FIM226 Lec 07 Food Service Systems I - Production PDF

FOOD SERVICE SYSTEMS I 07: PRODUCTION UMBLERO-AMATONG - FIM226 v. 2019  The transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any foodservice system. Recipe formulation, fore...

FOOD SERVICE SYSTEMS I 07: PRODUCTION UMBLERO-AMATONG - FIM226 v. 2019  The transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any foodservice system. Recipe formulation, forecasting, scheduling of production, and temperature monitoring are discussed in this chapter. UMBLERO-AMATONG - FIM226 v. 2019 KEY CONCEPTS especially in high-volume operations, is a complex transformation of ingredients to final product an objective approach to production contributes to conservation use of inputs and desired product outputs UMBLERO-AMATONG - FIM226 v. 2019 KEY CONCEPTS Recipe formulation is used to develop standard recipes that serve as production controls The factor and percentage methods are commonly used approaches for recipe formulation. Estimates of production demand can be determined through forecasting. UMBLERO-AMATONG - FIM226 v. 2019 KEY CONCEPTS Consistent and comprehensive collection of data is essential for accurate and reliable forecasting. Numerous factors, internal and external to the foodservice, influence production demand. Clear communication between management and the production staff is essential for successful production. UMBLERO-AMATONG - FIM226 v. 2019 KEY CONCEPTS Ingredient assembly, as a distinct and separate function, is a common control in high-volume foodservice operations. Portion control is used to contain costs and ensure nutrient composition of menu items. UMBLERO-AMATONG - FIM226 v. 2019 FOOD PRODUCTION UMBLERO-AMATONG - FIM226 v. 2019 FOOD PRODUCTION Objectives of cooking in food production: enhance aesthetic appeal destroy harmful organisms improve digestibility and maximise nutrient retention UMBLERO-AMATONG - FIM226 v. 2019 TECHNOLOGY IN PRODUCTION Computerization simplifies every aspect of production expanding or reducing recipes storing recipes UMBLERO-AMATONG - FIM226 v. 2019 RECIPE FORMULATION UMBLERO-AMATONG - FIM226 v. 2019 STANDARDIZED RECIPE A recipe that has been carefully tested under controlled conditions A recipe is considered standardized only when it has been adapted for use by a specific foodservice. UMBLERO-AMATONG - FIM226 v. 2019 FORMAT An orderly arrangement of the recipe information should be developed. UMBLERO-AMATONG - FIM226 v. 2019 RECIPE FORMULATION Recipe title Yield and proportion size Cooking time and temperature This is often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading the entire recipe. UMBLERO-AMATONG - FIM226 v. 2019 INGREDIENTS AND QUANTITIES Names of ingredients are usually listed on the left side of the recipe with the quantities arranged in one or more columns to accommodate different yields. As purchased (AP) UMBLERO-AMATONG - FIM226 v. 2019 Figure 1. Recipe format with columns for two quantities. UMBLERO-AMATONG - FIM226 v. 2019 UMBLERO-AMATONG - FIM226 v. 2019 PROCEDURES Directions for preparation should be listed in logical steps. Timing should be provided for some procedures. The recipe should be tested before being served to customers. UMBLERO-AMATONG - FIM226 v. 2019 RECIPE YIELD A measure of the total amount procedure by a recipe UMBLERO-AMATONG - FIM226 v. 2019 QUALITY STANDARDS Measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product UMBLERO-AMATONG - FIM226 v. 2019 RECIPE ADJUSTMENT Factor method Quantities of ingredients in the original recipe are multiplied by a conversion factor. Percentage method The percentage of the total weight of the product is calculated for each ingredient. UMBLERO-AMATONG - FIM226 v. 2019 ADAPTING SMALL QUANTITY RECIPES Many quantity recipes can be successfully expanded from home-sized recipes. Step 1 Prepare the product in the amount of the original recipe Step 2 Evaluate the product UMBLERO-AMATONG - FIM226 v. 2019 ADAPTING SMALL QUANTITY RECIPES Many quantity recipes can be successfully expanded from home-sized recipes. Step 3 Double or expand the recipe, evaluate Step 4 Double or expand the recipe again, evaluate UMBLERO-AMATONG - FIM226 v. 2019 ADAPTING SMALL QUANTITY RECIPES Many quantity recipes can be successfully expanded from home-sized recipes. Step 5 If satisfactory at this point, enlarge the recipe by increments of 25%. UMBLERO-AMATONG - FIM226 v. 2019 FORECASTING DEMAND UMBLERO-AMATONG - FIM226 v. 2019 FORECASTING DEMAND Forecasting A prediction of food needs for a day or other specific period of time UMBLERO-AMATONG - FIM226 v. 2019 REASONS FOR FORECASTING A great amount of time is needed to complete all phases of menu item production. Accurate forecasting minimizes the chance of overproduction. UMBLERO-AMATONG - FIM226 v. 2019 HISTORICAL DATA Past data is used to determine needs and establish trends in all forecasting methods. UMBLERO-AMATONG - FIM226 v. 2019 CRITERIA FOR SELECTING A FORECASTING MENU Whether using a manual or