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Module: DTHD2 0601AFood & Beverage Management Unit 6 1 Food & Beverage Management Unit 6 Food Production.

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Presentation on theme: "Module: DTHD2 0601AFood & Beverage Management Unit 6 1 Food & Beverage Management Unit 6 Food Production."— Presentation transcript:

1 Module: DTHD2 0601AFood & Beverage Management Unit 6 1 Food & Beverage Management Unit 6 Food Production

2 Module: DTHD2 0601AFood & Beverage Management Unit 6 2 UNITDATETIMETOPIC Reference to textbook 1 14 Aug 07 (Tue)14-17 Introduction to F&B Management Unit Aug 07 (Fri)9-12 Sanitation and Hygiene Unit 3, Aug 07 (Tue)14-17 Menu Planning Unit Aug 07 (Tue)14-17 Menu Design Unit Sep 07 (Tue)14-17 Logistics Unit 6, 7 Tutorial6 Sep 07 (Thu)9-12 DISCUSSION 6 18 Sep 07 (Tue)9-12 Managing Food Production Unit Sep 07 (Thu)14-17 Food & Beverage Service 1 Unit Sep 07 (Tue)9-12 Food & Beverage Service 2 Unit Oct 07 (Tue)9-12 Revenue Unit Oct 07 (Tue)9-12 Layout and Equipment Unit 10, 11 Tutorial16 Oct 07 (Tue)9-12 DISCUSSION

3 Module: DTHD2 0601AFood & Beverage Management Unit 6 3 Topics 1. FOOD PRODUCTION 2. RECIPE FORMULATION 3. FORECASTING 4. QUANTITIES TO PRODUCE 5. PRODUCTION SCHEDULING 6. PRODUCTION CONTROL 7. PRODUCT EVALUATION

4 Module: DTHD2 0601AFood & Beverage Management Unit – Food production The extent of actual preparation depends on the type of foodservice system. There are 4 types of foodservice system:  Conventional. Raw foods are purchased, prepared on site, and served soon after preparation.  Ready-prepared (or cook/chill or cook/freeze). Foods are prepared on site, then chilled or frozen, and stored for reheating at a later time.  Commissary. A central kitchen prepares foods, for satellite units with final preparation and service.  Assembly / serve (or kitchen-less kitchen). It purchases fully prepared food, that needs only storage, assembly, heating and service.

5 Module: DTHD2 0601AFood & Beverage Management Unit – Food production Objectives of cooking in food production  Enhance aesthetic appeal  Destroy harmful organisms  Improve digestibility, maximize nutrient retention Computers in production  Expanding or reducing recipes  Storing recipes

6 Module: DTHD2 0601AFood & Beverage Management Unit – Recipe formulation Standardised recipe  A recipe that has been carefully tested under controlled conditions. A recipe is considered standardised only when it has been adapted for use by a specific foodservice. Format  An orderly arrangement of the recipe information should be developed.

7 Module: DTHD2 0601AFood & Beverage Management Unit 6 7 title yield & serving ingredients & quantities procedures Recipe format with block arrangements

8 Module: DTHD2 0601AFood & Beverage Management Unit 6 8 Mushroom soufflé First course No. CK3 Portion: 2x2 ¾ in. Cut 6x8 Oven temperature: 350 F Time: 20 minutes Ingredients8 pax12 paxProcedure Shortening Plain flour 1 lb 7 oz 12 oz 2 lb 3 oz 1 lb 8 oz Cream 5 min. on medium speed, with paddle. Eggs2 cups3 cups Add and beat 5 min. on medium speed. Chicken stock 2 qt + ½ cup 3 ¼ qt Add gradually on low speed. Beat 1 min. on medium speed. Plain flour Salt Soda Cardamom Nutmeg Garlic Mushroom, shredded 2 lb 14 oz 4 tsp 1 oz 1 Tbsp 1 ½ tsp 12 oz 4 lb 5 oz 2 Tbsp 1 ½ oz 4 ½ tsp 2 ½ tsp 1 lb 2 oz Sift dry ingredients together and mix with shredded mushroom. Add to creamed mixture gradually on low speed. Beat 2 min. medium speed. Weigh into greased baking pan. Recipe format with columns for 2 quantities

9 Module: DTHD2 0601AFood & Beverage Management Unit – Recipe formulation For any format, some information is always present:  TITLE Usually at top left, large font.  YIELD AND PORTION SIZE Anglo-Saxon system or decimal system (consistent).  COOKING TIME AND TEMPERATURE Usually at the top, for preheating and scheduling.

