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Production control
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.
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.
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.
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.