TIM 313 Midterm #1

What are the various types of wholesalers?

* Full or broadline: carry large stock - Most common form and growing because market trend. - They are buying out specialty companies to create a "one-stop shop" * Specialty: particular product category (I.E. Only spices, only coffee, etc.) * Special breed distributors: purchasing & product movement specialists - Very unique, do not have specific knowledge about where to acquire - Just have trucks and warehouses, and they move stuff from manufacturer to supplier

What are the rules of motion economy of humans?

* Movements should be: - Simultaneous - Symmetrical - Natural (round motion over linear motion) - Rhythmic - Habitual

What are the types of specification?

* Technical: indicates quality by objective and impartial test results - I.E. table: stainless steel, height, length, finish - I.E. Fryer: length, width, stainless steel, electric/gas * Approved brand: indicates quality by specifying brand name or label * Performance: indicates quality by functioning characteristics of product - I.E. table: 4-tops, 8-tops (how many people can it fit in x sqft) - I.E. fryer: how many pounds of French fries can it fry in one hour

What does the receiving record provide an accurate list of?

- All deliveries of food & supplies - Date of delivery - Supplier's name - Quantity - Price data * Provides a checkpoint in control system.

What are some onsite segment trends?

- Expectations formed by commercial foodservice - like? - Nutrition is a big trend in cafeterias and cash operations - Demand for more fresh fruits & vegetables, healthful entrees, and nutrition education has increased in all four service branches

What are the advantages and challenges of local sourcing?

- Local producer to customers * Advantages - Fresher - Less transportation: less carbon footprint, cheaper shipping costs - Keeps money in the local economy * Challenges - Higher prices (demand > supply; economies of scale) - Seasonal produce - No stable supply if natural disaster occur.s

What are the ways to measure light and illumination?

- Lumen - Foot candle - CRI - CCT - PF

What are the challenges that country club restaurants face?

- have the challenge of running outlets from snack bars to fine restaurants. - Challenge of serving club members

What are the various steps of the design process?

1. Charrettes: fancy name for brainstorming - Whoever is involved in restaurant should be there (investor, people who knows product/traffic flow, people who work there, people who will building, people who bill designing) (kitchen manager, dining room manager, owner, investor/banker, architect, interior designer, server) 2. Bubble diagrams: generated based on charrettes - Kitchen (hot food prep, cold food prep, storage, office, employee locker room, dining room, employee restroom) customer restroom, receiving dock) - Plot out in bubbles, plan the bubbles so best product/traffic flow, no crisscrossing, best customer service based on location 3. Program development: detailed planning - Who will do what, when, what will they accomplish - Timeline - When will schematic design, blueprints be produced? - Permits get approved 4. Schematic design - Picture of what building will look like when building is finished - Gives you an idea of the building, surrounding area, what it will look like, where it will stand - Does not give detailed idea for builders 5. Blueprint/specification book: very specific information - Two dimensional diagram in detail that tells you the thickness of the wall, the area, equipment, location, window length, where's the wall 6. Construction drawings: final drawing that builder comes in and looks at to build - Pages and pages of diagrams - One page will give structural diagram, another page will give you electrical work, another page will give you plumbing, etc. * Don't have to go through every step

What is the general flow of food?

1. Purchasing 2. Receiving 3. Storage 4. Preparation 5. Cooking 6. Holding 7. Cooling 8. Reheating 9. Serving

Describe the purchasing process

1. Recognition of a need 2. Description of the needed item 3. Authorization of purchase requisition 4. Negotiation with potential suppliers 5. Evaluation of proposals and placement of order 6. Follow-up of order 7. Verification of invoice and delivered materials 8. Closure of purchase record

How much of energy cost does lighting account for?

1/3

Define marketing channel

exchange of ownership from producer through processor manufacturer & distributor to the customer

Define market

medium through which change in ownership moves commodities from producer to consumer

Define environmental factors

things outside the system that impact the system (also important for producing feedback)

Describe the receiving process. How can it be made more secure?

