厨房成本控制（Kitchen cost control）.docVIP

厨房成本控制（Kitchen cost control） Kitchen cost control The kitchen is the core of the catering industry, is an important place of production, which directly determines the profitability of the restaurant, there must be a fine system of management regulations, excellent management team, management to achieve uniform standards, specifications, procedures, improve work efficiency, reduce costs, ensure the quality, improve the service standard of dishes, kitchen speed, processing of raw materials the production of finished dishes, summarize the process control standards of production line Cost flow chart: 1, straighten out the operation process, the kitchen operation process mainly includes processing, preparation, cooking three aspects: (1) raw material processing can be divided into: rough processing (animal slaughter), finishing, dry goods, such as hair development. (2) the preparation of materials can be divided into: preparation of Chinese dishes and preparation of Western dishes. ??? (3) cooking can be divided into; in Western food production, food production, cooker production. 2, establish a standard established standard is the number of production quality, production cost, product specifications, and for the whole process to inspect and guide the production, at any time to eliminate? Cut production errors, ensure food quality supervision quality image, so as to have a check according to the standard, to control the management efficiency. (1) processing standards, the amount of raw materials used, the quality standards, and the extent of inflation. Develop the net material standard, knife handle standard, dry cargo flood standard. (2) formulating standards, making food ingredients, varieties, quantity standards and preparing materials according to the business conditions in the shop. (3) cooking standards, the processing, preparation of semi-finished products, heating food, the proportion of spices, in order to achieve the color, flavor, flavor and shape of the dishe