words & Writing Style Content Standardized Recipes using 2 Methods Inventory Control Purchasing Receiving Storage Determining Food Cost Expense Managing Food & Beverage Production Process In the Function Area/Dining Hall Food & Beverage Pricing Mastery of the Presentation Preparedness & Confidence in answering questions 5%_______________ 5%_______________

II.

10%______________ 5%______________ 5%______________ 5%______________ 5%______________ 10%______________ 10%______________ 10%______________ 15%______________ 15%______________

III. IV.

TOTAL SCORE 100%

FOOD 207 Project Report

Bar 21 Restaurant 21st Lacson Street, Bacolod City Negros Occidental, Philippines

Group Members: Magbanua, Johnel Liu, Dan Kevin Magong, Jonna Mae Lusaya, Salvador Jr.

History of Bar 21

A short interview was conducted to Narcis Ruben Besiata, Supervisor of Bar 21 Restaurant to gather information about how their business operates especially in terms of Inventory Control, Storage, Purchasing and Hygiene and Sanitation

Inventory control
Bar 21 restaurant has a specific person responsible for the inventory Control They conduct Inventory check every day. It is usually done every morning. The inventory starts every Monday until Saturday except Sundays. They dont conduct an ending inventory check at the end of the day. They usually do it only every morning before operation starts. According to them the advantages of doing an inventory check is to be able to know the shortages of the goods needed for the operation of the restaurant and be able to supplement what is lacking. This is also a way to know what items or products are popular or easily sold to the customers.

Purchasing
Bar 21 Restaurant has also a specific person responsible for the purchasing of goods. Then don't usually purchase goods regularly, it is done on occasions or upon request only. It is usually the Chefs or the kitchen staffs who asked for delivery of supplies and the purchasing clerk will make a requisition and a copy will be sent to the office and another to the suppliers. Bar 21 Restaurant observes As needed or Just in time method in purchasing. They only purchase what is really needed.

Receiving
All the deliveries are being checked by our receiving clerk. We have a specific person assigned as the receiving clerk. He is responsible in making sure that all items delivered are all in good conditions and on upon the agreed prices.

Storage
Bar 21 Restaurant is very particular in they way that they store their goods. As we asked them to rate the cleanliness of their storage area from 1 to 10 with 10 as the highest he answered 8 They do cleaning regularly everyday of the storage area. Its sanitation is being checked every day and they always see to it that it is followed. Not all people can go inside the storage are only the Kitchen staffs and the purchasing person are allowed to go inside.

Determining Food Cost Expense

Bar 21 doesn't provide employee meals to their staffs and workers. They said that it was not part of their contract or in the rules. It is done to minimize their expenses especially on their food cost expenses.

Managing Food and Beverage Production Process in the Restaurant

The management and the staffs always see to it that the food and services rendered to its customers are always in the highest standard they make. They always see to it that what the customers are paying for will be the right cost of food and services that they will receive in return.

They also make sure that all their customers are being valued at highest point and makes sure that everything that its customers expecting for can be meet at a possible point. For example sanitation and cleanliness are one of the top priorities of this restaurant. They always clean their restaurant before and after the operation starts and ends. Also every month they conduct Fogging twice to make sure that the restaurant is free from any kind of pest and insects.

Food and Beverage Pricing

Most of the people say that Bar 21 Restaurant is one of the most expensive food restaurant in this city. But even though the price of their food and drinks are somewhat higher compared to other it is still right. Basing from the quality of food, and drinks they served the price it just compensating it. They serve food and drinks with the highest quality they can basing from their own management standards set along with its great service. So it is not about the price, it is all about what you can get beyond what you pay for.

Short Reflection
As our interview ended we can say that Bar 21 is one of the highest standard restaurant here in Bacolod. Not only because of its name but because this establishment operation is very excellent. They really value the importance of Inventory Checks, Purchasing, Receiving and Storing. The way that they maintain their sanitation is also very good. We as HM students can say that Bar 21 Restaurant is under a good management for they follow the proper procedure of handling their goods. Our group would like to promote their restaurant not only because of its good food and services but also because it is a restaurant that values the things that are important as an HM Professional.

