chilled meal production systems

Years worked: 2009-2016

Food Production Management Module - Postgraduate Program in Hospitality Management

Educating future Culinary Managers and leaders in a world of constant change!

The Food Production Management Module simplifies the time & labor intensive production process, ensures that the process is managed efficiently. It takes guesswork out of mise en place / prep work & to maintain consistency at all production levels.

In a world of rising labor & food cost, decreasing bottom lines, focus is 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 through meat & poultry tumbling

- Liquid seafood seasoning

Production technology to extend shelf life

- Nacka, DreamSteam, Sous-vide, MAP, Koma freezing

- Cooking under vacuum, precision temperature cooking

Portioning

Portioning equipment, Portioning instruction, Portioning process

Continuous improvement – Kaizen in the kitchens

- Manage change, Quality Assurance / TQM

- 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

Suppport for students covering issues like

- Daily operations improvements

- Labor management systems

- Menu development & Kitchen process design