Establishing Standard Food
Production Procedures
1
OH 1-1
1-1
 Food Production
Chapter Learning Objectives
 Explain the importance of standards for and
procedures to control production volume.
 Describe standard procedures to help managers
control production volume.
 Describe methods to gather data for sales
histories.
 Review knowledge and skill levels needed by
food production employees.
OH 1-2
Standards for Controlling Production Volume
 Operations must have standard procedures to
produce menu items.
 Food production standards help ensure that
customers receive the same quality of food on
each visit.
 Food production standards are typically created
by managers and chefs.
OH 1-3
More About Production Volume
 Standards to control production volume allow
the operation to produce food in correct
quantities at a specified level of quality.
OH 1-4
Production Volume Control Tool:
Standardized Recipe
 A list of ingredients and quantities needed to
produce a menu item including methods for
production and required portion size
OH 1-5
Standardized Recipe
 If this recipe is
carefully
followed, it will
yield fifty portions
(one and a half
cup each) of
squash risotto
that meet the
quality standards
of the operation.
OH 1-6
Review of Information for
Standardized Recipe
 Ingredient details
 Time required
 Correct weights and
 Storage and
 Equipment and tools
 Cooking methods
measures of
ingredients
needed
 Production volume
OH 1-7
preparation
information
Production Volume Control Tool:
Product Specification Sheet
 A list of the descriptions of characteristics
required for an item to meet standards
 Purposes
 Ensures and controls quantity, quality, and cost
 Avoids misunderstandings between the operation
and its suppliers
 Serves as the basis for bid writing
OH 1-8
Product Specification Sheets
OH 1-9
Production Volume Control Tool:
Menu Description
 A description of the ingredients, portion size,
and size count in a menu item
 Menu descriptions help kitchen staff, servers,
and managers.
OH 1-10
Menu Descriptions
OH 1-11
Production Volume Control Tool:
Preparation Sheet
 Sets standards for basic items required in the
establishment
 Par levels indicate the quantity of items needed
for a specific item based upon the day’s
estimated sales.
OH 1-12
Preparation Sheet
OH 1-13
How Would You Answer
the Following Questions?
OH 1-14
1.
Ingredients and quantities needed for a menu
item are found in a _______.
2.
Quality requirements for specific ingredients
are found in a _______.
3.
A review of standards for an entire menu item
is found in a _______.
4.
A _______ includes the par levels of items
required in an establishment.
Standard Operating Procedures (SOPs)
Control Production Volume
 Planning begins the previous day by using
sales histories to forecast estimated number
of servings.
 Recipes are converted to appropriate yields.
 Prep sheets are developed to determine
portions needed and required par levels.
OH 1-15
Before Production Begins
 These busy cooks
are preparing items
specified on the
preparation sheet.
OH 1-16
Production Volume Control Tools in Action
 Product specification sheets
 Spot checks help assure that ingredient quality standards
are met.
 Preparation sheets
 Help assure that par levels for basic items are available
 Standardized recipes
 Help assure that quality requirements will be attained
 Menu descriptions
 Help assure that food items meet standards when served to
customers
OH 1-17
Production Volume Control Tools
and New Menu Items
 Standardized recipes are created first.
 Specification sheets (for purchasing) and
preparation sheets (for daily operational
planning) are developed.
 Menu descriptions help assure that foods served
meet standards.
OH 1-18
Daily Operations
OH 1-19
Sales History and Forecasting
 Profitable food production requires correct
forecasting.
 Forecasting yields the estimated number of
guests to be served.
 The number of guests to be served provides
information for preparation sheets.
OH 1-20
Sales History Information:
Point-of-Sale (POS) Systems
 After a guest order is placed in the system,
multiple types of information can be generated.
 POS systems can track orders by hour, shift, or
other bases so guest count, staffing, and
equipment usage can be assigned.
OH 1-21
Server Input of Customer Orders
 In properties using manual check systems,
servers may input orders into cash registers.
 Daily sales information from cash register
reports can be used to develop sales histories.
OH 1-22
Food Production Knowledge and Skills
 The production team must have a variety of
specialized skills at several stages in the flow
of food.
 Preparing
 Cooking
 Holding
 Cooling
 Reheating
OH 1-23
Production Knowledge and Skills
Stage
Beginner
Preparing Cleaning,
cutting
vegetables
OH 1-24
Intermediate
Advanced
Prepping line
items, which
are more
expensive
Working on
special menu
items
Production Knowledge and Skills continued
OH 1-25
Stage
Beginner
Intermediate
Advanced
Cooking
Following
standardized
basic recipes
for simple
production, for
example
stocks
Following
standardized
recipes for
more complex
dishes, for
example
sauces
Creating and
following
standardized
recipes
Production Knowledge and Skills continued
Stage
Beginner
Holding, Follow proper
cooling, sanitary
reheating standard
procedures
OH 1-26
Intermediate
Advanced
Follow proper
sanitary
standard
procedures;
acts as role
model for
beginners
Develop
HACCP
program or
sanitation
SOPs
How Would You Answer
the Following Questions?
OH 1-27
1.
Managers should create _______ procedures
to guide activities performed by employees
while doing their jobs.
2.
When a new menu item is planned, the first
thing created is a _______.
3.
Forecasting predicts the number of guests an
operation will serve in a given time period.
(True/False)
4.
Cleaning and cutting vegetables is an example
of the _______ stage in the flow of food.
Key Term Review
 Back-of-the-house
 Par level
 Conversion
 Plating
 Forecasting
 Point-of-sale (POS)
 Front-of-the-house
OH 1-28
system
 Portion size
Key Term Review continued
 Prep sheet
 Product specification
sheet
 Production volume
 Sales history
OH 1-29
 Standard operating
procedure (SOP)
 Standardized recipe
 Yield
Chapter Learning Objectives—
What Did You Learn?
 Explain the importance of standards for and
procedures to control production volume.
 Describe standard procedures to help managers
control production volume.
 Describe methods to gather data for sales
histories.
 Review knowledge and skill levels needed by
food production employees.
OH 1-30