* Activity for ensuring products delivered by suppliers are those that were ordered. - Verifying quality, size, and quantity meet specifications - Price on invoice agrees with purchase order. - Perishable goods are tagged or marked with the date received. * Security - Different person responsible for purchasing and receiving. - Follow scheduled hours - Move products immediately from receiving to storage - Do not allow delivery personnel in storage area * Acceptance or rejection of orders - Delivered products become the property when the purchase order, specifications, and supplier's invoice are in agreement. - Rejection at time of delivery is easier than returning products.

What does the FDA regulate besides the Food, Drug, & Cosmetic Act?

* Also regulates food irradiation, genetically engineered foods, & nutrition labeling * Irradiation: exposure of foods to gamma rays or radiant energy to reduce harmful bacteria - Does not make foods radioactive, change nutrient content, or change flavor - Does not "cook" foods; kills most harmful bacteria - Irradiated food can spoil faster - safe food handling measures are required - Irradiated food must be labeled with international symbol identified as radura * Genetically engineered foods: genetic structure altered by adding or eliminating genes to enhance qualities of product * Nutrition labeling: requirements for nutrient information on food labels

What are the characteristics of a commissary food production system?

* Centralized procurement and production with distribution of prepared menu items to several remote areas for final preparation & service (service units known as satellite service centers) * Advantages - Large-scale purchasing - Increased supplier competition & cooperation - Volume discounts - Operational advantages include centralized receiving, storage, and inventory control. - Labor: highly skilled personnel (just need one very good purchasing manager, one very good kitchen manager, etc.) - Really easy to add service site: only need to add small refrigerator capacity, reheater, and service line. However, the kitchen is very expensive. * Several large national restaurant chains operate a mass production commissary at one location and transport their products all over the United States. * Many organizations have used commissary/ready food operation to generate revenue. Food prepared in the commissary kitchen is sold to other operations in the same geographic area * Purchasing continuum: Purchased with little/no processing and held in dry, refrigerated, or frozen storage * Food flow: Procurement -> Production -> Chilling/Chilled Storage -> Transportation -> Bulk Reheating -> Hot Holding -> Service to Customer * Food safety issue: - Must adhere to critical control points during holding and heating at point of service to preserve microbiological, nutritional, and sensory quality - Transportation is challenging for food safety (special care necessary) * Food production issue: - Cooking is done in two stages: 1) safe condition for transport; 2) complete doneness and appropriate temperature - Large quantity production and store for transport require recipe modification when converting original recipe to quantity recipe * Labor issue: - Food technologist or microbiologist is on staff and responsible for quality control - Commissaries require highly skilled personnel * Facility/equipment issue: - Requires special equipment for preprocessing/production due to production of large quantities - Requires specialized equipment for packaging, storing, distributing products - Facilities are referred to as central commissaries, commissariats, or food factories.

What are up-and-coming trends in the foodservice industry?

* Changes in economics, technology, demographics, politics, and competition will impact how food-service operators manage programs & missions. - Foodservice operators who deliver high-quality, ready-to-eat foods at reasonable prices will succeed. (Sodexo) - Distributors will expand services in a cost-effective way. - Manufacturers will develop packaging and presentation technology. (Frito Lay, General Mills) - Brokers will focus on meal solutions and communicate product performance to manufacturers. ("matchmaker," must know both parties very well) - Onsite foodservice operators will serve a greater variety of customers in the community.

What is the difference between cook-chill and cook-freeze?

* Cook-chill technology is moving into all onsite & some commercial market sectors. - Blast chiller: refrigerator with a fan - Tumble chiller: produced food goes into a pouch, pouch goes in cold water bath * Cook freeze: menu items are stored frozen state for periods generally ranging from 2 weeks to 3 months. - Put in freezer with fan

What is the criteria used in selecting kitchen equipment? What is a common material that is used?

