Chapter 6

Menu Planning: Commercial Menu

INTRODUCTION:
MENU-

is a list, often presented with some

fun fare, showing the food and drink offered
by a restaurant, cafeteria, club, or hotel.
It is a strategic document that defines the
purpose of the foodservice establishment and
every phase of its operation.
A good menu should lead patrons to food and
beverage selections that satisfy both their
dining preferences and the merchandising
necessities of the operator

MENU PLANNERS MUST:

Must know both operation and the
potential market.
2. Must a great deal about foods; how they
are combined in recipes, their origin,
seasonal preparation, presentation and
description.
3. Must also understand how various recipes
can be combined- how menu items go
together and do not.
1.

(CONT.)
4. Must be aware of how operational constraints
such as costs, equipment availability, and the
skills of the available labor force,
5. Must be able to visualize how the menu will
appear graphically.
6. Must be skilled at communicating successfully
with patrons through the menu.

MENU STRUCTURE
Issues

to consider in menu structure:

Location

of foodservice
Name of the foodservice (what it says to a
customer)
Primary target audience
Menu priorities
Capabilities of the staff

(CONT.)
Balancing

labor & food cost is challenge

Menu planner concerns:
Adding variety to seasonal menus
Keeping cycle menus exciting
Offsetting high-priced items with low priced

TOOLS NEEDED FOR MENU PLANNING

A quiet

room
Large desk table
Historical records on the performance of
past menus
Menu reminder list
File of menu ideas
Sales mix data including which item may
draw patrons away from specials the
operation wants to sell

(CONT.)
List

of special occasion and holiday

menu.
Cost and seasonality of possible menu
items.

Menu Planning
Responsibility

of team rather than an

individual.
General Considerations:
Quantity.
Quality.
Price.
Brand names.
Product identification.

General Considerations:

Points

of origin.
Merchandising terms.
Means of preservation.
Food preparation.
Verbal and visual presentation.
Dietary or nutritional claims.

Planning Process
General

principles applicable to on-site and

commercial foodservice operations
More variety needed in on-site foodservice
Person eating out often goes to restaurant for
particular menu item

Steps in Menu Planning:

1.
2.
4.

5.
6.

Plan dinner meats or other entres for entire

cycle.
Select luncheon entres or main dishes,
avoiding those used on dinner menu.
Decide on starch item appropriate to serve
with entre. Plan desserts for both lunch &
dinner.
After luncheon & dinner meals have been
planned, add breakfast & any others.
Evaluate if clientele, government regulations,
& managerial considerations have been met.

THE COMMERCIAL MENU: Compare and c

Contrast
RESTAURANT MENU:
The menu sets the tone for the restaurant.
However, creating a restaurant menu
involves a lot of work and research. Before
you begin writing your menu, you must
have a definite concept in mind, as well as
a general price range. Finally, the look and
layout of your menu is just as important as
what it says.

RESTAURANT MENU:

Restaurant Menu Descriptions

You menu description should make a guests mouth
water.
Dont be afraid to explain what is in a dish, and use
ethnic names if they fit, to add a bit of authentic flair to
the menu description.
For example, Chicken Margarita sounds better than
Chicken topped with spicy tomatoes. You can explain
what is in the dish (spicy tomatoes) in the description
itself.

Restaurant Menu Descriptions

Incorporating geography or local history into a menu

item name is also a way to make your restaurant
menu unique.
For example, Maine Lobster Roll sounds inviting,
whether you eating it in Maine or somewhere else, as
does Texas Barbequed Ribs and Georgia Peach Pie.
Avoid making descriptions too long.
If they have more questions, their server should be
able to give further information about a dish or
recommend a house favorite.

RESTAURANT CONCEPTS
MENU IN SUPERMARKETS

The MENU is market fresh and perfect for dining

alone or sharing tapas style with larger parties. For a
decade now, Supermarket has continued to produce
excellent and fresh food dishes that are easy on the
budget! Lots of vegetarian options and we can also
satisfy the palate of those with other dietary
restrictions. The spacious layout with its various
seating niches is both cozy for couples and
accommodating for large parties.
1.