computer forecasting method, factors such as cost, accuracy, relevancy, lead time, pattern of food selection, and ease of use should be considered. UMBLERO-AMATONG - FIM226 v. 2019 UMBLERO-AMATONG - FIM226 v. 2019 Figure 8.5 Moving average model applied to one item on selective menu. UMBLERO-AMATONG - FIM226 v. 2019 TRENDS IN PREDICTING PRODUCTION DEMAND Trends in food preferences and service styles have greatly influenced the use of formal forecasting methods, especially in on-site foodservice operations. Huge day to day fluctuation in patient census Short length of stay/high patient turnover UMBLERO-AMATONG - FIM226 v. 2019 TRENDS IN PREDICTING PRODUCTION DEMAND Trends in food preferences and service styles have greatly influenced the use of formal forecasting methods, especially in on-site foodservice operations. Rapidly changing and increasingly complicated diet orders Implementation of room UMBLERO-AMATONG - FIM226 v. 2019 QUANTITIES TO PRODUCE UMBLERO-AMATONG - FIM226 v. 2019 QUANTITIES TO PRODUCE A general procedure for determining amounts of meats, poultry, fruits, and vegetables follows: Step 1 Determine the portion size in ounces (or grams) Step 2 Multiply portion size by estimated number to be served and convert to pounds (or kilograms). This is the edible portion (EP) UMBLERO-AMATONG - FIM226 v. 2019 QUANTITIES TO PRODUCE A general procedure for determining amounts of meats, poultry, fruits, and vegetables follows: Step 3 To determine the amount to order divide the EP by the yield percentage. Step 4 Convert the amount needed to purchase units UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULING UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULING A decision-making and communication process whereby the production staff is informed of how the actual activity of food preparation is to take place over a specified period of time. UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULING The purpose of production scheduling is to ensure efficient use of time, equipment, and space by identifying: 1. What menu items to prepare? 2. What quantities to produce? 3. When individual items are to be produced? 4. Who is to prepare each item? UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULING Depending on the type of foodservice system in operation, the sequence of food flow may include some or all of the following phases of production: Preparation of ingredients Production of menu items, including combining ingredients and cooking UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULING Depending on the type of foodservice system in operation, the sequence of food flow may include some or all of the following phases of production: Holding under appropriate conditions frozen, refrigerated, hot-hold Transport and service to UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULES A detailed document used to communicate with/to the production staff the work that needs to be done for specified period of time Work to be done Who is to perform the work Amounts of individual menu items UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION SCHEDULES A detailed document used to communicate with/to the production staff the work that needs to be done for specified period of time Source recipes to be used by name and code number Standard portion sizes Target completion times UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION MEETINGS Meetings with the production staff to discuss the menu and production plans UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION CONTROL UMBLERO-AMATONG - FIM226 v. 2019 INGREDIENT ASSEMBLY Central assembly of ingredients for food production has been found to be cost effective in many operations. UMBLERO-AMATONG - FIM226 v. 2019 PERSONNEL AND EQUIPMENT Personnel assigned to the ingredient room must be able to read, write, and perform simple arithmetic. Safety precautions and sanitation standards should be stressed. UMBLERO-AMATONG - FIM226 v. 2019 PORTION CONTROL Standardized portions are important to cost control, and creating and maintaining customer satisfaction. Employees should know the number of servings expected from a certain batch size and be familiar with the size of the portion. UMBLERO-AMATONG - FIM226 v. 2019 Figure 8.6 Example of portion guide for breakfast items. UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION EVALUATION UMBLERO-AMATONG - FIM226 v. 2019 PRODUCTION EVALUATION This is part of the initial testing phase of a new recipe and important for quality control. Many foodservice organizations conduct sensory analysis just prior to meal service. UMBLERO-AMATONG - FIM226 v. 2019 SUMMARY Management's responsibility to serve high-quality food starts with the setting of standards and ensuring that employees are aware of them. Basic to production planning and scheduling is a forecast. Once standardized recipes are implemented, the manager must ensure quality standards are met. UMBLERO-AMATONG - FIM226 v. 2019  for listening