chapter 8 production

PRODUCTION

The transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any foodservice system

RECIPE FORMULATION

• Standardized recipe

• Format

• Recipe title

• Yield and portion size

• Cooking time and temperature : this is often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading the entire recipe.

• Ingredients and quantities : names of ingredients are usually listed on the  left side of the recipe with the quantities arranged in one or more columns to accommodate different yields.

• Procedures : directions for preparation should be listed in logical steps.

• Recipe yield : a measure of the total amount produced by a recipe.

• Quality standards : measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

• Recipe adjustment

              i) Factor method: quantities of ingredients in the original recipe are multiplied by a conversion factor.
             ii) Percentage method: the percentage of the total weight of the product is calculated for each ingredient.

• Adapting small quantity recipes

1. Prepare the product in the amount of the original recipe

1. Evaluate the product

1. Double or expand the recipe, evaluate

1. Double or expand the recipe again, evaluate

1. If satisfactory at this point, enlarge the recipe by increments of 25%

RECIPE FORMAT

FORECASTING

a prediction of food needs for a day or other specific period of time.




WHY NEED FORECAST?

• A great amount of time is needed to complete all phases of menu item production.
• Accurate forecasting minimizes the chance of overproduction.

Criteria for Selecting a Forecasting System:

1. Cost
2. Accuracy
3. Lead time
4. Pattern of behavior 
5. Ease of use
6. Level of detail
7. Responsiveness

Quantities to Produce:

1. Determine the portion size in ounces
2. Multiply portion size by estimated number to be served and convert to pounds. This is the edible portion (EP)
3. To determine the amount to order divide the EP by the yield percentage
4. Convert the amount needed to purchase units

PRODUCTION SCHEDULING 

Production schedules

A detailed document used to communicate with/to the production staff the work that needs to be done for specified period of time.

Production meetings

A meeting with the production staff to discuss the menu and production plans.

PRODUCTION CONTROL

Ingredient assembly

Central assembly of ingredients for food production has been found to be cost effective in many operations.

Personnel and equipment

Personnel assigned to the ingredient room must be able to read and write.

Portion control

1) Standardized portions are important to cost control, and creating and maintaining customer satisfaction.

2) Employees should know the number of servings expected from a certain batch size and be familiar with the size of the portion.