Slide 1 Restaurant Management Page1
Slide 2 2 Copyright Copyright Texas Education Agency, 2015. These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: copyrights@tea.state.tx.us. Page2
Slide 3 3 Quality Control What is quality? Quality is a high level of value or excellence. Quality control is a system that ensures that everything will meet the foodservice establishment s standards. Page3
Slide 4 4 Standards Food Production and Service Inventory Purchasing, Receiving and Storing The demand for high quality standards reduces food costs. Page4
Slide 5 5 Food Production and Service Standard: Portion sizes Portion costs Recipes All of these elements in the foodservice industry help to ensure quality standards. Customers will receive the quality foods at each visit and multiple locations of the same venue. Page5
Slide 6 6 Inventory Physical inventory Calculate cost 1. Latest purchase price (FIFO) 2. Actual purchase price 3. Weighted average purchase price 4. Last in, first out (LIFO) Taking inventory ensures quality standards will serve as a cost-control measure. Page6
Slide 7 7 Purchasing, Receiving and Storing Purchasing Choose from credible suppliers Receiving Receive items efficiently Storing Store items safely Allows for quality standards to be implemented and reduces costs in all aspects of the food venue. Page7
Slide 8 8 Baking is different from cooking in that it involves math and science. Page8
Slide 9 9 Science of Baking Formula Ingredients listed by decreasing weight Precise weight measurements are used Instructions not always included List of ingredients Recipe Ingredients listed in order of use Followed by procedures for successful results A formula is a special type of recipe that is used in baking. Page9
Slide 10 10 Standardized Recipes for Baking An exact science that requires precise measuring and accuracy Recipe includes the exact amount of each ingredient Often listed in percentages These recipes may not always include instructions needed to prepare the product. A standardized recipe includes written procedures to prepare a known quantity and quality of a certain food. Page10
Slide 11 11 Baker s Percentage Compares the weight of each ingredient to flour x 100% = % of ingredient Baker s percentage - each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%. We will practice calculating the baker s percentage in the Guided Practice section. Page11
Slide 12 12 Baker's Percentage (click on link) (image from video) Click on hyperlink to view video: Baker s Percentage This measuring system is commonly used when a formula contains flour. https://youtu.be/xjqe5_g22ku Page12
Slide 13 13 What does this quote mean to you? Page13
Slide 14 14 Let s Review! 1. What is quality control? 2. What are the three standards the foodservice industry uses to control costs? 3. What the three elements in food production to ensure quality standards? 4. What is FIFO? 5. How is science involved in baking? 6. How is math involved in baking? Answers to the questions are found within the slide presentation or may vary with class discussion. Page14
Slide 15 15 Questions? Page15
Slide 16 16 References and Resources Images: Shutterstock images. Photos obtained with subscription. (Slides 1, 3, 4, 5, 6, 7, 10, 11, 13, 15) Textbooks: Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill. Foundations of restaurant management & culinary arts: Level 2. (2011). Boston, MA: Prentice Hall. Websites: Food Buying Guide Calculator for Child Nutrition Programs http://fbg.nfsmi.org/default.aspx National Food Service Management Institute Part of the School of Applied Science at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute was established by Congress in the Child Nutrition and WIC Reauthorization Act of 1989. It is funded by a grant administered through the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS). http://www.nfsmi.org/default.aspx YouTube : Baker s Percentage This measuring system is commonly used when a formula contains flour. https://youtu.be/xjqe5_g22ku Page16