Menu Planning Ppt by jodz

Chapter 6

Menu Planning: Commercial Menu

INTRODUCTION: MENU- is a list, often presented with some

fun fare, showing the food and drink offered by a restaurant, cafeteria, club, or hotel.

It is a strategic document that defines the purpose of the foodservice establishment and every phase of it’s operation.

A good menu should lead patrons to food and beverage selections that satisfy both their dining preferences and the merchandising necessities of the operator

MENU PLANNERS MUST:

1. Must know both operation and the potential market.

2. Must a great deal about foods; how they are combined in recipes, their origin, seasonal preparation, presentation and description.

3. Must also understand how various recipes can be combined- how menu items go together and do not.

(CONT.)

4. Must be aware of how operational constraints such as costs, equipment availability, and the skills of the available labor force,

5. Must be able to visualize how the menu will appear graphically.

6. Must be skilled at communicating successfully with patrons through the menu.

MENU STRUCTUREIssues to consider in menu structure:

Location of foodserviceName of the foodservice (what it says to a

customer)Primary target audienceMenu prioritiesCapabilities of the staff

(CONT.) Balancing labor & food cost is challenge Menu planner concerns:

Adding variety to seasonal menusKeeping cycle menus excitingOffsetting high-priced items with low priced

TOOLS NEEDED FOR MENU PLANNING

A quiet roomLarge desk tableHistorical records on the performance of

past menusMenu reminder listFile of menu ideasSales mix data including which item may

draw patrons away from specials the operation wants to sell

(CONT.)List of special occasion and holiday

menu.Cost and seasonality of possible menu

items.

Menu Planning

Responsibility of team rather than an individual.

General Considerations:Quantity.Quality.Price.Brand names.Product identification.

General Considerations:

Points of origin.Merchandising terms.Means of preservation.Food preparation.Verbal and visual presentation.Dietary or nutritional claims.

Planning Process

General principles applicable to on-site and commercial foodservice operations

More variety needed in on-site foodservice Person eating out often goes to restaurant for

particular menu item

Steps in Menu Planning:

1. Plan dinner meats or other entrées for entire cycle.

2. Select luncheon entrées or main dishes, avoiding those used on dinner menu.

4. Decide on starch item appropriate to serve with entrée. Plan desserts for both lunch & dinner.

5. After luncheon & dinner meals have been planned, add breakfast & any others.

6. Evaluate if clientele, government regulations, & managerial considerations have been met.

THE COMMERCIAL MENU: Compare and cContrast

RESTAURANT MENU:The menu sets the tone for the restaurant.

However, creating a restaurant menu involves a lot of work and research. Before you begin writing your menu, you must have a definite concept in mind, as well as a general price range. Finally, the look and layout of your menu is just as important as what it says.

RESTAURANT MENU:

Restaurant Menu Descriptions You menu description should make a guest’s mouth

water. Don’t be afraid to explain what is in a dish, and use

ethnic names if they fit, to add a bit of authentic flair to the menu description. For example, Chicken Margarita sounds better than Chicken topped with spicy tomatoes. You can explain what is in the dish (spicy tomatoes) in the description itself.

Restaurant Menu Descriptions

Incorporating geography or local history into a menu item name is also a way to make your restaurant menu unique.

For example, Maine Lobster Roll sounds inviting, whether you eating it in Maine or somewhere else, as does Texas Barbequed Ribs and Georgia Peach Pie.

Avoid making descriptions too long. If they have more questions, their server should be

able to give further information about a dish or recommend a house favorite.

RESTAURANT CONCEPTS

1. MENU IN SUPERMARKETS The MENU is “market fresh” and perfect for dining

alone or sharing tapas style with larger parties. For a decade now, Supermarket has continued to produce excellent and fresh food dishes that are easy on the budget! Lots of vegetarian options and we can also satisfy the palate of those with other dietary restrictions. The spacious layout with it’s various seating niches is both cozy for couples and accommodating for large parties.

The supermarket's quick meals have a limited choice.

2. TAKE AWAY MENU

refers to prepared meals or other food items, purchased at a restaurant, that the purchaser intends to eat elsewhere.

A concept found in many ancient cultures, take-out found is now common worldwide, with a number of different cuisines and dishes on offer.

Take-out or takeout ((in North American and Philippine English); also carry-out (in U.S. and Scottish English)

take-away (in the United Kingdom, Australia, New Zealand, South Africa, Hong Kong, and Ireland)

parcel (in Indian English and Pakistani English

3. BANQUETS AND EVENTS MENU

Each menu item should be listed out in the order it will be served (e.g. appetizers, then dinner, then dessert, then coffee) regardless of whether you are having a buffet or plated meal. Vegetarian options and children's menus should also be included.

