PROUCTION CONTROL
Chapter5
PROUCTION CONTROL
PROUCTION CONTROL
Aims and Objectives
Forecasting
Fixing of Standards
Definition of standards (Quality & Quantity)
Standard Recipe (Definition, Objectives and various tests)
Standard Portion Size (Definition, Objectives and equipment used)
Standard Portion Cost (Objectives & Cost Cards)
Computation of staff meals
Chapter5
PRODUCTION CONTROL
AIMS & OBJECTIVES
1. Reduce over production waste during
(a) Cooking
(b) Strong of raw or cooked food
(c) Processing
(d) Portion size
There are 5 stages to control of prepare of food & Beverages
1. Volume Force casting
This is a highly professional jobs, should be handled by professionals only. It is the
prediction of volume of food & beverage sale. Forecasting should be done for both total volume
of F & B sale and volume of individual items sale. This force casting helps kitchen & urgent to
prepare food of such quantity that neither food is wasted due to over production no orders
refused due to under production. The information regarding house count groups staying on plans
other than European plan nationality of guests parities, conferences booked for the day & next
few days is essentials to vol forecasting Force casting can be down for the year, season, month,
week & even for a particular day. As for as parties are concerned menus are fix in advance along
with no. expected & guaranted guests. In case of hotel resid forecasting will help determining
that which & how many staying on EP in hotel will take their meals in house.
Objectives of volume forcecasting are
a) To force cast the total number of meal to be sold during B/F, Lunch & Dinner in
different during a particular day.
Chapter5
b) To forecast type of meal preference by the guest. Whether guests will prefer vegetarian
/ non. veg food or on type of cuisine preferred.
c) Volume force casting will facilitate purchase of raw materials.
d) It ensures availability of all necessary ingredients.
e) Qty. of each raw ingredients regd. is procured in right types.
f) It helps in controlling food cost of kitchens / bars.
g) The actual sale under various heads compared with the force cast to know the
correctness of forecasting.
Vol Forecasting can be divided in to 2 stages –
(a) Initial forecast
(b) Final forecast
(a) Initial Forecast -
Made for following week and contains number of meals to be served in each
restaurant/outlet along with the type of items to be served.
To have a nearly correct initial forecast following into is regd. –
(a) Sales history – The sales of the same period during previous years and preceding week
sale is examined.
(b) Table Resvn – Table resvn for all restaurants along with menu, pax should be
considered.
(c) Bqts/confs – All parties/bqts, confs etc along with expected no. of guests & menu
should be kept in mind.
(d) Current Events – Any happenings in town will like trade fairs, exhibitions. Sales.
However marriage season walk – in customers for meals/snacks.
(e) Current trends – This can be taken from the restaurant sales summary sheet. All
cancellation of orders should also evaluated for cause of cancellation of orders.
Corrective measures where ever regd. should be taken to sale.
Chapter5
After making the initial forecast final forecast is made which takes into after -
(a) Qty of raw material – After force casting the dish sale, wise, qty. basic raw material
regd. to prepare those wishes is made. This is done in order to make right requisite
from stores & for placing order from purchase dept. to supplies on time for the
right. This in minimizing wastage and also avoids chances of order cancellation due
to non availability of raw material.
(b) Qty take ordered – Purchase offices will evaluate the next week’s requisition for the
restaurants and will place order with the supplies keeping in mind availability of
storage space, work capital, and policy.
(c) Current day’s requirement – After checking the closing stock of raw material with
kitchens & stores the purchase of will place the order for the current day’s
perishable supply. He will also keep the forecast for the days mind.
(d) Weather condition – In case weather is not conducive for people to go out, it will
adversely affect that restaurant sales through walk – ins. This will help purchase
officer in finalizing actual qty. of raw material regd. for the day.
