What is food production control?
Production control means the controlling of the preparation of food which together should reduce over-production (and possible waste), loss from inefficient purchasing and processing, and loss from excessive portion sizes.
What are the food production management techniques?
Chopping or slicing of vegetables. Curing food. Grinding and marinating.
What is food production forecasting?
Forecasting is an art and science of estimating events in the future and provides the database for decision making and planning. Overproduction, the production of more food than is needed for service, generates extra costs because the salvage of excess food items is not always feasible. …
What is yield management in food production?
Yield management is an integral part of food cost control as it gives you the idea of how much quantity of raw materials would be used to prepare a particular food item. The raw materials should be ordered and purchased keeping the yield of the items in mind.
What is the function of production control?
Production control is the task of predicting, planning and scheduling work, taking into account manpower, materials availability and other capacity restrictions, and cost so as to achieve proper quality and quantity at the time it is needed and then following up the schedule to see that the plan is carried out, using …
Why is portion control so important in the food production department?
Even a slight (but consistent) over-portion can create an imbalance and affect your margins. If your portions are too big, and leftover food is being sent back by the customer at the end of the meal, this is pure waste and profit in the bin. Using portion control helps eliminate this problem.
What are the ways of food production?
Cultivating, crop production and management, harvesting, fermenting, baking, stewing, braising, grilling are all types of food production. Slicing, cutting, marinating, boiling, broiling, frying, mixing, grinding are the methods of food production.
What are the basic steps in quantity food production?
These are:
- Receiving. This is the delivery of food items and raw materials.
- Processing. This is the breakdown and storage of raw materials and goods into manageable, smaller pieces.
- Dry Storage and Cold Storage.
- Preparation.
- Service.
- Cleaning and Sanitizing.
How is forecasting important in food service?
In foodservice operations, accurate and dependable forecasts of food production demands can help control food and labor costs. A decreased incidence of menu item over- and under-production should lower scheduled labor and production time and optimize use of equipment.
What is a food forecast and why is it important?
Menu forecasting is needed to make food item production decisions, prevents wastage, and also enables you to allocate the resources, such as staff or stock materials required to meet the demand. Restaurant menu forecasting plays a critical role in controlling food costs by preventing wastage.
What is AP and EP?
It’s probably best to first go over some definitions on the topic: * Edible portion (EP) is the portion of food that will be served to a customer after the food has been cut and cooked. * As purchased (AP) is the portion of food that is in the raw state before any cutting, processing, or cooking has occurred.
What is standard yield in food production?
A standard yield is the yield obtained when an item is processed as per the particular standard methods of preparation, cooking and portioning of an establishment. OBJECTIVES • To establish a standard for the quantity and number of portions obtainable from a specific item of food.