4. FINE DINING MENUS

The restaurant dining room, whether it is formal or casual, is the most important area in the front of the house.

Fine dining is what many people imagine when they think of opening a new restaurant. Crisp tablecloths, violins in the background and seven course meals are few things that come to mind. But today’s fine dining has evolved into an eclectic blend of cuisines and dining concepts. If you strive to create a fine dining atmosphere at your restaurant, here are 10 things you should know.

FINE DINING MENUS

1. Restaurant fine dining requires attention to detail.

2. Fining dining servers are the best.3. Fine dining customer service goes above

and beyond.4. Fine dining restaurants often feature prix

fixe menus.5. Reservations are a good idea for a fine

dining restaurant.

FINE DINING MENUS

6. Fine dining doesn’t always include tablecloths7.Fine dining restaurants should never include

paper or plastic. 8.Fine dining restaurants offer top shelf liquor

and spirits. 9.Fine dining restaurants offer top shelf liquor

and spirits. 10. Fine dining restaurants stay abreast of

trends.

5. FOOD TRUCK MENU

A food truck is like restaurant on wheels. It has several distinct advantages over a

traditional eat-in restaurant.A food truck can go to where the customers

are. Requires far less staff. PROBLEMS THEY ENCOUTER IN FOOD

TRUCK SERVICE:- slow seasons, bad weather, and sluggish

economy.

10 COOL FOOD TRUCK THEMES

1. Barbeque. BBQ is a great restaurant because it combines low cost food with high appeal.

2. Cupcakes. This is one food trend that still has staying power. Gourmet cupcakes can be served up plain and simple or decadent.

3. Ethnic Fusion. Blending one or more ethnic cuisines results in some tasty ideas.

4. Panini Sandwiches. Sandwiches go gourmet. Panini’s require minimal equipment (a Panini press or two) and offer a huge variety of dining options, ideal for the lunch crowd.

( CONT.)5. Organic/ Local Fare. Local foods doesn’t

mean just salads. 6. European Flavors. The Old World makes

resurgence via food trucks.7. Regional Cuisine. Red Hook Lobster food

truck brings Maine lobster to New York City. 8. Waffles. 9. Burgers. Always popular. Always a favorite.10. Ice Cream. The original food truck theme. An

American classic.

RESTAURANT CONCEPT AND CURENT TRENDS

Like fashion, restaurant operations have trends and fads that ebb and flow with time- recall the roller-skating waitresses at drive-in diners during the 1950s. Listed below are some popular restaurant trends that aren’t likely to disappear for a while yet.

RESTAURANT CONCEPT AND CURENT TRENDS

Popular Restaurant Trends:

1. Locally Sourced EverythingThe hottest trend NRA identified: Locally sourced meats

and seafood, followed closely by locally grown produce. Major restaurant chains are already featuring local sourcing in their marketing. Chipotle created a game that raised awareness of the fast-Mexican chain's local-sourcing initiatives, and Panera Bread's campaign "Live Consciously, Eat Deliciously" promoted its food sourcing. Expect more restaurants to trumpet their local purchasing and expand local-sourcing efforts next year.

Popular Restaurant Trends (Cont.)

2. Veggies GaloreThough most Americans still eat meat, the vegan

movement is affecting restaurant menus. A new study from Data essential found one-third of restaurant chains now have at least one vegetarian entree. That's done so that a group eating out won't veto their eatery because there's nothing for the vegetarian in the group to eat.

Popular Restaurant Trends: (Cont.)

3. Healthier Kids' MealsParents are fighting back against childhood

obesity, and want healthy restaurant choices. Healthful kids' meals was one of the top-10 trends identified in the National Restaurant Association's "What's Hot in 2014" survey. Watch for more sides of apples, yogurt, and baked fries instead of French fries in 2014.


4. Gluten FreeIf you were hoping the gluten-free craze was burning out,

sorry to disappoint. Gluten-free cuisine was a top-five trend identified in the National Restaurant Association's "What's Hot in 2014" survey, identified by more than three-quarters of chefs as a niche they planned to do more with next year. Don't just think packaged goods or gluten-free brownies, either. You'll see the desire to avoid wheat gluten drive more use of pasta noodles made from buckwheat and other grains. Also, expect more ancient, super-nutritious grains such as quinoa and amaranth to pop up in dishes that might once have used wheat flour.


