1
Q
Menu
A
Determines equipment, food, space & personnel needed
2
Q
Types of Menus
A
- Non-selective
- Static/fixed/set (same everyday)
- Cycle (2 week, etc)
- Single Use
3
Q
- Southeast Asians
- Kosher
- Chinese
- Seventh Day/Adventitst
- Central American/Latin
A
- pork, few dairy
- no meat & dairy at same time, no pork/shellfish
- Yin (dark, cold) & Yang (bright, hot)
- ovolactovegetarian, no caffeine
- fruits/veggies/meat/poultry/fish
4
Q
Four Categories of Menu Items
A
- Star - (high profit, high popularity)
- Dog - (low profit, low pop)
- Puzzle - (high profit, low pop)
- Plowhorse - (low profit, high pop)
5
Q
Menu Mix
A
popularity of a menu item
70% of total sales
6
Q
Contribution Margin
A
Profitability of an item
7
Q
Polularity Index
A
Used to analyze & predict item sales:
servings of an item
—————————————
total # of servings of all items in that category that day
8
Q
Benchmarking
A
compare satisfaction levels to those of other facilities considered “best in class”
used to find things to improve upon
9
Q
Purchasing Dept
A
- Profit Ctr - both expense & revenue responsibilities (cafe)
- Cost Ctr - manage expenses, but do not generate revenue (patient)
10
Q
Can Cutting
A
Samples from vendors, opened & compared qualiites (texture, taste, aroma)
11
Q
Formal, competitve bid buying
A
submit written specifications & quantity, then receive prices
bids opened together, order w/ lowest price
12
Q
Informal, open market
A
when small amounts are needed quickly
buyer request quotes on specific items
place order after conisdering price, quality, delivery
13
Q
Prime Vending
A
single vendor for almost everything
14
Q
Purchasing
A
- Centralized - 1 office does purchasing for all unites; cost-effective, time saving
- Group/Co-op - union of seperate units, joint purchasing; large volumes
15
Q
JIT
A
just-in-time purchasing
immediate consumption by customer
16
Q
Formularies
A
description/lists of approved products or treatments used
17
Q
Amount to purchase
A
AP =
EP
— — — —
% yield (amount provided by 1lb of item)
18
Q
Moving Average
A
uniformly weighs past observations
19
Q
Exponential Smoothing
A
uses software
gives more recent values more wt
does NOT uniformly weigh past observations
20
Q
Receiving Procedures
A
- Invoice - checked against items received & the PO
- Blind check - list, omitting quantities & wts, takes longer
21
Q
Dry Storage
A
dry, cool, dark, well-vented, clean
temp = 50-70
humidity - 50-60% (although fruits & veggies required 85-90%)
22
Q
Refridgerated Storage
A
<41 degrees all hazardous foods
frozen 0 - ¨10
Fresh eggs - 3-5 wks
Raw yolks/whites - 2-4 days
Fresh protein - 1-2 days
steaks, chops, roasts - 3-5 days
23
Q
Inventory Mgt
A
- Perpetual - running record of balance
- Physical - actual count of all goods on hand at end of acct period
- Fixed order quantity - determines when to reorder -
(average daily use)(lead time) + safety stock
24
Q
ABC Inventory Classification System
A
small amounts of product acct for major portion of inventory value
A items – vital, high value, most $, often proteins
B items – moderate, medium value
C items – 60-65% of inventory, but comprise 5-10% of the value
25
Dispersion Systems
mixture of various substances in solid, liquid, or gaseous state
ex: liquid in liquid - mayo (emulsion)
26
Enzymes
facilitate chemical reactions
all are proteins
acid will lower pH & inhibit enzyme activity
27
Browning Reactions
enzymatic - cut fruit
non-enzymatic (Maiilard)
acid prevents
akaline encourages browning
28
Radiation
microwave
affects H2O molecules
uneven heat
29
Engineered Foods
1. Meat analogs - isolated soy pro, veggie pro, fat, cho, vits, mins (ex. Bacos)
2. Seafood analogs - soy blended w/ fish, reduces wt. loss (ex. immitation crab meat)
3. Vegetable blends - incaparina (maize, sorghum); CSM (corn, soy, not-fat dry milk); used to feed those in underdeveloped countries
30
Molds
need warmth (77-85°), damp, dark conditions
boil to destroy
grows best on acid, neutral & sweet foods
31
Yeasts
need H2O, energy, acid in medium O2 (77-86°)
bread making
destroyed in boil H2O
32
Bacteria
need abundant moisture, neutral foods (68-113°)
33
Thawing frozen items
thaw hazardous food in fridge, submerge under _running_ cold H2O at 70º or lower
34
Ca compounds
used as additives (humectants) b/c retain moisture, increase firmness & tenderness
35
BHA, BHT
chemical preservatives
antioxidants for fatty products
36
Food production control procedures
1. **_Production schedule_** - what to do when
2. **_Standardized recipes_** - produces know quantity of food of desired quality
3. _Quality control_ - evals, taste panels, customer reactions; proper forecasting, etc.