10 Module: DTHD2 0601AFood & Beverage Management Unit – Recipe formulation  INGREDIENTS AND QUANTITIES One column for the ingredients, one or more columns for the quantities. Usually ingredients on the left, quantities on the right. Useful to indicate if weights are as purchased (AP) or for edible portion (EP) or as served (AS).  PROCEDURES Placed on the side of the ingredients, combined by groups.  RECIPE CARD

11 Module: DTHD2 0601AFood & Beverage Management Unit 6 11 Food item YieldFood itemYield Ground beef (<= 20% fat).72Apple, fresh.91 Ground beef (<= 20% fat).74Asparagus.53 Ground beef (<= 20% fat).75Bananas.65 Ground beef (<= 20% fat).76Beans, green or wax.88 Roast, boneless chuck.63Beets.77 Roast, boneless rump.68Blueberries.87 Steak, round boneless.63Broccoli.81 Pork chops, with bone.45Cantaloupe.52 Stew meat.58Carrots.70 Sausage.62Celery.83 Chicken, fryer, with skin.66Corn on the cob.33 Chicken, breast, with skin.64Grapes, seedless.97 Drumsticks.49Lettuce.76 Tight.52Mushrooms.98 Whole chicken.41Peaches.76 Ham, without bone.63Potatoes, white.81 Whole turkey.48tomatoes.99 Approximate yields (from AP to EP)

12 Module: DTHD2 0601AFood & Beverage Management Unit – Recipe formulation Recipe standardisation should include the formation of measures to evaluate the suitability of appearance, colour, flavour, texture, consistency, and temperature:  Quality standards Measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

13 Module: DTHD2 0601AFood & Beverage Management Unit 6 13 Recipe Evaluation Card (Cakes)Please return this card to the menu planning manager. Recipe: Outlet: Quantity prepared: Date: Did you obtain yield as stated in recipe? Do you consider size of portion adequate? FactorQualitiesStandard Sample no. Comments 123 External appearance Shape, symmetrical, slightly rounded top, free from cracks or peaks 10 Volume, light in weight in proportion to size 10 Crust, smooth uniform golden brown 10 Internal appearance Texture tender, slightly moist, velvety feel to tongue and finger 10 Grain, fine, round, evenly distributed cells with thin cell walls, free from tunnels 10 Colour, crumb even and rich looking 10 Flavour Delicate, well-blended flavour, free from unpleasant odours or taste 10 Example of a Recipe Evaluation Card

14 Module: DTHD2 0601AFood & Beverage Management Unit – Recipe formulation  Recipe adjustment: 2 methods are used to adjust quantities of ingredient. Factor method: quantities of ingredients in the original recipe are multiplied by a conversion factor. 1. Divide the desired yield by the known yield to obtain the conversion factor. 2. Multiply the amount of each ingredient by the factor. Percentage method: the percentage of the total weight of the product is calculated for each ingredient. 1. Convert all ingredients into a same unit of weight. 2. Calculate the percentage of each ingredient to the total weight. 3. Determine the total weight needed. 4. Multiply each percentage by the total weight to obtain amount of each ingredient.

15 Module: DTHD2 0601AFood & Beverage Management Unit – Recipe formulation  Adapting small quantity recipes Many quantity recipes can be successfully expanded from home-sized recipes  Step 1: Prepare the product in the amount of the original recipe  Step 2: Evaluate the product  Step 3: Double or expand the recipe, evaluate  Step 4: Double or expand the recipe again, evaluate  Step 5: If satisfactory at this point, enlarge the recipe by increments of 25%

16 Module: DTHD2 0601AFood & Beverage Management Unit – Forecasting Forecasting in F&B is a prediction of food needs for a day or other specific period of time.  Reasons for forecasting: A great amount of time is needed to complete all phases of menu item production. Accurate forecasting minimizes the chance of overproduction.

