Chapter 5: Quantity Food Production Management

the step at which food is transformed into finished menu items ready to be served to guests

phrase referring to food items prepared on-site

refers to consistent delivery of products and services according to expected standards

What are the aims of food production? (5)

What are the systematic activities in quantity food preparation and production management to ensure timely service and of standard quality

step at which food and beverage products and the production areas are readied for service to the customers

Production includes? (2)

Production Planning starts with? (2)

What are the four phases of production planning?

prediction of food needs for a day or other specific time period, estimates future demand and ensures all phases of the menu preparation are completed on time

Why is Production Forecasting important?

written record of the number of portions of each menu item sold every time that item appeared on the menu and also record customer's selections

What is the basis of forecasting for restaurants?

What is the basis for forecasting for schools?

What is the basis of forecasting for hospitals

What is the basis of forecasting for vending services?

recording of customer selections manually using the traditional guest checks and tallying system

recording of customer selection using complex computer systems, electronic cash registers, and POS systems that have the capacity to maintain cumulative totals of the numbers of portions of menu item sold

the practice of ordering and producing more than is actually needed in order to avoid shortage

Other than sales history, what is the other basis for sales history?

What factors do you need to consider in selecting a forecasting system?

a decision-making process whereby the production staff is informed of how the actual activity of food preparation is to take place over a specified unit of time

What are the steps for scheduling? (4)

a detailed document used to communicate with/to the production staff the work that needs to be done for a specific period of time

process of monitoring production during and after to determine if plans are met and to make adjustments as required

refers to sensory characteristics of food like flavor, texture, appearance, temperature vis-a-vis response of clientele to food

measurable statements of the aesthetic characteristics of food items, basis for sensory analysis

common cost-effective control measure in high-volume foodservice operations wherein ingredients needed for recipes for the day's production are weighed, measured, and assembled in advance.

Counter scales must have gradations of?

recipes tested a number of times and found consistently satisfactory in quality and yield

A standardized recipe should havve the following information: (5)s

an ongoing process to ensure that yield expectations and quality standards established during recipe standardization process are met

an important part of the production function that is used to contain cost and ensure nutrient composition of menu items

special technique used to determine standard portion costs of meat items portioned before cooking

special technqiue used for items to be divided into portions after cooking to get portion cost

also called the yield factor

What are the methods of recipe adjustment?