Food &
Beverage
Management
FOOD PRODUCTION
Topics
1. FOOD PRODUCTION
2. RECIPE FORMULATION
3. FORECASTING
4. QUANTITIES TO PRODUCE
5. PRODUCTION SCHEDULING
6. PRODUCTION CONTROL
7. PRODUCT EVALUATION
1 – Food production
The 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.
1 – Food production
Objectives of cooking in food production
Enhance aesthetic appeal
Destroy harmful organisms
Improve digestibility, maximize nutrient retention
Computers in production
Expanding or reducing recipes
Storing recipes
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.
title
yield &
serving
ingredients &
quantities
procedures
Recipe format with
block
arrangements
Recipe format with columns for 2 quantities
Mushroom soufflé
First course No. CK3 Oven temperature: 350 F
Portion: 2x2 ¾ in. Time: 20 minutes
Cut 6x8
Ingredients 8 pax 12 pax Procedure
Shortening 1 lb 7 oz 2 lb 3 oz Cream 5 min. on medium speed,
Plain flour 12 oz 1 lb 8 oz with paddle.
Eggs 2 cups 3 cups Add and beat 5 min. on medium
speed.
Chicken stock 2 qt + ½ 3 ¼ qt Add gradually on low speed. Beat
cup 1 min. on medium speed.
Plain flour 2 lb 14 oz 4 lb 5 oz Sift dry ingredients together and
Salt 4 tsp 2 Tbsp mix with shredded mushroom.
Soda 1 oz 1 ½ oz Add to creamed mixture gradually
on low speed.
Cardamom 1 Tbsp 4 ½ tsp
Beat 2 min. medium speed.
Nutmeg 1 ½ tsp 2 ½ tsp
Garlic 1 ½ tsp 2 ½ tsp
Mushroom, shredded 12 oz 1 lb 2 oz
Weigh into greased baking pan.
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.
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
Approximate yields (from AP to EP)
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
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.
Example of a Recipe Evaluation Card
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?
Sample
Factor Qualities Standard no. Comments
1 2 3
Shape, symmetrical, slightly rounded top, 10
free from cracks or peaks
External Volume, light in weight in proportion to
appearance size 10
Crust, smooth uniform golden brown 10
Texture tender, slightly moist, velvety 10
feel to tongue and finger
Internal Grain, fine, round, evenly distributed
appearance cells with thin cell walls, free from 10
tunnels
Colour, crumb even and rich looking 10
Flavour Delicate, well-blended flavour, free from 10
unpleasant odours or taste
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.
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%
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.
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.
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
4 – Quantities to produce
A 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
5 – Production scheduling
Production 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.
5 – Production scheduling
Production 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.
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.
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.
Examples of common can sizes
Average
Average net Cans per
Can size volume Products
weight (kg) case
(litre)
No.10 2.72 to 3.31 2.84 to 3.24 6 Fruits, vegetables
Condensed soups, meat,
No.3 Cyl 1.44 1.36 12
poultry, juices
No.2 ½ .74 to .85 .83 24 Fruits, vegetables
No.2 Cyl .70 .71 24 Juices, soups
No.2 .57 .59 24 Juices
No.303 .45 .47 24 or 36 Meat, poultry
No.300 .39 to .45 .41 24 Fruits, meat
No.2 vacuum .34 .36 24 Vacuum pack corn
No.1 picnic .30 .30 48 Condensed soups
8 oz .23 .24 48 or 72 Ready-to-serve soups
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.
Summary
1. FOOD PRODUCTION
Objectives of cooking in food production
Computers in production
2. RECIPE FORMULATION
Standardised recipes
Recipe adjustment
3. FORECASTING
Reasons for forecasting
Historical data
Criteria for selecting a forecasting process
Forecast models
4. QUANTITIES TO PRODUCE
5. PRODUCTION SCHEDULING
Production schedules
Production meetings
6. PRODUCTION CONTROL
Ingredient assembly
Portion control
7. PRODUCT EVALUATION
