Module: DTHD2 0601A

Food & Beverage Management

Unit 6 1

Food & Beverage Management

Unit 6Food Production

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 2

UNIT DATE TIME TOPICReference to textbook

1 14 Aug 07 (Tue) 14-17 Introduction to F&B Management Unit 1

2 17 Aug 07 (Fri) 9-12 Sanitation and Hygiene Unit 3, 4

3 21 Aug 07 (Tue) 14-17 Menu Planning Unit 5

4 28 Aug 07 (Tue) 14-17 Menu Design Unit 5

5 4 Sep 07 (Tue) 14-17 Logistics Unit 6, 7

Tutorial 6 Sep 07 (Thu) 9-12 DISCUSSION

6 18 Sep 07 (Tue) 9-12 Managing Food Production Unit 8

7 20 Sep 07 (Thu) 14-17 Food & Beverage Service 1 Unit 9

8 25 Sep 07 (Tue) 9-12 Food & Beverage Service 2 Unit 9

9 2 Oct 07 (Tue) 9-12 Revenue Unit 17

10 9 Oct 07 (Tue) 9-12 Layout and Equipment Unit 10, 11

Tutorial 16 Oct 07 (Tue) 9-12 DISCUSSION

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 3

Topics

1. FOOD PRODUCTION2. RECIPE FORMULATION3. FORECASTING4. QUANTITIES TO PRODUCE5. PRODUCTION SCHEDULING6. PRODUCTION CONTROL7. PRODUCT EVALUATION

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 4

1 – Food productionThe extent of actual preparation depends on the

type of foodservice system. There are 4 types of foodservice system:

Conventional. Raw foods are purchased, prepared on site, and served soon after preparation.

Ready-prepared (or cook/chill or cook/freeze). Foods are prepared on site, then chilled or frozen, and stored for reheating at a later time.

Commissary. A central kitchen prepares foods, for satellite units with final preparation and service.

Assembly / serve (or kitchen-less kitchen). It purchases fully prepared food, that needs only storage, assembly, heating and service.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 5

1 – Food production

Objectives of cooking in food production Enhance aesthetic appeal Destroy harmful organisms Improve digestibility, maximize nutrient

retentionComputers in production Expanding or reducing recipes Storing recipes

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Food & Beverage Management

Unit 6 6

2 – Recipe formulation

Standardised recipe A recipe that has been carefully tested

under controlled conditions. A recipe is considered standardised only when it has been adapted for use by a specific foodservice.

Format An orderly arrangement of the recipe

information should be developed.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 7

titleyield & servingingredients & quantitiesprocedures

Recipe

format with

block

arrangemen

ts

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 8

Mushroom souffléFirst course No. CK3Portion: 2x2 ¾ in.Cut 6x8

Oven temperature: 350 FTime: 20 minutes

Ingredients 8 pax 12 pax ProcedureShorteningPlain flour

1 lb 7 oz12 oz

2 lb 3 oz1 lb 8 oz

Cream 5 min. on medium speed, with paddle.

Eggs 2 cups 3 cups Add and beat 5 min. on medium speed.

Chicken stock 2 qt + ½ cup

3 ¼ qt Add gradually on low speed. Beat 1 min. on medium speed.

Plain flourSaltSodaCardamomNutmegGarlicMushroom, shredded

2 lb 14 oz4 tsp1 oz1 Tbsp1 ½ tsp1 ½ tsp12 oz

4 lb 5 oz2 Tbsp1 ½ oz4 ½ tsp2 ½ tsp2 ½ tsp1 lb 2 oz

Sift dry ingredients together and mix with shredded mushroom.Add to creamed mixture gradually on low speed.Beat 2 min. medium speed.

Weigh into greased baking pan.

Recipe format with columns for 2 quantities

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 9

2 – Recipe formulation

For any format, some information is always present:

TITLE Usually at top left, large font.