HM Night 2012
Recipe & Conversions

Beef Tenderloin with mushroom sauce

Ingredients

4 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each) 1 tablespoon coarsely ground pepper 1/2 pound sliced fresh mushrooms 1/3 cup butter, cubed 1/2 teaspoon minced garlic 2 tablespoons all-purpose flour 1 cup beef broth 3/4 cup dry red wine or additional beef broth 1/8 teaspoon salt

Directions

Rub steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks. Yield: 4 servings.

Factor Method
Ingredients Beef Tenderloin Steak Ground pepper Fresh Mushroom Butter Garlic All Purpose Flour Beef Broth Dry Red Wine Salt Original Amount 4 pcs 1T lb 1/3 C t 2T 1C C 1/8 t Conversion Factor 162.5 162.5 162.5 162.5 162.5 162.5 162.5 162.5 162.5 New Amount 650 pcs 162.5 T 81.25 lb 54.17 C 81.25 t 325 T 162.5 C 121.88 C 20.31 t

Percentage Method
Ingredient Beef Tenderloin Steak Ground pepper Fresh Mushroom Butter Garlic All Purpose Flour Beef Broth Dry Red Wine Salt TOTAL Original Amount 4 pcs 1T lb 1/3 C t 2T 1C C 1/8 t Ounces % of Total Total Amount Required 8190 oz 8190 oz 8190 oz 8190 oz 8190 oz 8190 oz 8190 oz 8190 oz 8190 oz 8190 oz New Recipe Amount 3906.63 oz 81.9 oz 1302.21 oz 442.26 oz 16.38 oz 163.8 oz 1302.21 oz 974.61 oz 3.28 oz 8193.28 oz

24 oz 0.5 oz 8 oz 2.7 oz 0.08 oz 1 oz 8 oz 6 oz 0.02 oz 50.3 oz

47.7 % 1.0 % 15.9 % 5.4 % 0.2 % 2.0 % 15.9 % 11.9 % 0.04 % 100.04 %

Chilled mango layer

Ingredients: 5 packs of broas / 150grams (add more if you want more layers). 6 mangoes/990grams sliced thinly (depend on the size of the mango) Butter cream Frosting Ingredients: 2 cans 18.7 oz. condensed milk 1/2 cup butter 2 t vanilla extract 1/2 cup confectioners' sugar (as needed) Directions: 1. Slice mangoes thinly, discard the seeds. Set aside. 2. Coat the baking pan with softened butter. 3. Arrange and layer broas on bottom of the pan. 4. Pour and spread about 1/2 cup of the butter cream frosting. 5. Arrange sliced mangoes. 6. Repeat process, layer broas, and then butter cream then mangoes. 7. The top most must be the butter cream layer. 8. Arrange the sliced mangoes. I made two different ways to arrange the mangoes. Please see below pictures. 9. Chill in the fridge for an hour or more. Yield: 9 servings

Factor Method
Ingredients Broas Mangoes Condensed Milk Butter Vanilla Extract Confectioners Sugar Original Amount 5 packs 6 pcs 2 cans C 2t C Conversion Factor 72.2 72.2 72.2 72.2 72.2 72.2 New Amount 361 packs 433.2 pcs 144.4 cans 36.1 C 144.4 t 36.1 C

Percentage Method Ingredient Original Amount 5 packs 6 pcs 2 cans C 2t C Ounces % of Total Total Amount Required 4875 oz 4875 oz 4875 oz 4875 oz 4875 oz 4875 oz New Recipe Amount 385.13 oz 2530.13 oz 1355.25 oz 287.63 oz 24.38 oz 287.63 oz

