Production Planning & Control

In general what is the trend of utilizing renewable energy?

increasing

What is efficiency?

amount of energy that goes into the food/amount of energy that goes into the equipment

What are four forms of production control?

1. menus

2. recipe development

3. standardized recipes

4. portioning

What is yield?

amount of product available for consumption

What does AP stand for?

as purchased: before production losses

• AP = EP + waste OR AP = EP/yield %

• ex: whole apple

Equation related to waste.

waste = AP - EP

What does EP stand for?

edible portion: after accounting for preparation and or cooking losses

• EP = AP x yield %

• ex: skinned apple

How do you calculate yield percentage?

yield % = EP/AP

• EP = 35#

• waste/loss = 37%

want to solve for AP

yield % = EP% - waste loss%

= 100 - 37

= 63% yield

AP = EP/yield %

= 35/0.63

= 55.56#

What is production?

the process of converting inputs into products such as goods, services, or ideas

What are the three different steps that are involved in planning production?

1. determine what will be produced and how much

2. create production schedule

3. communicate with the workforce

What are the different factors that influence the quantity of product needed (menu forcasting)?

• weather/season

• operation time

• special promotions

• trends/advertisement

• general economic conditions

What are different methods of forecasting?

1. subjective forecasting

2. manual tally

3. meal count average

4. moving/weighted meal count average

5. computer forecasting

What is subjective forecasting?

using information, experience, and intuition

What is manual tallying?

physically counting orders

• often used in small operations

• also used for “special” or “write in” items in hospitals for patient trays

What is meal count average (MCA)?

meal count info from past service of the same identical menu items

Example:

can make use of moving average OR weighted moving average : emphasize on more recent trends/months

What is computer forecasting?

• exponential smoothing

• regression/autoregressive moving average

• accuracy is dependent on reliable historical data

• GIGO

What is a popularity index/acceptability rating?

higher PI = more popular

• only compare similar foods (dessert, entree, etc.)

What are the different steps involved in estimating production demand?

1. find estimated meal census (EMC)

2. find popularity index

3. EMC x PI = factor

4. factor x quantity (wt) from recipe

How do you calculate the amount of food to purchase?

1. gather all recipes for all day/week/month

2. total the weight/quantity for all recipe ingredients

3. divide the total from step 2 by the weight/quantity specified in a purchasing unit

4. Only whole purchase units can be stored

What does a production schedule specify (4)?

1. what is produced

2. how much is produced

3. what time it is produced

4. who is producing it

similar to a master schedule (weekly) but it is typically less formal and covers a shorter period of time

What are production meetings?

planned or schedules times when employees and managers gather to discuss production issues

• used for information spreading and for problem solving

• major benefit: supports two-way communication

What is production control?

monitoring production to determine if plans are being met and to adjust as needed

What are some aspects that allow us to control production?

1. menus

2. recipe development

3. standardized recipes

4. other controls (temperature, visual inspection, taste, portioning, customer feedback)

How does portioning foods help us control production?

provides uniform servings

What aspects do you have to consider when determining portion sizes?

• your customer

• the food items

• tradition

• diabetic exchanges

• accompaniments

• sauce or gravy

• garnish

• plate

• marketing strategy

What are seven examples of portioning tools?

1. scales

2. ladles/scoops

3. pie or cake markers

4. slicer

5. pre-portioned meat portion dispensers

6. pre-measured dishes/cups

7. “weighing in”