The supermarket's quick meals havea limited choice.

2. TAKE AWAY MENU

refers

to prepared meals or other food items,

purchased at a restaurant, that the purchaser
intends to eat elsewhere.
A concept found in many ancient cultures, takeout found is now common worldwide, with a
number of different cuisines and dishes on offer.
Take-out or takeout ((in North
American and Philippine English); also carryout (in U.S. and Scottish English)

 take-away

(in the United

Kingdom, Australia, New Zealand, South
Africa, Hong Kong, and Ireland)
parcel (in Indian English and Pakistani
English

3. BANQUETS AND EVENTS

MENU
Each

menu item should be listed out in the

order it will be served (e.g. appetizers, then
dinner, then dessert, then coffee) regardless of
whether you are having a buffet or plated
meal. Vegetarian options and children's menus
should also be included.

4. FINE DINING MENUS

The

restaurant dining room, whether it is

formal or casual, is the most important area
in the front of the house.

Fine

dining is what many people imagine when

they think of opening a new restaurant. Crisp
tablecloths, violins in the background and
seven course meals are few things that come
to mind. But todays fine dining has evolved
into an eclectic blend of cuisines and dining
concepts. If you strive to create a fine dining
atmosphere at your restaurant, here are 10
things you should know.

FINE DINING MENUS

1.
2.
3.
4.
5.

Restaurant fine dining requires attention to

detail.
Fining dining servers are the best.
Fine dining customer service goes above
and beyond.
Fine dining restaurants often feature prix
fixe menus.
Reservations are a good idea for a fine
dining restaurant.

FINE DINING MENUS

6. Fine dining doesnt always include tablecloths

7.Fine dining restaurants should never include
paper or plastic.
8.Fine dining restaurants offer top shelf liquor
and spirits.
9.Fine dining restaurants offer top shelf liquor
and spirits.
10. Fine dining restaurants stay abreast of
trends.

5. FOOD TRUCK MENU

A

food truck is like restaurant on wheels.

It has several distinct advantages over a
traditional eat-in restaurant.
A food truck can go to where the customers
are.
Requires far less staff.
PROBLEMS THEY ENCOUTER IN FOOD
TRUCK SERVICE:
- slow seasons, bad weather, and sluggish
economy.

10 COOL FOOD TRUCK THEMES

Barbeque. BBQ is a great restaurant because it
combines low cost food with high appeal.
2. Cupcakes. This is one food trend that still has
staying power. Gourmet cupcakes can be served
up plain and simple or decadent.
3. Ethnic Fusion. Blending one or more ethnic
cuisines results in some tasty ideas.
4. Panini Sandwiches. Sandwiches go gourmet.
Paninis require minimal equipment (a Panini
press or two) and offer a huge variety of dining
options, ideal for the lunch crowd.
1.

( CONT.)
5. Organic/ Local Fare. Local foods doesnt mean

just salads.
6. European Flavors. The Old World makes
resurgence via food trucks.
7. Regional Cuisine. Red Hook Lobster food
truck brings Maine lobster to New York City.
8. Waffles.
9. Burgers. Always popular. Always a favorite.
10. Ice Cream. The original food truck theme. An
American classic.

RESTAURANT CONCEPT AND CURENT

TRENDS
Like

fashion, restaurant operations have

trends and fads that ebb and flow with timerecall the roller-skating waitresses at drive-in
diners during the 1950s. Listed below are
some popular restaurant trends that arent
likely to disappear for a while yet.

RESTAURANT CONCEPT AND

CURENT TRENDS

Popular Restaurant Trends:

1. Locally Sourced Everything

The hottest trend NRA identified: Locally sourced meats
and seafood, followed closely by locally grown
produce. Major restaurant chains are already featuring
local sourcing in their marketing. Chipotle created a
game that raised awareness of the fast-Mexican
chain's local-sourcing initiatives, and Panera Bread's
campaign "Live Consciously, Eat Deliciously"
promoted its food sourcing. Expect more restaurants
to trumpet their local purchasing and expand localsourcing efforts next year.

Popular Restaurant Trends (Cont.)