5. Instant Ice CreamOur love of instant gratification and artisanal,

handcrafted foods combine in Smitten Ice Cream's new 90-second, made-while-you wait frozen treats. The 2-year-old San Francisco company has two stores open and two more are already planned.


6. NutsHigh-protein, healthy nuts and seeds are valued

by carbo -cutting diners for a healthy energy boost.



8. Chicken WingsOnce only seen as bar food, chicken wings have

become so ever-present that the National Chicken Council found 13.5 billion chicken wings were marketed in 2012, not counting the ones still attached to whole chickens.


9. Upscale Comfort FoodIn 2014, watch for old-time comfort foods done

with more upscale ingredients -- such as this mac-and-cheese update Italian style with sauteed salami, garlic, peppers, sun-dried tomatoes, and onions."


10. Mashup DishesEver had a dessert pizza, like the coconut-

chocolate-with-strawberries pie shown here, or tasted one of 2013's breakout foods, the croissant-doughnut hybrid cronut? These sort of "mutan morsels" will be all the rage in 2014, forecasts San Francisco hospitality consulting firm Andrew Freeman & Co. Gaining buzz: A burger served on a griddled ramen-noodle bun, created by New York-based chef Keizo Shimamoto. Freeman says imitators are already cropping up.


11. UmamiThe savory "fifth taste" is popping up in sauces,

salts, and burgers, at fast-growing L.A.-based franchise chain Umami Burger. In 2014, watch for scores of other restaurants to jump on the umami trend, too.


12. BiscuitsMove over, pretzel and croissant buns. Biscuits

are riding the comfort-food trend to become the next "it" ingredient to hold sandwiches and burgers together, forecasts San Francisco hospitality consulting firm Andrew Freeman & Co.

POPULAR RESTAURANT TRENDS

Offering Discounts and CouponsSocial Media for Restaurants Sustainability and Local FoodsPublic Health Concerns

The 5 in 5A look at the five segments everyone will be talking about in 2017 about menu innovations

The world of 2017 will be a different place. Better burgers will be more eco-friendly, and they’ll be ordered via touch screen. Upscale Asian restaurants—possibly even some from Asia—will grab more market share. And as time pressure builds, fresher-than-fresh juice will become a grab-and-go commodity. If all the progress seems like a blur, there’s a reason for that. Trends aren’t just taking hold—they’re taking hold faster than ever.

(CONT.)

The Eco-BurgerEpic Burger will claim the moral high ground in the next

five years with fewer preservatives and a strong sustainability message.

(CONT.)Juice: The Next Step in FreshOne key element of the new juice craze will be to-go

offerings. Ready-to-go drinks and foods like those offered by Evolution Fresh will continue to gain in popularity, even in locations not traditionally associated with healthy eating.

(CONT.)

Build-Your-Own EverythingFrom drive-thru speakers to high-efficiency fryers to

touch-screen POS systems, quick-serve restaurants have long been the earliest adopters of new restaurant technology. But the restaurants of 2017 will put even today’s tech-savvy restaurateurs to shame. Robotics, touch-screen ordering, and customized-to-the-max orders will become increasingly established parts of the quick-serve experience.

(CONT.)

International InvasionAs the economy rebounds, the American market will be

increasingly saturated with foreign-based brands, experts say.

Philippines-based Jollibee offers hamburgers, spaghetti, and chicken alongside more exotic fare like breakfast pork-and-rice platters or Fiesta Noodles with shrimp and hardboiled egg. It has 26 stores in the U.S., and recently opened one in Anaheim, California. South African chicken restaurant Nando’s has several U.S. locations, as does Guatemala’s Pollo Campero.

.

TYPES OF MENU

A LA CARTE – food items priced individually An outline of the menu item categories for each

meal (appetizers, entrées, and desserts). Number of menu item choices in each can vary

according to the goals of the foodservice operation.

One of three basic types of menus used. The literal meaning of the French phrase is "by

the card," although it's used in both languages to mean "according to the menu." The opposite of a la carte is a table d'hôte, or "meal served at a fixed price."

À LA CARTE

À la carte can also refer to a menu in which the items are thus presented. The diner would then be free to order side dishes such as vegetables and potatoes separately. You will often see this kind of menu at high-end steakhouses.

This is the opposite arrangement of a prix fixe (pronounced "pree feeks") menu, where a diner might order a pre-set array of courses, such as appetizer, main course and dessert, for a set price.

