Title: Develop a production schedule based on a menu.
Course: Catering/Banquet Specialization (16052-IV) > Section: Planning Menus

Development should include the following steps:

- List the names of the dishes to be produced.
- Identify the number of portions of each dish to be produced.
- Access the necessary recipes for production and ensure they meet current standards.
- Deliver the production schedule and recipes to the various departments in a timely manner (at least one day ahead, if possible).
- Hold a short preproduction meeting with the kitchen production team to review any potential problems such as product issues, time constraints, or equipment challenges.
- Supervise compliance, checking that all work meets expectations.
- Review recipe yield and investigate reasons for significant shortages or surpluses.

Process/Skill Questions:

Thinking

- What is the importance of a production schedule to menu development?
- What is the connection between a production schedule for menu items and cost control?
- Why is it important to use standardized recipes when planning a production schedule?
- What factors should be considered when determining portion sizes of each dish?
- Why should the number of portions that a recipe yielded be checked?

Communication

- How are production schedules communicated to every member of the kitchen staff?
- Why is communication important for food production?
- What types of information should be discussed in the preproduction meeting? Why is this important?

Leadership

- How can a leader ensure all members of the kitchen staff are fulfilling their duties in a production schedule?
- How does a preproduction meeting increase efficiency?
- How can a production schedule increase productivity and reduce costs?

Management

- What are some techniques for supervising the kitchen staff for compliance?
- Why is it important to follow up on events and examine shortages and surpluses? Who should be responsible for completing the follow-up?