Production,,,

HELLO,,,

INTRODUCTION,,,

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

• PRODUCTION means the process or methods used to transform tangible inputs ( raw-material, semi-finished goods) and intangible inputs ( ideas, information, knowledge) into goods or service.

• Resources are used in this process to create an output that is suitable for use or has exchange value.

FOOD PRODUCTION,,,

1) Objective of cooking in food production:

• enhance aesthetic appeal
• destroy harmful organisms
• improve digestibility, maximize nutrient retention

2) Computers in production:

• expanding or reducing recipes
• storing recipe

RECIPES is a set of instruction used for preparing and producing a certain food, dish and drinks.

RECIPE FORMULATION

1) Standardized recipe (recipe has been carefully tested under controlled condition)

2) Format (orderly arrangement of the recipe of the recipe information should be develop)

3) Recipe title

4) Yield and portion size

5) Cooking temperature

6) Ingredients and quantities

7) Procedures (direction of preparing the food, timing and should be tested before serve)

8) Recipe yield ( total amount produced by a recipe)

9) Quality standard (serve with right portion)

10) Recipe adjustment (multiplied the recipe)

11) Adapting small quantity recipes

FORECASTING,,,

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

REASONS FOR FORECASTING:

a) a great amount of time is needed to complete all phases of menu items production

b) accurate forecasting minimizes the chance of over production

PRODUCTION SCHEDULING,,,

• a decision making and communication process whereby the production staff how the true way of preparation the food in specific period of time.

PRODUCTION SCHEDULES,,,

• a detailed document used to communicate with the production staff the work that needed to be done for specified period of time.

PRODUCTION MEETINGS,,,

• a meeting with the production staff to create the menu and production plans. 

PRODUCTION CONTROL,,,

a) ingredients assembly

b) personnel and equipment

c) portion control

PRODUCTION EVALUATION,,,

• this is part of the initial testing phase of a new recipe and important for quality control 
• many food service organizations conduct sensory analysis just prior to meal service.

SUMMARY,,,

1. Managements responsibility to serve high quality food starts with the setting of standard and ensuring that employees are aware of them.
2. Basic to production planing and scheduling is a forecast
3. Once standardized recipe are implemented, the manager must ensure quality standard are met.