Aids to Vol Forecasting
a) Cyclic Menus -
Common among hostels, canteens, residential hotels etc. Same guests are served meals
(b/f, L, d) on daily basis. The dishes in the menu are rotated periodically length of
period depending upon length of menu (no of dishes). Usually hostels have weekly
menus. If menu for B/f, L, D, dare prepared & served. While planning cyclic menus
nutritive regiments of guests, availability of raw material, cooking equipments,
available kept in mine. Cyclic menus help in controlling cost at all levels.
It reduces load on kitchen/service staff as menus are decided in advance and can be
prepared for fixed no. of guests. Time of services & no of guests is fixed & hence
reduces service dept. also. Food wastage is mini; right quantity of foods cooked.
2. Sales Histories: For each outlet sales history is made depending upon record of actual
sales & potential sales. The record of sale of previous year month, week etc for the same
Chapter5
period and special events taking place in hotel, city, wealth forecast help in forecasting
future sales – Hence future menus, production regiments are decided.
C. Fixing of standards.
Quality. Std & Quantity Std.
Standard Receipt
A recipe is list of ingredients and quantities of those ingredients needed to produce a
particulars item along with a procedure on method to follow no. point a standard recipe is
the recipe that has been designated as the correct on to be used for a particular dish in a
given ............. The term standard merely means that recipe will produce an item of
acceptable qlty. for a particular operation: Standard recipes are written on printed on
cards to be used by kitchen workers which are available to their if hand written must be
clear & legible. Sometimes times permitted on special cards & laminated. computer
permitted recipes are stored in a data base.
In some places recipe cards include either drawing or photographs of finished products,
to illustrate for production staff how final product should when served to customers.
OBJECTIVES:
1. Quality & Qty of food ingredients – Std recipes help in deciding qty quality of raw
material to be used for preparing a std dish is (Refer R. Puri)
Standard Portion size
It is defined as the qty. of any item that is to be served each time that item is ordered. In
effect std portion size for any item is the fixed qty of given menu item that might intends to give
each customer in return for the fixed selling price identified in the menu. Every item on menu
can be qty fixed in ways.
(1) Weight - Expressed in gm/Kg. used to measure portion size of meat, fish, veg, staples.
250 g chicken
Chapter5
(2) Volume – Expressed in ml/liters or fl .oz liquids are commonly portioned by volume 100
Z of milk, 802 of soup.
(3) Count – Items such as become sausages, eggs, chops, shrimps, asparagus are apportioned
by count, hence cost plays a major role in ................portion size. count is imp even in
dessert items such as pie (no. of equal slices to be cut from one pie)
Use of scoops or blotted spoons. A portion size is stipulated to be one or more such
measures, but the measuring device selected holds a particulars qty. of item to be
portioned. Hence here both count & volume are used.
Devices used
(1) Spoons
(2) Scoops
(3) Ladles
(4) Portion scales
(5) Measuring cups
(6) Dial on a slicing machine
Objectives :
a) Helps to reduce customer discounter which is a major cause of customer loss &
lost sales. Same portion size every time – value for more.
b) Help to eliminate animosity type kitchen & dining room personal which can leads
to delays in service and make personnel antagonistic to patrons.
c) Help to eliminate excessive costs co. is linked to qty served.
d) Ensures repeat business
Charts are posted for ready reference at workstations & on kitchen
Chapter5
Standard portion cost
SPC is defined as amount in Rs. that a std portion should cost, given the stds and std procedures
joints production. The std. portion cost for a given menu item can be viewed as the budget for the
production of one portion of that item.
Objectives –
1. To determine the cost of a menu item before establishing a menu sales price for that
item.
