Prod Management I

PRODUCTION MANAGEMENT PLANNING FOR PRODUCTION : Production planning is simply getting ready for production. All operations need to be planned to have better coordination and avoid under utilization or over utilization of resources. Planning starts at FORECASTING, quantities of products required need to be determined. These projections may be based on historical records. Careful analysis of previous sales helps to control leftovers. Seasons, weather, special events affect production estimates and need due consideration. EQUIPMENT SCHEDULING Based on production plans, labor and equipment needs to be scheduled to make optimum use of available resources. Special catered events require production in large quantities and long duration of equipment usage. Scheduling will ensure optimum usage. DIAGRAM OF EQUIPMENT SCHEDULE :

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THE PRODUCTION SHEET : The production is the final control required before the menu begins to govern kitchen production. It tells the purchasing department, the quantity of items to be purchased on any particular day. Production scheduling prevents over purchasing and production which are the major reasons for high food cost. By promoting proper purchasing and production, the production sheet reduces waste and reduces food cost percentage. Every meal served must have a separate production sheet. Overloading of refrigerators, using excessive labor, producing too much food can be eliminated by using production sheets. Production sheets should be prepared for items under each food category. Example of these forms :1. Summary Requisition Sheet. 2. Production Work Schedule. 3. Consumption Sheet . 4. Leftover Utilization Plan. PRODUCTION SHEETS FORMAT ATTACHED : SELLING PRICE : Selling price is determined from standard recipes and yield tests. Selling price varies with quantity of food served, type of service and other factors. Selling price must cover all cost of the operations as well as give a profit. There are three methods of calculating selling price 1. MULTIPLIER METHOD : This method bases selling price on food cost alone. Selling price is determined by multiplying food cost two or three times depending upon the multiplication factor. Multiplication factor = 100 / Desired food cost percentage. For e.g. 100 / 40 = 2.5 = Multiplication factor. The problem with this method that selling price may be unfair to the products that require less labor, for eg. ice cream, fruit juice. 2. PRICING FACTOR METHOD :

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The pricing factor method offers a solution to the problems of the multiplier method. It seeks to divide the cost more equitably between foods that require preparation and those that do not. The food is divide into prepared foods: ( Foods that require preparation ) and non-prepared foods ( that do not require preparation ). The cost of cook labor is charge only to prep foods, other labor costs are charged equally among the two to arrive at the multiplication factors, one for prep foods and one for non prep foods. The advantage of this system is that menu prices will be quite different from others food service operations reflecting actual costs and having a most satisfied customer. Refer pricing factor method chart. 3. PLANNED PROFIT METHOD : This method is based on budget that determines operating cost percentage, labor cost percentage and planned profit percentage. The balance is food cost. Selling price is determined as a multiplier of food cost. This method ensures constant profit irrespective of other costs. Eg. Operating cost percentage - 40 % Labor cost percentage - 17 % Planned profit - 13 % _________ Total - 70 % Food cost = 100 - 70 = 30 % Selling price = 100 / 30 x Food cost. MENU ENGINEERING : It is a method of fixing selling prices based on the popularity of dishes and their contribution. Popularity is determined by working a menu mix determining the number of portions of each dish sold :: total number of dished sold. Any item that has a menu mix percentage of less than 70 % of the average is considered unpopular and vice versa. Contribution is determined as selling price - food cost. Using this information, dishes can be classified as : a) High contribution High popularity called STARS. b) Low contribution high popularity called PLOUGH HORSES. c) High contribution low popularity called PUZZLES. d) Low contributions low popularity called DOGS. Pricing strategy can be based on these patterns for maximum leverage of sales. 641.5

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QUALITY CONTROL : Quality control in a food service facility relies on the establishment of standards. To be meaningful, these standards must apply to all aspects of an operation . The standards should apply to all edible products and their contact points. An effective quality control program results in better overall control of the product and increased customer satisfaction. Perception of quality is affected by a consumer's background and lifestyle as well as by the surroundings in which the meal taking place. In addition to psychological influences, tangible attributes of the product such as taste, texture, color, appearance and nutritional value all contribute to the perception of quality. Quality guidelines have been defined to some extent by the Food and Drug Administration whether a product is safe for consumption) and grades ( for defining the composition of the product.) Comparisons of various products provide a useful technique for determining whether a product meets the standards of a particular establishment. It is not unusual for purveyors to offer samples for exactly this purpose. Once the product is in the food service establishment, it is up to the employees to maintain the quality of the product. RECEIVING AND STORAGE : The product may go through any number of processes once it is inside the doors of an establishment. Inspection surging the receiving is the first step in any quality control program. Purchasing specifications establish standards for the ordering and receiving of goods. At receiving, the products must be inspected to ensure that it matches what was ordered in number, weight, and quantity. The packaging should be examined for breaks or leaks. Frozen goods should be checked for signs of thawing or freezer burns. During storage, a number of factors can influence the quality of the product. The shelf lives of the foods vary and this must be taken into consideration in arranging and maintaining storage. Fresh foods tend to have very short shelf lives in some cases a brief 24 hours - so ordering exactly the amount needed is essential. Frozen foods have longer shelf lives, but they deteriorate over time as well. Maintaining proper storage temperatures for frozen or refrigerated foods is imperative. Carefully watching temperatures during thawing is important also. For the most part products must be allowed to thaw under refrigerating , unless they cab begin cooking while still frozen. Dry goods and groceries tend to last indefinitely ; however , poor storage conditions (such as exposure to moisture or high temperatures) can have a negative impact on the

