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
STANDARD PORTION SIZE
Volume Forecasting –
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.
Process of Forecasting
NO OF DOMESTIC & INTERNATION
Previous Day Sales
Yield may be defined by the number of
portions you get or as a yield percentage.
OBJECTIVES OF STANDARD YIELD
To establish a standard for the quantity and number
of proportions obtainable from a specific item of
To establish a standard for comparison with operating
To establish an objective method of further
evaluating standard purchase specification.
To establish the standard cost factor for the items of
To assist converting forecast requirement into raw
Acts as double check for the purchasing department.
Aid to menu pricing and food cost control.
Percentage of Yield
– Weight after cooking/ Weight before cooking X
– As purchased – shrinkage during preparation
Percentage of Shrinkage
• Losses during shrinkage / As purchased X 100
• A.P – E.P / A.P.
Exact amount of ingredients.
Method of preparation
Cooking time and temperature.
Yield and Portion size
Cost per portion
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.
Standard Recipe CardIngredient Quantity Unit Cost Total Cost Procedure
Food cost data Output Data Nutritional
Total cost No. of portion produced/ Size
Cost per portion Calories
Cooking time Vitamin
Total preparation time
Method of Service
Potion controls means controlling the size
of food to be served to each clientele.
The amount of food allowed depends upon
The types of customer or establishment
The quality of food
The buying price of food.
Fair price for fair Portion
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