1. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 The Manager’s Food Production Challenges Guests must consistently receive: The exact menu item promised by the menu A menu item of proper quality The proper quantity (portion size) Value when the item’s quantity and quality are compared to selling price OH – 11.1

2. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Four-Step Process to Ensure Quality Food Production Step 1: Establish Quality Standards Step 2: Conduct Employee Training Step 3: Provide Equipment and Tools Step 4: Professionalize Production Planning OH – 11.2

3. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 To Effectively Plan Production Needs Maintain sales histories of menu items Estimate future guest counts and future item sales Match production schedules to estimated item sales Use this information to update sales histories OH – 11.3

4. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Restaurant: Date: Menu ItemSales EstimatePrior Day Carry-Over To Be ProducedTotal Available# Sold Carry-Over 1.Stuffed Whitefish50154055 2.Fresh Green Beans1600170 3.Cherry Pie41700 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Production Schedule Special Instructions: Prepare (2) five-pound cheese trays for Friday night banquet Production Manager: J. Geier OH – 11.4

5. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Restaurants Purchase Non-Alcoholic Beverages Water Coffee Cocoa Tea Soft Drinks Juices Milk OH – 11.5

6. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Typical 6-Unit Bag-in-Box Beverage Dispensing System OH – 11.6

7. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 USDA Fruit Grades OH – 11.7 U.S. Fancy: Fancy means premium quality. Only a small percentage of fruits are packed in this grade. U.S. No. 1: U.S. No. 1 means good quality and is the most commonly used grade for most fruits. U.S. No. 2 and U.S. No. 3: U.S. No. 2 is noticeably superior to U.S. No. 3, which is the lowest grade practical to pack under normal commercial conditions. Source: US Department of Agriculture

8. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Selection Factors for Fresh Fruits Apples Apricots Avocados Bananas Blueberries Cranberries Grapefruit Grapes Lemons Limes Melons –Cantaloupes (muskmelons) –Casaba –Crenshaw –Honey Dew –Watermelon OH – 11.8 Nectarines Oranges Peaches Pears Pineapples Raspberries (Boysenberries, Blackberries) Strawberries

9. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 USDA Guides for Fresh Vegetables U.S. Fancy. U.S. Fancy vegetables are of more uniform shape and have fewer defects than U.S. No. 1. U.S. No. 1. These vegetables should be tender and fresh appearing, have good color and be relatively free from bruises and decay. U.S. No. 2 and No. 3. While U.S. No. 2 and No. 3 have lower quality requirements than Fancy or No. 1, all grades are nutritious. Differences are mainly in appearance, amount of waste and preference. OH – 11.9

10. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Selection Factors for Fresh Vegetables Artichokes Asparagus Beans Beets Broccoli Cabbage Carrots Cauliflower Celery Chicory, Endive, Escarole (Greens) Corn Cucumbers Lettuce Mushrooms Onions Onions (Green), Shallots, Leeks Parsley Peppers (Green) Potatoes Squash Sweet Potatoes Tomatoes Watercress OH – 11.10

11. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Principles of Vegetable Preparation Some are eaten raw (after cleaning) Many are cooked (steamed, grilled, baked, stir- or deep fat-fried and microwaved) Special care is needed to maintain the vegetable’s –Nutritional value –Color –Flavor –Texture OH – 11.11

12. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Selection Factors for Dairy Products Butter Cheese Milk and Cream Yogurt Frozen Desserts OH – 11.12

13. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Factors Important When Selecting Bakery Products Quality Price Portion Size Availability Profitability OH – 11.13

14. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 All About Wheat Flours Three parts to a wheat kernel Bran – outer covering Germ – embryo inside kernel Endosperm – the part of the kernel that makes white flour Common Types of Wheat Flour Whole Wheat Bread All-purpose Pastry Cake Instant Self-rising OH – 11.14

15. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 USDA Beef Quality Grades Prime Choice Select Standard Commercial Utility Cutter Canner OH – 11.15

16. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Selection Factors for Fresh Fish No USDA grading program exists Eyes should be bright and clean No darkening around edges of fish or brown/yellowish discoloration No “fishy” or ammonia smells OH – 11.16

17. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Young Poultry Products Young poultry consists of: Chicken – Young chicken, Rock Cornish game hen, broiler, fryer, roaster or capon. Turkey – Young turkey, fryer-roaster, young hen or young tom. Duck – Duckling, young duckling, broiler duckling, fryer duckling or roaster duckling. Goose and guinea – Young goose or guinea. Pigeon – Squab. OH – 11.17

18. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Mature Poultry Products Mature poultry consists of: Chicken – Mature chicken, hen, broiler, fowl, baking chicken or stewing chicken. Turkey – Mature turkey, yearling turkey, or old turkey. Duck, Goose and Guinea – Mature or old duck, goose or guinea. Pigeon – Pigeon. OH – 11.18

19. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 USDA Required Safe Handling Instructions for Meat OH – 11.18

20. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Suggested Storage Times for Raw Meats OH – 11.20 ProductFreezer (0°F; 17.8 o C) Refrigerator (40°F; 4.4 o C) Beef, roasts and steaks6-12 months3-5 days Lamb, roasts and chops6-9 months3-5 days Pork, roasts and chops4-6 months3-5 days Beef and lamb, ground3-4 months1-2 days Pork, sausage1-2 months1-2 days Fish4-6 months1-2 days Poultry4-6 Months1-2 days Source: United States Department of Agriculture

21. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Proper Cooking Processes for Meats Broiling/Grilling Roasting Frying (sautéing) Braising Stewing OH – 11.21

22. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Meat-Cooking Temperature Chart OH – 11.22 Meat Fahrenheit Celsius Beef: Rare120° - 125°45° - 50° Medium-Rare130° - 135°55° - 60° Medium140° - 145°60° - 65° Medium-Well150° - 155°65° - 70° Well Done160° and above70° and above Lamb: Rare135°60° Medium-rare140° - 150°60° - 65° Medium160°70° Well done165° and above75° and above Poultry: Chicken165° - 175°75° - 80° Turkey165° - 175°75° - 80° Pork: Fresh Pork160° - 170°65° - 70° Ham (Fully-Cooked)140°60° Ham (Uncooked)160°70°