restaurant management math + science = quality food

Restaurant Management

Math + Science = Quality Food

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Quality Control


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•Food Production and Service

• Inventory

•Purchasing, Receiving and Storing

Standards


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Standard:•Portion sizes•Portion costs •Recipes

Food Production and Service


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•Physical inventory•Calculate cost

1. Latest purchase price (FIFO)2. Actual purchase price3. Weighted average purchase price4. Last in, first out (LIFO)

Inventory


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Purchasing• Choose from credible suppliersReceiving• Receive items efficientlyStoring• Store items safely

Purchasing, Receiving and Storing


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Math and Science in Baking


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Science of Baking

Formula• Ingredients listed

by decreasing weight

• Precise weight measurements are used

• Instructions not always included

Recipe• Ingredients listed

in order of use• Followed by

procedures for successful results

•

List of ingredients


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•An exact science that requires precise measuring and accuracy

•Recipe includes the exact amount of each ingredient

•Often listed in percentages

Standardized Recipes for Baking


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Compares the weight of each ingredient to flour

x 100% = % of ingredient

Baker’s Percentage


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Let’s Review!1. What is quality control?2. What are the three standards the foodservice industry uses to control

costs?3. What the three elements in food production to ensure quality

standards?4. What is FIFO?5. How is science involved in baking?6. How is math involved in baking?


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References and ResourcesImages:• Shutterstock™ images. Photos obtained with subscription. (Slides 1, 3, 4, 5, 6, 7, 10, 11, 13, 15)

Textbooks:• Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.• Foundations of restaurant management & culinary arts: Level 2. (2011). Boston, MA: Prentice Hall.Websites:• Food Buying Guide

Calculator for Child Nutrition Programshttp://fbg.nfsmi.org/Default.aspx

• National Food Service Management InstitutePart of the School of Applied Science at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute was established by Congress in the Child Nutrition and WIC Reauthorization Act of 1989. It is funded by a grant administered through the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS). http://www.nfsmi.org/Default.aspx

YouTube™:• Baker’s Percentage

This measuring system is commonly used when a formula contains flour.https://youtu.be/xJqe5_g22kU


http://fbg.nfsmi.org/Default.aspx

http://fbg.nfsmi.org/Default.aspx

http://www.nfsmi.org/Default.aspx

http://www.nfsmi.org/Default.aspx



restaurant management math + science = quality food

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