Kitchen is the core of the catering industry, the production of dishes in the production of important places, it directly determines the rise and fall of the restaurant, life and death. Establish corporate image, create a brand-name enterprises, the need for years of accumulation and huge investment, there must be a fine system of management charter, the management team, through the management to achieve uniform standards, specifications, procedures to improve efficiency, reduce costs and ensure the quality of dishes. The production process of the kitchen mainly includes three procedures: raw material processing, dish preparation and reasonable cooking. And control is the quality of the dishes, dishes cost, production norms and other three processes in the * work to check and supervise, at any time to eliminate all errors in the production, to ensure that the dishes meet the quality standards. Production of dishes must have standards, no standards can not be measured, there is no goal, but also can not carry out quality control, while the restaurant wants to make a profit, not only by increasing turnover to achieve, for the cost of good control is also very critical. Therefore, for a catering business, must first develop the production of a variety of dishes quality standards and effective control of dish production, to ensure quality at the same time, do a good job of effective cost control. The production control of dishes is the most critical work in catering cost control. First, the dish production control overview of the kitchen production forecasting and planning three, the net material rate of food ingredients control four, food ingredients cooked rate control five, the control of the share of the dish