Presentation on theme: "Food & Beverage Management"— Presentation transcript:
1 Food & Beverage Management Unit 6Food Production
2 Managing Food Production 7 8 9 10 UNITDATETIMETOPICReference to textbook114 Aug 07 (Tue)14-17Introduction to F&B ManagementUnit 1217 Aug 07 (Fri)9-12Sanitation and HygieneUnit 3, 4321 Aug 07 (Tue)Menu PlanningUnit 5428 Aug 07 (Tue)Menu Design54 Sep 07 (Tue)LogisticsUnit 6, 7Tutorial6 Sep 07 (Thu)DISCUSSION618 Sep 07 (Tue)Managing Food ProductionUnit 8720 Sep 07 (Thu)Food & Beverage Service 1Unit 9825 Sep 07 (Tue)Food & Beverage Service 292 Oct 07 (Tue)RevenueUnit 17109 Oct 07 (Tue)Layout and EquipmentUnit 10, 1116 Oct 07 (Tue)
3 Topics 1. FOOD PRODUCTION 2. RECIPE FORMULATION 3. FORECASTING 4. QUANTITIES TO PRODUCE5. PRODUCTION SCHEDULING6. PRODUCTION CONTROL7. PRODUCT EVALUATION
4 1 – Food productionThe 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 1 – Food production Objectives of cooking in food production Enhance aesthetic appealDestroy harmful organismsImprove digestibility, maximize nutrient retentionComputers in productionExpanding or reducing recipesStoring recipes
6 2 – 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.FormatAn orderly arrangement of the recipe information should be developed.
7 Recipe format with block arrangements titleyield & servingingredients & quantitiesproceduresRecipe format with block arrangements
8 Recipe format with columns for 2 quantities Mushroom souffléFirst course No. CK3Portion: 2x2 ¾ in.Cut 6x8Oven temperature: 350 FTime: 20 minutesIngredients8 pax12 paxProcedureShorteningPlain flour1 lb 7 oz12 oz2 lb 3 oz1 lb 8 ozCream 5 min. on medium speed, with paddle.Eggs2 cups3 cupsAdd and beat 5 min. on medium speed.Chicken stock2 qt + ½ cup3 ¼ qtAdd gradually on low speed. Beat 1 min. on medium speed.SaltSodaCardamomNutmegGarlicMushroom, shredded2 lb 14 oz4 tsp1 oz1 Tbsp1 ½ tsp4 lb 5 oz2 Tbsp1 ½ oz4 ½ tsp2 ½ tsp1 lb 2 ozSift 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.
9 2 – Recipe formulationFor any format, some information is always present:TITLEUsually at top left, large font.YIELD AND PORTION SIZEAnglo-Saxon system or decimal system (consistent).COOKING TIME AND TEMPERATUREUsually at the top, for preheating and scheduling.
10 2 – Recipe formulation INGREDIENTS AND QUANTITIES PROCEDURES 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).PROCEDURESPlaced on the side of the ingredients, combined by groups.RECIPE CARD
11 Approximate yields (from AP to EP) Food itemYieldGround beef (<= 20% fat).72Apple, fresh.91.74Asparagus.53.75Bananas.65.76Beans, green or wax.88Roast, boneless chuck.63Beets.77Roast, boneless rump.68Blueberries.87Steak, round bonelessBroccoli.81Pork chops, with bone.45Cantaloupe.52Stew meat.58Carrots.70Sausage.62Celery.83Chicken, fryer, with skin.66Corn on the cob.33Chicken, breast, with skin.64Grapes, seedless.97Drumsticks.49LettuceTightMushrooms.98Whole chicken.41PeachesHam, without bonePotatoes, whiteWhole turkey.48tomatoes.99
12 2 – Recipe formulationRecipe standardisation should include the formation of measures to evaluate the suitability of appearance, colour, flavour, texture, consistency, and temperature:Quality standardsMeasurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.
13 Example of a Recipe Evaluation Card 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?FactorQualitiesStandardSample no.Comments123External appearanceShape, symmetrical, slightly rounded top, free from cracks or peaks10Volume, light in weight in proportion to sizeCrust, smooth uniform golden brownInternal appearanceTexture tender, slightly moist, velvety feel to tongue and fingerGrain, fine, round, evenly distributed cells with thin cell walls, free from tunnelsColour, crumb even and rich lookingFlavourDelicate, well-blended flavour, free from unpleasant odours or taste
14 2 – Recipe formulationRecipe 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.Divide the desired yield by the known yield to obtain the conversion factor.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.Convert all ingredients into a same unit of weight.Calculate the percentage of each ingredient to the total weight.Determine the total weight needed.Multiply each percentage by the total weight to obtain amount of each ingredient.
15 2 – Recipe formulation Adapting small quantity recipes Many quantity recipes can be successfully expanded from home-sized recipesStep 1: Prepare the product in the amount of the original recipeStep 2: Evaluate the productStep 3: Double or expand the recipe, evaluateStep 4: Double or expand the recipe again, evaluateStep 5: If satisfactory at this point, enlarge the recipe by increments of 25%
16 3 – ForecastingForecasting 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 3 – Forecasting Historical data Past data is used to determine needs and establish trends in all forecasting methods.Criteria for selecting a forecasting methodWhether 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 3 – ForecastingThere are many forecasting systems available, that present different complexity and costs. Examples of forecasting models are:Moving averagesExponential smoothingRegressionAutoregressive moving averageTime series analysis
20 4 – Quantities to produce A general procedure for determining amounts of meats, poultry, fruits, and vegetables follows:Step 1: Determine the portion size in weightStep 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 percentageStep 4: Convert the amount needed to purchase units
21 5 – 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 cookingA 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.
23 5 – Production scheduling Production scheduleA 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 meetingsA 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 6 – Production controlIt is good practice to have proper control of ingredients and of portions.Ingredients controlIngredient assemblyCentral assembly of ingredients for food production has been found to be cost effective in many operations.Personnel and equipmentAccuracy 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 6 – 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 Examples of common can sizes Average net weight (kg)Average volume (litre)Cans per caseProductsNo.102.72 to 3.312.84 to 3.246Fruits, vegetablesNo.3 Cyl1.441.3612Condensed soups, meat, poultry, juicesNo.2 ½.74 to .85.8324No.2 Cyl.70.71Juices, soupsNo.2No.303.57.45.59.4724 or 36JuicesMeat, poultryNo.300.39 to .45.41Fruits, meatNo.2 vacuumNo.1 picnic.34.30.3648Vacuum pack cornCondensed soups8 oz.23.2448 or 72Ready-to-serve soups
27 7 – Product evaluationThis 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.
29 Summary 1. FOOD PRODUCTION 2. RECIPE FORMULATION 3. FORECASTING Objectives of cooking in food productionComputers in production2. RECIPE FORMULATIONStandardised recipesRecipe adjustment3. FORECASTINGReasons for forecastingHistorical dataCriteria for selecting a forecasting processForecast models4. QUANTITIES TO PRODUCE5. PRODUCTION SCHEDULINGProduction schedulesProduction meetings6. PRODUCTION CONTROLIngredient assemblyPortion control7. PRODUCT EVALUATION