food production management

Program Description

Food Production Management covering Food Production and its Technology and Systems

The Production Management Module (PMM) simplifies the time and labor intensive production process and ensures that the process is managed efficiently. It takes the guesswork out of mise en place / prep work and helps maintain consistency of production levels.

In a world of rising food costs and decreasing bottom lines, I will focus on today’s food industry challenges. 

Recipe development

• Standardized recipe development, using SAP
• Cost of production calculations
• Production Preparation Process (3P)
• Quality control

Mise-en-place / Pre-cooking prep

• Controlled thawing
• Standardized Mise-en-place
• Seasoning process by massaging of meat & poultry

Production technology to extend shelf life

• Hot fill, Nacka, DreamSteam, Sous-vide, MAP, Koma

 Portioning

• Portioning equipment, Portioning instruction

Continuous improvement – Kaizen in the kitchens

• Manage change, Quality Management / Assurance
• Poka-yoke; Gemba walk; 5S; 8 wastes
• Daily performance reviews board; Problem resolution boards
• Line balancing; Just-in-time; Takt time
• Time & motion study
• Knowledge management; Improvement suggestions
• Implementation of change; Participation in design
• Lean food processing; Production lot size

Course goal

To be able to analyze any kitchen work stream during all process steps, to critically challenge the above mentioned techniques, to implement the most suitable solutions in any food operation.

 Other Programs

• Sensory awareness training
• Food trends
• Airline Catering
• Multi-unit Restaurant Operations

Project support for students covering issues like

• Daily operations improvements
• Labor management systems
• Concept design and development
• Menu development
• Kitchen design