Menu System: Production Sheet

The production sheet is a report telling the cooks and aides what items to prepare, the amount of each item, and the amount to portion. This greatly increases accuracy of production by limiting over- and under-production and omission of items.

Increased accuracy assists in controlling costs. Over-production generally results in waste, which is money down the garbage disposal.

Increased accuracy also assists with customer satisfaction. If residents have selected an item and then they cannot have it because of under-production, they will be dissatisfied.

Under-production can also negatively affect surveys if residents do not receive what was planned on the menu.

Pre-production sheets are useful to tell the cooks what to prepare in advance and what to pull from the freezer.

With a manual menu system, someone must count the number of each item to prepare based upon diet orders, food preferences, and selections. Integrated computer systems will count the items and give a total.