* Criteria for selecting equipment are functionality, durability, ease of cleaning, capacity, size, energy use, and availability of parts & service. * A common material in a foodservice kitchen is stainless steel, an alloy of many different metals. - Metal is specified in a standard gauge indicating weight of material per square foot. - Metals also will have a finish or polish.

What does the U.S. Department of Commerce regulate?

* FDA developed seafood inspection requirements for processors & importers. (require HACCP plans) * National Marine Fisheries Service - Part of National Oceanic & Atmospheric Administration (NOAA); has a branch office at UH Manoa - Support domestic & international conservation and management of living marine resources - Provide standards for sustainable fishing - FishWatch: provide information on sustainable seafood - All fishermen must have a HACCP program

What is FSIS?

* FSIS (Food Safety Inspection Service under USDA) establishing new requirements for poultry plants to improve food safety: - Required to adopt HACCP system of process controls to prevent food safety hazards - Conduct microbial testing for generic E. coli to verify control systems prevent fecal contamination - Pathogen reduction performance standards for salmonella that plants must meet for raw products - Must adopt & carry out written plan for meeting basic sanitation responsibilities

What does the U.S. Department of Agriculture facilitate?

* Facilitates strategic marketing of agricultural products in domestic and international markets: Grading, inspecting, & certifying quality - Grading standards are quality driven and foundation for uniform grading - Categories: fresh fruits, vegetables, specialty crops, processed fruits and veggies, milk and dairy, livestock and meat, poultry, eggs, cotton, and tobacco * Country of origin labeling (COOL) - Beef, pork, lamb products - Fresh fruits, vegetables, and nuts * Responsible for enforcing federal meat, poultry, and egg inspection programs - If you're a meat plant, you must be inspected by USDA and your product should have the USDA seal * Changes to Meat Inspection System - Must follow HACCP regulations - Plants must install preventative measures to reduce bacteria and improve sanitation. * Egg Products Inspection Act: Mandatory continuous inspection of processing of liquid, frozen, and dried * FSIS (Food Safety Inspection Service)

What are some of the amendments to the Food, Drug, & Cosmetic Act?

* Food Additive & Color Additive - safeguard against adulteration & misbranding - Adulteration: contains substances injurious to health, prepared or held under unsanitary conditions, or if any part is filthy, decomposed, or contains portions of diseased animals * Miller Pesticide Amendment - Procedures for establishing tolerances for residues of insecticides used with domestic & imported agricultural products - Tolerances of permitted residues established by Environmental Protection Agency, but FDA is responsible for enforcement

What are the characteristics of a conventional food production system?

* Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises. * Purchasing continuum: Purchased in various stages of preparation from no processing to complete processing * Food flow: Procurement -> Production -> Service to Customer * Food safety issue - Hot-holding conditions (i.e. temperature, humidity, length of time) can affect nutritional and sensory quality - Few issues because they are served soon after production * Food production issue - As a result of increases in the cost of skilled labor, managers are deciding to procure more extensively processed foods - Production capacity should be large enough to handle peak hours * Labor issue: Traditionally requires a skilled labor force for long periods each day * Facility/equipment issue: Does not require chillers/freezers/reheaters because food is served soon after production

What kinds of military foodservice operations exist?

* Foodservice options - Dining hall & food court meal service for troops. - Hospital feeding for patients & employees. - Club dining for commissioned/noncommissioned officers. - Mobile foodservice units for troops deployed off-base. - Military foodservice managers have responded to trends other market segments have experienced.

Who regulates the market?

* Government - Enacts legislations that protects consumer - Promotes competition among industries * Industry - Satisfy consumer while making profit - Responsible for complying with legislation * Consumer - Alerts government about food safety, nutrition, and environment concerns - Expects industry to produce appropriate products

What are the various types of lighting sources?