YIELD AND PORTION SIZE Anglo-Saxon system or decimal system

(consistent). COOKING TIME AND TEMPERATURE

Usually at the top, for preheating and scheduling.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 10

2 – Recipe formulation INGREDIENTS AND QUANTITIES

One column for the ingredients, one or more columns for the quantities. Usually ingredients on the left, quantities on the right.

Useful to indicate if weights are as purchased (AP) or for edible portion (EP) or as served (AS).

PROCEDURES Placed on the side of the ingredients,

combined by groups. RECIPE CARD

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 11

Food item Yield Food item Yield

Ground beef (<= 20% fat) .72 Apple, fresh .91

Ground beef (<= 20% fat) .74 Asparagus .53

Ground beef (<= 20% fat) .75 Bananas .65

Ground beef (<= 20% fat) .76 Beans, green or wax .88

Roast, boneless chuck .63 Beets .77

Roast, boneless rump .68 Blueberries .87

Steak, round boneless .63 Broccoli .81

Pork chops, with bone .45 Cantaloupe .52

Stew meat .58 Carrots .70

Sausage .62 Celery .83

Chicken, fryer, with skin .66 Corn on the cob .33

Chicken, breast, with skin .64 Grapes, seedless .97

Drumsticks .49 Lettuce .76

Tight .52 Mushrooms .98

Whole chicken .41 Peaches .76

Ham, without bone .63 Potatoes, white .81

Whole turkey .48 tomatoes .99

Approximate yields (from AP to EP)

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 12

2 – Recipe formulation

Recipe standardisation should include the formation of measures to evaluate the suitability of appearance, colour, flavour, texture, consistency, and temperature:

Quality standards Measurable statements of the aesthetic

characteristics of food items that serve as the basis for sensory analysis of the food product.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 13

Recipe Evaluation Card (Cakes) Please return this card to

the menu planning manager.

Recipe: Outlet:

Quantity prepared:

Date:

Did you obtain yield as stated in recipe?

Do you consider size of portion adequate?

Factor Qualities Standard

Sample no. Commen

ts1 2 3

External appearance

Shape, symmetrical, slightly rounded top, free from cracks or peaks

10

Volume, light in weight in proportion to size 10

Crust, smooth uniform golden brown 10

Internal appearance

Texture tender, slightly moist, velvety feel to tongue and finger 10

Grain, fine, round, evenly distributed cells with thin cell walls, free from tunnels

10

Colour, crumb even and rich looking 10

FlavourDelicate, well-blended flavour, free from unpleasant odours or taste

10

Example of a Recipe Evaluation Card

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 14

2 – Recipe formulation Recipe adjustment: 2 methods are used to

adjust quantities of ingredient. Factor method: quantities of ingredients in the

original recipe are multiplied by a conversion factor.1. Divide the desired yield by the known yield to obtain the

conversion factor.2. Multiply the amount of each ingredient by the factor.

Percentage method: the percentage of the total weight of the product is calculated for each ingredient.1. Convert all ingredients into a same unit of weight.2. Calculate the percentage of each ingredient to the total

weight.3. Determine the total weight needed.4. Multiply each percentage by the total weight to obtain

amount of each ingredient.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 15

2 – Recipe formulation Adapting small quantity recipes

Many quantity recipes can be successfully expanded from home-sized recipes Step 1: Prepare the product in the amount of the

original recipe Step 2: Evaluate the product Step 3: Double or expand the recipe, evaluate Step 4: Double or expand the recipe again, evaluate Step 5: If satisfactory at this point, enlarge the recipe

by increments of 25%

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 16

3 – Forecasting

Forecasting in F&B is a prediction of food needs for a day or other specific period of time.

Reasons for forecasting: A great amount of time is needed to complete

all phases of menu item production. Accurate forecasting minimizes the chance of

overproduction.

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Food & Beverage Management

Unit 6 17

3 – Forecasting Historical data

Past data is used to determine needs and establish trends in all forecasting methods.