37
Scoop #
tells you how many scoops (servings) in a quart (32oz)
ex:
#12 scoop yields 12 2.66 oz servings
38
Gantt Chart
progress chart used to schedule & control work
concerned w/ time of production, not cost
39
PERT
Program Evaluation & Review Technique
production control
can calculate total amount of time to complete
40
CPM - critical path method
## Footnote
longest pathway through - determines the min time for completion (helps determine labor costs)
project requires at least 8 weeks to complete
41
Flavor profile method
descriptive flavor profile (DFAP)
trained panel analyzes & records aroma & flavor in detail
42
Specific gravity
compares lightness of products
ration of density of a food to that of H2O
43
Conventional Production
all prep done on premises where meals are served
more adaptable to indiv preferences, menu flexibility
44
1. Centralized
2. Decentralized
1. trays set up in central serving area (one kitchen), insulated trays
2. distance from kitchen & patient are great; bulk food delivered
45
Commissary
satelitte, centralizes production
food production & service area are seperate
menu items in bulk, then frozen, chilled or hot-held
delivery & safety issues
46
Ready-Prepared
cook-chill, cook-freeze
food may be held 1-5 days (blast chilled)
45 days (tumbled chilled)
3-4 months (cook freeze)
production schedule more liberal
lower labor costs
47
Assembly Serve
total convienence
purchased completely prepared
finish by thawing, heating on premises
only has 4 critical control points
48
Scrambled System
hollow square, free-flow, seperate counters for hot foods, salads, etc.
49
USDA
Food Safety & Inspection Service (FSIS)
Meat & Poultry Division
1. wholesome meat & poultry act - inspects all meat & poultry at time of slaughter
2. egg products inspection acts - inspects processing plants, requires pasteurization
50
U.S. Dept of Commerce
National Marine Fisheries Service
51
DHHS
Dept of Health & Human Services
Public Health Service
concerned w/ infectious & contagious diseases - from shellfish, milk, vending machines, restaurants
52
FDA
Food & Drug Admin
1. Food, drug & cosmetic act - intersate, except meat, fish, poultry & eggs
2. monitors shipping of shellfish
3. prohibits audlteration & misbranding
53
GRAS
generally recognized as safe
54
Delaney Clause
anything cancer causing to be removed from market
55
Standard of Identity
defines what a product must be called by a certain name (mayonnaise)
56
Nutrition Labeling Act
label must identify: form, wt, name of manufacturer
ingredients in decreasing order, size of serving if # of servings listed
% DV of eaching nutrient a serving of food provides
based on 2000 kcal diet
57
Label Regulations
1. Low CHOL - \<20 mgs of chol/serv
2. Low Kcals - \<40 kcals/serv
3. Low Fat - 3gms or less/serv
4. Very Low Na - \< 35mg/serv
5. Low Sat Fat - 1gm or less/serv
58
DRV
RDI
1. daily reference value
2. reference daily intakes (replaces USRDAs)
59
Food Intoxications
illness due to a toxin formed in food
1. Staph - 1-7 hrs: resists drying/freezing
2. Botulinum - anaerobic; 4-36hrs; vaccum-packed, canned foods, honey common
3. Perfingens - anaerobic; improperly cooked/reheated foods; cafe bug; to prevent - cool foods in shallow pans
4. Bacillus Cereus - 30 mins- 6hrs; rice products, starches; forms spores
5.
60
Food Borne Illness
due to activity of large #s of bacteria carried by food to GI tract
1. **_Salmonella_** - 6-48 hrs: raw, undercooked meat/poultry, seafood, melons
2. Streptococcus - 2-60 hrs: intestinal contents of humans/animals; destroyed by cooking
3. Listeria - 30% death rate; unwashed veggies/fruits; grows in fridge; menigitis
4. Camplylobacter - common; 1-7 days; raw undercooked meat/poultry
5. E. Coli - can survive freezing; unpasteurized foods
6. Norovirus - "cruise ship illness"; poor personal hygiene
61
Cantilever Equipment
wall-mounted equipment
62
OSHA
Occupational Safety & Health Act
inspection of facilities looking for safety hazards
63
Fires
release CO2
Class A - wood, paper, cloth
Class B - flammable liquids, gases, greases
Class C - live electrical fires
64
EPA
regulates chemcial, cleaning supplies
sanitizing surfaces tha touch food
65
Prospectus
planning guide - formal summary of proposed work
66
Layout
space required determined by "market form" of foods purchased
Walls - glazed tiles 5'8" high, washable
Ceilings - 14-18' high
Floors - reslilient, non-slip, concreate, clay tiles, quarry tiles
Ventilation - 68º, fan system, eliminates cooking odors
Lighting - 70-150 food candles, localized work areas
67
Kitchen Aisles
lane w/ 1 person - 40" wide
where mobile equipment passes - 50" wide
main traffic lane - 60"
68
National Sanitation Foundation International
NSFI
voluntary inspection of equipment
complies w/ food safety & sanitation standards
69
Underwriter's Laboratories
UL
_voluntary_ inspection of _electrical_ equipment
70
Materials for Equipment
stainless steel
1014 gauge most common
lower the gauge, stronger the metal
luster - higher #, high polish
#4 grind - tables, counters
71
Dishwashing
3 compartment sink
1. wash - 110-120
2. rinse - warm water
3. sanitize - 170º for 30 seconds
4. pots/pans air dry
72
Dishwasher
mechanical
1. pre-rinse, pre-wash : 110-140º, if too hot H2O will coagulate proteins
2. wash: 140-160º
3. rinse : 170-180º
4. air-dry : 45 seconds
73
Meals per Hour
1. \>50 : counter style (home style)
2. 50-250 : door style
3. 250-1500 : single or double tank conveyor
4. \>1500 : flite-type conveyor
74
Steam-Jacketed Kettle
circulation steamer
very energy efficient, 5-8 PSI
deep, shallow, trunion or titling
75
Depreciation
costs associated w/ acquisition & installation of a fixed asset are allocated over an estimate time
value of equipment (cost) - salvage value
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
of years of useful life
76
Sustainability
sustainability of food & agricultural systems meet the needs of the present w/o compromising abilty to meet needs of the futrue
Energy-Star & WaterSense water-conserving appliances
recycled materials
local foods, fresh or minimally processed foods
RD Exam
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