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quality of dry foods and can shorten their storage life. In many cases, proper observance of the first in, first out (FIFO) inventory systems helps in keep inventory fresh. PRODUCTION AND HOLDING : Once the product has entered the preparation of production, various elements work together to ensure its continued high quality. Here again the standardized recipe plays an important role by outlining the correct procedures, timing, and use of equipment for proper presentation of an item. To ensure consistency of quality standards, the recipe should be followed scrupulously. Sanitation standards establish a basis for maintaining quality during preparation as well. Proper handling of the product and rigorous observance of sanitary procedures are necessary . In this respect, the equipment, too, must be kept sanitary and in good working condition. Tools and utensils must be properly cleaned to avoid contamination of food during preparation; equipment should be subject to a require maintenance schedule and should be repaired immediately in the event of breakdown. A cook who does not possess the correct tools in proper condition cannot be expected to produce a high quality product. Once cooking has begun, control of temperatures and timings becomes important. Ovens need to be checked on a regular basis for the accuracy of their thermostats. Even if the oven is gauged properly, loss of heat from a bad seal or from cold spots can have a negative effect. In any event, cooks should be encouraged to carry and use thermometers to check internal cooking temperature. The fat should be filtered after each shift and covered when not in use. In a busy kitchen , it is not unusual to lose track of how long something has been cooking. The timer serves as a reminder that helps avoid costly overcooking or burning of the food. Observing proper temperatures dating holding is necessary not only for sanitary reasons but to maintain quality. Foods, whether they are to be served hot or cold, must be held at the proper temperatures. It is not unusual for lettuce to wilt or for sauces to separate if their temperatures are not controlled. Products have a holding life that must not be exceeded. Some foods hold much better than others, without diminishing in quality. In many cases, recipes can be modified to facilitate holding. GUESTS EXPECTATIONS : Even without conscious marketing plans a property's history shapes the level of quantity guests will perceive as adequate and come to expect. The status quo - "how we've always done things" - often influences how things will be done in the future . In this situation it is difficult either to reduce quality standards or increase quality requirements. Quality is not fixed standard; it evolves as expectations change. Quality is relative to market perceptions of the food and beverage operations. 641.5

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Successful food and beverage managers know their guests quality standards and work hard to meet them consistently.

Work Date:__________________. Article

Sheet

Amount and Size

for:_____________________. Time

Job and Special Directions

An Example of Production Worksheet:.-ii

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Manager :___________________________. Date:__________________________. Meal:______________________________. If to be Held and Served at Next Meal ,Indicate Whether it is Number to be Product of serving Refrigerated Frozen

If Sold to Another Unit, Indicate to Whom Product Was Given

Major ingredients

An example of a Leftover utilization Plan.-iii

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Date:___________________________. Function:________________________. Manager:________________________. Menu items

Amount Prepared

No. of Guest :____________________. No. of Staff :____________________.

Amount Left Over

Total Cost

Cost Per Serving

Credit Allowed

APPETIZERS ENTREES SALADS& DRESSING BREADS CREAM BUTTER MISCELLANEOUS TOTAL COST OF PRODUCTION: RS.____________________. TOTAL CREDIT ALLOWANCES: RS.____________________. TOTAL ADJUSTED COST: RS.__________________________. LABOUR COST: RS.___________________________________. FOOD AND LABOUR : RS.______________________________. An Example of Consumption Sheet:-iv XYZ HOTEL 641.5

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Adjusted Cost

Manager:______________________________ Meal:_________________________________

Date Needed:____________________________

Meat, Fish and Poultry Type Amt. Remark

Eggs and Dairy products Type Amt. Remark

Canned foods Type Amt.

Frozen Foods Type Amt.

Seasonings and Spices Type Amt. Remark

Miscellaneous Type Amt.

Remark

Remark

Fresh Produce Type Amt.

Remark

Remark

Type

Remark

signature An Example of a Summary Requisition Sheet:i.

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Amt.