2. Veggies Galore
Though most Americans still eat meat, the vegan
movement is affecting restaurant menus. A
new study from Data essential found one-third
of restaurant chains now have at least one
vegetarian entree. That's done so that a group
eating out won't veto their eatery because
there's nothing for the vegetarian in the group
to eat.

Popular Restaurant Trends: (Cont.)

3. Healthier Kids' Meals
Parents are fighting back against childhood
obesity, and want healthy restaurant choices.
Healthful kids' meals was one of the top-10
trends identified in the National Restaurant
Association's "What's Hot in 2014"
survey. Watch for more sides of apples,
yogurt, and baked fries instead of French fries
in 2014.

Popular Restaurant Trends: (Cont.)

4. Gluten Free
If you were hoping the gluten-free craze was burning out,
sorry to disappoint. Gluten-free cuisine was a top-five
trend identified in the National Restaurant
Association's "What's Hot in 2014" survey, identified by
more than three-quarters of chefs as a niche they
planned to do more with next year. Don't just think
packaged goods or gluten-free brownies, either. You'll
see the desire to avoid wheat gluten drive more use of
pasta noodles made from buckwheat and other
grains. Also, expect more ancient, super-nutritious
grains such as quinoa and amaranth to pop up in
dishes that might once have used wheat flour.

Popular Restaurant Trends: (Cont.)

5. Instant Ice Cream
Our love of instant gratification and artisanal,
handcrafted foods combine in Smitten Ice
Cream's new 90-second, made-while-you wait
frozen treats. The 2-year-old San Francisco
company has two stores open and two more
are already planned.

Popular Restaurant Trends: (Cont.)

6. Nuts
High-protein, healthy nuts and seeds are valued
by carbo -cutting diners for a healthy energy
boost.

Popular Restaurant Trends:

Popular Restaurant Trends: (Cont.)

8. Chicken Wings
Once only seen as bar food, chicken wings have
become so ever-present that the National
Chicken Council found 13.5 billion chicken
wings were marketed in 2012, not counting the
ones still attached to whole chickens.

Popular Restaurant Trends: (Cont.)

9. Upscale Comfort Food
In 2014, watch for old-time comfort foods done
with more upscale ingredients -- such as this
mac-and-cheese update Italian style with
sauteed salami, garlic, peppers, sun-dried
tomatoes, and onions."

Popular Restaurant Trends:

10. Mashup Dishes
Ever had a dessert pizza, like the coconutchocolate-with-strawberries pie shown here, or
tasted one of 2013's breakout foods, the
croissant-doughnut hybrid cronut? These sort
of "mutan morsels" will be all the rage in 2014,
forecasts San Francisco hospitality consulting
firm Andrew Freeman & Co. Gaining buzz: A
burger served on a griddled ramen-noodle
bun, created by New York-based chef Keizo
Shimamoto. Freeman says imitators are
already cropping up.

Popular Restaurant Trends:

11. Umami
The savory "fifth taste" is popping up in sauces,
salts, and burgers, at fast-growing L.A.-based
franchise chain Umami Burger. In 2014, watch
for scores of other restaurants to jump on the
umami trend, too.

Popular Restaurant Trends: (Cont.)

12. Biscuits
Move over, pretzel and croissant buns. Biscuits
are riding the comfort-food trend to become
the next "it" ingredient to hold sandwiches and
burgers together, forecasts San Francisco
hospitality consulting firm Andrew Freeman &
Co.

POPULAR RESTAURANT TRENDS

Offering

Discounts and Coupons

Social Media for Restaurants
Sustainability and Local Foods
Public Health Concerns

The 5 in 5
A look at the five segments everyone will be talking
about in 2017 about menu innovations

The world of 2017 will be a different place. Better

burgers will be more eco-friendly, and theyll be
ordered via touch screen. Upscale Asian restaurants
possibly even some from Asiawill grab more market
share. And as time pressure builds, fresher-than-fresh
juice will become a grab-and-go commodity. If all the
progress seems like a blur, theres a reason for that.
Trends arent just taking holdtheyre taking hold
faster than ever.