Criteria for selecting a forecasting method Whether using a manual or computer

forecasting method, factors such as cost, accuracy, relevancy, lead time, pattern of food selection, and ease of use should be considered.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 18

3 – Forecasting

There are many forecasting systems available, that present different complexity and costs. Examples of forecasting models are:

Moving averages Exponential smoothing Regression Autoregressive moving average Time series analysis

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Food & Beverage Management

Unit 6 19

Criteria for selecting a forecasting system

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Food & Beverage Management

Unit 6 20

4 – Quantities to produceA general procedure for determining amounts

of meats, poultry, fruits, and vegetables follows:

Step 1: Determine the portion size in weight Step 2: Multiply portion size by estimated

number to be served. This is the edible portion (EP)

Step 3: To determine the amount to order, divide the EP by the yield percentage

Step 4: Convert the amount needed to purchase units

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 21

5 – Production schedulingProduction scheduling A process where the production staff is informed of

how the actual activity of food preparation is to take place over a specified period of time. The schedule should indicate:

What menu items to prepare. What quantities to produce. When individual items are to be produced. Who is to prepare each item.

Batch cooking A variation of production scheduling, for items that

do not hold well. The total quantity is divided into smaller batches, and each

batch is produced as needed rather than at once.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 22

Example of complex recipe requiring

scheduling

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Food & Beverage Management

Unit 6 23

5 – Production schedulingProduction schedule A detailed document used to communicate with/to

the production staff the work that needs to be done for specified period of time. It should include:

Work to be done. Within what time. Who is to do the task. Amounts to produce. Source recipes to use. Target completion times.

Production meetings A meeting with the production staff to discuss the

menu and production plans. Usually held daily or weekly, brief, at time when production is low.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 24

6 – Production control

It is good practice to have proper control of ingredients and of portions.

Ingredients control Ingredient assembly

Central assembly of ingredients for food production has been found to be cost effective in many operations.

Personnel and equipment Accuracy in measuring ingredients is important!

Personnel assigned to the ingredient room must be able to read, write, and perform simple arithmetic. Safety precautions and sanitation standards should be stressed.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 25

6 – Production control Portion control

Standardised portions are important to cost control, and creating and maintaining customer satisfaction.

Employees should know the number of servings expected from a certain batch size and be familiar with the size of the portion.

Knowledge of common sizes of food packages is helpful.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 26

Examples of common can sizes

Can size

Average net

weight (kg)

Average volume (litre)

Cans per case

Products

No.102.72 to 3.31

2.84 to 3.24

6 Fruits, vegetables

No.3 Cyl 1.44 1.36 12Condensed soups, meat, poultry, juices

No.2 ½ .74 to .85 .83 24 Fruits, vegetables

No.2 Cyl .70 .71 24 Juices, soups

No.2No.303

.57

.45.59.47

2424 or 36

JuicesMeat, poultry

No.300 .39 to .45 .41 24 Fruits, meat

No.2 vacuumNo.1 picnic

.34

.30.36.30

2448

Vacuum pack cornCondensed soups

8 oz .23 .2448 or 72

Ready-to-serve soups

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 27

7 – Product evaluation This is part of the initial testing phase of

a new recipe and important for quality control.

Many foodservice organizations conduct sensory analysis: Prior to introducing new items to menu. Just prior to meal service.

Module: DTHD2 0601A

Food & Beverage Management

Unit 6 28

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Food & Beverage Management

Unit 6 29

Summary1. FOOD PRODUCTION

Objectives of cooking in food productionComputers in production

2. RECIPE FORMULATIONStandardised recipesRecipe adjustment

3. FORECASTINGReasons for forecastingHistorical dataCriteria for selecting a forecasting processForecast models

4. QUANTITIES TO PRODUCE5. PRODUCTION SCHEDULING

Production schedulesProduction meetings

6. PRODUCTION CONTROLIngredient assemblyPortion control

7. PRODUCT EVALUATION