Ensures consistency, Saves time and effort, Less skill required by staff, Less specialist equipment needed, Can reduce costs, Components bought in bulk, Reduces risk
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Dis-advantages of using Standard Components are:
Less reliable, Components can be more exspensive, Sensory qualities may not be as good as fresh ingredients, Large amount of storage space, Time needed for ordering and delivering
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Using a Standard Component ensures:
A standard shape of a product, A standard size or weight, A standard flavour, Accurate proportion and ratio.
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Inputs
Are everything that goes into the system, such as the ingredients.
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Processes
Include weighing, mixing, shaping and forming of mixtures, cooking, cooling and packaging. Checks are carried out throughout the process.
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Output
Is the end product , complete with packaging.
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Feedback
Can happen throughout the production process. Control checks flag up the need for alteration and improvement to the inputs or processes.
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One-off Production
Is when a single product is made, for example a designer wedding cake. This is classed as a luxery food item.
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Batch Production
In which the product in question is created stage by stage over a series of workstations, and different batches of products are made.
Ensures consistency, Saves time and effort, Less skill required by staff, Less specialist equipment needed, Can reduce costs, Components bought in bulk, Reduces risk
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Front
Less reliable, Components can be more exspensive, Sensory qualities may not be as good as fresh ingredients, Large amount of storage space, Time needed for ordering and delivering
Back
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Front
A standard shape of a product, A standard size or weight, A standard flavour, Accurate proportion and ratio.
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