PRODUCTION

Production Management

Food production management is the activity of preparing, implementing

and evaluating the production of food in the implementation of mass food.

How to calculate the number of servings.

Necessary data :

- the number of consumers from all places / service space

- consumer classification

- type of menu / food

- How to: add all consumers from the place of service according to
consumer classification or menu

Production preparation components:

- standard menu information: recipes, cookery items

- standard recipe: type of ingredients, spice type, how to work, food

portion,

- standard portion: each type of foodstuff

- the number of consumers

- Submitting food demand to warehouse / storage

- Calculate the needs of each type of daily grocery:

Food requirement (one type) = number of org x standard portion

Production System (Purchase of Food)

- The process of purchasing raw materials is based on the needs, types and
quantities accordingly, dngn good quality, from the right source with the
appropriate price

- Purchase of food in the implementation of food can be done in two ways:

◦ Direct Purchase (consumer <50 org)

◦ Through foodstuff suppliers who are already bound by agreement

Procedure of Purchasing of Food Ingredients

- Requesting information from staff, such as head chefs, restaurant

managers, purchasing managers or warehouse sections, about missing
materials or needing to be purchased

- Selection of seller or supplier

- Enter in the contract, negotiate the price

- Accept goods orders and adjust both quality and quantity.

- Distribute the goods in accordance with the order of each department

Food Receipt Procedure

- Continuation of the process from the procurement of foodstuffs.

- Objective: acceptance of orders of foodstuffs in sorts, quantities and

specifications agreed upon in accordance with order request

- Required person responsible, able to make decisions dngn, fast and

thorough, have experience assessing the specification of foodstuffs used in
the implementation of food, have knowledge of food, not easy to
compromise with the seller and can be fair and wise

Principles of Food Reception

- The amount of food received should be equal to the amount of food

written in the purchase invoice and sam amount with the list of
institutional requests

- The quality of food received must be in accordance with the specification

of foodstuffs requested on the contract of sale bell agreement

- The price of the ingredients listed on the pebelian invoice should be the
same as the ingredients listed on the food supply.

Preparation Technique

· Cleaning of materials
· Wash

· Cutting, slicing, pounding / milling

· Make seasonings

· Mixing

· Shaping

· Shear

· Marinede / Soak

Food Processing

- Food processing activities are the most important activities in the

implementation of food, because the taste of food produced will be
determined by the food processing.

- Processing food other than to convert raw food ingredients into a dish to
be served, through processing can also improve the quality of food
consumed.

Processing Objectives

· For safe food to be consumed (free of harmful microorganisms and toxins)

· To eat easily digested

· Minimize loss of nutrients

· Increase the nutritional value (certain nutrients)

· Improve appearance and taste (color, variety etc)

Cooking Technique

· Oil lots: frying

· Water lots: boil

· Hot steam: steaming

· Fire / fire: burning

· Hot air: roast

· Little oil + water: sauteing

DISTRIBUTION

- Food distribution is one of the major sub-systems in the organization of

food.

- Is an activity to divide the food in large quantities or directly kealat eat

consumer (perorang / portion

- Its function is to carry out activities in the form of food receipts, holding /
waiting temporarily, transportation, to the presentation or service.

The purpose of Food Distribution

· In order for food to consume with good quality (quality and quantity) in
accordance with the plan (menu, recipe, portion)

· For food to be served by attracting and satisfying the consumer

· In order for food to reach consumers on time (consumers do not wait

long, on schedule)

Distribution System Depends On:

- Type of production system used

- Time and effort made to prepare / organize alat2 makan before service

- The distance between production room and service area

- The time required between the completion of production until the food
service until consumed.

What to Look For In Distribution

- Menu that day is a regular menu or diet menu

- Number of food requests (in the form of checks and every room)
- Have to check back patient come and go before distributed

- Tools used

- Holder / tool for eating

- Sanitation in tool assembly

- Each will be served must be checked quality standards.

FOOD TRANSPORTATION

Food transport is the food journey from the production center to the
consumer after the food has been packed / placed on the cutlery. In the
process of transportation can occur damage to food quality, loss of food so
that should be supervised.

Good transportation is expected to ensure:

- The quality and physical properties of the undamaged food arrives are
consumed

- Food is not stale and safe from bacteria and other harmful ingredients

- Food can be served and displayed again in good condition, attractive and
satisfying consumers

FOOD SERVICE FOR CONSUMERS

Food service is the thinking / selection of ways how food can be accepted
and enjoyed by consumers. The purpose is for food can be enjoyed by
consumers well (satisfied, on schedule, menu etc).

Noteworthy in the presentation of food

- Timing, presentation time, morning, noon, night, or for intermission

- Certain events that require us to serve certain foods as symbols of an

event
- The composition of foods that meet the nutritional elements

- Organoleptic qualities of food seen from the shape, aroma, taste, color and
texture of food

- Variations of organoleptic quality

- Food temperature (hot or cold)

- Speed in presenting

- Cleanliness or food hygiene from food to be served

- The aesthetics of the food is the attraction that can be obtained from
garnish.
Makalah

BAHASA INGGRIS
FOOD SERVICE

CHUZAIRI
PO 7131217003
DIV GIZI TK 1 REG A

POLITEKNIK KESEHATAN KEMENKES ACEH

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TAHUN AJARAN 2017/2018