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Forecasting & Budgeting: Kitchen Production Management

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Comparison Chart

BASIS FOR COMPARISON BUDGET FORECAST
Meaning A budget is a financial plan expressed in quantitative terms, prepared by the management in advance for the forthcoming period. Forecast means estimation of future trends and outcomes, based on the past and present data.
What is it? It is the financial expression of a business plan or target. It is the prediction of upcoming events or trends in business, on the basis of present business conditions.
Target Budget sets the target. There are no targets.
Updation Annual basis At regular intervals
Estimates What business wants to achieve What business will achieve
Variance Analysis Yes No

 

Definition of Budget

A budget is defined as a detailed financial plan for a particular accounting year. It is a written document which is expressed in monetary terms and represents all economic activities of a business organization. It is an ongoing process as it needs to be revised, adjusted, updated and monitored at regular intervals when there is a change in the prevailing conditions.

 

Definition of Forecast

The projection of business activities for future accounting period on the basis of historical data is known as forecast. The management does it in the light of past experiences and knowledge. Business forecasts predict the forthcoming financial inflows and their sources by evaluating current and previous data and trend analysis.

Forecasting helps the business in taking immediate actions by examining and analyzing the data provided. It also assists in budgeting and planning process.

 



 

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Syllabus BHM351 (T)

01 International Cuisine

  1. Geographic location
  2. Historical background
  3. Staple food with regional Influences
  4. Specialties
  5. Recipes
  6. Equipment in relation to:
    1. Great Britain
    2. France
    3. Italy
    4. Spain & Portugal
    5. Scandinavia
    6. Germany
    7. Middle East
    8. Oriental
    9. Mexican
    10. Arabic

Chinese

  1. Introduction to Chinese foods
  2. Historical background
  3. Regional cooking styles
  4. Methods of cooking
  5. Equipment & utensils

02 Bakery & Confectionery

I. Icings & Toppings

  1. Varieties of icings
  2. Uses of Icings
  3. Difference between icings & Toppings
  4. Recipes

II. Frozen Desserts

  1. Types and classification of Frozen desserts
  2. Ice-creams – Definitions
  3. Methods of preparation
  4. Additives and preservatives used in Ice-cream manufacture

III. Meringues

  1. Making of Meringues
  2. Factors affecting the stability
  3. Cooking Meringues
  4. Types of Meringues
  5. Uses of Meringues

IV. Bread Making

  1. Role of ingredients in bread Making
  2. Bread Faults
  3. Bread Improvers

V. Chocolate

  1. History
  2. Sources
  3. Manufacturing & Processing of Chocolate
  4. Types of chocolate
  5. Tempering of chocolate
  6. Cocoa butter, white chocolate, and its applications

03 Production Management

  1. Kitchen Organisation
  2. Allocation of Work – Job Description, Duty Rosters
  3. Production Planning
  4. Production Scheduling
  5. Production Quality & Quantity Control
  6. Forecasting & Budgeting
  7. Yield Management

04 Product & Research Development

  1. A. Testing new equipment
  2. B. Developing new recipes
  3. C. Food Trails
  4. D. Organoleptic & Sensory Evaluation

05 French

  1. Culinary French
  2. Classical recipes (Recettes Classique)
  3. Historical Background of Classical Garnishes
  4. Offals/Game
  5. Larder terminology and vocabulary