(CONT.)
The

Eco-Burger

Epic Burger will claim the moral high ground in the next
five years with fewer preservatives and a strong
sustainability message.

(CONT.)
Juice:

The Next Step in Fresh

One key element of the new juice craze will be to-go

offerings. Ready-to-go drinks and foods like those
offered by Evolution Fresh will continue to gain in
popularity, even in locations not traditionally
associated with healthy eating.

(CONT.)
Build-Your-Own

Everything

From drive-thru speakers to high-efficiency fryers to

touch-screen POS systems, quick-serve restaurants
have long been the earliest adopters of new restaurant
technology. But the restaurants of 2017 will put even
todays tech-savvy restaurateurs to shame. Robotics,
touch-screen ordering, and customized-to-the-max
orders will become increasingly established parts of
the quick-serve experience.

(CONT.)
International Invasion
As the economy rebounds, the American market will be
increasingly saturated with foreign-based brands,
experts say.
Philippines-based Jollibee offers hamburgers, spaghetti,
and chicken alongside more exotic fare like breakfast
pork-and-rice platters or Fiesta Noodles with shrimp
and hardboiled egg. It has 26 stores in the U.S., and
recently opened one in Anaheim, California. South
African chicken restaurant Nandos has several U.S.
locations, as does Guatemalas Pollo Campero.

TYPES OF MENU
A LA

CARTE food items priced individually

An outline of the menu item categories for each
meal (appetizers, entres, and desserts).
Number of menu item choices in each can vary
according to the goals of the foodservice
operation.
One of three basic types of menus used.
The literal meaning of the French phrase is "by
the card," although it's used in both languages to
mean "according to the menu." The opposite of
a la carte is a table d'hte, or "meal served at a
fixed price."

 LA CARTE

la carte can also refer to a menu in which the

items are thus presented. The diner would then
be free to order side dishes such as
vegetables and potatoes separately. You will
often see this kind of menu at high-end
steakhouses.
This is the opposite arrangement of a prix fixe
(pronounced "pree feeks") menu, where a
diner might order a pre-set array of courses,
such as appetizer, main course and dessert,
for a set price.

 LA CARTE BREAKFAST
Fewer

people eat breakfast than lunch or

dinner, accounts for ~20% of daily
restaurant traffic.
Commercial and on-site foodservice
operations usually offer traditional breakfast
items and light and healthful options.

 LA CARTE LUNCH
Difficult

meal to deliver to customers.

More

complicated than those served at

breakfast.
Must be produced faster than dinner items.
Meal

most eaten away from home.

60%

of individuals consume a commercially

prepared meal at least once a week.

 LA CARTE LUNCH

 LA CARTE DINNER
Traditionally

includes entre, potato,

vegetable, & salad
Supper lighter or late evening meals,
menu similar to breakfast, brunch, lunch
Menus getting shorter, but appetizer
section is getting longer
Ethnic cuisines impact menus
Desserts commonly included on menu

 LA CARTE DINNER

DU JOUR MENU
a

menu listing dishes available on a

particular day.
made for a particular day used of an
item not specified on the regular menu

SMALL PLATE MENU

Grazing

eating small amounts of food

throughout the day
Grazing = flexibility + frequency + food
The expression is used in two main culinary
contexts either for the style of serving several
small courses of food at a meal instead of two or
three large courses (which in turn relates to a
gastronomic activity now often widely described
as grazing, i.e. eating at least five or six small
courses)a generic reference to small but
appetizing dishes familiar in many world cuisines,
such as Spanish tapas

PRIX FIXE MENU

Fixed menus offer you the same foods

every day.
You will find fixed menus in most
commercial restaurants and fast food
establishments.

TABLE D HOTE
Table

dhote food items grouped together &

sold for one price
In a restaurant, a menu is a presentation of
food and beverage offerings. A menu may be
la carte which guests use to choose from a
list of options or table d'hte, in which case a
pre-established sequence of courses is
served.

TABLE D HOTE
Table

d'hote = a menu with multiple

courses, but only a few choices (e.g. 3
starters, 3 mains, 3 deserts), usually
charged at a fixed price.

