How can we help?

You can also find more resources in our Help Center.

18 terms

Manage First Exam: Food Production

STUDY
PLAY
sales history
a tool that retaurants use to keep a record of what was sold each day
production volume
allows the operation to produce food in sufficient quantities at a specified level of quality, without having excess unused product
Tools to control production volume
standardized recipies
product specification sheets
menu descriptions
preparation sheets
standardized recipes
list the ingredients and quantities needed for a menu item, as well as methods used to produce it and its appropriate portion size
standardized recipies include
ingredient details
correct weights and measures of the ingredients
equiptment and tools needed
volume to be produced
time required to make the item
storage and prep information
cooking methods to be used
yield
number of servings produced based on a stated portion size
conversion
to change a recipe from from yield to another
product specification sheet
lists precise descriptions of important characteristics that a particular product should have
purposes of product specification sheets
ensure and control quantity, quality syandards, and costs
educate managers about operation's standards
help avoid misunderstandings between the operation and its suppliers
allow staff to place orders w/o jeopardizing the quality
serve as a basis for bid writing to new or current suppliers
menu description
shows all the ingredients, portion size, and size count in a dish on one piece of paper.
plating
how an item is served, including the dish, garnish, sauce, and arrangement of food on the plate
prep sheet
sets the standards for basic items to have on hand in an establishment
par level
important part of prep sheet; the quantity of items needed for a particular food item, for each day's anticipated number of servings
SOPs
standardized operating procedures; guide the activities your staff perform while doing their jobs as well as for training new staff
forcasting
predicts the number of guests and operation will serve in a given period of time, which intern guids the kitchen staff's preparation sheets for that same period
POS system
once the order is placed in the system, it generates multiple types of sales information
tracks orders by hour
Server Input of Customer Orders
manager manually reviews guest checks for orders and special requests
Importance of controlling production volume
to ensure customer recieves the same quality of food on each visit which, in turn, helpsensure the success of the business by building reputation, creating regular customers, and keeping costs consistent