2. To judge how closely real costs match with std costs.
3. They help to improve operational efficiency.
Calculating std portion costs
Method
(1) Formula -
Std portion cost – purchase price per unit no of portions per unit
eg. Let bottle of whisky – Rs. 500 = 500/25
No of pegs (30 ml) = 25/-
units cost – Rs. 20/-
Chapter5
(2) Recipe detail & cost card -
Recipe detail & cost card –
S price _________
Cost ___________
Item ___________________ menu ___________________ F/e _________________
Yield __________________ portion size ______________ Date ________________
Ingredients quantity unit cost/unit extems (actual)
Total
Procedure/Method
A std recipe yields a predetermined of std. portions. Thus it is possible to determine std P cost
of one portion by dividing the total cost by member of portions produced.
Once the cost of each ingredient has been established, the total cost of preparing the recipe is
determined by adding cost of individual ingredients. This total divided by number of portions
given SPC. As long as ingredient of quality are purchased as specified and at relatively stable
Chapter5
marked prices, this SPC should remain more or less constant provided there is no waste. Change
in cost of ingredients will require recalculation of SP cost. generally done after 3–4 mom..........
But for items such as whole carcasses formula or recipe details cost card does not work as they
require in house processing which leads to a loss of weight and reduced meat to porition.
2nd tests
(1) Butcher test
(2) Cooking loss test
Butcher test – (contd. from yield)
(1) Value per kg – of all parts except principal parts are merel current prices that each
part would cost.
If purchased separately in the open market (obtained from supplies). No value per kg is
ent. For principal parts have been ......... and recorded in the column marked total value
Total value for secondary parts
Total value of principal part = total cost = sum total of total values of all secondary parts
With both weight & total value of principal part known cost of each usable kg & g.
Cost per usable Kg =
Weigth of usable
Total value of use
cost per usable g
1000
Cost per usable kg
Std portion size 9in g) is enter in portion size
Portion cost = portion size × cost per usable g (in g)
cos t factor per kg
purchase price per kg
Cost per usable kg
Chapter5
cost factor per kg × New dealer price per kg
= cost of a usable kg at new dealer price
Cost factor per portion × at new dealer price
Simple Formula
Portion cost at dealer price specified = cost factor per kg × portion size (in decimal g /kg) ×
dealer price per kg
Cooking loss test (coutd from yeild)
Value per kg column is use only once in cooking loss test. The only value recorded is that on the
first line ‘original weight’ (dealer price pre kg of original piece)
In this total value of piece does not change from time of purchase to time portioning but weight
goes on hence value per kg on g weight usable goes on wt and value of saleable meat are
recorded. Next std portion size is entered.
After this calculations are same as butches test card
Computation of staff meals
4 methods
(1) Cost of separate issues – This technique require that staff given food other than that
which is prepared for customers. All food used in preparing of staff meals must be issued
separators and listed on requisitioned, which are kept separately from all other food
requisitions used in the establishment. If the for issued is listed on separate requisitions,
one can easily determine its cost. A special individual prices the requested for any given
period, total value of foods listed on these special requisitions is equal to cost of food for
employee meals for the period. This method is best suited to large operations. Generally
used in large hotels.
(2) Prescribed amount per meals per employee – More common method. The chef is
directed to give staff meal that will cost no more than specific fixed amount per meals eg
Chapter5
Rs. 15 for B/F, Rs 20 for L & D30, A procedure is ...........to keep daily records of no. of
employees consuming meals. The total cost of staff meals for the period is detd. by
multiplying fixed amount per meal by no. of employees who consume meals during the
period and then adding together totals for BF, L & D.
(3) Prescribed Amount per period – Since it is difficult to keep records of no. of employees
consuming meals each day hence a new method mgmt simple tells chef a fixed amount
that will be created of food cost for staff meals for a specific period, regardless of no of
employees who actually has meals. It is then upto the estimate no of who will and he
either prepare food that will not exceed cost guides or often employees food preferom the
menu that does not exceed this permissible cost.
(4) Sales value multiplied by cost – This method requires that each employee who eats
records the selection/dishes on a check. the menu price is recorded next each selection.
The check is totals but employee does not pay for the checks are totaled at end of period.
This grand total is then multiple by average food cost in periods to arrive at reasonable
figure for cost of staff meals.