Broas Mangoes Condensed Milk Butter Vanilla Extract Confectioners Sugar

5.29 oz 34.92 oz 18.7 oz 4 oz 0.33 oz 4 oz

7.9 % 51.9 % 27.8 % 5.9 % 0.5 % 5.9 %

TOTAL

67.24 oz

99.9 %

4875 oz

4870.15 oz

Baked Macaroni
Ingredients: 1 lb uncooked elbow macaroni Meat Sauce: 3 tbsp butter 1 lb ground beef 1 cup diced tomatoes (canned) cup onions, diced cup green bell pepper, diced Mornay Sauce: 3 tbsp butter 3 tbsp all-purpose flour 2 cups fresh milk Cooking Procedure: 1. Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside. 2. Cook the Meat sauce. 2.1. Heat the cooking pot and put-in the butter. 2.2. When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown. 2.3. Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft. 2.4. Add the tomato paste and paprika then stir and cook for a minute 2.5. Add the beef stock then stir until everything is well distributed. Simmer for 20 minutes. 2.6. Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside. 3. Cook the Mornay sauce 3.1 In a saucepan place the butter and allow to melt over medium heat. 3.2 Add the flour stir constantly for about a minute (color must be yellowish and not brown). 3.3 Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil. 3.4 Add salt and pepper then simmer for 2 to 3 minutes. 3.5 Stir in the cheeses and whisk until melted. 4. Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed. 5. Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and meat sauce mixture ensuring that every space is covered) 6. Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes. 7. Remove from the oven and allow to cool down a bit. 8. Serve hot. Yield: 10 servings

cup tomato paste 1 tsp paprika 1 cup beef stock 1 tbsp sugar Salt and pepper to taste 1/4 tsp salt 1 ounce grated parmesan cheese 2 ounces grated sharp cheddar cheese

Factor Method
Ingredients
Elbow Macaroni Butter Ground Beef Tomatoes Onions Green Bell Pepper Tomato Paste Paprika Beef Stock Sugar All Purpose Flour Fresh Milk Salt Parmesan Cheese Cheddar Cheese

Original Amount
1 lb 6T 1 lb 1C C C C 1t 1C 1T 3T 2C t 1 oz 2 oz

Conversion Factor
65 65 65 65 65 65 65 65 65 65 65 65 65 65 65

New Amount
65 lb 390 T 65 lb 97.5 C 32.5 C 32.5 C 32.5 C 65 t 65 C 65 T 195 T 130 C 16.25 t 65 oz 130 oz

Percentage Method
Ingredient Original Amount
1 lb 6T 1 lb 1C C C C 1t 1C 1T 3T 2C t 1 oz 2 oz

Ounces

% of Total

Total Amount Required

5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz 5850 oz

New Recipe Amount

1058.85 oz 198.9 oz 1058.85 oz 789.75 oz 263.25 oz 263.25 oz 263.25 oz 11.7 oz 526.5 oz 35.1 oz 99.45 oz 1058.85 oz 23.4 oz 64.35 oz 134.55 oz 5850 oz

Elbow Macaroni Butter Ground Beef Tomatoes Onions Green Bell Pepper Tomato Paste Paprika Beef Stock Sugar All Purpose Flour Fresh Milk Salt Parmesan Cheese Cheddar Cheese TOTAL

16 oz 3 oz 16 oz 12 oz 4 oz 4 oz 4 oz 0.17 oz 8 oz 0.5 oz 1.5 oz 16 oz 0.4 oz 1 oz 2 oz 88.57 oz

18.1 % 3.4 % 18.1 % 13.5 % 4.5 % 4.5 % 4.5 % 0.2 % 9.0 % 0.6 % 1.7 % 18.1 % 0.4 % 1.1 % 2.3 % 100 %

Chicken and corn soup

Ingredients 1 kg chicken breast 1 L chicken stock salt and pepper to taste 2 x 420g cans corn kernels 2 x 420g cans cream corn Method 1. Dice chicken breast and fry in frying pan 2. Combine brown chicken, corn kernels, creamed corn and chicken stock, bring to boil stirring occasionally. 3. Add salt and pepper to taste and reduce to simmer, adding water if necessary. 4. Continue to simmer until chicken is cooked. Yield: 7

