Foodservice Management:

Principles and Practices, 12th ed.

Chapter 8
Production
 Key Concepts
◼ Production, especially in high-volume
operations, is a complex transformation of
ingredients to final product.
◼ An objective approach to production
contributes to conservation use of inputs and
desired product outputs.
◼ Recipe formulation is used to develop
standard recipes that serve as production
controls.
Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 2
 Key Concepts
◼ The factor and percentage methods are
commonly used approaches for recipe
formulation.
◼ Estimates of production demand can be
determined through forecasting.
◼ Consistent and comprehensive
collection of data is essential for
accurate and reliable forecasting.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 3
 Key Concepts
◼ Numerous factors, internal and external to
the foodservice, influence production
demand.
◼ Clear communication between management
and the production staff is essential for
successful production.
◼ Ingredient assembly, as a distinct and
separate function, is a common control in
high-volume foodservice operations.
◼ Portion control is used to contain costs and
ensure nutrient composition of menu items.
Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 4
 Introduction
▪ The transformation of raw or processed foods
into an acceptable finished product, ready for
service, is an essential function in any
foodservice system.
▪ Recipe formulation, forecasting, scheduling of
production, and temperature monitoring are
discussed in this chapter.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
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 Food Production
▪ Objectives of cooking in food production
• Enhance aesthetic appeal
• Destroy harmful organisms
• Improve digestibility, maximize nutrient retention
▪ Computers in production
• Expanding or reducing recipes
• Storing recipes

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 6
 Recipe Formulation
▪ Standardized recipe
• A recipe that has been carefully tested under
controlled conditions. A recipe is considered
standardized only when it has been adapted for
use by a specific foodservice.
▪ Format
• An orderly arrangement of the recipe information
should be developed.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 7
 Recipe Formulation
▪ Recipe title
▪ Yield and portion size
▪ Cooking time and temperature
• This is often listed at the top of the page
so preheating the oven and scheduling of
cooking can be determined without reading
the entire recipe.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 8
 Recipe Format

Figure 8.1 Recipe format showing block

arrangement. Nutrient composition, notes,
and variations are given at the bottom of
the recipe. Reprinted with permission from
Food for Fifty, 12th ed., by Mary
[Link] 2006 by Pearson Prentice
Hall. of accuracy, however, there should be
no more than three

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 9
 Recipe Formulation
▪ Ingredients and quantities
• Names of ingredients are usually listed on
the left side of the recipe with the
quantities arranged in one or more
columns to accommodate different yields.
• As purchased (AP)

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 10
 Recipe Formulation
▪ Procedures
• Directions for preparation should be listed
in logical steps.
• Timing should be provided for some
procedures.
• The recipe should be tested before being
served to customers.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 11
 Recipe Formulation
▪ Recipe yield
• A measure of the total amount produced
by a recipe.
▪ Quality standards
• Measurable statements of the aesthetic
characteristics of food items that serve as
the basis for sensory analysis of the food
product.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 12
 Recipe Formulation
▪ Recipe adjustment
• 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.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 13
 Recipe Formulation
▪ Adapting small quantity recipes
• Many quantity recipes can be successfully
expanded from home-sized recipes
▪ Step 1: Prepare the product in the amount of the original
recipe
▪ Step 2: Evaluate the product
▪ Step 3: Double or expand the recipe, evaluate
▪ Step 4: Double or expand the recipe again, evaluate
▪ Step 5: If satisfactory at this point, enlarge the recipe by
increments of 25%

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
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 Forecasting
▪ Forecasting: a prediction of food needs
for a day or other specific period of
time.
▪ Reasons for forecasting
• A great amount of time is needed to
complete all phases of menu item
production.
• Accurate forecasting minimizes the chance
of overproduction.
Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 15
 Forecasting
▪ Historical data
• Past data is used to determine needs and establish
trends in all forecasting methods.
▪ Criteria for selecting a forecasting method
• Whether using a manual or computer forecasting
method, factors such as cost, accuracy, relevancy,
lead time, pattern of food selection, and ease of
use should be considered (see Table 8.9).

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 16
 Criteria for Selecting a
Forecasting System

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
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 Quantities to Produce
▪ A general procedure for determining amounts
of meats, poultry, fruits, and vegetables
follows:
◼ Step 1: Determine the portion size in ounces
◼ Step 2: Multiply portion size by estimated number to be
served and convert to pounds. This is the edible portion
(EP)
◼ Step 3: To determine the amount to order divide the EP
by the yield percentage
◼ Step 4: Convert the amount needed to purchase units

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 18
 Production Scheduling
▪ Production scheduling

• A decision-making and communication

process whereby the production staff is
informed of how the actual activity of food
preparation is to take place over a
specified period of time.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 19
 A Complex Recipe

Figure 8.8 Example of a complex recipe.

Courtesy of the University of Wisconsin
Hospital and Clinics, Department of Food
and Nutrition Services, Madison, Wisconsin.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 20
 Production Scheduling
▪ Production schedules
• A detailed document used to communicate
with/to the production staff the work that
needs to be done for specified period of
time.
▪ Production meetings
• A meeting with the production staff to
discuss the menu and production plans.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 21
 Production Control
▪ Ingredient assembly
• Central assembly of ingredients for food
production has been found to be cost effective in
many operations.
▪ Personnel and equipment
• Personnel assigned to the ingredient room must
be able to read, write, and perform simple
arithmetic. Safety precautions and sanitation
standards should be stressed.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 22
 Production Control
▪ Portion control
• Standardized portions are important to cost
control, and creating and maintaining
customer satisfaction.
• Employees should know the number of
servings expected from a certain batch size
and be familiar with the size of the portion.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
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 Product Evaluation
▪ This is part of the initial testing phase
of a new recipe and important for
quality control.

▪ Many foodservice organizations conduct

sensory analysis just prior to meal
service.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 24
 Sensory Analysis Form

Figure 8.11 Sensory analysis form.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 25
 Summary
▪ Management’s responsibility to serve high-
quality food starts with the setting of
standards and ensuring that employees are
aware of them.
▪ Basic to production planning and scheduling
is a forecast.
▪ Once standardized recipes are implemented,
the manager must ensure quality standards
are met.

Foodservice Management: Principles and Practices, 12e © 2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ 07458.
All Rights Reserved.
June Payne-Palacio and Monica Theis 26