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PRODUCTION I (2.0 Recipe Formulation (Steps in standardizing new recipe :,…

- - - - maximizing sensory qualities of color, texture and flavor
    - - food safety
  - - - easier to adjust
    - - recipe banks
- - - - CONSISTENCY
        
        Quality aspects such as texture, portion size and flavor
        
        School and health care facilities : nutrient composition
      - SIMPLIFY OTHER FUNCTIONS
        
        Planning
        
        purchasing
        
        forecasting
        
        recipe costing
        
        pricing
  - - - to determine it is appropriate for customer / financial objectives
    - - Follow exactly weighing and measure ingredients
  - - - score card for evaluation
- - - - Consequences
        
        Overproduction can be a costly
        
        Underproduction results in customer dissatisfaction.
        
        Food service employees get frustrated if food shortage occur frequently
  - - - adjusted for changes
    - - adequate time for purchasing and production
    - - within budgetary guideline.
        
        training and education for staff
  - - - high pt turnover
        
        accidents / breakout
      - rapidly changing complicated diet orders
      - Huge day to day fluctuations of patients census
        
        cuti umum
      - meals on demand service concepts