PROUCTION CONTROL
PROUCTION CONTROL
Aims and Objectives
Forecasting
Fixing of Standards
Definition of standards (Quality & Quantity)
Standard Recipe (Definition, Objectives and various tests)
Standard Portion Size (Definition, Objectives and equipment used)
Standard Portion Cost (Objectives & Cost Cards)
Computation of staff meals
Chapter5
PRODUCTION CONTROL
AIMS & OBJECTIVES
1. Reduce over production waste during
(a) Cooking
(b) Strong of raw or cooked food
(c) Processing
(d) Portion size
There are 5 stages to control of prepare of food & Beverages
1. Volume Force casting
This is a highly professional jobs, should be handled by professionals only. It is the
prediction of volume of food & beverage sale. Forecasting should be done for both total volume
of F & B sale and volume of individual items sale. This force casting helps kitchen & urgent to
prepare food of such quantity that neither food is wasted due to over production no orders
refused due to under production. The information regarding house count groups staying on plans
other than European plan nationality of guests parities, conferences booked for the day & next
few days is essentials to vol forecasting Force casting can be down for the year, season, month,
week & even for a particular day. As for as parties are concerned menus are fix in advance along
with no. expected & guaranted guests. In case of hotel resid forecasting will help determining
that which & how many staying on EP in hotel will take their meals in house.
Objectives of volume forcecasting are
a) To force cast the total number of meal to be sold during B/F, Lunch & Dinner in
different during a particular day.
Chapter5
b) To forecast type of meal preference by the guest. Whether guests will prefer vegetarian
/ non. veg food or on type of cuisine preferred.
c) Volume force casting will facilitate purchase of raw materials.
d) It ensures availability of all necessary ingredients.
e) Qty. of each raw ingredients regd. is procured in right types.
f) It helps in controlling food cost of kitchens / bars.
g) The actual sale under various heads compared with the force cast to know the
correctness of forecasting.
Vol Forecasting can be divided in to 2 stages –
(a) Initial forecast
(b) Final forecast
(a) Initial Forecast -
Made for following week and contains number of meals to be served in each
restaurant/outlet along with the type of items to be served.
To have a nearly correct initial forecast following into is regd. –
(a) Sales history – The sales of the same period during previous years and preceding week
sale is examined.
(b) Table Resvn – Table resvn for all restaurants along with menu, pax should be
considered.
(c) Bqts/confs – All parties/bqts, confs etc along with expected no. of guests & menu
should be kept in mind.
(d) Current Events – Any happenings in town will like trade fairs, exhibitions. Sales.
However marriage season walk – in customers for meals/snacks.
(e) Current trends – This can be taken from the restaurant sales summary sheet. All
cancellation of orders should also evaluated for cause of cancellation of orders.
Corrective measures where ever regd. should be taken to sale.
Chapter5
After making the initial forecast final forecast is made which takes into after -
(a) Qty of raw material – After force casting the dish sale, wise, qty. basic raw material
regd. to prepare those wishes is made. This is done in order to make right requisite
from stores & for placing order from purchase dept. to supplies on time for the
right. This in minimizing wastage and also avoids chances of order cancellation due
to non availability of raw material.
(b) Qty take ordered – Purchase offices will evaluate the next week’s requisition for the
restaurants and will place order with the supplies keeping in mind availability of
storage space, work capital, and policy.
(c) Current day’s requirement – After checking the closing stock of raw material with
kitchens & stores the purchase of will place the order for the current day’s
perishable supply. He will also keep the forecast for the days mind.
(d) Weather condition – In case weather is not conducive for people to go out, it will
adversely affect that restaurant sales through walk – ins. This will help purchase
officer in finalizing actual qty. of raw material regd. for the day.
