CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
PRINCIPLES OF
QUANTITY
FOOD
PRODUCTION
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
QUANTITY FOOD PRODUCTION
OVERVIEW
Definition
Categories of Bulk Food Production
Menus used
Types of meals served
Salient Features
Manpower requirements
Light and Heavy Equipment
Quality and Quantity Control
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
QUANTITY FOOD PRODUCTION
I. DEFINITION
When food is made to cater more number of persons, it
could be termed as bulk food production. There is no
specific definition for Bulk Food Preparation but we can
narrate it as “ Any Food prepared for a number more then
25 can be termed as Bulk or Mass or Volume Food
Production”.
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
CATERING:
1. COMMERCIAL
QUANTITY FOOD PRODUCTION Places like hotels, restaurants, motels,
II. CATEGORIES
clubs, bars, banquets, airline catering,
transport catering, fast food outlets etc.,
where the food is made and served for
earning profits.
two basic categories under which the mass
food or bulk food can be classified as:
2. SOCIAL
Places like school canteens, college
mess, employee’s cafeteria, hospital
catering and other similar food
production done to provide good,
healthy and cost effective food for
masses without aiming for earning
profits.
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
III. MENUS USED
COMMERCIAL CATERING UNITS
Production as per their menus
Forecast play a major role in deciding the bulk or number of
portions to be made.
Emphasize on a blend of unique and traditional food items
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
III. MENUS USED
SOCIAL CATERING UNITS
Production is done as per cyclic menus
Quantity is fixed as the number of portions to be made is
known.
Emphasis is given to the balanced diet with variation in the
meals.
Simple meals without elaborate items
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
QUANTITY FOOD PRODUCTION
IV. TYPES OF MEALS:
Following major meals are served at different units:
* Breakfast
* 11 a.m. tea/coffee with snacks
* Lunch
* 4 p.m. tea/coffee with snacks
* Dinner
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
QUANTITY FOOD PRODUCTION
[Link] FEATURES
Supply hygienic and safe food to the masses.
Complement the activities of the institution and to fulfill their objectives (The
food prepared at such places is made on a cyclic menu)
Other outlets aiming to earn profit do the production as per their menu and
the forecast.
A perfect planning, Proper Indenting, Portion Control and minimized wastage
are the key factors for bulk food production and service.
Ease of making food, ease of serving such food in a short span of time is must
as the serving time at places like Institutions, Industries and hospitals
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
VI. MANPOWER
REQUIREMENTS
For commercial Catering Units: They do production as per
their menus and they need specialized manpower to
accomplish the job as they sell it to earn profit and
reputation amongst their clients.
For Social Catering Units: They do need specialists but only
few needed as the rest of the work is repeated type only the
quantum of work is large.
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
1. LIGHT
QUANTITY FOOD PRODUCTION - are usually handy, tangible
VII. EQUIPMENT
examples: knives, peelers, cooking
spoons, strainers, graters, whisk, pots,
pans, mandoline, handblender
2. HEAVY
- are usually fixed, intangible
examples: Ovens, Electrical Mixer (Heavy
Duty, Chiller, Deep Fat fryer, Tilting Pans,
rice Steamers
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
LIGHT EQUIPMENT
1. LIGHT
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
LIGHT EQUIPMENT
1. LIGHT
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
HEAVY EQUIPMENT
1. LIGHT
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
HEAVY EQUIPMENT
1. LIGHT
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
FACTORS AFFECTING
QUALITY & QUANTITY
CONTROL
Quality, quantity and portion control is very important when ever dealing
with mass or bulk cooking. A good quality standard should cover
essential characteristics that may indicate quality standards. A quality
control program makes it possible to serve consistent standards.
Employee’s evaluation, Taste panel scoring, customer feed back and
other means can be used to evaluate quality.
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CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
FACTORS AFFECTING
QUALITY & QUANTITY
CONTROL
Proper forecasting of the quantity required and controlled portion size are two basic essentials for quality and
quantity control.
Portion size varies according to the food, flavor and portion appearance.
Adults, teenagers and small children consume different quantities and portion. Men eat more than women, an
individual doing hard work needs more calories means more food as compared to a person doing sedentary tasks.
Giving liberal quantities of less costly foods and smaller quantities of costly food can be plasticized.
The portion appearance is affected by the size and shape of the dish, decoration and width of the rim, dish color and
food arrangement.
The servers should be informed before service on the size of PORTION by weight, volume or count and also the dish
in which they are to be served. The type of serving tool should be specified.
The use of standardized recipes offers a sound basis for controlled portioning and the achievement of uniform
products every time.
Sampling of food by supervisors and seniors should always be done before service to ensure quality food.
GLOBAL INNOVATIVE COLLEGE | SHTM
CUL3A - QUANTITY FOOD PRODUCTION AND INVENTORY MANAGEMENT
PRINCIPLES OF QUANTITY FOOD PRODUCTION
THANK
YOU!
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