* Incandescent lights: Tungsten filament in sealed glass bulb. - Consumes highest level of energy * Electric discharge lights: Electric arc through gas-filled tube. - When they break, it emits gas that is not good for us or environment - I.E. fluorescent lights * Light-emitting diode (LED): semiconductor lighting source - Lasts longer - Use fractional amount of energy compared to fluorescent light and incandescent light - More expensive to buy

What is the difference between independent and centralized purchasing?

* Independent purchasing: done by unit or department that has been authorized to purchase (i.e. purchasing department in Sheraton Waikiki) * Centralized purchasing: purchasing activity is done by one person or department (i.e. Starwood Waikiki has one centralized purchasing department)

What regulations are in place for imported foods?

* Meat and poultry imported to U.S. must be produced under equivalent standards of U.S. * Evaluation of country's inspection system to determine eligibility - Document review - assure five risk areas are covered satisfactorily (sanitation, animal disease, slaughter and processing, residue, enforcement) - On-site review - team visits country to evaluate five risk areas and inspect plant * FSIS periodically reviews operation to assure it continues to meet U.S. requirements.

What are the characteristics of a ready-prepared food production system?

* Menu items are produced and held chilled or frozen until heated for serving * Food produced for inventory & subsequent withdrawal * Food available at any time for final assembly & heating for service * Volume procurement (buying in bulk) may decrease food costs. * Purchasing continuum: Purchased in various stages of preparation from no processing to complete processing * Food flow: Procurement -> Production -> Chilling/Chilled Storage -> Bulk Reheating -> Hot Holding -> Meal Assembly -> Service to Customer * Food safety issue: - Must follow strict production, storage, and documentation procedures (HACCP: Hazard Analysis Critical Control Points) as mishandling can cause microbiological health hazards - Cook, chill, reheat process pose challenges to keep the food safe * Food production issue: - Retention of microbiological, nutritional, and sensory qualities of food throughout the chilling/reheating processes - Menu items usually are slightly undercooked to avoid overcooking and loss of sensory quality in the final heating for service. - Recipe modification necessary to factor in reheating process (nutrition and sensory concerns as well) - Accurate forecasting & production scheduling are needed to maintain quality of foods and to avoid prolonged holding, especially in the chilled state. Production designed to meet future rather than immediate needs. * Labor issue: - Although the heating/serving of food does not require highly skilled labor, it can require additional labor because it is a decentralized process - Ready prepared foodservice has been adopted in many operations to reduce labor expenditures and use staff more effectively. - Production personnel can be scheduled for regular hours (no early/late shifts): 8-5 shifts. - Facility/equipment issue: May requires a blast chiller, freezer, tumble chiller, blast freezer, rapid thawing refrigerator, portioning machine, conveyor belt, and shrink-wrap machine

What are the characteristics of an assembly/serve food production system?

* Menu items are purchased prepared and require minimal cooking before service * I.E. movie theaters * Only storage, assembly, heating, and service functions commonly performed in these foodservice's. * Three market forms of food: - Bulk: requires portioning before or after heating within foodservice operation - Preportioned: requires assembly & heating - Preplated: require only heating for distribution and service, most easily handled * Advantage: an easy solution to labor & production problems (perhaps you're in a distant location) * Challenge: requires a readily available supply of highly processed, high-quality food products is a prerequisite * Purchasing continuum: Purchased with a maximum degree of processing * Food flow: - Procurement -> Transportation -> Meal Assembly -> Meal Reheating -> Service - Procurement -> Bulk Reheating -> Hot Holding -> Service * Food safety issue: - When heated in bulk/proportion form or thawing frozen food, time and temperature must be controlled - Thawing process (if involved) is the phase to watch for food safety * Food production issue: - Highly processed, high-quality food products are not always available - Limited degree of processing in the foodservice operation * Labor issue: - Developed in response to shortage of skilled personnel in food production and increasing cost of labor - Requires minimal labor * Facility/equipment issue: Requires only storage, assembly, heating, and service equipment as production is very limited * Challenge: complaints about lack of individuality of food products

What is the difference between physical and perpetual inventory?

