Production control involves controlling food preparation to reduce waste, costs, and errors by forecasting demand and setting standards. It aims to reduce wastage and keep food costs low through forecasting sales volumes in initial and final forecasts, facilitating purchasing, and standardizing recipes, purchase specifications, and yields.

1. Production Control
Production control means the controlling of
the preparation of food which together should
reduce over-production and loss from ineffi-
cient purchasing and processing, and loss from
excessive portion sizes.

3. AIMS OF PRODUCTION CONTROL
REDUCES WASTAGE
FOOD COST AS LOW AS POSSIBLE
facilitate purchasing
reduces the possibility of error

4. FORECASTING
It is a method of predicting the volume of sales for an
establishment for a specified future period.
Volume forecasting is generally done in two stages—an
initial forecast and final forecast.

5. TYPES OF FORECASTING
The Initial Forecast
It is generally prepared a week in advance
The Final Forecast
The final and more accurate forecast
usually takes place the day before the
preparation and service of the particular
meal

6. FIXING STANDARD
Standardizing will help in tight control on cost
and quantity.
1.Standard recipe
2.Standard purchase specification
3.standard yield

7. Made by
Mohd Abdullah
IHM HAJIPUR