The control of canteen food production process is to inspect and supervise the operations in the three processes of food quality, food cost and production norms, so as to eliminate all errors in production at any time and ensure that food meets quality standards. First, formulate standards for controlling vegetables. The dishes cooked must have standards. Without standards, there is no measurement, 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 food and beverage manager, chefs and experienced chefs often supervise and inspect to ensure that the dishes meet the quality requirements and cost requirements. If there is no standard, the quantity, shape and taste of dishes will be unstable, resulting in great differences in the same dishes. Even because the chef does his own thing, the guests can't grasp your quality standards, and it is difficult to establish a good catering image of the hotel (hotel). Because the kitchen is handmade and experienced, 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 put an end to the problem of chefs going their own way. Setting standards is the requirement of chefs when making dishes, and it is also the basis for managers to check and control the quality of dishes. There are often the following standards: 1. The standard menu is the standard to unify all kinds of dishes, and it is the basis of the quantity and quality of dishes, which 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 ingredients and auxiliary materials in the form of items, specifies the production procedures, defines the plate-loading form and container specifications, and indicates the quality standard, cost, gross profit margin and selling price of the dishes. The requirements for making standard recipes are: the form and description of recipes should be simple, the names of raw materials should be exact, and they should be listed in the order of use. Explain why ingredients need substitutes in the same season. Describe accurately, try to use terms familiar to local chefs, and specify unfamiliar or uncommon terms. 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 Chinese cooking should be listed. The varieties and specifications of cooking utensils should also be listed, because this is a factor affecting the quality of dishes. The description of product quality standards and serving methods should be concise and to the point. The standard sound score can be formulated flexibly, 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 the menu set by the kitchen for the guests. According to the basic characteristics of dishes, it lists the names and quantities of main ingredients, ingredients and various seasonings in an easy-to-understand way. The text list of the feeding list is placed in a prominent position in the side dish room. 3. Scalar menu Scalar menu is to list the ingredients of each dish under the menu as the basis for kitchen preparation, preparation and cooking. Because the menu is also for guests, 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 guest supervision. Second, after the control process control standards are formulated, in order to achieve various operating standards, well-trained producers must be familiar with the 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 processing process. Processing process includes primary processing and finishing of raw materials. Primary processing refers to the preliminary sorting and cleaning of raw materials, while finishing refers to the cutting and shaping of raw materials. In this process, we should strictly control the output, quality and quantity of processing. 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 that all yield indicators should be 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 check the leftovers and trash cans at any time to see if there are any unused parts, 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 molding specifications of raw materials should be strictly controlled. Anyone who does not meet the requirements shall not 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 molding specifications. The processing quantity should be based on the sales forecast, and an appropriate amount of warehouse turnover should be reserved on the premise of meeting the demand. Avoid the waste caused by over-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 visit your restaurant twice, or two guests visit at the same time, and the same dish with different specifications appears, 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 have been implemented and whether control tools such as weighing, counting and measuring have been used. Without weighing, it is difficult for even the most skilled side dish chef to be accurate. Another key measure of case matching control is voucher matching. Chefs can only prepare dishes after receiving orders from restaurant guests or relevant official notices, so as to ensure that each dish prepared has a certificate. In addition, errors such as recalculation, omission and mismatch should be strictly avoided in preparation. And try to reduce the error rate. Therefore, checking vouchers is an effective way to control side dish errors. More information 3. The control of cooking process is the key to determine the color, quality, taste and shape of dishes, so it is necessary to strengthen the monitoring from five aspects: the operating norms of chefs, the amount of cooking, the cooking speed, the cooking temperature and the leftover food. Chefs must be supervised to strictly abide by the operating norms, and any practice that only facilitates violations and affects 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. We should keep regular supervision on the speed, temperature and specifications of the dishes during the meal, and put an end to all unqualified dishes. Third, control methods In order to ensure the effectiveness of food quality and standard control, 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 processes from processing, side dishes to cooking, the producer of each process should strictly check the food quality of the previous process, put forward unqualified food in time, and help the previous process to correct it in time. For example, if the chef has an unreasonable dish configuration, the chef has the responsibility to propose a replacement, so as to monitor the whole process of each process. The manager should always check the quality of each process. 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 heads of all departments must check and control the quality of their work and take responsibility for the problems of their work. 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 are often prone to problems as the focus of control. These key points are not fixed. For example, if there is a problem with the food preparation department, the focus is on controlling the food preparation room, and if there is a problem with the kitchen, the focus is on controlling the kitchen.