* Physical Inventory: - Inventory is critical in managing food costs well - Periodic actual counting and recording of products in stock in all storage areas - Involves two people: 1st person counts the products, 2nd person records the data on the physical inventory form. - One of the people should not be directly involved with storeroom operations as a control measure. * Perpetual Inventory: - Purchases and issues continuously are recorded for each product in storage. - Balance in stock is available at all times. - Generally restricted to products in dry & frozen storage. - Usually used for alcohol

What concepts are involved in product selection?

* Primary function of buyer is to procure required products for desired use at minimal cost. * Make-or-Buy Decisions - Very common decision - Manager has three basic choices for production of a menu item: 1. Produce item completely from raw foods 2. Purchase some ingredients and assemble 3. Purchase item in final form from wholesaler * Value Analysis: evaluate value of options - Organized technique applicable to cost reduction - Used to develop new products or evaluate existing product specifications - Primary requirement for reporting - brevity; report should be concise and definite - Complete methodology data & test procedures should be excerpted. - Analysis results for quality, cost & recommendations are of major interest to the foodservice director. Food and labor are main costs, so evaluate those

What does the U.S. Public Health Service enforce?

* Public Health Service Act - FDA advises governments on sanitation standards for prevention of infectious diseases. - Production, processing, & distribution of Grade A milk (Grade A milk does not mean it is the best quality, as opposed to other produce/meats)

What are various methods that foodservice operations can be managed?

* Self-Operation: means the operation is managed by an employee of the company in which that foodservice operation is located. (hospitals, schools were originally this) - Benefits: easy to synchronize with general strategy of business & employees * Partnering: a mutual commitment by two parties on how they will interact, with the primary objective of improving performance via communications. - A relationship of teamwork, cooperation & good faith. *Contracting: an agreement to typically provide foodservice options that will satisfy the customers and provide revenue for the organization. *Franchising: the right granted to an individual or group to market a company's concepts. - A franchisee is a person who is granted a franchise, and a franchisor is a person who grants a franchise. * Multidepartment, Multisite Management - control of costs & management skills are being emphasized, and area of expertise is secondary. - A more compelling reason is job security & survival. * Many foodservice managers are responsible for multiple sites.

What are the USDA quality grades of beef?

* USDA quality grades of beef: Prime, choice, select, standard, commercial, utility, cutter, and canner * Grades pertain to palatability qualities of beef: Tenderness, juiciness, and flavor

What are the various types of distributors?

* Wholesalers: purchase from various manufacturers or processors, provide storage, sell, & deliver products to suppliers (includes full or broad line, specialty, and special breed distributors) * Brokers: sales & marketing representative who: - contracts with manufacturers, processors, or prime source producers - sells & conducts local marketing programs with wholesalers, suppliers, or foodservice operations - Find two parties that need each other - Find niche markets that feel "ignored" or that don't know much about the market and say "they're interested in serving you..." * Manufacturers' representative: represents a manufacturing company & informs suppliers of products by manufacturer - Companies pay flat commission on sales volume. - Economical because companies do not have sales officials in every area of customers (do not have to maintain a salesforce, just hire a rep) - Have greater product expertise than brokers because they represent a certain product/company - I.E. Coke and Pepsi representatives

What is a lumen?

- A lumen (lm) is the amount of light generated when one foot candle of light shines from a single source.

What are the fundamental implications of a systems approach to foodservice management?

- A system is designed to accomplish an objective. - Subsystems have an established arrangement: hot dishes are made in one place, cold in another - Interrelationships exist among the elements: front of house & back of house work together - Resources flow is more important than basic elements. - Organization objectives are more important than those of the subsystems: which need is more important in achieving overall goal (in conflict between FOH and BOH) - The systems approach keeps the organization's objectives in mind in all activities (someone may be unhappy but when organization finds success overall, everyone's happy) - Decisions and actions by the manager in one area of the operation will affect others

What are recommendations for kitchen equipment?

