Yield Management: Kitchen Production Management

What is Yield Management ?

Yield in culinary terms refers to how much you will have a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.)

For example, you may be preparing a recipe for carrot soup. The recipe requires 1 kg of carrots, which you purchase. However, once you have peeled them and removed the tops and tips, you may only have 800 grams of carrots left to use.

Objectives of Yield Management

  • To establish a standard for the quantity and number of portions obtainable from a specific item of food.
  • To establish a standard for comparison with operating results and thereby measure the efficiency of the production departments.
  • To establish an objective method of further evaluating standard purchasing specifications. • To establish a standard cost factor for the item of food.
  • To assist in menu costing and pricing.
  • To assist in converting forecast requirements into raw material requirements.

Importance of Yield Management

Yield testing and yield factors are important for ant establishment for the following functions:

  • To determine product pricing.
  • To set purchase specifications and receiving standards.
  • To forecast purchase quantity and ordering levels.
  • Establishing standard recipes and portion size.
  • For setting control standards.
  • Comparison of vendor prices and quality.
  • •Monitoring the usage of raw materials.

The procedure for testing for yields

1. Record the original weight/volume of your item. This is your raw weight or as purchased (AP) weight.

A) Whole tenderloin – 2.5 kg

B) Whole sockeye salmon – 7.75 kg

C) Canned tuna flakes in brine – 750 mL

2. Process your product accordingly, measure and record the waste or trim weight.

A) Tenderloin fat, sinew, chain, etc. – 750 g tenderloin trim

B) Salmon head, bones, skin, etc. – 2.75 kg salmon trim

C) Brine – 300 mL canned tuna waste

3. Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or edible product (EP) weight. The formula is: AP weight – waste = EP weight.

A) 2500 g – 750 g = 1750 g processed tenderloin

B) 7750 g – 2750 g = 5000 g processed salmon

C) 750 mL – 300 mL = 400 mL processed canned tuna

4. Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.

A) (1750 ÷ 2500) x 100 = 70% for the tenderloin

B) (5000 ÷ 7750) x 100 = 64.51% for the salmon

C) (400 ÷ 750) x 100 = 53.33% for the canned tuna


No yield testing is complete without determining the weight of the item that is available for serving or otherwise called the salable weight. Many items are portioned after cooking. Also there is a considerable amount of weight loss during cooking in terms of loss of moisture and fat.

Thus the primary purpose of cooking loss test is to determine the standard final yield and thus determine the standard portion size and cost. When conducting the cooking loss test, it is important to note down the weight of the item available before cooking, i.e., after all the trimming, cutting and removing of fat (if any). Then the item is cooked as per the standard procedure and the weight of the item is noted down.

If the standard recipe requires the bone and cooked fat to be removed then the item is again weighed after final portioning is done and this is recorded as salable weight. This salable weight is also called the final yield or the portion size/weight of the item. The final yield factor is obtained by dividing this weight by the original total weight of the item purchased. These ratios obtained during the process of yield testing helps to determine which of the several available grades of commodities would yield maximum salable weight of the desired quality. Also, cooking loss tests may be used to compare the results of cooking several pieces at a different temperature or for different lengths of time or in different methods so as to maximize the yield keeping the quality standards in consideration. Once the weight and the value of the salable portion is known, the standard portion size, the prize and the cost can be determined and the standard can be established.

Factors that are involved in yield testing –

Purchase weight – the weight of the raw material as purchased to a known standard and as per specifications.

Usable weight – that weight of the item that is available for cooking or further processing after all the unusable and inedible parts are removed. Mainly applies to meat, fish, and poultry and in some cases to fruits and vegetables.

For Notes You can click Here

Amit Kumar
Amit Kumarhttps://hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...