The Yields page allows you to enter yield factors for various ingredient preparation methods. For example, a carrot may lose 5% of its gross weight to peeling, another 10% to topping and tailing and 5% to boiling, therefore after all these preparations are performed on a carrot, it only yields 80% of the original gross weight. These factors are crucial in obtaining precise quantity and cost calculations.
The Yields page is divided into 2 main sections. They are the:
•Preparation yields and
•Yields test results
See the following image.
Preparation yields
This section allows you to enter in a yield factor for a specific preparation for the selected ingredient. Simply find the preparation and enter the relevant yield factor.
If a preparation does not exist, you can create it using the Preparations dialog. To launch this dialog, select View->Preparations from the menu bar. Resort Executive will allow you to assign multiple preparations to an ingredient when using it within a recipe.
Yield test results
This section allows you to enter and maintain yield test results performed by staff for the selected ingredient. It is made up of the following fields:
•Preparation name
•Start quantity
•End quantity
•% Yield
•Performed by
•Date
Preparation name
This shows the name of the preparation
Start quantity
Enter the quantity of the ingredient you have before you begin the preparation.
End quantity
Enter the quantity of the ingredient remaining once the preparation is complete.
% Yield
This will be automatically calculated by the program based on the start quantity and end quantity. This will also automatically change the yield factor in the Preparation yields section at the top of the page.
Performed by
Enter the name or initials of the person who performed the yield test.
Date
Enter the date the yield test was performed.
See the following image.
