1. OH 7-1 Building a Quality System Food Production 7

2. OH 7-2 Chapter Learning Objectives Describe basic processes in a system to monitor and maintain food quality. Explain the skills needed for quality food production using a professional skills matrix. Assess your own quality management skills.

3. OH 7-3 Quality System Overview

4. OH 7-4 Quality System—Set Criteria Product specification sheets Preparation sheets Standardized recipes Menu descriptions

5. OH 7-5 Quality System—Set Criteria continued Control tools help to assure quality food.

6. OH 7-6 Quality System — Identify Deviations Definition: Differences from established standards Four steps to identify and track deviations: 1. Monitor food production. 2. Inspect each food item that is served. 3. Track daily deviations. 4. Review product deviations weekly.

7. OH 7-7 Identify Deviations—Monitor Food Production Basic principles Monitor before, during, and after food products come through the door. Prevent deviations during preparation. Monitor dishes during cooking.

8. OH 7-8 Identify Deviations— Inspect Food Items that Are Served The best time to resolve a problem is before the customer notices. Both food prep and serving staff should evaluate a finished dish before it reaches the customer.

9. OH 7-9 Identify Deviations— Track Daily Deviations Ask staff to recall problems, if any, that occurred, and how they were resolved.

10. OH 7-10 Identify Deviations— Track Daily Deviations continued

11. OH 7-11 Identify Deviations— Review Product Deviations Weekly Purpose: To combine information and detect problem patterns before they become larger problems.

12. OH 7-12 Identify Deviations— Review Product Deviations Weekly continued

13. OH 7-13 Quality System— Determine Root Causes of Problems What is the true cause of a problem? Careful investigation is needed. Identifying the “right” solution to the “wrong” problem is not helpful.

14. OH 7-14 Quality System—Correct Problems To correct a problem affecting the entire system: Report the problem to superiors. Discuss the problem at a manager’s meeting. Discuss the problem at daily staff meetings.

15. OH 7-15 Quality System—Correct Problems continued Implement the change. Detail what will be done to prevent the problem from reoccurring. Reevaluate the solution regularly.

16. OH 7-16 Quality System—Maintain Quality Evaluate products for quality on a regular basis. Spotcheck standard recipes and menu items.

17. OH 7-17 Quality System—Maintain Quality continued

18. OH 7-18 How Would You Answer the Following Questions? 1. Deviations from standards can occur even if product specifications, prep sheets, standard recipes, and menu descriptions are used. ( True/False ) 2. Quality deviation should be tracked daily and weekly. ( True/False ) 3. Problem resolution is typically only the manager’s responsibility. ( True/False ) 4. Spotchecking for quality is necessary in every foodservice operation. ( True/False )

19. OH 7-19 Quality System—Maintain Quality continued These customers are enjoying a great meal because a quality control system has been used to assure that the restaurant’s standards are in place. As well, production and service staff know how to do their jobs.

20. OH 7-20 Assessing and Maintaining Professional Skills Successful chefs and foodservice managers require a wide variety of professional skills.

21. OH 7-21 Use the Professional Skills Matrix to Prepare Yourself Staff need skills to make the “right” decisions during busy times. “Practice makes perfect.”

22. OH 7-22 Use the Professional Skills Matrix to Prepare Yourself continued Never compromise quality for quantity or speed. Every person on the team must consistently emphasize quality.

23. OH 7-23 Use the Professional Skills Matrix Use it as a self-assessment tool. Prepare an action plan to increase your skill levels.

24. OH 7-24 How Would You Answer the Following Questions? 1. “Keeping up” with new types of food, equipment, and recipes are tasks of the highest importance. ( True/False ) 2. Fast production skills and quick execution of standardized recipes are tasks of highest importance in the professional skills matrix. ( True/False ) 3. It is important to consistently maintain quality standards. ( True/False ) 4. Persons who do well in a culinary course in school will “automatically” do well in a busy restaurant kitchen. ( True/False )

25. OH 7-25 Key Term Review Deviation Quality system Root cause Spotchecking

26. OH 7-26 Chapter Learning Objectives— What Did You Learn? Describe basic processes in a system to monitor and maintain food quality. Explain the skills needed for quality food production using a professional skills matrix. Assess your own quality management skills.