Unit 1 Management in Quantity Cooking

QUANTITY FOOD PRODUCTION AND SERVICE
UNIT 1
MANAGEMENT IN QUANTITY COOKING
FOOD PRODUCTION
 Preparation of menu items in the needed quantity and the desired quality
at a cost appropriate to the particular operation
QUANTITY FOOD PRODUCTION
Involves control of ingredients, production methods, quality of food, labor

productivity, and energy consumption, all of which are critical to controlling cost.
QUANTITY COOKING
 Desired number or amount needed whether on a large or small scale for

service.
QUANTITY CONTROL
 Producing the exact amount needed-no more, no less.
CONTROLS IN QUANTITY COOKING
 Controls: the self-imposed plans and legal documents that impact the
organization’s functions.
a) Plans
b) Contracts
c) Laws and regulations
 Control is the process of ensuring that plans have been followed.

Therefore, the essence of control is comparing what is set out to do with
what was done and taking any necessary corrective action
1
THREE MAJOR TYPES OF CONTROLS IN A FOODSERVICE ESTABLISHMENT
 Time and Temperature Control: excess moisture loss will occur in most
products if the cooking time is extended even with the correct
temperature. The proper control of temperature often is dependent on
thermostats, which control temperature automatically and precisely.
 Product Yield: yield is the amount of product resulting at the end of the
procurement/production process. It is usually expressed as a definite
weight, volume, or serving size. As purchased (AP): is the amount of food
bought before processing. Edible portion (EP): amount of food available for
eating after preparation and/or cooking
 Portion Control: service of same size portion to each customer. Achieving

portion control results from the following principles:
 Food should be purchased according to detailed and accurate specifications

to assure that the food purchased will yield the expected number of
servings.
 Standardized recipes should be used.
 Managers and employees should know the size and yield of all pans, dishes
and ladles.
PURPOSE OF CONTROLS
 Ensure that resources are used effectively and efficiently in accomplishing

organizational objectives.
 Ensure that the organization is functioning within legal and regulatory

constraints
 Provides standards to be used in evaluation of operations
CRITERIA FOR GOOD CONTROLS
 Establish performance standards for activities based on organization goals
2
 Use external individuals or organizations, such as consultants or research
firms for assistance
 Even though controls should be flexible enough to allow for environmental

changes, the frequency and intensity of changes may curtail effective
control
METHODS FOR IMPROVING WORK
 Select the job to be improved: jobs that require much time or that require
much worker movement for materials
 Break down the job in detail: the effort and time put into getting the
equipment, tools and materials with which to work, the actual productive
work, the clean up or disposal.
 Challenge every detail: ask questions of the entire job and of every part of
the job.
 Develop a better method: evaluate the efficiency of performance. Where

and how delays occur, the distances either product or worker must travel,
or where changes can be made.
 Put the new method into effect: teach the new method and follow up with
proper supervision. Continue to seek new and better ways to do the job
A formula for determining how long it takes to accomplish a given task is:
a+4m+b=probable time required
a=the “least” amount of time to do a given task
b=the “most” amount of time to do a given task
m=the most “likely” to do a given task
3
PLANNING THE WORK
 Think ahead
 Determine objectives and policies
 Select a course of action toward the accomplishment of goals
WORK CENTERS
 Receiving
 Storing and issuing of dry and refrigerated foods
 Preparation
 Preparation/Cooking
 Food assembly/Serving
 Warewashing
 Supporting Services such as administration and janitorial work and

employee/storage areas such as the locker and restrooms, and storage for
extra china, linen, paper goods and supplies
WORK MOTION/WORK ECONOMY
The method that will cost the least in time and effort to complete a task.
Principles of motion economy
 The two hands should begin as well as complete, their motion at the same
time
 The two hands should not be idle at the same time, except during rest
periods
4
 Work should be arranged to permit easy and natural rhythm whenever
possible
 Eye fixation should be as few and as close together as possible.
WORK FLOW AND WORK IMPROVEMENT
 Workflow is essential for the efficient use of labor. This requires that
workers have as little difficulty as possible moving from task to task, and
that tools, supplies, storage and equipment that they need to do each task
are close at hand.
FIRST AIDS FOR COMMON ACCIDENTS
minor burns/scalds:
 Take off any restrictive clothes, watch or any jewelry around the burned
part of the body.
 To stop damage to the tissue under the skin, it is important to cool the burn
for at least 20 minutes, as this will conduct the heat away from the skin and
reduce swelling. Hence use cold running water to cool the burn for 20
minutes, may be under the shower, but do not use ice, as ice may cause
frostbite, further damaging the skin.
 If unable to get under flowing water, immense the burn in cold water or
even putting cool wet cloths on is okay so long as the clothes are wet and
cool.
 If any blisters come up, do not break them, because once broken, they are
vulnerable to infection.
 Apply any burn crème or antiseptic/antibiotic ointment to the wound.
 Apply sterile dressing/gauze but avoid adhesive dressing/adhesive tape as

adhesives will peel away the skin at site.
 If the size of the wound is greater than 3 cm (say a big coin), take the victim
to the nearest emergency room/doctor.
5
CUTS AND SCRAPES
Here are simple first aid procedures for treating minor scrapes and cuts:
 If the injured area has a skin scrape, wash it with mild soap and lukewarm
water.
 Apply Bacitracin or some other type of antibacterial cream or spray to

prevent infection.
 Cover the wound with a sterile gauze pad and tape or a simple Band-Aid.

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QUANTITY FOOD PRODUCTION AND SERVICE

MANAGEMENT IN QUANTITY COOKING

QUANTITY FOOD PRODUCTION

Involves control of ingredients, production methods, quality of food, labor

 Desired number or amount needed whether on a large or small scale for

 Producing the exact amount needed-no more, no less.

CONTROLS IN QUANTITY COOKING

c) Laws and regulations

 Control is the process of ensuring that plans have been followed.

 Portion Control: service of same size portion to each customer. Achieving

 Food should be purchased according to detailed and accurate specifications

 Standardized recipes should be used.

 Ensure that resources are used effectively and efficiently in accomplishing

 Ensure that the organization is functioning within legal and regulatory

 Provides standards to be used in evaluation of operations

CRITERIA FOR GOOD CONTROLS

 Establish performance standards for activities based on organization goals

 Even though controls should be flexible enough to allow for environmental

METHODS FOR IMPROVING WORK

 Develop a better method: evaluate the efficiency of performance. Where

a+4m+b=probable time required

a=the “least” amount of time to do a given task

b=the “most” amount of time to do a given task

m=the most “likely” to do a given task

 Determine objectives and policies

 Select a course of action toward the accomplishment of goals

 Storing and issuing of dry and refrigerated foods

 Supporting Services such as administration and janitorial work and

WORK MOTION/WORK ECONOMY

Principles of motion economy

 Eye fixation should be as few and as close together as possible.

WORK FLOW AND WORK IMPROVEMENT

FIRST AIDS FOR COMMON ACCIDENTS

 Apply any burn crème or antiseptic/antibiotic ointment to the wound.

 Apply sterile dressing/gauze but avoid adhesive dressing/adhesive tape as

 Apply Bacitracin or some other type of antibacterial cream or spray to

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