The control of the food production process in the canteen is to check and supervise the operations in the three processes of food quality, food cost and production specification, so as to eliminate all errors in the production at any time and ensure that the food meets the quality standards. First, formulate standards for controlling dishes. The dishes produced must have standards. Without standards, they cannot be measured, and there is no goal and quality control. Therefore, the kitchen staff must first work out the quality standards for making various dishes. Then, the manager of the catering department, the chef and the experienced master chef often supervise and inspect to ensure that the dishes meet the quality requirements as well as the cost requirements. If there is no standard, the quantity, shape and taste of dishes will be unstable, which will lead to great differences in the same dishes. Even because chefs do their own things, guests can't grasp your quality standards, and it is difficult to establish a good catering image of hotels (hotels). Because the kitchen is made by hand, it is experienced, and the chef's personal cooking skills are different, but the kitchen is made by division of labor and cooperation. Therefore, setting standards can not only unify the specifications of dishes, make them standardized and standardized, but also eliminate the problem of chefs going their own way. Setting standards is the requirement for chefs when producing dishes, and it is also the basis for managers to check and control the quality of dishes. There are often the following kinds of standards: 1. Standard cookbook Standard cookbook is the standard for unifying all kinds of dishes, which is the basis for the processing quantity and quality of dishes and makes the quality of dishes basically stable. Using it can save production time and energy, avoid food waste, and be beneficial to cost accounting and control. The standard menu basically lists the main and auxiliary ingredients in the form of items, specifies the making procedures, defines the plate-loading form and container specifications, and indicates the quality standard, cost, gross profit margin and selling price of dishes. The requirements for making standard recipes are: the form and description of recipes should be simple and easy to do, and the names of raw materials should be exact and listed in the order of use. The reason why the ingredients are in the same season and substitutes are needed should be explained. The description should be accurate, try to use terms familiar to local chefs, and specify terms unfamiliar or not commonly used. Since the temperature and time of cooking have a direct impact on the quality of dishes, the heating temperature and time range during operation and the degree of making Chinese dishes should be listed. The varieties and specifications of cooking utensils should also be listed, because it is a factor affecting the quality of cooked dishes. Explain the product quality standards and serving methods should be concise. The formulation form of standard music spectrum can be flexible, but it must have practical guiding significance. It is a means of quality control of dishes and a chef's work manual. 2. The menu is a menu set by the kitchen for guests. It lists the names and quantities of main ingredients, ingredients and various seasonings in an easy-to-understand way according to the basic characteristics of dishes. The text table of the feeding list is placed in an obvious position in the side dish room. 3. Scalar menu Scalar menu is to list the ingredients of each dish under the menu, which is used as the basis for kitchen preparation, preparation and cooking. Because the menu is also given to the guests, the guests can clearly know the ingredients and specifications of the dishes, which can be used as the basis for selecting materials in the kitchen, and also play the role of supervision by the guests. Second, the control process After the control standards have been formulated, in order to achieve various operational standards, it must be made by well-trained producers who are familiar with standards in their daily work. Managers should always follow the strict requirements of standards to ensure that the dishes produced meet the quality standards. Therefore, production control should be one of the contents of regular supervision and management, and the control of production process is the most important work and the most effective on-site management. 1. Control of the processing process The processing process includes the primary processing and fine processing of raw materials. The primary processing refers to the preliminary sorting and washing of raw materials, while the fine processing refers to the cutting and shaping of raw materials. In this process, the yield, quality and quantity of processing should be strictly controlled. The yield of raw materials is the utilization rate of raw materials, which is the key to affect the cost. The control of this item should stipulate various yield indicators as part of the chef's job responsibilities, especially the processing of precious raw materials as the focus of inspection and control. The specific measures are to take effective corrective measures for the loss of raw materials and finished products. In addition, you can always check the leftovers and trash cans to see if there are any usable parts that have not been utilized, so that employees attach great importance to the yield. Processing quality is the key to the color, aroma, taste and shape of dishes, so the forming specifications of raw materials should be strictly controlled. Anyone who does not meet the requirements cannot enter the next working procedure. The division of labor in processing should be fine, which is conducive to distinguishing responsibilities; Secondly, it can improve the professional skills of chefs and effectively ensure the processing quality. Try to use machinery for cutting to ensure the standardization of forming specifications. The processing quantity should be based on the sales forecast, on the premise of meeting the demand, and an appropriate amount of storage turnover should be reserved. Avoid the waste caused by excessive processing, and constantly adjust the processing quantity every time according to the remaining quantity. 2. Control of the side dish process The control of the side dish process is the core of controlling food cost and an important link to ensure the quality of finished products. If guests patronize your restaurant twice, or two guests patronize at the same time, and the same dish with different specifications appears, the guests will inevitably have doubts or opinions. Therefore, the control of side dishes is an important link to ensure quality. The control of side dishes should be checked frequently to see whether the specifications and standards are implemented and whether the control tools such as weighing, counting and measuring are used, so it is difficult for even the most skilled side dish chef to be accurate without weighing. Another key measure of case matching control is voucher matching. The chef can only prepare the dishes after receiving the order from the restaurant guests or the relevant formal notice, so as to ensure that every dish prepared has a certificate. In addition, we should strictly avoid mistakes in preparation, such as recalculation, omission, mismatch, etc., and try to minimize the error rate. Therefore, it is an effective method to check the voucher to control the mistakes in side dishes. More information 3. The control of the cooking process is the key to determine the color, texture, taste and shape of dishes, so we should strengthen the monitoring from five aspects: the operating norms of the cooking chef, the quantity of cooking, the speed of cooking, the temperature of cooking and the remaining food. Chefs must be supervised to strictly abide by the operating norms, and any practice that only aims to facilitate the violation of regulations and affect the quality of dishes should be stopped immediately. Secondly, we should strictly control the output of each cooking, which is the basic condition to ensure the quality of dishes. When starting meals, we should keep regular supervision on the speed of dishes, the temperature of dishes and the specifications of dishes, so as to prevent all unqualified dishes from being produced. Third, control methods In order to ensure the effectiveness of controlling the quality and standards of dishes, in addition to formulating standards and attaching importance to process control and on-site management, effective control methods must also be adopted. Common control methods are as follows: 1. Process control method In the three procedures from processing, side dishes to cooking, the producer of each process should strictly check the food quality of the previous process, and put forward the substandard food in time to help the previous process to correct it in time. For example, the side dish chef has an unreasonable configuration of a dish, and the cook has the responsibility to propose replacement, so that the whole product is monitored in each process. Managers should always check the quality of each working procedure. 2. Responsibility Control Law According to the division of work in the kitchen, each department is responsible for one aspect of the work. First of all, every employee must be responsible for the quality of his work. Secondly, the person in charge of each department must check and control the work quality of the department, and take responsibility for the work problems of the department. The chef should ensure the quality of the dishes and be responsible for the quality of the dishes and the whole kitchen work. 3. The key control method takes those links or departments that often and easily have problems as the focus of control. These key points are not fixed. For example, if there is a problem in the food preparation department, the key point is to control the food preparation room, and if there is a problem in the kitchen, the key point is to control the kitchen.