Aids to Vol Forecasting
a) Cyclic Menus -
Common among hostels, canteens, residential hotels etc. Same guests are served meals
(b/f, L, d) on daily basis. The dishes in the menu are rotated periodically length of
period depending upon length of menu (no of dishes). Usually hostels have weekly
menus. If menu for B/f, L, D, dare prepared & served. While planning cyclic menus
nutritive regiments of guests, availability of raw material, cooking equipments,
available kept in mine. Cyclic menus help in controlling cost at all levels.
It reduces load on kitchen/service staff as menus are decided in advance and can be
prepared for fixed no. of guests. Time of services & no of guests is fixed & hence
reduces service dept. also. Food wastage is mini; right quantity of foods cooked.
2. Sales Histories: For each outlet sales history is made depending upon record of actual
sales & potential sales. The record of sale of previous year month, week etc for the same
Chapter5
period and special events taking place in hotel, city, wealth forecast help in forecasting
future sales – Hence future menus, production regiments are decided.
C. Fixing of standards.
Quality. Std & Quantity Std.
Standard Receipt
A recipe is list of ingredients and quantities of those ingredients needed to produce a
particulars item along with a procedure on method to follow no. point a standard recipe is
the recipe that has been designated as the correct on to be used for a particular dish in a
given ............. The term standard merely means that recipe will produce an item of
acceptable qlty. for a particular operation: Standard recipes are written on printed on
cards to be used by kitchen workers which are available to their if hand written must be
clear & legible. Sometimes times permitted on special cards & laminated. computer
permitted recipes are stored in a data base.
In some places recipe cards include either drawing or photographs of finished products,
to illustrate for production staff how final product should when served to customers.
OBJECTIVES:
1. Quality & Qty of food ingredients – Std recipes help in deciding qty quality of raw
material to be used for preparing a std dish is (Refer R. Puri)
Standard Portion size
It is defined as the qty. of any item that is to be served each time that item is ordered. In
effect std portion size for any item is the fixed qty of given menu item that might intends to give
each customer in return for the fixed selling price identified in the menu. Every item on menu
can be qty fixed in ways.
(1) Weight - Expressed in gm/Kg. used to measure portion size of meat, fish, veg, staples.
250 g chicken
Chapter5
(2) Volume – Expressed in ml/liters or fl .oz liquids are commonly portioned by volume 100
Z of milk, 802 of soup.
(3) Count – Items such as become sausages, eggs, chops, shrimps, asparagus are apportioned
by count, hence cost plays a major role in ................portion size. count is imp even in
dessert items such as pie (no. of equal slices to be cut from one pie)
Use of scoops or blotted spoons. A portion size is stipulated to be one or more such
measures, but the measuring device selected holds a particulars qty. of item to be
portioned. Hence here both count & volume are used.
Devices used
(1) Spoons
(2) Scoops
(3) Ladles
(4) Portion scales
(5) Measuring cups
(6) Dial on a slicing machine
Objectives :
a) Helps to reduce customer discounter which is a major cause of customer loss &
lost sales. Same portion size every time – value for more.
b) Help to eliminate animosity type kitchen & dining room personal which can leads
to delays in service and make personnel antagonistic to patrons.
c) Help to eliminate excessive costs co. is linked to qty served.
d) Ensures repeat business
Charts are posted for ready reference at workstations & on kitchen
Chapter5
Standard portion cost
SPC is defined as amount in Rs. that a std portion should cost, given the stds and std procedures
joints production. The std. portion cost for a given menu item can be viewed as the budget for the
production of one portion of that item.
Objectives –
1. To determine the cost of a menu item before establishing a menu sales price for that
item.
2. To judge how closely real costs match with std costs.
3. They help to improve operational efficiency.
Calculating std portion costs
Method
(1) Formula -
Std portion cost – purchase price per unit no of portions per unit
eg. Let bottle of whisky – Rs. 500 = 500/25
No of pegs (30 ml) = 25/-
units cost – Rs. 20/-
Chapter5
(2) Recipe detail & cost card -
Recipe detail & cost card –
S price _________
Cost ___________
Item ___________________ menu ___________________ F/e _________________
Yield __________________ portion size ______________ Date ________________
Ingredients quantity unit cost/unit extems (actual)
Total
Procedure/Method
A std recipe yields a predetermined of std. portions. Thus it is possible to determine std P cost
of one portion by dividing the total cost by member of portions produced.
