Production control

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Production control

  1. 1. Production Control  The term production means conversion of raw products into cooked meal or product.  The production control consists of Production planning and Production control.  Production Planning involves establishing of criteria so that the standard products may be produced and served. It consists of following stages.
  2. 2.  VOLUME FORECASTING  STANDARD YIELD  STANDARD RECIPE  STANDARD PORTION SIZE
  3. 3. Volume Forecasting – Objectives  To predict the choice of menu item by customer.  To facilitate the purchasing of raw material.  To reduce the problem of left over & over production.  To ensure the availability of all the ingredients.  To control the food cost in relation to sales  To enable the food controller to compare between actual and potential sale and for corrective action to be taken if necessary.
  4. 4. Process of Forecasting  INITIAL FORECASTING  FINAL FORECASTING
  5. 5. Initial forecasting PAST RECORDS ADVANCE BOOKING CURRENT EVENT CURRENT TRENDS FESTIVALS NO OF DOMESTIC & INTERNATION TOURIST
  6. 6. Final Forecasting Previous Day Sales Weather Forecasting
  7. 7. Standard Yield Yield may be defined by the number of portions you get or as a yield percentage.
  8. 8. OBJECTIVES OF STANDARD YIELD  To establish a standard for the quantity and number of proportions obtainable from a specific item of food.  To establish a standard for comparison with operating results  To establish an objective method of further evaluating standard purchase specification.  To establish the standard cost factor for the items of food.  To assist converting forecast requirement into raw material requirements.  Acts as double check for the purchasing department.  Aid to menu pricing and food cost control.
  9. 9. Percentage of Yield – Weight after cooking/ Weight before cooking X 100 Edible portion – As purchased – shrinkage during preparation Percentage of Shrinkage • Losses during shrinkage / As purchased X 100 • A.P – E.P / A.P.
  10. 10. Yield Test TRIM TEST AGING YIELD BONNING YIELD COOKING TEST
  11. 11. Standard Recipe  Exact amount of ingredients.  Procedure  Method of preparation  Cooking time and temperature.  Yield and Portion size  Garnish  Cost per portion  Nutritional value.
  12. 12. OBJECTIVES OF STANDARD RECIPE  To determine the quantity and quality of ingredient to be used.  To obtain the yield obtainable from a recipe.  To determine the cost per portion.  To determine the nutritional value.  To facilitate balance menu planning.  To facilitate portion control.  It helps in costing of dishes, pricing menus for banquet.  It helps in uniform quality and taste.  Require less supervision.  Less training is required for a newly appointed employee.  Establishes food cost control.
  13. 13. Standard Recipe CardIngredient Quantity Unit Cost Total Cost Procedure Total Food cost data Output Data Nutritional Data Total Per portion Total cost No. of portion produced/ Size of Portion Fat Cost per portion Calories Cooking time Vitamin Protein Total preparation time Garnish Method of Service
  14. 14. Portion Control Potion controls means controlling the size of food to be served to each clientele. The amount of food allowed depends upon three factors.
  15. 15. The types of customer or establishment The quality of food The buying price of food. Fair price for fair Portion
  16. 16. Advantage  Customer satisfaction as he/she is receiving the same amount every time.  Food cost is controlled.  Avoid pilferage by staff.  Over portioning is avoided.  Reduces the amount of leftover.  Helps in indenting.  Helps in reducing wastage.  Less of training is required for newly appointed staff.
  17. 17. Equipment Standard sized pans, Serving spoons, Scoops. Cups, glasses and moulds, Cutting markers, Portions scale Ladles.

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