FD SC 3060 Chapter Notes - Chapter 24-26: Software Regression, Exponential Smoothing, Hazard Analysis And Critical Control Points

• School: Clemson University
• Department: Food Science
• Course: FD SC 3060
• Professor: Fraser

Document Summary

Subjective (na ve) use information, experience, and intuition least accurate. Time-series (moving average) rely on historical data about the demand for menu items. Most frequently used and as accurate as using causal models. Prepare ingredients for a meal or a day (based on standardized recipes and forecasts). Place ingredients for each item on separate tray and store. Pan size and number of servings per pan. Process of adapting a recipe to suit quantity food production. Tested to ensure a consistent product is made each time. Promote uniform quality and quantity of menu items. Visual appearance, flavor, access to ingredients, cost per serving, labor, availability of equipment, employee skill. Set up sampling area and prepare sample recipe. Factor method conversion factor determined and multiplied by each ingredient in the recipe. Percentage method percentage of ingredient by total weight desired. Use food production tables in food for fifty. Divide desired yield by recipe yield to determine conversion factor.