Once the cost of each ingredient has been established, the total cost of preparing the recipe is
determined by adding cost of individual ingredients. This total divided by number of portions
given SPC. As long as ingredient of quality are purchased as specified and at relatively stable
Chapter5
marked prices, this SPC should remain more or less constant provided there is no waste. Change
in cost of ingredients will require recalculation of SP cost. generally done after 3–4 mom..........
But for items such as whole carcasses formula or recipe details cost card does not work as they
require in house processing which leads to a loss of weight and reduced meat to porition.
2nd tests
(1) Butcher test
(2) Cooking loss test
Butcher test – (contd. from yield)
(1) Value per kg – of all parts except principal parts are merel current prices that each
part would cost.
If purchased separately in the open market (obtained from supplies). No value per kg is
ent. For principal parts have been ......... and recorded in the column marked total value
Total value for secondary parts
Total value of principal part = total cost = sum total of total values of all secondary parts
With both weight & total value of principal part known cost of each usable kg & g.
Cost per usable Kg =
Weigth of usable
Total value of use
cost per usable g
1000
Cost per usable kg
Std portion size 9in g) is enter in portion size
Portion cost = portion size × cost per usable g (in g)
cos t factor per kg
purchase price per kg
Cost per usable kg
Chapter5
cost factor per kg × New dealer price per kg
= cost of a usable kg at new dealer price
Cost factor per portion × at new dealer price
Simple Formula
Portion cost at dealer price specified = cost factor per kg × portion size (in decimal g /kg) ×
dealer price per kg
Cooking loss test (coutd from yeild)
Value per kg column is use only once in cooking loss test. The only value recorded is that on the
first line ‘original weight’ (dealer price pre kg of original piece)
In this total value of piece does not change from time of purchase to time portioning but weight
goes on hence value per kg on g weight usable goes on wt and value of saleable meat are
recorded. Next std portion size is entered.
After this calculations are same as butches test card
Computation of staff meals
4 methods
(1) Cost of separate issues – This technique require that staff given food other than that
which is prepared for customers. All food used in preparing of staff meals must be issued
separators and listed on requisitioned, which are kept separately from all other food
requisitions used in the establishment. If the for issued is listed on separate requisitions,
one can easily determine its cost. A special individual prices the requested for any given
period, total value of foods listed on these special requisitions is equal to cost of food for
employee meals for the period. This method is best suited to large operations. Generally
used in large hotels.
(2) Prescribed amount per meals per employee – More common method. The chef is
directed to give staff meal that will cost no more than specific fixed amount per meals eg
Chapter5
Rs. 15 for B/F, Rs 20 for L & D30, A procedure is ...........to keep daily records of no. of
employees consuming meals. The total cost of staff meals for the period is detd. by
multiplying fixed amount per meal by no. of employees who consume meals during the
period and then adding together totals for BF, L & D.
(3) Prescribed Amount per period – Since it is difficult to keep records of no. of employees
consuming meals each day hence a new method mgmt simple tells chef a fixed amount
that will be created of food cost for staff meals for a specific period, regardless of no of
employees who actually has meals. It is then upto the estimate no of who will and he
either prepare food that will not exceed cost guides or often employees food preferom the
menu that does not exceed this permissible cost.
(4) Sales value multiplied by cost – This method requires that each employee who eats
records the selection/dishes on a check. the menu price is recorded next each selection.
The check is totals but employee does not pay for the checks are totaled at end of period.
This grand total is then multiple by average food cost in periods to arrive at reasonable
figure for cost of staff meals.
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