1
Q
What are the 4 types of fs systems
A
- cook/serve or conventional
- commissary
- ready-prepared (cook/chill or cook/freeze)
- assembly serve
2
Q
Food processing continuum
A
depicts the range of forms that foods may enter a fs operation
from none/unprocessed to ready to eat/fully processed
3
Q
Cook/Serve or Conventional Flow
A
- menu items are prepared near to service time to assure quality
- hot holding conditions affected by temperature, humidity and length of holding time
4
Q
Pro’s of Cook/Serve or Conventional
A
- control: quality, menu, ingredients and recipes
- adaptable and flexible
- limited freezer storage space required
- limited distribution costs
5
Q
Cons of Cook/Serve or Conventional
A
- stressful workday for employees
- lower productivity with daily menu changes
- employee skills are under utilized
- need 2 shifts to cover day
6
Q
2 aspects of conventional fs
A
- centralized service
- decentralized service
7
Q
Centralized service
A
individual patient trays are assembled in or close to production area
8
Q
Decentralized service
A
distributed in bulk quantities for tray assembly or service in an area adjacent to patients rooms or in a dining room
9
Q
Ready Prepared Flow
A
- evolved because of increased labour costs and shortage of skilled personnel
- menu items are produced and chilled or frozen until heated or service later
- readily available at any time for final assembly and heating for service
- special formulations needed because foods are being produced in bulk and being held for extended periods of time
10
Q
What are the 3 types of Ready Prepared FS
A
- cook/chill
- cook/freeze
- sous vide
11
Q
Cook-chill
A
partially cooked, rapidly chilled, held in chilled storage and reheated just prior to service
12
Q
Cook-freeze
A
partially cooked, rapidly frozen, held in freezer storage and reheated just prior to service
13
Q
Sous vide
A
- sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service
- can only be performed by licensed processors
14
Q
Pros of Cook/chill or Cook/freeze
A
- control: equipment, menu, quality
- reduced production costs
- improved food quality, nutrient retention
- shifts can run independent of meal times so theres easier staffing
15
Q
Cons of Cook/chill or Cook/freeze
A
- larger freezer storage needed
- food safety concerns
- rethermalization equipment needed
- recipe and ingredient modifications necessary
16
Q
Commissary flow
A
- centralized procurement and production facilities with distribution of prepared menu item to several remote areas for final preparation
- developed to maximize economies of scale using technological innovations and sophisticated fs equipment
- menu items delivered off-site for rethermalization and/or service
17
Q
Pros of Commissary flow
A
- control: equipment, menu, quality
- reduced production costs
- shifts can run independent of meal times
- amplified purchasing power
18
Q
Cons of commissary flow
A
- high initial investment
- food safety concerns
- contact between production staff and customers is minimal/non existent
- recipe and ingredient modifications are necessary
- transportation costs can be significant
19
Q
Assembly/Serve Flow
A
- foods are purchased pre-prepped and require minimal cooking before service
- food products brought into operation with maximum degree of processing
- only storage, assembly, heating and service function commonly performed in these fs
20
Q
3 market forms of Assembly/service flow
A
- bulk
- pre-portioned
- pre-plated
21
Q
Pros of Assembly/serve
A
- limited labour costs, skills required
- lower procurement costs
- reduced pilferage, equipment and space
- better portion control
22
Q
Cons of Assembly/serve
A
- selection based on supplier options
- higher costs
- perceived loss of quality customer satisfaction
- packaging materials waste
23
Q
Bulk
A
Form requires portioning before or after heating within the fs operation
24
Q
Preportioned
A
food items are purchased in as individual portions and may require reheating, garnishing and plating with other foods to form a meal
25
Pre-plated
entire meal is purchased in a prepared form and may require reheating but otherwise is essentially ready for service
26
2 types of production demand
- overproduction
| - underproduction
27
Consequences of over production
- wasted resources
- items that cannot be held or stored (spoilage or discards)
- items that can be held or stored (unnecessary storage, increase utility costs, labour costs and costs for space)
- loss of revenue
28
Consequences of under production
- inability to meet customer demand
- loss of reputation and/or clientele
- customer dissatisfaction
- loss of revenue
29
Padding
- the practice of ordering and producing more product than is actually needed to avoid shortages
