Production

recipe formulation,forecasting,scheduling of production ,and temperature monitoring are discussed.

Objectives of cooking in Food production.

Enhance the aesthetic appeal of the raw food product by maximizing the sensory qualities of color,texture and flavor

Destroy harmful organisms to ensure that the food is micro-biologically safe for human consumption

Improve digestibility and maximize nutrient retention

                                     

Recipe formulation

Recipe formulation is used to develop standard recipes that serve as production controls

a)Standardized recipes

-format

-recipe title

-yield and portion size

-cooking time and temperature

-ingredients and quantities

b)Recipe  adjustment

the factor and percentage methods are commonly used approaches for recipe formulation

-factor method

Quantities of ingredients in the original recipe are multiplied by a conversion factor

-Percentage method

The percentage of the total weight of the product is calculated for each ingredient.

Service

Introduction

-Main quality food characteristics

-ensure microbial safety of food

-serve food that is attractive and satisfying to the consumer

Methods of assembly,delivery,and service

The service function can be designed using a centralized or decentralized structure

a)centralized delivery-service system(already finises-in plate)

b)decentralized delivery-service system 

assembly

methods of meal assembly vary depending on the service objectives of the food service

tray assembly

2 major systems

-central location

-decentralized units

Factors affecting choose of distribution systems

a)type of food service system

-conventional

-ready-prepared

-commissary

-assembly-serve

b)kind of food service organization

-schools,colleges,industrial plains

-fast food

-hospitals,and nursing homes

-table service restaurants

-hotels

c)size and physical layout of facility

d)style of service

-self-service (cafeteria)

-tray service(wait service for table)

-portable service(delivery to home)

e)skill level of available personal

f)economic factors (economies factor often serve as the “bottom line” in system selection)

g)quality standards for food and microbial safety

h)timing required for meal service)

Equipment needs

Service systems require investment in capital and small equipment.

Equipment for delivery and service may be classified in several ways:

In general(fixed or built in,mobile,and portable)

For a specific use(reheating,assembling)

For each of the for food service systems

Styles of service

-selfservice(cafeteria,machine vended)

-tray service

-wait service(table service)

-portable meals

-room service

Customer service

Customer service(or guest relations) refers to the interactions between customers and service staff