À LA CARTE BREAKFAST

Fewer people eat breakfast than lunch or dinner, accounts for ~20% of daily restaurant traffic.

Commercial and on-site foodservice operations usually offer traditional breakfast items and light and healthful options.

À LA CARTE LUNCH

Difficult meal to deliver to customers.More complicated than those served at

breakfast.Must be produced faster than dinner items.

Meal most eaten away from home.60% of individuals consume a commercially

prepared meal at least once a week.

À LA CARTE LUNCH

À LA CARTE DINNER

Traditionally includes entrée, potato, vegetable, & salad

Supper – lighter or late evening meals, menu similar to breakfast, brunch, lunch

Menus getting shorter, but appetizer section is getting longer

Ethnic cuisines impact menusDesserts commonly included on menu

À LA CARTE DINNER

DU JOUR MENU

a menu listing dishes available on a particular day.

made for a particular day —used of an item not specified on the regular menu

SMALL PLATE MENU

“Grazing” – eating small amounts of food throughout the day Grazing = flexibility + frequency + food

The expression is used in two main culinary contexts – either for the style of serving several small courses of food at a meal instead of two or three large courses (which in turn relates to a gastronomic activity now often widely described as grazing, i.e. eating at least five or six small courses)a generic reference to small but appetizing dishes familiar in many world cuisines, such as Spanish tapas

PRIX FIXE MENU

Fixed menus offer you the same foods every day.

You will find fixed menus in most commercial restaurants and fast food establishments.

TABLE D’ HOTE

Table d’hote – food items grouped together & sold for one price

In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be à la carte – which guests use to choose from a list of options – or table d'hôte, in which case a pre-established sequence of courses is served.

http://en.wikipedia.org/wiki/Restaurant

http://en.wikipedia.org/wiki/%C3%80_la_carte

http://en.wikipedia.org/wiki/Table_d%27h%C3%B4te

TABLE D’ HOTE

Table d'hote = a menu with multiple courses, but only a few choices (e.g. 3 starters, 3 mains, 3 deserts), usually charged at a fixed price.

TABLE D’ HOTE

SEASONAL MENU

Seasonality of food refers to the times of year when a given type food is at its peak, either in terms of harvest or its flavour. This is usually the time when the item is the cheapest and the freshest on the market. The food's peak time in terms of harvest usually coincides with when its flavour is at its best. There are some exceptions; an example being sweet potatoes which are best eaten quite a while after harvest.

DESSERT MENU

the sweet, usually last course of meal fruit, dates, nuts, etc., served at the end of a mea

KIDS MENU

The kids' meal or children's meal is a fast food combination meal tailored to and marketed to children. Most kids' meals come in colorful bags or cardboard boxes with activities on the bag or box and a toy inside.[ The standard kids' meal comprises a burger, a side, and a soft drink

http://en.wikipedia.org/wiki/Fast_food

Thank you!

THE END

CURRENT TRENDS IN FOOD PRODUCTION

1. NUTRITION AS TREND SETTER

- itemizing the nutritional value of food content- menu specification on recommended daily allowance (RDA)- strong scientific foundation on nutrition

2. INFORMATION TECHNOLOGY AS A TRENDSETTER

CURRENT TRENDS IN FOOD PRODUCTION

DIFFERENT KINDS OF CONVENIENCE FOOD:- ready to cook- half prepared products- ready to serve products- ready to eat products

CHALLENGES IN FOOD PRODUCTION

1. COMBINE operations requiring two or three steps into a single step

2. DECREASE stress factors and fatigue3. DEVELOP a food service system that

best answers the need of clientele or consumer

4. ECONOMIZE in the use of 3M’s of management and 2S

COMMERCIAL KITCHEN LAYOUT


IMPROVE the quality of the product by reviewing procedures for preparation and cooking

6. INNOVATE means of using available equipment to reduce labor and time of preparation

7. REFINE skills of each food working who is best to do a certain task


8. REMOVE OR SOLVE PROBLEMS of food handling throughout the food flow

PROPER FOOD HANDLING AND SAFETY

Production Decisions

Includes forecasting, planning, & production scheduling.

Synthesis of quantity, quality, & cost objectives.

Product characteristicsProduction process characteristicsEstablishment of standards of quality

Production Forecasting

Primary result of forecasting should be customer satisfaction.