17 Module: DTHD2 0601AFood & Beverage Management Unit – Forecasting  Historical data Past data is used to determine needs and establish trends in all forecasting methods.  Criteria for selecting a forecasting method Whether using a manual or computer forecasting method, factors such as cost, accuracy, relevancy, lead time, pattern of food selection, and ease of use should be considered.

18 Module: DTHD2 0601AFood & Beverage Management Unit – Forecasting There are many forecasting systems available, that present different complexity and costs. Examples of forecasting models are:  Moving averages  Exponential smoothing  Regression  Autoregressive moving average  Time series analysis

19 Module: DTHD2 0601AFood & Beverage Management Unit 6 19 Criteria for selecting a forecasting system

20 Module: DTHD2 0601AFood & Beverage Management Unit – Quantities to produce A general procedure for determining amounts of meats, poultry, fruits, and vegetables follows:  Step 1: Determine the portion size in weight  Step 2: Multiply portion size by estimated number to be served. This is the edible portion (EP)  Step 3: To determine the amount to order, divide the EP by the yield percentage  Step 4: Convert the amount needed to purchase units

21 Module: DTHD2 0601AFood & Beverage Management Unit – Production scheduling Production scheduling  A process where the production staff is informed of how the actual activity of food preparation is to take place over a specified period of time. The schedule should indicate: What menu items to prepare. What quantities to produce. When individual items are to be produced. Who is to prepare each item. Batch cooking  A variation of production scheduling, for items that do not hold well. The total quantity is divided into smaller batches, and each batch is produced as needed rather than at once.

22 Module: DTHD2 0601AFood & Beverage Management Unit 6 22 Example of complex recipe requiring scheduling

23 Module: DTHD2 0601AFood & Beverage Management Unit – Production scheduling Production schedule  A detailed document used to communicate with/to the production staff the work that needs to be done for specified period of time. It should include:  Work to be done.  Within what time.  Who is to do the task.  Amounts to produce.  Source recipes to use.  Target completion times. Production meetings  A meeting with the production staff to discuss the menu and production plans. Usually held daily or weekly, brief, at time when production is low.

24 Module: DTHD2 0601AFood & Beverage Management Unit – Production control It is good practice to have proper control of ingredients and of portions.  Ingredients control Ingredient assembly  Central assembly of ingredients for food production has been found to be cost effective in many operations. Personnel and equipment  Accuracy in measuring ingredients is important! Personnel assigned to the ingredient room must be able to read, write, and perform simple arithmetic. Safety precautions and sanitation standards should be stressed.

25 Module: DTHD2 0601AFood & Beverage Management Unit – Production control  Portion control Standardised portions are important to cost control, and creating and maintaining customer satisfaction. Employees should know the number of servings expected from a certain batch size and be familiar with the size of the portion. Knowledge of common sizes of food packages is helpful.

26 Module: DTHD2 0601AFood & Beverage Management Unit 6 26 Examples of common can sizes Can size Average net weight (kg) Average volume (litre) Cans per case Products No to to 3.246Fruits, vegetables No.3 Cyl Condensed soups, meat, poultry, juices No.2 ½.74 to Fruits, vegetables No.2 Cyl Juices, soups No.2 No or 36 Juices Meat, poultry No to Fruits, meat No.2 vacuum No.1 picnic Vacuum pack corn Condensed soups 8 oz or 72Ready-to-serve soups

27 Module: DTHD2 0601AFood & Beverage Management Unit – Product evaluation  This is part of the initial testing phase of a new recipe and important for quality control.  Many foodservice organizations conduct sensory analysis: Prior to introducing new items to menu. Just prior to meal service.

28 Module: DTHD2 0601AFood & Beverage Management Unit 6 28

29 Module: DTHD2 0601AFood & Beverage Management Unit 6 29 Summary 1. FOOD PRODUCTION Objectives of cooking in food production Computers in production 2. RECIPE FORMULATION Standardised recipes Recipe adjustment 3. FORECASTING Reasons for forecasting Historical data Criteria for selecting a forecasting process Forecast models 4. QUANTITIES TO PRODUCE 5. PRODUCTION SCHEDULING Production schedules Production meetings 6. PRODUCTION CONTROL Ingredient assembly Portion control 7. PRODUCT EVALUATION


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