- should be done by one designated individual
- should be based on historical records as much as possible
30
4 components of production forecasting
- production demand
- quantity demand
- forecasting models
- historical records
31
Criteria for forecasting models
- cost of model
- relevancy of past data
- pattern of behaviour
- lead time
- accuracy of model
32
Cost
expenses of both development and operation
33
Required accuracy
accuracy of its predictions of future occurrences
34
relevancy of past data
relationship of past and future data
35
forecasting lead time
length of time into future and forecasts are made
36
underlying pattern of behaviour
actual occurrences follow some known pattern
37
3 types of forecasting models
- time series model
- subjective model
- causal model
38
Time series model
- consists of moving average and exponential smoothing
- assumption that actual occurrences follow an identifiable pattern over time
- suitable for short-term forecasts
39
Moving average forecasting model
- average of portions sold for the last 5 or more times the menu was offered
- average of dropping the first number and adding the most recent number of portions sold to the bottom of the list
40
Percentage forecasting
- determines how much of a specific item is needed based on a percentage of total daily production
- need to know usual proportions of items produced and total amount of all items to be produced
41
Exponential smoothing forecasting model
- all past data are considered in smoothing process
- more recent data are given more weight
- requires only a few pieces of data to update forecast
- easily programmed and its inexpensive to use
- centers around alpha which is a judgement factor and indicates how well the manager believes the data from recent historical data reflects production needs (can range form 0-1)
42
Casual Model
- assumption that an identifiable relationship exists between the item being forecasted and other factors
- high costs for development and use
- popular for medium and long term forecasts
43
Subjective forecasting
- uses info, experience and intuition of one manager to predict production needs
- works in : small entrepreneurial operations, sites with no historical data
- not a preferred method and reliability is totally dependant on the skill of the manager creating the forecast
44
Manual counting
- involves physically counting all order received to determine production needs
- not a true forecasting method-based solely on actual orders
- sometimes used in hospitals or other health care facilities
45
Production scheduling
- time sequencing of events required to produce a meal plan
- planning stage: forecasts are converted into the quantity of each menu item to be prepared
- action stage: supervisors prepare a production schedule and items are assigned to specific employees
46
Types of production schedules
- global (daily) schedule
| - individual schedule
47
Global schedule
identify and sequence all required activities for all team members over a given period of time
48
Individual schedules
-identify and sequence all required activities for each individual team member over a given period of time
49
Production meetings
- should be held daily with employees in the production until
- employees are encouraged to discuss the effectiveness of the schedule
- free discussion of work loads
- conclude with discussion of the production schedule for the following 3 meals
50
Ingredient assembly
area designed for measuring ingredients
51
Standardized recipes
provides assurance that standards of quality will be consistently maintained
52
Recipe standardization
- ingredient proportions
- ingredient quality
- form of ingredients
- order of ingredients
- preparation procedures
- standardized format
- batch size adjustment
53
Function of the ingredient room
- primary function is to coordinate assembly, pre-prep, measuring and weighing of ingredients
- availability of appropriate equipment will help determine the activities to be performed
54
Advantages of centralized ingredient control
- contributes to the cost reduction and quality improvement
- redirection of cooks skills away from collection, assembling and measuring ingredients to production, garnishing and portion control
- more efficient use of labor
NUFS 461
flashcards
Decks in class (15)
# Cards
-
Lecture 19
-
Lecture 227
-
Lecture 39
-
Lecture 413
-
Lecture 4-Product Selection7
-
Lecture 529
-
Lecture 6- Receiving, Storage, and Inventory Control23
-
Lecture 754
-
Lecture 811
-
Lecture 95
-
Lecture 1012
-
Lecture 11-Leadership29
-
Lecture 12- Planning and Decision Making17
-
Lecture 1325
-
Lecture 14- Control Function and Financial Management4