- Angles and corners rounded (ease of cleaning) - Edges turned down (ease of cleaning, safety) - Tubing seamless and easily cleaned (food safety - microorganisms may jump through seams) - Joints and seams sealed (food safety) - Doors and covers fit tightly (food safety) - Drawers and bins easily removed (remove regularly and clean) - Shelving removable and adjustable - Thermostats easily cleaned

What are the advantages of centralized purchasing?

- Better control and one complete set of records - Development of personnel with specialized knowledge, skills, and procedures - Better performance in other departments - Economic and profit potentials of purchasing, making it a profit rather than a cost center

Define group purchasing. What are the advantages/disadvantages?

- Bringing together foodservice managers from different operations for joint purchasing - Site is selected, purchasing personnel hired, and managers serve as advisory committee. - Usually small restaurants/mom & pop businesses - Advantage: Volume of purchases is large enough for volume discounts. - Disadvantage: hard to have everyone agree, especially since their money is on the table

Define centralized and decentralized service.

- Centralized service: Individual patient trays are assembled in, or close to, production area. - Decentralized service: Food is distributed in bulk quantities for tray assembly close to patients' rooms (galley in hospital wing).

What kind of feedback must foodservice managers evaluate on a regular basis?

- Comments from customers - Plate waste (portion may be wrong, flavor may not be right) - Patronage (when is your peak hours, what kind of clientele) - Profit and loss statements (ultimate indicator of performance - is that what you wanted?) aka income statement - Employee performance and morale

What are the various types of convenience stores?

- Convenience store: a convenient location to quickly purchase a wide array of consumables. - Kiosk: under 800 square feet, intended to provide additional revenue beyond gasoline sales. - Mini: Usually 800 - 1,200 square feet, usually with sparse grocery selection only prepared sandwiches. - Limited Selection: 1,500 - 2,200 square feet with a broader product mix, offering simple foodservice. May offer hot dogs, nachos, popcorn, other snacks and fast food. - Traditional: about 2,500 square feet, offering dairy, bakery, snack foods, beverages, tobacco, grocery, health and beauty aids, confectionery foodservice. Other possible items are prepared foods to go, fresh or frozen meats, various products & limited produce items. - Expanded: up to 3,600 square feet, more shelving & room for groceries, fast-food operations, and seating. - Hyper: very large stores, 4,000 - 5,000 square feet, may offer bakery, sit-down restaurant area & pharmacy. Some are mini-truck stops, which affects product mix and customer base.

What are the major functions of an inventory control system?

- Coordinate activities - Influence decisions & actions - Assure that objectives are met - Decision making

Define CCT

- Correlated color temperature (CCT) is a measure of the coolness to warmness appearance of a light. CCT is measured in kelvins (K). - Can have warm white light vs. cold white light

What is difference between kitchen design and layout?

- Design: defining size, shape, style and decoration of a space - Layout: detailed arrangement of equipment, floor space, and counter space

What are the challenges of hotel & motel restaurants?

- Different profit margin between lodging and restaurant business - Rooms have a profit margin of 50%, restaurants < 10% - Challenge: Usually have longer hours of service than do independent restaurants. - Room service: Most hotels lose money on room service

What are the two types of lighting?

- Direct lighting: Lighting aimed at a certain space (spotlight); Used in FOH for certain ambience - Indirect lighting: Lighting shining over a space (screen over lightbulb); Not coming directly from lightbulb

What act did the FDA pass?

- Food, Drug, & Cosmetic Act, passed in 1938 enforced by FDA - To ensure foods other than meat, poultry, (under USDA) and fish (under DOC) are pure and wholesome, safe to eat, and produced under sanitary conditions - Requires packing & labeling to be in agreement with contents * Act provides three mandatory standards: identity, quality, and fill of container - Standards of identity: Federal standards identifying what a given food product contains (if you say apple, it must be real apple) - Standards of quality: Federal standards for product quality attributes such as tenderness, color, & freedom from defects. (if you say prime rib, it must be at the prime standard) - Standards of fill of container: Federal standards for how full a container must be.