Production DemandOverproduction – Production of more food

than is needed for service.Underproduction – Production of less food

than is needed for service


Quantity DemandEstimate number of customers or the

number of servings.Essential to use suitable forecasting model.Examples:

Historical records IntuitionComplex models requiring large amounts of data


Historical Records Effective production records should include:

Date & day of the week Meal or hour of service Notation of special event, holiday, & weather conditions Food items prepared Quantity of each item prepared Quantity of each item served

Provide fundamental base for forecasting quantities when the same meal or menu item is repeated.

Forecasting Models

Criteria for a Model: Cost – expenses of both development & operation. Required accuracy – accuracy of its predictions of

future occurrences. Relevancy of past data – relationship of past &

future data. Forecasting lead time – length of time into future

the forecasts are made. Underlying pattern of behavior – actual

occurrences follow some known pattern.

MANPOWER PLANNING

PRODUCTION MANPOWER REQUIREMENTS:

1. Qualitative Production Manpower Requirement1.1. High level competence skills

- culinary and technical skill- communication and technical skill

MANPOWER PLANNING

- learning and adopting skills- management skill

1.2. Physical qualities- excellent physical health- good grooming- endurance

1.3. Personality traits

MANPOWER PLANNING

- customer service oriented- team oriented- efficient and organized- self motivated- self disciplined- quality oriented- loyalty, honesty, dependability and punctuality

MANPOWER PLANNING

2. QUANTITATIVE PRODUCTION MANPOWER REQUIREMENT

- Ensures that workload can be handled by the team

- Cost of labor kept to a minimumFACTORS AFFECTING THE

QUANTITATIVE MANPOWER REQUIREMENT:

MANPOWER PLANNING

Job description and workloadSales volumeType and rate of serviceEquipmentLayoutProduction methodHours of operation

MANPOWER PLANNING

Staff needs

Production Scheduling

Time sequencing of events required to produce a meal.

Planning stage: Forecasts are converted into the quantity of each

menu item to be prepared. Distribution of food production to supervisors in

each work center. Action stage:

Supervisors prepare a production schedule. Items are assigned to specific employees.

Production Schedule

Should include: Employee assignments Preparation time schedule Menu item Over- & underproduction Quantity to prepare: forecast amount for each

menu item. Substitutions Actual yield: portion count produced by the recipe. Additional assignments Special instructions & comments Pre-preparation

Production Meetings

Should be held daily with employees in the production unit.

Employees encouraged to discuss the effectiveness of the schedule.

Free discussion of work loads.Conclude with discussion of the

production schedule for the following three meals.

Ingredient Control

Begins with purchasing, receiving, & storage of foods.

Continues through forecasting & production.

Ingredient assembly – area designed for measuring ingredients.

Standardized recipes – provides assurance that standards of quality will be consistently maintained.

Advantages of Centralized Ingredient Assembly

Contributes to the cost reduction & quality improvement.

Redirection of cooks’ skills away from collecting, assembling, & measuring ingredients to production, garnishing, & portion control.

More efficient use of labor.

Centralized Ingredient Control

Control of unused portions is facilitated because storage is located centrally rather than in various work units.

Ability to combine tasks for two or more recipes using similar ingredients.

Function of the Ingredient Room

Primary function is to coordinate assembly, pre-preparation, measuring, & weighing of the ingredients.

Availability of appropriate equipment will help determine the activities to be performed.

Ingredient Room Organization

Should be located between the storage & production areas.

Necessary equipment includes:RefrigerationWater supplyTrucks or carts for assembly & deliveryWorktable or counterScales

Ingredient Room Staffing

Employees must be:LiterateAble to do simple arithmeticFamiliar with storage facilities

Responsible for receiving, storage, & ingredient assembly.

Ingredient Room Staffing

Ingredient assembly personnel considerations: Size of operation Frequency & time of deliveries Size of ingredient room & location of other storage

areas Type, number, & complexity of menu items Number of workstation to be supplied Schedule for delivery of ingredients to production &

serving areas Extent of pre-preparation performed in ingredient

assembly area

Future of Ingredient Rooms

Centralized or food factories are being used for procurement & production.

Prepared menu items are distributed to several remote areas for final preparation.

Recipe

Formula by which weighed & measured ingredients are combined in a specific procedure to meet predetermined standards.

Written communication tool that passes information from the foodservice manager to the ingredient room & production employees.

Quality & quantity control tool.

Recipes

Recipes include: Name of food item Total yield Portion size & number of portions Cooking time & temperature List of ingredients in order of use Amount of each ingredient by weight, measure or

count Procedures Panning or portioning information Food safety (HACCP) guidelines.

Standardization

Ideal to have recipes that consistently deliver the same quantity & quality product when followed precisely.

