COLEGIO de LA UNION

13 Aglipay St. Ortiz, Naguilian, La Union

Quantity Food Production
Course Outline
2nd Semester SY: 2017-2018

Subject Title: Quantity Food Production

Chapter 1: Quantity Food Production

A. Definition
B. Categorization of Bulk food production
C. Factors affecting the quality and quantity of food
D. Recipe standardized process
Chapter 2: Menu Planning
A. History of Menu
B. Meaning
C. Types of Menu
D. Principles of Menu Planning
E. Factors to considered in compiling a Menu
Chapter 3: Indenting
A. Format of indent book
B. Principles of indenting
C. Factors that influences Indenting Process
Chapter 4: Purchasing and Storing Food Items
A. Determination of food needs
B. Systematic ordering procedure
C. Method of Buying
D. Bulk Purchasing
E. Purchase requisition Format
F. Standard purchase Specification
G. Selection of foods
H. Receiving and storing purchase foods
I. Recommended temperatures for storage of some commodities
Chapter 5: Food Costing
Chapter 6: Food Cost Control
A. Importance of food cost and its control
B. Purposes of food cost Accounting
C. Limitations of food cost control
D. Essential of food cost control
E. Portion control
F. Standard recipe

Prepared by:
Ghilany C. Cacdac
QF Instructor