CHAPTER 7 - PRODUCTION AND SERVING CONTROLS


Production planning and forecasting production needs
—  PRODUCTION: The transformation of raw or processed foods into an acceptable finished product, ready for service.
—  The standards and standard procedures for production control are designed to ensure all portions of any given item conform management’s plan for that item and that, as far as possible, each portion of any given item is identical to all other portions of the same items.
—  Portions of a given menu item should be identical to one another in 4 respects:
1. Ingredients
2. Proportions of ingredients
3. Production method
4. Quantity

Portion control
-          Important not only for cost control, but also in creating and maintaining customer satisfaction and good will

Personnel Equipment
-          That the ingredient room personnel be well qualified and that they be provided with adequate equipment.
-          Work table
-          Counter scale
-          Mobile storage bin (sugar/flour)
-          Trash receptacle
-          counter pans (for can foods)
-          tray (for assembling)
-          refrigeration
-          scoops (dipping flour)
-          sink and water supply
-          measuring utensils
-          packaging materials
-          marking pen/marking tape (labelling)

Standard recipes as production tools
Objectives:
—  Consistent in quality aspects, including flavour, texture and portion size.
—  Minimize the effects of employee turnover on food quality and simplify the training of new staff.
—  Key to centralized ingredient assembly, where accuracy in weights and measure is essential.

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