TABLE D HOTE

SEASONAL MENU
Seasonality

of food refers to the times of year

when a given type food is at its peak, either in
terms of harvest or its flavour. This is usually
the time when the item is the cheapest and the
freshest on the market. The food's peak time
in terms of harvest usually coincides with
when its flavour is at its best. There are some
exceptions; an example being sweet
potatoes which are best eaten quite a while
after harvest.

DESSERT MENU

the sweet, usually last course of

meal fruit, dates, nuts, etc., served at the
end of a mea

KIDS MENU

The kids' meal or children's meal is a

fast food combination meal tailored to
and marketed to children. Most kids'
meals come in colorful bags or
cardboard boxes with activities on the
bag or box and a toy inside.[ The
standard kids' meal comprises a burger,
a side, and a soft drink

Thank you!

THE END

CURRENT TRENDS IN FOOD

PRODUCTION
1.

NUTRITION AS TREND SETTER

- itemizing the nutritional value of food

content
- menu specification on recommended
daily allowance (RDA)
- strong scientific foundation on
nutrition
2. INFORMATION TECHNOLOGY AS A
TRENDSETTER

CURRENT TRENDS IN FOOD

PRODUCTION
DIFFERENT KINDS OF CONVENIENCE
FOOD:
- ready to cook
- half prepared products
- ready to serve products
- ready to eat products

CHALLENGES IN FOOD
PRODUCTION
COMBINE operations requiring two or
three steps into a single step
2. DECREASE stress factors and fatigue
3. DEVELOP a food service system that
best answers the need of clientele or
consumer
4. ECONOMIZE in the use of 3Ms of
management and 2S
1.

COMMERCIAL KITCHEN
LAYOUT

CHALLENGES IN FOOD
PRODUCTION
IMPROVE the quality of the product by
reviewing procedures for preparation
and cooking
6. INNOVATE means of using available
equipment to reduce labor and time of
preparation
7. REFINE skills of each food working who
is best to do a certain task

CHALLENGES IN FOOD
PRODUCTION
8. REMOVE OR SOLVE PROBLEMS of
food handling throughout the food flow

PROPER FOOD HANDLING

AND SAFETY

Production Decisions
Includes

forecasting, planning, &

production scheduling.
Synthesis of quantity, quality, & cost
objectives.
Product characteristics
Production process characteristics
Establishment of standards of quality

Production Forecasting
Primary

result of forecasting should be

customer satisfaction.
Production Demand
Overproduction

Production of more food

than is needed for service.
Underproduction Production of less food
than is needed for service

Production Forecasting
Quantity

Demand

Estimate

number of customers or the

number of servings.
Essential to use suitable forecasting model.
Examples:
Historical

records

Intuition
Complex

models requiring large amounts of data

Production Forecasting
Historical

Records

Effective production records should include:

Date & day of the week
Meal or hour of service
Notation of special event, holiday, & weather conditions
Food items prepared
Quantity of each item prepared
Quantity of each item served

Provide fundamental base for forecasting quantities

when the same meal or menu item is repeated.

Forecasting Models
Criteria

for a Model:

Cost expenses of both development & operation.

Required accuracy accuracy of its predictions of
future occurrences.
Relevancy of past data relationship of past &
future data.
Forecasting lead time length of time into future
the forecasts are made.
Underlying pattern of behavior actual
occurrences follow some known pattern.

MANPOWER PLANNING
PRODUCTION

MANPOWER
REQUIREMENTS:
1. Qualitative Production Manpower
Requirement
1.1. High level competence skills
- culinary and technical skill
- communication and technical
skill

MANPOWER PLANNING
- learning and adopting skills
- management skill
1.2. Physical qualities
- excellent physical health
- good grooming
- endurance
1.3. Personality traits

MANPOWER PLANNING
- customer service oriented
- team oriented
- efficient and organized
- self motivated
- self disciplined
- quality oriented
- loyalty, honesty, dependability
punctuality

and

MANPOWER PLANNING
2. QUANTITATIVE PRODUCTION
MANPOWER REQUIREMENT
- Ensures that workload can be handled
by the team
- Cost of labor kept to a minimum
FACTORS AFFECTING THE
QUANTITATIVE MANPOWER
REQUIREMENT:

MANPOWER PLANNING
Job

description and workload

Sales volume
Type and rate of service
Equipment
Layout
Production method
Hours of operation

MANPOWER PLANNING
Staff

needs

Production Scheduling
Time

sequencing of events required to

produce a meal.
Planning stage:
Forecasts are converted into the quantity of each
menu item to be prepared.
Distribution of food production to supervisors in
each work center.

