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1. Instructor
yayew
munie 1

2. FOOD PRODUCTION
Food quality is the quality characteristic
of food that is acceptable to consumers.
This includes external factors as
appearance (Size, shape, color, glass
and consistency) texture, and flavor,
and internal (chemical, physical,
microbial ) texture, and flavor, and
internal(chemical, physical, microbial ).
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3. FOOD PRODUCTION
 Many consumers also rely on food production
and processing standards due to dietary,
nutritional requirements (Kosher, halal,
Vegetarian) or medical conditions (eg. Diabetes
and allergies.
 Besides sanitation requirements (standards) are
important to ensure that the food production
environment is are clean as possible in order to
produce the safest possible food for the
consumer.
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4. FOOD PRODUCTION
 Too much cooking or other improper preparation destroys vitamins,
affects, the potency of proteins and can unfavorably change the color
tendered and flavor of food. Therefore, foods should be prepared
according to basic principles. These include, but are not restricted to, the
following:
 Begin with quality food, which is not necessary the most expensive
 Make sure food is clean
 Make sure food is properly handled
 Use proper seasonings
 Use Proper seasoning
 Use the right preparation techniques and equipment
 Follow standard recipes
 Don't cook in quantities that are large than necessary
 Serve food as soon as possible after preparation
 Serve hot food hot and cold food cold
 Make every presentation something special
 Never be satisfied with a mediocre product. Always try to make it perfect
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5. FOOD PRODUCTION
Control during Food and Beverage Production
Some control activities to preserve quality and
maximize food production efficiency include the
following
 Require that all standard cost control tools standard
recipes, standard portion size etc be used
 Make sure that weighing and measuring tools are
available and always used.
 Ensure that only the amount of food actually needed for
production is issued.
 Train personnel to constantly comply with required food
production procedures.
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6. FOOD PRODUCTION
 Minimize wasted food
 Monitor and control employee eating/drinking practices
 Make sure that items taken out of storage but not used are
put back in secure storage areas.
 Inspect and approve items to be discarded because they
spoiled in storage or weren't properly prepared.
 Maintain production records. Use them for revising
quantities of items to be produced in the future.
 Analyze sales and production records to determine how
much income each menu item is generating
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7. FOOD PRODUCTION
 Study and resolve production bottlenecks
 Study systems for managing equipment, layout and design
and energy usage
 Implement procedures to reduce cost without
lowering quality standards.
 Make sure that labor - saving convenience foods or
equipment items reduce labor cost.
 Recruit, train, and schedule personnel who are genuinely
concerned about preparing and offering high-quality
products the meet the operations standards.

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8. FOOD PRODUCTION
Control during production begins with adhering to
established operating standards. The standard tools needed
to control quality are
 Standard purchase specifications
 Standard recipes
 Standard yields
 Standard Portion sizes
 Standard portion costs for food production &
 Standard glass & ice size for beverage production
These control tools provide procedures for uniformly
purchasing, producing, and serving products of the required
quality. In other words the above mentioned controlling tools
dictate the minimum quality and other requirements that all
products must meet.
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9. FOOD PRODUCTION
 Causes of deviation from final products
 Begin with quality food which is not necessarily the most
expensive
 Make sure food is clean and properly handled
 Use proper seasoning ,the right preparation
 Serve hot food hot and cold food cold
 Make sure that weighing and measuring tools are always used
 Inspect and a prance items to be discarded because they were
 not properly prepared
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10. FOOD PRODUCTION
Serving Controls.
Qualities of a good food and beverage server are:
Good product knowledge, Punctuality, Excellent
presentation, Friendly and outgoing personality,
Positive attitude to customers Ability to work in a
team ,Good memory, Customer oriented, Honest,
Professional conduct Sales-oriented Well
organized
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11. FOOD PRODUCTION
The following sections examine factors that the food
and beverage manager and or managers should
consider when establishing service control
procedures.
Timing of service: many aspects of food and
beverage service must be taken in to account, when
designing service control systems. Timing systems
for placing orders are needed.
Staff communication. Production and service staff
must communicate effectively during service hours
Effects of Favoritism: Favoritisms of all kinds will
disrupt services.
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12. FOOD PRODUCTION
 Adequate supplies: Back up supplies must be sufficient service,
cost, and guest satisfaction are affected by the availability of food
items or beverage mixes made in advance of actual production
orders. Likewise, plates and glassware, other guest supplies, and
materials must be available in the correct quantities.
 Temperature and Holding Time food must be kept hot (above/400
F/600C) or cold (below 450F/700C), as appropriate until served.
 Updated job descriptions: All staff members must clearly
understand the exact duties of service personnel.
 Food Appearance: Do not neglect food appearance. to some
extent, guests eat with their eyes. Food and beverages should look
attractive when served.
 Food checkers. A food checker can help control products and cost.
By examining each tray before it leaves the pickup area and
reviewing plates for appearance portion size and related concerns,
He /She plays an important role in the operation's sales income
control system.
 He /she by collecting a copy of the guest check and comparing
items on the check with those on the plate. 12