Recipe standardization – process of tailoring a recipe to suit a particular purpose in a specific foodservice operation.

Requires repeated testing.

Justification

Advantages for using standardized recipes:Promote uniform quality of menu items.Promote uniform quantity of menu items.Encourage uniformity of menu items. Increase productivity of cooks. Increase managerial productivity.Save money by controlling overproduction.

Justification

Advantages (cont.):Save money by controlling inventory levels.Simplify menu item costing.Simplify training of cooks. Introduce a feeling of job satisfaction.Reduce anxiety of customers with special

dietary needs.

Three Phases of Recipe Standardization

Standardized recipes:Developed for use by a foodservice

operation.Found to produce consistent results & yield

each time prepared.

Three Phases of Recipe Standardization

Recipe Verification

Review components of the recipeRecipe titleRecipe category IngredientsWeight/measure for each ingredientPreparation instructionsCooking temperature & timePortion sizeRecipe yieldEquipment to be used

Recipe Verification

Make the recipeVerify the recipe yieldRecord changes to the recipe

Product Evaluation

Informal Evaluation:Visual appearanceFlavorAbility to obtain ingredientsCost per servingLabor timeAvailability of equipmentEmployee skill

Product Evaluation

Formal Evaluation Select group of staff members & customers as a

taste panel. Choose or develop an evaluation instrument. Prepare sample recipe. Set up sampling area. Sampling & evaluation of products. Summarize results. Determine future plans for the recipe.

Quantity Adjustment

Methods include:Factor methodPercentage methodDirect reading measurement tables

Computer software also available

Adapting Home-Size Recipes

Special considerations are necessary:Know exactly what ingredients are used & in

what quantity.Make the recipe in original home-size

quantity.Evaluate the product for acceptability.Proceed in incremental stages in expanding

the recipe.

Adapting Home-Size Recipes

Special considerations are necessary:Determine handling or cooking losses (5%-

8% loss is typical).Check ingredient proportion against a

standard large quantity recipe.Evaluate products using taste panels.

Quantity Food Production

Involves:Control of ingredientsProduction methodsQuality of foodLabor productivityEnergy consumption.

Sweet Spot – point of best value at lowest cost.

Objectives of Food Production

Primary reasons to cook food:Destruction of harmful microorganisms Increased digestibilityChange & enhancement of flavor, form,

color, texture, & aromaAdjust budgetary requirements

Heat Transfer

Conduction – the transfer of heat through direct contact from one object to another.

Convection – distribution of heat by the movement of liquid or vapor.

Heat Transfer

Radiation – generation of heat energy by wave action within an object.

Induction – use of electrical fields to excite the molecules of metal cooking surfaces.

Moist Heat

Use of water or steam for the cooking process. Simmering or stewing – cooking in a liquid that is

boiling gently (185º-205º F). Poaching – cooking in a small amount of liquid that

is hot but not bubbling (160º-180º F). Blanching – cooking an item partially & briefly. Braising – cooking food in a small amount of liquid,

usually after browning it. Steaming – cooking food by exposing them to

direct steam.

Dry Heat

Use of dry air, hot metal, radiation, or a minimum amount of hot fat for the cooking process.

Includes:Broilers – heat source 3”-6” from food.Deep Fat Fryers – food immersed in tank of

oil heated by gas or electricity.Ovens – combination of conduction,

convection, & radiation.

Multifunction Equipment

Combination of several pieces of equipment to increase space in production area.Combi-oven – includes convection and/or

steamTilting skillet – combines range, griddle,

kettle, stock pot, & frying pan.Convection/microwave oven - includes

convection and/or microwave

Production Controls

Quality control – assuring day-in, day-out consistency in each product.

Quantity control – producing exact amount needed.

Controls:Time & Temperature ControlProduct YieldPortion Control

Energy Use

Direct energy – energy expended to produce & serve menu items.

Indirect energy – energy expended to facilitate functions that use direct energy.

Energy Conservation

ENERGY STAR®: partnership which promotes energy efficiency in buildings & homes.

Energy conservation checklist: Food Preparation Refrigeration Lighting HVAC Sanitation & water Office & Administration

Energy Management

Should include:Record-keeping system for tracking utility

costs & monitoring equipment use.Employee trainingUse of energy efficient equipment

SUSTAINABLE PRODUCTION PRACTICES

SUSTAINABLE PRODUCTION PRACTICES

SCARCITY ON SUPPLIES

SCARCITY ON SUPPLIES

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Menu Planning Ppt by jodz