What are recent trends in employee feeding operations?

- Has undergone many changes because of rising labor costs and decreasing corporate subsidies. - Instead of a straight-line cafeteria with an employee serving the food, customers serve themselves from individually themed stations - Employee-feeding contractors are often used. - The objective is to give employees food & service that exceeds the quality & value of local restaurants.

What are the various types of onsite segments?

- Hospitals: provide food for inpatients, outpatients, and their family & friends. Employee meal service and retail sales are becoming increasingly important. Hospital foodservice is now expected to be a revenue producer rather than a cost center and employee benefit. - Schools: the National School Lunch Program (NSLP) is a federally assisted program operating in public & nonprofit private schools, and residential child care institutions. - Colleges and Universities: provide food options to students in multiple retail venues including food courts, deli, kiosks, and convenience stores. Traditional board plans often are being replaced with declining-balance, which allow students to pay for only those foods eaten each day. - Child Care (Issues: meal plans, food preparation and service, physical and emotional environment, and nutrition training and consultation.) - Military - Correctional Facilities - Employee Feeding

Define warehouse club purchasing

- I.E. Sam's Club/Costco - Makes sense for small businesses - Operate on no-frills approach: Product in original cartons on shelves; Wide variety of brand-name items stocked in plain warehouse, including food, cleaning supplies, furniture, electronic equipment, and others needed for operating restaurants - No personnel for assistance - Markups average of 10%

What adds value to the products?

- Increase in value caused by processing or manufacturing & marketing or distribution, exclusive of cost of materials, packaging, or overhead - Objective is to increase marketing value of raw and semi-processed products. - Value and cost are added in each component & are reflected in final price.

Why have foodservice managers turned to new forms of food products?

- Increasing labor costs & a shortage of highly skilled employees have made managers receptive to forms of food products with convenience or labor-saving features. - New food products (i.e. chopped lettuce, sliced onions, etc.) have appeared on the market in increasing numbers each year, many requiring special equipment for final production, delivery, and service.

Define the terms: food processing and foodservice industries. What is the relationship between them?

- Interdependence between food processing and foodservice industries has become more evident, requiring coordination of functions. - Food processing is a commercial industry in which food is processed, prepared, packaged & distributed for consumption. - The foodservice industry includes restaurants, hospitals, schools, and other specialized operations.

What are important buyer skills?

- Interpersonal communication - Ability to make decisions - Analytical ability - Managing change - Influence and persuasion - Customer focus - Negotiation - Conflict resolution - Problem solving - Computer literacy * Purchasing is a highly specialized job. - Must know product, market, buying procedures, and market trends - Know how materials are produced, processed, and moved to market - Forecast, plan, organize, control, and perform other management-level functions

Is purchase a profit center or a cost center?

- It can be either - A profit center is any department that is assigned both revenue and expense responsibilities. - A cost center is a department expected to manage expenses but not generate profits for the organization. Expected to help other departments contribute to profit.

What are the various types of restaurants in the commercial segment?

- Limited-Service, Limited-Menu - Full-Service Restaurants (include Casual Dining Restaurants, Fine Dining Restaurants, Fast-Casual Dining Restaurants - Hotel and Motel Restaurants - B&Bs - Country Club Restaurants - Airport Restaurants - Cruise Ship Dining - Zoos - Museums - Sports Events - Convenience Stores

Define specifications

- List of detailed characteristics desired in a product for a specific use. - Primary safeguard of foodservice quality is adherence to specification.

What does the nutrition fact label contain?

- Macronutrients(fat, cholesterol, etc) shown as percent of recommended daily value - Amount in grams or milligrams per serving - Column headed "% of Daily Value" based on 2,000- and/or 2,500-calorie diet

What is HHS?

