MANAJEMEN PRODUKSI

TYPES OF FOODSERVICE SYSTEMS,differ in:

• Where the food is prepared –where it’s served

• Time span between preparation and service
• Form of foods purchased
• Methods of holding prepared foods
• Amount and kind of labor and equipment
required
The Functional Subsystems of the traditional
fs operation

R Pr S S
e St Pr a
e e
c o e pa ni
r
ei ra p ra ta
vi re ti vi ti
g
n e p o c o
g n e n
Conventional Commissary Ready - Prepared Assembly/serve

Puchase raw basis foods Purchase raw basis foods for all units Purchase raw basic foods and

and convenience items

convenience items Purchase fully
Receive goods
Receive goods
prepared foods
Receive goods Strore foods
Strore Receive
Store foods: refrigerator Preprep
and drystrore Preprep
Large batch cookery
Preprep (washing,sorting, Portion OR bulk freeze/chill/hold hot and Store until
peeling, cutting,etc) transport Largebatch cookery
serving time
Received by serving units
Preparation and cooking: small Freeze/chill for later use
to large batch, short order
Hold untill serving time
Hold until serving time Temper
Short time holding/heated Temper in refrigerator
cabinets/serve at once
Temper
Reheat and distribute/d &r Reheat and
Distribute for service Reheat and distribute distribute
Assemble and serve
 PENGELOLAAN MENU
• Perencanaan Menu
• Menampilkan Menu
• Evaluasi Menu
 MENU PLANNING
• Organizational mission and goals
• Customer (demography, food habit,
sosiocultural influence,nutritional requirement)
• Budget
• Production and service capabilities
• Avaibility of food
• Style of service
• Food Charateristic and Combination
 Types of Menu
• Extent of selection : selective, semiselective,
non selective
• Cycle: ststic, single use, cycle menu
 Menu Pattern
• Breakfast, lunch, supper
• The other
 Menu Evaluation
• Substances
• Period
• Organization