Action

stage:

Supervisors prepare a production schedule.

Items are assigned to specific employees.

Production Schedule
Should

include:

Employee assignments
Preparation time schedule
Menu item
Over- & underproduction
Quantity to prepare: forecast amount for each menu
item.
Substitutions
Actual yield: portion count produced by the recipe.
Additional assignments
Special instructions & comments
Pre-preparation

Production Meetings
Should

be held daily with employees in

the production unit.
Employees encouraged to discuss the
effectiveness of the schedule.
Free discussion of work loads.
Conclude with discussion of the
production schedule for the following
three meals.

Ingredient Control
Begins

with purchasing, receiving, &

storage of foods.
Continues through forecasting &
production.
Ingredient assembly area designed for
measuring ingredients.
Standardized recipes provides
assurance that standards of quality will
be consistently maintained.

Advantages of Centralized
Ingredient Assembly
Contributes

to the cost reduction &

quality improvement.
Redirection of cooks skills away from
collecting, assembling, & measuring
ingredients to production, garnishing, &
portion control.
More efficient use of labor.

Centralized Ingredient Control

Control

of unused portions is facilitated

because storage is located centrally
rather than in various work units.
Ability to combine tasks for two or more
recipes using similar ingredients.

Function of the Ingredient Room

Primary

function is to coordinate
assembly, pre-preparation, measuring, &
weighing of the ingredients.
Availability of appropriate equipment will
help determine the activities to be
performed.

Ingredient Room Organization

Should

be located between the storage

& production areas.
Necessary equipment includes:
Refrigeration
Water

supply
Trucks or carts for assembly & delivery
Worktable or counter
Scales

Ingredient Room Staffing

Employees

must be:

Literate
Able

to do simple arithmetic
Familiar with storage facilities
Responsible

for receiving, storage, &

ingredient assembly.

Ingredient Room Staffing

Ingredient

assembly personnel considerations:

Size of operation
Frequency & time of deliveries
Size of ingredient room & location of other storage
areas
Type, number, & complexity of menu items
Number of workstation to be supplied
Schedule for delivery of ingredients to production &
serving areas
Extent of pre-preparation performed in ingredient
assembly area

Future of Ingredient Rooms

Centralized

or food factories are being

used for procurement & production.
Prepared menu items are distributed to
several remote areas for final
preparation.

Recipe
Formula

by which weighed & measured

ingredients are combined in a specific
procedure to meet predetermined
standards.
Written communication tool that passes
information from the foodservice
manager to the ingredient room &
production employees.
Quality & quantity control tool.

Recipes
Recipes

include:

Name of food item

Total yield
Portion size & number of portions
Cooking time & temperature
List of ingredients in order of use
Amount of each ingredient by weight, measure or
count
Procedures
Panning or portioning information
Food safety (HACCP) guidelines.

Standardization
Ideal

to have recipes that consistently

deliver the same quantity & quality
product when followed precisely.
Recipe standardization process of
tailoring a recipe to suit a particular
purpose in a specific foodservice
operation.
Requires repeated testing.

Justification
Advantages

for using standardized

recipes:
Promote

uniform quality of menu items.

Promote uniform quantity of menu items.
Encourage uniformity of menu items.
Increase productivity of cooks.
Increase managerial productivity.
Save money by controlling overproduction.

Justification
Advantages
Save

(cont.):

money by controlling inventory levels.

Simplify menu item costing.
Simplify training of cooks.
Introduce a feeling of job satisfaction.
Reduce anxiety of customers with special
dietary needs.

