Operationa

l Functions
(Continuation)
I. Receiving, Storage, and Inventory
Control
II. Food Production: Scheduling,
Control and Evaluation
III. Service: Assembly, Delivery, and
Distribution System
IV. Customer Service and Service
Sequence
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RECEIVING
It is a function that
involves checking the
quantity, quality, and
condition of the
incoming goods followed
by proper storage.
Good receiving program Poor receiving program
includes: includes:
 Coordination with other  Short weights
departments
 Substandard quality
 Training for receiving personnel
 Double billing inflated prices
 Parameters of authority and
 Mislabeled merchandise
supervision
 Inappropriate substitutions
 Scheduled receiving hours
 Spoiled or damaged merchandise
 Documentation
 Pilferage of theft
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Receiving Methods
BLIND METHOD INVOICE RECEIVING
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Tips to Deliveries inspecting:
 Check-in and be prepared
 Have orders and specifications ready for
purchase
 Inspect food at check-in immediately
 Check refrigerated temperatures when arriving
 Check the frozen items for thawing or burning
proof
 Cases or crates for large deliveries open at
random to determine that the container covers
the entire order
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STORAGE
It simply refers to
reserving or laying off
for future use.
 Dry Storage

• Dry food storage requirements are that is dry, cool,

and properly ventilated.
• Intended for non-perishable foods that do not require
cooling.

Temperature and Ventilation

• Temperature not to exceed at 70F.

• Wall venting is the most effective air circulation
method.
 Storeroom arrangement
 Foods & supplies should be stored in a systematic
and orderly arranged.
 Should be stored using FIFO method.
 Each item should be assigned a given place.

Sanitation
Food stored in dry storage must be protected by
protective measures against insects and rodents,
such as use of appropriate insecticides and
rodenticides.
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INVENTORY
A regular inventory program
contributes to the protection and
cost containment of the products.
a) Receiving

b) Perpetual inventory

c) Physical inventory

d) Inventory turnover ratio

 Food Production: Scheduling,
z

Control and Evaluation

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PRODUCTION
 Production means the process or method used for
transforming tangible inputs (raw materials, semi-
finished goods) and intangible inputs (ideas,
information, knowledge) into goods or services.
 In this process, resources are used to create
output that is suitable for use that has an
exchange value.
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Food Production
1) Cooking aim in food production:
• Improves aesthetic appeal
• Destroy harmful organisms
• Enhance digestibility and maximize the retention
of nutrients

2) In-process computers:
• Expand or reduce the recipe
• Recipe storage
Recipes – is a set of
instructions used for
preparing and producing
certain food, dish, and
drinks.
Recipes Formulation
The composition of the
recipe is used to create
standard recipes that act as
production controls.
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Recipe Formulation
 Standardized recipe – has been tested and adapted to the
requirements of a specific foodservice operation.
 Format – it should be developed orderly arrangement of the
recipe information
 Recipe title – title of the recipe should be written in a large
font, either centered on the page or put to the left of the top
of the page.
 Yield and portion size – the total recipe yield may be
provided in measure, weight, or number portions.
 Cooking temperature – often listed at the top of the page,
so preheating of equipment and schedule of cooking can
be determined without reading the entire recipe.
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Recipe Formulation
 Ingredients and quantities – the names of the ingredients
are usually written on the left side of the recipe with the
amount arranged in one or more columns to accommodate
various yields.
 Procedures – the direction of preparing of the food, timing,
and should be tested before service.
 Recipe yield – the total amount produced by a recipe.
 Quality standard – served with the right portion.
 Recipe adjustment – multiplied the recipe.
 Adapting small quantity recipes – many quantity recipes
can be successfully expanded from home-size recipes, but
their development involves several carefully planned steps.
FORECASTING
FORECASTING
A prediction of food needs for a specific
period of one day or another.

Reasons to Forecast:
o Large time is required to complete all phases of
menu item production
o Precise forecasting minimizes overproduction
chances
 PRODUCTION
SCHEDULING
Decision making and communication
process whereby the manufacturing
staff as the true way of preparing the
food in a given time.

PRODUCTION MEETINGS
Meeting with the manufacturing
personnel to create the menu and
production plans
PRODUCTION
SCHEDULES
Detailed document used to
communicate the work required to
be done over a specified period to
the production staff.
PRODUCTION CONTROL
• Assembling of ingredients
• Staff and equipment
• Portioning control

PRODUCTION EVALUATION
• This part of a new recipe’s initial phase
and is important for quality control
• Many foodservice organizations perform
sensory analyzes just before meal service
is provided.
Thank
You!