Factor Method

Ingredients Chicken Breast Corn Kernels Cream Corn Chicken Stock

Original Amount 1 kg 2 cans 2 cans 1L

Conversion Factor 92.86 92.86 92.86 92.86

New Amount 92.86 L 185.72 cans 185.72 cans 92.86 L

Percentage Method

Ingredient

Original Amount

Ounces

% of Total

Total Amount Required

New Recipe Amount

Chicken Breast Corn Kernels Cream Corn Chicken Stock TOTAL

1 kg 2 cans 2 cans 1L

35.27 oz 29.63 oz 29.63 oz 33.81 oz 128.34

27.5 % 23.1 % 23.1 % 26.3 % 100 %

11895 oz 11895 oz 11895 oz 11895 oz 11895 oz

3271.12 oz 2747.75 oz 2747.75 oz 3128.38 oz 11895 oz

Chicken Alexander 8 halved chicken breasts, skinned and boned 1/2 Cup green onions, thinly sliced 1/2 Cup mushrooms chopped 1/4 Cup butter 3 Tablespoons flour Pinch Thyme 1/2 Cup each chicken broth, milk, white wine 1/3 Cup finely chopped parsley 1/3 Cup fine dry bread crumbs 1 Cup shredded Swiss cheese Pound chicken breast 1/4 inch thick. Saut onions and mushrooms in butter. Stir in flour and thyme. Blend in broth, milk and wine. Cook, stirring until sauce thickens. Season with salt and pepper. Stir together 1/4 cup sauce, parsley and bread crumbs. Spoon mixture onto flattened chicken, roll chicken up, place seam side down on greased baking dish. Pour remaining sauce over chicken, add shredded Swiss cheese on top, cover and bake in 400 degree oven for 40 minutes. Yield: 8 servings

Factor Method Ingredients

Chicken Breast Green Onions Mushrooms Butter Flour Chicken Broth Milk White Wine Parsley Bread Crumbs Swiss Cheese

Original Amount
8 pcs C C C 3T C C C 1/3 C 1/3 C 1C

Conversion Factor
81.25 81.25 81.25 81.25 81.25 81.25 81.25 81.25 81.25 81.25 81.25

New Amount
650 pcs 40.53 C 40.53 C 20.31 C 243.75 T 40.53 C 40.53 C 40.53 C 27.08 C 27.08 C 81.25 C

Percentage Method Ingredient Original Amount

8 pcs C C C 3T C C C 1/3 C 1/3 C 1C

Ounces

% of Total

Total Amount Required

6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz 6045 oz

New Recipe Amount

2877.42 oz 326.43 oz 326.43 oz 326.43 oz 120.9 oz 326.43 oz 326.43 oz 326.43 oz 217.62 oz 217.62 oz 652.86 oz 6045 oz

Chicken Breast Green Onions Mushrooms Butter Flour Chicken Broth Milk White Wine Parsley Bread Crumbs Swiss Cheese TOTAL

35.27 oz 4 oz 4 oz 4 oz 1.5 oz 4 oz 4 oz 4 oz 2.67 oz 2.67 oz 8 oz 74.11 oz

47.6 % 5.4 % 5.4 % 5.4 % 2.0 % 5.4 % 5.4 % 5.4 % 3.6 % 3.6 % 10.8 % 100 %

Steamed Rice
Ingredients

8 c. water 3 c. rice 1 tsp. salt Directions Add salt to water. Bring to boil, add rice and stir well. Cook until almost soft (10 to 15 minutes). Drain and rinse. Place in colander. Cover and steam until dry and flaky. Serves 6.
Factor method

Ingredients

Original Amount

Conversion Factor

New Amount

Water Rice Salt

8C 3C 1t

108.33 108.33 108.33

866.64 C 324.99 C 108.33 t

Percentage Method

Ingredient

Original Amount 8C 3C 1t

Ounces

% of Total

Total Amount Required 9551.75 oz 9551.75 oz 9551.75 oz 9551.75 oz

New Recipe Amount 6934.57 oz 2598.08 oz 19.10 oz 9551.75 oz

Water Rice Salt TOTAL

64 oz 24 oz 0.17 oz 88.17 oz

72.6 % 27.2 % 0.2 % 100 %