#5 FB PRODUCTION CONTROL.pptx

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1. Food & Beverage Production Control Instructor yayew munie 2008E.c 1

2. FOOD PRODUCTION Food quality is the quality characteristic of food that is acceptable to consumers. This includes external factors as appearance (Size, shape, color, glass and consistency) texture, and flavor, and internal (chemical, physical, microbial ) texture, and flavor, and internal(chemical, physical, microbial ). 2

3. FOOD PRODUCTION Many consumers also rely on food production and processing standards due to dietary, nutritional requirements (Kosher, halal , Vegetarian) or medical conditions ( eg . Diabetes and allergies. Besides sanitation requirements (standards) are important to ensure that the food production environment is are clean as possible in order to produce the safest possible food for the consumer. 3

4. FOOD PRODUCTION Too much cooking or other improper preparation destroys vitamins, affects, the potency of proteins and can unfavorably change the color tendered and flavor of food. Therefore, foods should be prepared according to basic principles. These include, but are not restricted to, the following: Begin with quality food, which is not necessary the most expensive Make sure food is clean Make sure food is properly handled Use proper seasonings Use Proper seasoning Use the right preparation techniques and equipment Follow standard recipes Don't cook in quantities that are large than necessary Serve food as soon as possible after preparation Serve hot food hot and cold food cold Make every presentation something special Never be satisfied with a mediocre product. Always try to make it perfect 4

5. FOOD PRODUCTION Control during Food and Beverage Production Some control activities to preserve quality and maximize food production efficiency include the following Require that all standard cost control tools standard recipes, standard portion size etc be used Make sure that weighing and measuring tools are available and always used. Ensure that only the amount of food actually needed for production is issued. Train personnel to constantly comply with required food production procedures. 5

6. FOOD PRODUCTION Minimize wasted food Monitor and control employee eating/drinking practices Make sure that items taken out of storage but not used are put back in secure storage areas. Inspect and approve items to be discarded because they spoiled in storage or weren't properly prepared. Maintain production records. Use them for revising quantities of items to be produced in the future. Analyze sales and production records to determine how much income each menu item is generating 6

7. FOOD PRODUCTION Study and resolve production bottlenecks Study systems for managing equipment, layout and design and energy usage Implement procedures to reduce cost without lowering quality standards. Make sure that labor - saving convenience foods or equipment items reduce labor cost. Recruit, train, and schedule personnel who are genuinely concerned about preparing and offering high-quality products the meet the operations standards.   7

8. FOOD PRODUCTION Control during production begins with adhering to established operating standards. The standard tools needed to control quality are Standard purchase specifications Standard recipes Standard yields Standard Portion sizes Standard portion costs for food production & Standard glass & ice size for beverage production These control tools provide procedures for uniformly purchasing, producing, and serving products of the required quality. In other words the above mentioned controlling tools dictate the minimum quality and other requirements that all products must meet. 8

9. FOOD PRODUCTION Causes of deviation from final products Begin with quality food which is not necessarily the most expensive Make sure food is clean and properly handled Use proper seasoning ,the right preparation Serve hot food hot and cold food cold Make sure that weighing and measuring tools are always used Inspect and a prance items to be discarded because they were not properly prepared 9

10. FOOD PRODUCTION Serving Controls . Qualities of a good food and beverage server are: Good product knowledge, Punctuality, Excellent presentation, Friendly and outgoing personality, Positive attitude to customers Ability to work in a team ,Good memory, Customer oriented, Honest, Professional conduct Sales-oriented Well organized 10

11. FOOD PRODUCTION The following sections examine factors that the food and beverage manager and or managers should consider when establishing service control procedures. Timing of service: many aspects of food and beverage service must be taken in to account, when designing service control systems. Timing systems for placing orders are needed. Staff communication. Production and service staff must communicate effectively during service hours Effects of Favoritism: Favoritisms of all kinds will disrupt services. 11

12. FOOD PRODUCTION Adequate supplies: Back up supplies must be sufficient service, cost, and guest satisfaction are affected by the availability of food items or beverage mixes made in advance of actual production orders. Likewise, plates and glassware, other guest supplies, and materials must be available in the correct quantities. Temperature and Holding Time food must be kept hot (above/40 F/60 C) or cold (below 45 F/70 C), as appropriate until served. Updated job descriptions: All staff members must clearly understand the exact duties of service personnel. Food Appearance: Do not neglect food appearance. to some extent, guests eat with their eyes. Food and beverages should look attractive when served. Food checkers. A food checker can help control products and cost. By examining each tray before it leaves the pickup area and reviewing plates for appearance portion size and related concerns, He /She plays an important role in the operation's sales income control system. He /she by collecting a copy of the guest check and comparing items on the check with those on the plate. 12