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Objective Food Production Control II: Quantities

By the end of this course you will be able to:
Explain the importance of controlling production volume. Describe 3 SOP enabling to gain control over production volume Describe and use Sales History, Popularity Index and Sales Forecast Complete a portion inventory and reconciliation
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Introduction
After establishing control over the ingredients in a portion, the proportions of the various ingredients to one another, and the size of each portion we will focus our attention on the NUMBER OF PORTIONS to produce for each item on a menu for a given day or meal Producing the optimum number is crucial to avoid waste and the rise of high costs
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Establishing Standards and SOP for production volume

3 Standard Operating Procedures are required
1. Maintain Sales History 2. Forecast portion Sales 3. Determine production quantities

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Maintaining Sales history

Sales History
Manual Method (on a board or with pen and paper or using MS Excel and Captains orders) Electronic Method (using the food and beverage management software)

The Popularity Index

The ratio of portion sales for a given menu item to total portion sales for all menu items
Sample & Exercise

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Other information in Sales Histories

Internal conditions
Inside special events and Banquets Broken equipment in Kitchen

Forecasting Portion Sales

A process in which managers use data and intuition to predict what is likely to occur in the future Accurate forecasting is a principal element in cost control, because it affects purchasing and production (and can reduce waste of highly perishable products)

External conditions
Weather Special events in the community

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Steps in forecasting
1. Predict the total anticipated volume
Based in history & surrounding conditions affecting volume

Evaluating accuracy of the Forecast

After each Shift, the manager should compare sales forecast to actual sales and explain inefficiency
Also check portions that have been rejected by guests Print the Void report indicating the name of the item, the number of the check on which it appeared and the reason for its return. This report can be very interesting
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2.

Judge the extend to which conditions will exist and affect sales on the particular dates
Check event in the local calendar, follow weather forecast

3.

Anticipate the number of each item to prepare

Use the PI to create a production sheet.
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Portion Inventory Reconciliation

A useful means of determining how closely the chef has followed quantity production standards established for the day requires the use of the portion inventory and reconciliation sheet

Chapter Essentials
We have seen
The application of the control process in quantity production We described the standards for controlling volume and determining the number of portions that is likely to be sold on any given day We defined Sales History, PI and illustrated calculations to forecast production and monitor results with the portion inventory reconciliation. 24/07/2008

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