Quantity Food Planning

and Management
Prepared By:
JENNY ROSE F. FEOLINO
MAT
A. Manpower and Production Planning
 Manpower-Refers to the people of a workforce in an
organization
 Manpower Planning - is also known as human resources
planning, and it is the process that management uses to
determine the manner in which an organization should move
from point A to point B, in terms of manpower.
 Manpower planning is basically deals with coordinating,
motivating and controlling of the various activities within the
organisation.
 Manpower Planning is the development of strategies to match
the supply of manpower to the availability of jobs at
organizational, regional or national level.
Qualitative Considerations
 Work-load analysis
 Auditing of employees involves preparation of skill inventory
 Study of work standards is necessary for the quality of
workers required
Quantitative consideration
 The economic considerations relating to determination of economic
situation and in the light of that future sales and future production
estimates are made. These estimates affect manpower requirements
 Expansion programmes in future also affect future manpower
requirements.
 Availability of existing manpower resources of different kinds should be
kept in mind. This is helpful in forecasting future manpower
requirements.
 Rate of labour turnover is an important instrument with the help of
which estimates with regard to future manpower requirements can be
made.
Quantitative consideration
 Resignation and retirements, promotion, demotion
separation, transfers, dismissals and lay off etc. are often
important consideration to be borne in mind before
initiating the process of human resources planning.
 Changes in the management thinking, philosophy and plans
etc. also affect manpower plans. Technological changes and
diversification etc. bring about changes in the skills and
performance of workers.
Production Planning
 Production Planning - can be defined as the technique of
foreseeing every step in a long series of separate
operations, each step to be taken at the right time and in
the right place and each operation to be performed with
maximum efficiency (Kumar, 2008).
 Refers to the determination, acquisition, and arrangement
of all facilities necessary for future production of
products.
B. Understanding trends in nutrition and
health
 List of healthy food trends
1. Even more plant-based protein
2. Plant-based, but not plant-exclusive
3. Plant-based eating is a big trend for 2020.
4. Goodbye flour, hello veggies
5. Sweet potato is the new cauliflower
6. Plant-based yogurt, ice cream and creamers galore
7. Meat and veggie blends will be popping up all over the place in 2020
 Plant-based butters are back, butter isn’t always better
 Fruit flours and potent powders
Recipe Development
 Recipe Development is the kind of work that cookbook authors
put into publishing their cookbooks. It's taking raw ingredients
in their basic form and creating a dish around them. It's
deciding to put together certain foods with certain spices or
herbs and cooking them a certain way. It's testing the recipe,
altering or changing it, and testing again. It's writing
everything you did from start to finish, then reading and
rereading to make sure you didn't skip any steps, that people
can recreate your recipe even if they've never done it
before. It's starting from scratch.
Recipe Development Process
 Balance: Basis of Recipe Development
Where to begin?
 Cuisine Focused Recipe Development
 Flavor-focused Recipe Development
 Flavor-focused Recipe Development
Recipe Standardization
 STANDARDIZED RECIPES (RECIPE FORMULATION)
 It enables the manager to predict quality, quantity, and the portion
cost of the finished product, and it simplifies purchasing.
main components of a standardized recipe:
 Name of the menu item
 Total Yield or Portions and Portion Size created by producing the recipe
 List of all measured ingredients
 Step-by-step instructions on how to prepare, cook, and assemble the recipe
 Plating instructions and garnishes
 Holding instructions if applicable 
 Cooling instruction if applicable
 Shelf life and storage instructions
Benefits of Standardized Recipe
The benefits of recipe standardization

 Quality control
 Portion and yield control
 Cost control
 Patient satisfaction
 Consistent nutrient content
 Increased employee confidence
Recipe Standardization Process
How to standardize a recipe

 Find a new recipe to make

 Figure out the portion size you’ll need
 Make changes
 Retest the recipe
 Develop a clear set of instructions
Kitchen and Equipment Planning
Work stress and strain
-fast paced-high pressure environment
-multiple orders
-searing meats
-bubbling pots and sharp knives
-repeated movements
-preparing meals quickly without sacrificing quality
-long hours of strenuous work
-breaks may be postponed because of a rush of customers
Ways to reduce stress
 The right equipment 
 Be aware of your surroundings
 Keep everything clean and tidy
 Ask for help and have fun
Production Equipment and Selection
Quantity food equipments can be divided broadly into
 A. Heat producing equipment
B. Cold producing equipment
C. Processing equipment
 These can be further divided into

1) Heavy equipment
2) Light equipment
3) Miscellaneous equipment
Production Equipment and Selection
 The types of kitchen equipment are

1) Food preparation equipment

2) Cooking equipment
3) Holding, service and clearing equipment
4) Washing and storing equipment
Selection of equipment
Some basic factors for selection of equipment are
 Size and type of establishment
 Menu
 Usage
 Price
 Ease of installation, maintenance and operation
 Safety
 Economy
 Ease of cleaning
 Appearance
 Source of supply
Planning the Facilities of the Production
Area
Layout of kitchen
 The term ‘layout‘ means positioning of work centers and their
arrangement with respect to equipment and necessary services like
drainage, fuel supply, etc. in the kitchen.
Concepts of Layout:
 There are four concepts of layout for a kitchen plan, they are
 ·         Materials or products
 ·         Machines and equipments
 ·         Workers
 ·         Movement
KITCHEN PLANNING The Overall Objective
 Minimize the number of steps taken by wait staff & kitchen
personnel.Equipment is placed so that servers only need to
take a few steps.
 FACTS : Servers will take the shortest & most convenient
route.
 FACTS : Ergonomics, the applied science of equipment
design intended to reduce staff fatigue & discomfort,
influences foodservice facility design.
As Benjamin Franklin once said:
 “If you fail to plan, you are
planning to fail!”
Reference:
 Himanshu Rajak, Principles of planning for quantity food production with
regard to (Space allocation, Equipment selection, Staffing)
 Nicky LaMarco, Manpower Planning and Development Process
 www.mrpeasy.com › production-planning
 www.ecpi.edu › blog › why-is-it-important-to-understand
 www.Today.com, www.womenshealthmag.com
 www.themealsmaven.com
 www.craft.chatham.edu
 www.performancefoodservice.com
 www.vstech.com › food-service-management
THANK YOU !