Establishing Standard Food Production Procedures
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Transcript Establishing Standard Food Production Procedures
Establishing Standard Food
Production Procedures
1
OH 1-1
1-1
Food Production
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.
OH 1-2
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.
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More About Production Volume
Standards to control production volume allow
the operation to produce food in correct
quantities at a specified level of quality.
OH 1-4
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
OH 1-5
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.
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Review of Information for
Standardized Recipe
Ingredient details
Time required
Correct weights and
Storage and
Equipment and tools
Cooking methods
measures of
ingredients
needed
Production volume
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preparation
information
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
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Product Specification Sheets
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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.
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Menu Descriptions
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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.
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Preparation Sheet
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How Would You Answer
the Following Questions?
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1.
Ingredients and quantities needed for a menu
item are found in a _______.
2.
Quality requirements for specific ingredients
are found in a _______.
3.
A review of standards for an entire menu item
is found in a _______.
4.
A _______ includes the par levels of items
required in an establishment.
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.
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Before Production Begins
These busy cooks
are preparing items
specified on the
preparation sheet.
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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
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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.
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Daily Operations
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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.
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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.
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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.
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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
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Production Knowledge and Skills
Stage
Beginner
Preparing Cleaning,
cutting
vegetables
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Intermediate
Advanced
Prepping line
items, which
are more
expensive
Working on
special menu
items
Production Knowledge and Skills continued
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Stage
Beginner
Intermediate
Advanced
Cooking
Following
standardized
basic recipes
for simple
production, for
example
stocks
Following
standardized
recipes for
more complex
dishes, for
example
sauces
Creating and
following
standardized
recipes
Production Knowledge and Skills continued
Stage
Beginner
Holding, Follow proper
cooling, sanitary
reheating standard
procedures
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Intermediate
Advanced
Follow proper
sanitary
standard
procedures;
acts as role
model for
beginners
Develop
HACCP
program or
sanitation
SOPs
How Would You Answer
the Following Questions?
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1.
Managers should create _______ procedures
to guide activities performed by employees
while doing their jobs.
2.
When a new menu item is planned, the first
thing created is a _______.
3.
Forecasting predicts the number of guests an
operation will serve in a given time period.
(True/False)
4.
Cleaning and cutting vegetables is an example
of the _______ stage in the flow of food.
Key Term Review
Back-of-the-house
Par level
Conversion
Plating
Forecasting
Point-of-sale (POS)
Front-of-the-house
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system
Portion size
Key Term Review continued
Prep sheet
Product specification
sheet
Production volume
Sales history
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Standard operating
procedure (SOP)
Standardized recipe
Yield
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.
OH 1-30