Notice.--Care should be taken to have the guaranteed number of plates accurately stated.

  1. For food
  2. For dish rental (if necessary)
  3. For printing (if necessary)
  4. For flowers or other decorations
  1. Rescheduling the regular help
  2. Overtime for the regular help
  3. Hiring of additional help
  1. Directions to cooks
    1. Copy of the menu
    2. Recipes and amounts to be prepared
  2. Service of the food
    1. In the kitchen
      1. Instructions for counting out and arrangement of utensils for the service of the food
      2. Organization of each serving center, where the number served is so large that more than one center is necessary
      3. Assignment of special duties to workers at the serving center
      4. A drawing or serving of a sample plate showing arrangement of food on the plate
    2. In the dining room
      1. Directions to the head waitress and waitresses
        1. List of dishes to be counted out and carried to serving center, warming ovens or refrigerators
        2. Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass
        3. Decoration of the tables
        4. Arrangement of the serving tables
        5. A copy of the menu
        6. Specific instructions for serving food to the guests
  1. Cost of the food
    1. 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal
    2. 2. Left-overs listed
    3. 3. Approximate value of left-overs as listed
    4. 4. Net food cost is total food cost less the value of usable left-overs
  2. Cost of labor
    1. Time spent by regular employees
    2. Overtime spent by regular employees
    3. Extra labor employed for occasion
    4. Total labor cost
  3. Overhead cost
    1. Flowers or other decorations
    2. Printing of menu cards or place cards
    3. Favors if supplied
    4. Dish rental and breakage
    5. Estimated heat, light, fuel, laundry and other overhead
  4. Summary
    1. Total cost
      1. food
      2. labor
      3. overhead
    2. Total receipts
    3. Profit or loss
  5. Number served
  6. Per capita cost

CHAPTER VI

RECIPES

In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities.

It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint.