Presentation Transcript
Setting and Maintaining Quality and Quantity Standards :Setting and Maintaining Quality and Quantity Standards
Two main tools :Two main tools Standard Recipes
Purchase Specifications
Standard Recipes :Standard Recipes Set quantity standards through measurements and portion sizes/yields
Should be used by all operations
Should be used for every menu item
Standard Recipes Include :Standard Recipes Include Recipe name
Reference number
Portion size
Yield
Ingredients
Ingredient Amounts Method of preparation
Picture
Equipment needed
Special holding instructions
Serving instructions
Purchase Specifications :Purchase Specifications For every ingredient purchased
Set quality standards
Include
Variety, type
Size
Pack amount
Preservation method
Delivery instructions