Three Phases of Recipe

Standardization
Standardized
Developed

recipes:

for use by a foodservice

operation.
Found to produce consistent results & yield
each time prepared.

Three Phases of Recipe

Standardization

Recipe Verification
Review

components of the recipe

Recipe

title
Recipe category
Ingredients
Weight/measure for each ingredient
Preparation instructions
Cooking temperature & time
Portion size
Recipe yield
Equipment to be used

Recipe Verification
Make

the recipe
Verify the recipe yield
Record changes to the recipe

Product Evaluation
Informal
Visual

Evaluation:

appearance

Flavor
Ability

to obtain ingredients
Cost per serving
Labor time
Availability of equipment
Employee skill

Product Evaluation
Formal

Evaluation

Select group of staff members & customers as a

taste panel.
Choose or develop an evaluation instrument.
Prepare sample recipe.
Set up sampling area.
Sampling & evaluation of products.
Summarize results.
Determine future plans for the recipe.

Quantity Adjustment
Methods

include:

Factor

method
Percentage method
Direct reading measurement tables
Computer

software also available

Adapting Home-Size Recipes

Special
Know

considerations are necessary:

exactly what ingredients are used & in

what quantity.
Make the recipe in original home-size
quantity.
Evaluate the product for acceptability.
Proceed in incremental stages in expanding
the recipe.

Adapting Home-Size Recipes

Special

considerations are necessary:

Determine

handling or cooking losses (5%8% loss is typical).

Check ingredient proportion against a
standard large quantity recipe.
Evaluate products using taste panels.

Quantity Food Production

Involves:
Control

of ingredients
Production methods
Quality of food
Labor productivity
Energy consumption.
Sweet

Spot point of best value at

lowest cost.

Objectives of Food Production

Primary

reasons to cook food:

Destruction

of harmful microorganisms
Increased digestibility
Change & enhancement of flavor, form,
color, texture, & aroma
Adjust budgetary requirements

Heat Transfer
Conduction

the transfer of heat

through direct contact from one object to
another.

Convection

distribution of heat by the

movement of liquid or vapor.

Heat Transfer
Radiation

generation of heat energy

by wave action within an object.

Induction

use of electrical fields to

excite the molecules of metal cooking
surfaces.

Moist Heat
Use

of water or steam for the cooking process.

Simmering or stewing cooking in a liquid that is

boiling gently (185-205 F).
Poaching cooking in a small amount of liquid that
is hot but not bubbling (160-180 F).
Blanching cooking an item partially & briefly.
Braising cooking food in a small amount of liquid,
usually after browning it.
Steaming cooking food by exposing them to
direct steam.

Dry Heat
Use

of dry air, hot metal, radiation, or a

minimum amount of hot fat for the
cooking process.
Includes:
Broilers

heat source 3-6 from food.

Deep Fat Fryers food immersed in tank of
oil heated by gas or electricity.
Ovens combination of conduction,
convection, & radiation.

Multifunction Equipment
Combination

of several pieces of
equipment to increase space in
production area.
Combi-oven

includes convection and/or

steam
Tilting skillet combines range, griddle,
kettle, stock pot, & frying pan.
Convection/microwave oven - includes
convection and/or microwave

Production Controls
Quality

control assuring day-in, dayout consistency in each product.

Quantity control producing exact
amount needed.
Controls:
Time

& Temperature Control

Product Yield
Portion Control

Energy Use
Direct

energy energy expended to

produce & serve menu items.

Indirect

energy energy expended to

facilitate functions that use direct energy.

Energy Conservation
ENERGY

STAR: partnership which promotes

energy efficiency in buildings & homes.
Energy conservation checklist:
Food Preparation
Refrigeration
Lighting
HVAC
Sanitation & water
Office & Administration

Energy Management
Should

include:

Record-keeping

system for tracking utility

costs & monitoring equipment use.
Employee training
Use of energy efficient equipment

SUSTAINABLE PRODUCTION
PRACTICES

SUSTAINABLE PRODUCTION
PRACTICES

SCARCITY ON SUPPLIES

SCARCITY ON SUPPLIES