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Establishing Standard Food Production Procedures
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  1. Establishing Standard FoodProduction Procedures • Food Production 1 OH 1-1

  2. Chapter Learning Objectives • Explain the importance of standards for and procedures to control production volume. • Describe standard procedures to help managers control production volume. • Describe methods to gather data for sales histories. • Review knowledge and skill levels needed by food production employees.

  3. Standards for Controlling Production Volume • Operations must have standard procedures to produce menu items. • Food production standards help ensure that customers receive the same quality of food on each visit. • Food production standards are typically created by managers and chefs.

  4. More About Production Volume • Standards to control production volume allow the operation to produce food in correct quantities at a specified level of quality.

  5. Production Volume Control Tool: Standardized Recipe • A list of ingredients and quantities needed to produce a menu item including methods for production and required portion size

  6. Standardized Recipe • If this recipe is carefully followed, it will yield fifty portions (one and a half cup each) of squash risotto that meet the quality standards of the operation.

  7. Ingredient details Correct weights and measures of ingredients Equipment and tools needed Production volume Time required Storage and preparation information Cooking methods Review of Information for Standardized Recipe

  8. Production Volume Control Tool: Product Specification Sheet • A list of the descriptions of characteristics required for an item to meet standards • Purposes • Ensures and controls quantity, quality, and cost • Avoids misunderstandings between the operation and its suppliers • Serves as the basis for bid writing

  9. Product Specification Sheets

  10. Production Volume Control Tool:Menu Description • A description of the ingredients, portion size, and size count in a menu item • Menu descriptions help kitchen staff, servers, and managers.

  11. Menu Descriptions

  12. Production Volume Control Tool: Preparation Sheet • Sets standards for basic items required in the establishment • Par levels indicate the quantity of items needed for a specific item based upon the day’s estimated sales.

  13. Preparation Sheet

  14. How Would You Answer the Following Questions? • Ingredients and quantities needed for a menu item are found in a _______. • Quality requirements for specific ingredients are found in a _______. • A review of standards for an entire menu item is found in a _______. • A _______ includes the par levels of items required in an establishment.

  15. Standard Operating Procedures (SOPs) Control Production Volume • Planning begins the previous day by using sales histories to forecast estimated number of servings. • Recipes are converted to appropriate yields. • Prep sheets are developed to determine portions needed and required par levels.

  16. Before Production Begins • These busy cooks are preparing items specified on the preparation sheet.

  17. Production Volume Control Tools in Action • Product specification sheets • Spot checks help assure that ingredient quality standards are met. • Preparation sheets • Help assure that par levels for basic items are available • Standardized recipes • Help assure that quality requirements will be attained • Menu descriptions • Help assure that food items meet standards when served to customers

  18. Production Volume Control Tools and New Menu Items • Standardized recipes are created first. • Specification sheets (for purchasing) and preparation sheets (for daily operational planning) are developed. • Menu descriptions help assure that foods served meet standards.

  19. Daily Operations

  20. Sales History and Forecasting • Profitable food production requires correct forecasting. • Forecasting yields the estimated number of guests to be served. • The number of guests to be served provides information for preparation sheets.

  21. Sales History Information: Point-of-Sale (POS) Systems • After a guest order is placed in the system, multiple types of information can be generated. • POS systems can track orders by hour, shift, or other bases so guest count, staffing, and equipment usage can be assigned.

  22. Server Input of Customer Orders • In properties using manual check systems, servers may input orders into cash registers. • Daily sales information from cash register reports can be used to develop sales histories.

  23. Food Production Knowledge and Skills • The production team must have a variety of specialized skills at several stages in the flow of food. • Preparing • Cooking • Holding • Cooling • Reheating

  24. Production Knowledge and Skills

  25. Production Knowledge and Skills continued

  26. Production Knowledge and Skills continued

  27. How Would You Answer the Following Questions? • Managers should create _______ procedures to guide activities performed by employees while doing their jobs. • When a new menu item is planned, the first thing created is a _______. • Forecasting predicts the number of guests an operation will serve in a given time period. (True/False) • Cleaning and cutting vegetables is an example of the _______ stage in the flow of food.

  28. Back-of-the-house Conversion Forecasting Front-of-the-house Par level Plating Point-of-sale (POS) system Portion size Key Term Review

  29. Prep sheet Product specification sheet Production volume Sales history Standard operating procedure (SOP) Standardized recipe Yield Key Term Review continued

  30. Chapter Learning Objectives— What Did You Learn? • Explain the importance of standards for and procedures to control production volume. • Describe standard procedures to help managers control production volume. • Describe methods to gather data for sales histories. • Review knowledge and skill levels needed by food production employees.