This document discusses production control in the food service industry. It defines production as converting raw products into cooked meals and explains that production control consists of production planning and monitoring. Production planning involves establishing standards for volume forecasting, standard yields, recipes, and portion sizes. These standards help control food costs, ensure quality and uniformity, and reduce waste. The document provides details on how to determine standard yields, recipes, and portion sizes and why these standards are important.

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.  VOLUME FORECASTING
 STANDARD YIELD
 STANDARD RECIPE
 STANDARD PORTION SIZE

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. Process of Forecasting
 INITIAL FORECASTING
 FINAL FORECASTING

5. Initial forecasting
PAST RECORDS
ADVANCE BOOKING
CURRENT EVENT
CURRENT TRENDS
FESTIVALS
NO OF DOMESTIC & INTERNATION
TOURIST

6. Final Forecasting
Previous Day Sales
Weather Forecasting

7. Standard Yield
Yield may be defined by the number of
portions you get or as a yield percentage.

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. 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. Yield Test
TRIM TEST
AGING YIELD
BONNING YIELD
COOKING TEST

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. 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. 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. 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. The types of customer or establishment
The quality of food
The buying price of food.
Fair price for fair Portion

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. Equipment
Standard sized pans,
Serving spoons,
Scoops.
Cups, glasses and moulds,
Cutting markers,
Portions scale
Ladles.