Hello friends, im here again👯 For today we will in week 7 in chapter 7 the title is production and serving control. hope you all enjoy reading this blog.
Production planning and forecasting production needs.
- Production is the transformation of raw ingredients and processed food into an acceptable finished product, ready for service.
- The standard and standard procedure for production control are designed to ensure all portions of any given item conform management's plan for the item and each portion of any given item is identical to all other portions of the same items
Portion of a given menu item should be identical to one another in 4 aspects:
√ Ingredients
√ Proportions of ingredients
√ Production method
√ Quantity
|Standard recipe as production tools |
Objectives:
- consistent in quality aspects including flavour, texture and portion size
- minimize the effect of employee turnover on food quality and simplify the training of the new staff
- key to centralized ingredient assembly where accuracy in weight and measure is essentials
Sales income collection - Beverage:
- Optimizing the number of beverage sales
- Maximizing profit
- Controlling revenue
Guest Check and Control:
- Without guest checks
- Bars using guest checks (pre-checking system)
- Bars using guest checks (computer system)
CONCLUSION
Thats all for today. I hope we will understand this chapter and thank you for reading.
THANK YOU👯
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