Course Introduction
The important of Standardization in food businesses is to ensure consistency on all operating processes. Standardization serves as a benchmark for measuring and determining deviations. Major effects of lack of standardization include high Food Cost often triggered by material abuses, high wastage, high staff turnover, and loss of profits. The ultimate cost for lack of standardization is extremely very high for businesses.
Since standardization will be required in every aspect of the business, our focus will be on the production aspect where material cost often called Food cost is often the number one source of concern.
This training is designed to equip participants on how to institute operations standardization for ordering, measuring, procuring, stocking, issuing, and utilization of materials (stock) before, during, and after production to avoid creating loopholes for high food cost that will shrink profit.
Learning Objectives
At the end of this training, participants will be able to:
- Understand why standardization is very important in every business
- Become custodians of Standards in the business
- Design and Prepare Standard Operating Procedures (SOPs)
- Know how to set standards to enhance operational performances
- Understand the processes of standardization
- Evaluate Management Analysis to detect abuses
- Conduct food Costing and Profitability Analysis
- Create Professional Approach to Managing a Standard Business Outfit
Key Course Content
- Module 1: The Concept of Standardization
- Why is Standardization Important?
- Different types of Standardization
- Process Standardization in Details
- Standardization Flow Process
- Module 2: Standardization in the Food Business
- Establishing Specifications (Specs)
- What benefit do Specification have to your operation?
- Setting Standards for Buying of Materials
- Setting Standards for Processing Raw Materials
- Setting Standards for Preparing Food Products
- Setting Standards for Handling Prepared Food Products
- Setting Standards for Selling Prepared Food Products
- Module 3: Recipe Formation and Processes
- Listing the Ingredients
- Outlining the Preparation Method
- Implementing the Standards
- Preserving your Standards
- Monitoring Compliance to the Standards
Target Audience
Specially designed for all leaders, managers, heads of department, executives, officers, supervisors and anyone who is interested in understanding and learning about developing and Implementing Standards in the organization.