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Establishing Standard FoodProduction Procedures

Food Production

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Chapter Learning Objectives

Explain the importance of standards for and procedures to control production volume.

Describe standard procedures to help managers control production volume.

Describe methods to gather data for sales histories.

Review knowledge and skill levels needed by food production employees.

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Standards for Controlling Production Volume

Operations must have standard procedures to produce menu items.

Food production standards help ensure that customers receive the same quality of food on each visit.

Food production standards are typically created by managers and chefs.

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More About Production Volume

Standards to control production volume allow the operation to produce food in correct quantities at a specified level of quality.

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Production Volume Control Tool: Standardized Recipe

A list of ingredients and quantities needed to produce a menu item including methods for production and required portion size

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Standardized Recipe

If this recipe is carefully followed, it will yield fifty portions (one and a half cup each) of squash risotto that meet the quality standards of the operation.

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Review of Information for Standardized Recipe

Ingredient details

Correct weights and measures of ingredients

Equipment and tools needed

Production volume

Time required

Storage and preparation information

Cooking methods

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Production Volume Control Tool: Product Specification Sheet

A list of the descriptions of characteristics required for an item to meet standards

Purposes Ensures and controls quantity, quality, and cost

Avoids misunderstandings between the operation and its suppliers

Serves as the basis for bid writing

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Product Specification Sheets

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Production Volume Control Tool:Menu Description

A description of the ingredients, portion size, and size count in a menu item

Menu descriptions help kitchen staff, servers, and managers.

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Menu Descriptions

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Production Volume Control Tool: Preparation Sheet

Sets standards for basic items required in the establishment

Par levels indicate the quantity of items needed for a specific item based upon the day’s estimated sales.

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Preparation Sheet

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How Would You Answer the Following Questions?

1. Ingredients and quantities needed for a menu item are found in a _______.

2. Quality requirements for specific ingredients are found in a _______.

3. A review of standards for an entire menu item is found in a _______.

4. A _______ includes the par levels of items required in an establishment.

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Standard Operating Procedures (SOPs) Control Production Volume

Planning begins the previous day by using sales histories to forecast estimated number of servings.

Recipes are converted to appropriate yields.

Prep sheets are developed to determine portions needed and required par levels.

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Before Production Begins

These busy cooks are preparing items specified on the preparation sheet.

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Production Volume Control Tools in Action

Product specification sheets Spot checks help assure that ingredient quality standards

are met.

Preparation sheets Help assure that par levels for basic items are available

Standardized recipes Help assure that quality requirements will be attained

Menu descriptions Help assure that food items meet standards when served to

customers

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Production Volume Control Tools and New Menu Items

Standardized recipes are created first.

Specification sheets (for purchasing) and preparation sheets (for daily operational planning) are developed.

Menu descriptions help assure that foods served meet standards.

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Daily Operations

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Sales History and Forecasting

Profitable food production requires correct forecasting.

Forecasting yields the estimated number of guests to be served.

The number of guests to be served provides information for preparation sheets.

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Sales History Information: Point-of-Sale (POS) Systems

After a guest order is placed in the system, multiple types of information can be generated.

POS systems can track orders by hour, shift, or other bases so guest count, staffing, and equipment usage can be assigned.

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Server Input of Customer Orders

In properties using manual check systems, servers may input orders into cash registers.

Daily sales information from cash register reports can be used to develop sales histories.

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Food Production Knowledge and Skills

The production team must have a variety of specialized skills at several stages in the flow of food. Preparing

Cooking

Holding

Cooling

Reheating

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Production Knowledge and Skills

Stage Beginner Intermediate Advanced

Preparing Cleaning, cutting vegetables

Prepping line items, which are more expensive

Working on special menu items

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Production Knowledge and Skills continued

Stage Beginner Intermediate Advanced

Cooking Following standardized basic recipes for simple production, for example stocks

Following standardized recipes for more complex dishes, for example sauces

Creating and following standardized recipes

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Production Knowledge and Skills continued

Stage Beginner Intermediate Advanced

Holding, cooling, reheating

Follow proper sanitary standard procedures

Follow proper sanitary standard procedures; acts as role model for beginners

Develop HACCP program or sanitation SOPs

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How Would You Answer the Following Questions?

1. Managers should create _______ procedures to guide activities performed by employees while doing their jobs.

2. When a new menu item is planned, the first thing created is a _______.

3. Forecasting predicts the number of guests an operation will serve in a given time period. (True/False)

4. Cleaning and cutting vegetables is an example of the _______ stage in the flow of food.

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Key Term Review

Back-of-the-house

Conversion

Forecasting

Front-of-the-house

Par level

Plating

Point-of-sale (POS) system

Portion size

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Key Term Review continued

Prep sheet

Product specification sheet

Production volume

Sales history

Standard operating procedure (SOP)

Standardized recipe

Yield

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Chapter Learning Objectives— What Did You Learn?

Explain the importance of standards for and procedures to control production volume.

Describe standard procedures to help managers control production volume.

Describe methods to gather data for sales histories.

Review knowledge and skill levels needed by food production employees.