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Food & Beverage Management

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Presentation on theme: "Food & Beverage Management"— Presentation transcript:

1 Food & Beverage Management
Unit 6 Food Production

2 Managing Food Production 7 8 9 10
UNIT DATE TIME TOPIC Reference to textbook 1 14 Aug 07 (Tue) 14-17 Introduction to F&B Management Unit 1 2 17 Aug 07 (Fri) 9-12 Sanitation and Hygiene Unit 3, 4 3 21 Aug 07 (Tue) Menu Planning Unit 5 4 28 Aug 07 (Tue) Menu Design 5 4 Sep 07 (Tue) Logistics Unit 6, 7 Tutorial 6 Sep 07 (Thu) DISCUSSION 6 18 Sep 07 (Tue) Managing Food Production Unit 8 7 20 Sep 07 (Thu) Food & Beverage Service 1 Unit 9 8 25 Sep 07 (Tue) Food & Beverage Service 2 9 2 Oct 07 (Tue) Revenue Unit 17 10 9 Oct 07 (Tue) Layout and Equipment Unit 10, 11 16 Oct 07 (Tue)


4 1 – 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 1 – 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 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. Format An orderly arrangement of the recipe information should be developed.

7 Recipe format with block arrangements
title yield & serving ingredients & quantities procedures Recipe format with block arrangements

8 Recipe format with columns for 2 quantities
Mushroom soufflé First course No. CK3 Portion: 2x2 ¾ in. Cut 6x8 Oven temperature: 350 F Time: 20 minutes Ingredients 8 pax 12 pax Procedure 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. Eggs 2 cups 3 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. Salt Soda Cardamom Nutmeg Garlic Mushroom, shredded 2 lb 14 oz 4 tsp 1 oz 1 Tbsp 1 ½ tsp 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.

9 2 – 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.

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

12 2 – 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 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? Factor Qualities Standard Sample no. Comments 1 2 3 External appearance Shape, symmetrical, slightly rounded top, free from cracks or peaks 10 Volume, light in weight in proportion to size Crust, smooth uniform golden brown Internal appearance Texture tender, slightly moist, velvety feel to tongue and finger Grain, fine, round, evenly distributed cells with thin cell walls, free from tunnels Colour, crumb even and rich looking Flavour Delicate, well-blended flavour, free from unpleasant odours or taste

14 2 – 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. 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 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 3 – 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 3 – 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 3 – 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 Criteria for selecting a forecasting system

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 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 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 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 Example of complex recipe requiring scheduling

23 5 – 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 6 – 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 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 case Products No.10 2.72 to 3.31 2.84 to 3.24 6 Fruits, vegetables No.3 Cyl 1.44 1.36 12 Condensed soups, meat, poultry, juices No.2 ½ .74 to .85 .83 24 No.2 Cyl .70 .71 Juices, soups No.2 No.303 .57 .45 .59 .47 24 or 36 Juices Meat, poultry No.300 .39 to .45 .41 Fruits, meat No.2 vacuum No.1 picnic .34 .30 .36 48 Vacuum pack corn Condensed soups 8 oz .23 .24 48 or 72 Ready-to-serve soups

27 7 – 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.


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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