Term
| What is the objective of food production? |
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Definition
| Preparation of menu items in the needed quantity and with the desired quality at a cost appropriate to the particular food service operation |
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Term
| What does production planning do? |
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Definition
| establishes program of action for transforming resources into products and services; synthesis of quality, quantity and cost objective |
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Term
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Definition
| art and science of estimating events in the future and providing a data base for decision making-need for production and purchasing |
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Term
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Definition
| lead time (predict what you need), purchasing agent needs to know hoe much to order, avoid over or underproduction |
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Term
| What are the different methods of forecasting? |
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Definition
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Term
| What should a historical record for forecasting include? |
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Definition
keep proper records of past use: date and day of the week, meal or hour of service, food items prepared, quantity of food items prepared
Should include: census records, # of patients on special diets, menu items sold, customers/meal |
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Term
| forecastimng models: Time series |
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Definition
| time series: pattern over time, moving average, exponential smoothing (get a moving average for 5 days straight then move down one day and do those 5 days) |
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Term
| What is exponential smoothing? |
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Definition
used on a computer spreadsheet
Alpha (judgement factor) weigt assigned to the most recent customer demand |
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Term
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Definition
| -based on assumption that there are big relationships between numbers being forecasted and other factors (factors include selling price, number of customers, etc); regression analysis is the most common |
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Term
| What is subjective forecasting model? |
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Definition
| used when data is scarce or not meaningful |
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Term
| What is the purpose of the production menu? |
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Definition
ensure efficient use of time, equipment and space by identifying:
-what menu items to prepare, what quantities to produce, when individual items are to be prepared, who is to prepare them |
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Term
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Definition
| cook as you need it: wait until group needs it then make it |
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Term
| What is the purpose of ingredient rooms |
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Definition
| coordinate assembly, preparation, measuring and weighing of ingredients |
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Term
| Define standardize recipes |
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Definition
| formula by which weighed and measured ingredients are combined in a specific procedure to meet predetermined quality standards |
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Term
| Why should you use standardize recipes? |
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Definition
| promotes uniform quality/quantity, increases productivity of cooks, increases managerial productivity, saves money by controlling overproduction, simplifies menu item costing |
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Term
| Recipe should include what things (10) |
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Definition
1) name of the food
2) total yield
3) portion size and number of portions
4) cooking time and temp
5) list of ingredients in order of use
6) amount of each ingredient by weight
7) procedures
8) panning or portioning directions
9) serving and garnishing suggestions
10) food safety |
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Term
| How do you standardize a recipe? |
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Definition
| select a recipe and identify ingredients, choose 20, 50, 100 portions, prepare a trial batch, evaluate, change one ingredient at a time, revise |
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Term
| What are the steps of recipe verification? |
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Definition
review components of recipe, make the recipe, verify the yield, record changes
Then: product evaluation, quantity adjustment |
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Term
| When do you use the factor method or percentage method? |
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Definition
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Term
| What is the factor method? |
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Definition
| divide the desired yield by the recipe yield to determine the conversion factor, multiply all ingredients by conversion factor, adjust quantities to measurable amounts |
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