- Most often involved with the market regulations that directly affect industry - Includes Food & Drug Administration (FDA) and U.S. Public Health Service - Cooperates closely with U.S. Department of Agriculture (USDA)

What should specifications for food products include?

- Name of product or standard - Federal grade, brand, or other quality designation - Size of container - Count per container or approximate number per pound - Unit on which price will be based

What is the difference between negative air pressure and positive air pressure?

- Negative air pressure: more air removed than brought in to a space - Positive air pressure: more air brought in than removed in a space

Define PF

- Power factor (PF) is a measure of how efficiently a light source uses power.

Describe the procurement process

- Procurement includes more than just purchasing (i.e. planning, needs assessment) - Managerial function of acquiring material for production - Includes purchasing, receiving, storage, and inventory control - the "organizational function that includes specifications development, value analysis, supplier research, negotiations, buying activities, contract administration, inventory control, traffic, receiving and stores."

What are the five major components of the marketing channel?

- Producers: Someone who produces raw food to sell to distributors or directly to foodservice operation; product then sold to customers (i.e. farmers or ranchers) - Processors or manufacturers: transforms raw food items into packaged products for sale to consumers or foodservice operations; Responsible for many forms of food available to customer (I.E. Minute Maid, Frito Lay, Dole, General Mills, Kraft, Nabisco) - Distributors: transfer products from process or manufacturer to supplier (includes wholesalers, brokers, and manufacturer's representatives) - Supplier: offers products for sale (foodservice manager buys from supplier more often than from wholesaler, broker, or manufactures representative.) - Customers: anyone affected by a product or service; customer satisfaction: goal of foodservice industry

What is the difference between product flow and traffic flow? What is the main goal?

- Product flow: movement of food - Traffic flow: movement of people (employees and customers) * A goal is to have a straight-line flow from receiving through ware washing, to minimize backtracking & cross-over movement of food & people.

Define memory

- Provides historical records of the system's operations (important for producing feedback) - Analysis of memory results in feedback and control

Define just-in-time purchasing. What is its goals?

- Purchase products as needed for production and immediate consumption by customer without storing and recording inventory. - Seen in theory, but haven't seen it in action yet * Goals: - Secure steady flow of raw materials - Reduce lead time required for ordering - Reduce amount of inventory in storage and production areas - Reduce cost of purchased materials

Describe a purchase order. What is usually included on it?

- Purchasing fills this out to order something from supplier - Document completed by buyer and given to supplier listing items to be purchased. * Format - Name and address of foodservice organization - Name and address of supplier - Identification numbers - General instructions to supplier - Complete description of purchase item - Price data - Buyer's signature - Required number of copies * Shipping Terms - Free on board (F.O.B.) - delivered to specific place with all transport charges paid * Requisition, purchase order, and invoice should all match

Define purchasing

- Purchasing is acquisition of products. - Described as obtaining the right product, in the right amount, at the right time, and at the right price.

What factors are considered in a make-or-buy decision?

- Quality: Prime consideration in foodservices (ensure that it matches the service/price range that you are shooting for); slightly better than your competitor - Quantity: Enters decision process when ability to produce in desired amount is considered - Service: Reliable delivery & predictable service - Cost: When all others are equal, compare cost of making versus cost of purchasing

Describe a purchase requisition? What is included on it?

- Requesting item from vendor - If you're a small company, it's just a slip of paper. If you're a big company, it will request items for F&B from the purchasing department - Form used by foodservice manager to request items for purchasing manager or department * Generally included on all requisitions - Requisition number - Delivery date - Budget account number - Quantity needed - Description of the item

What are the four stage model of the shade of green of an organization?

- Stage 1 - Legal Approach (light green): company only does what is legally required. - Stage 2 - Market Approach: company initiates some green initiatives in response to customer preferences - Stage 3 - Stakeholder Approach: company works to meet environmental demands of multiple stakeholders (employees, suppliers, customers, community) - Stage 4 - Activist Approach (dark green): company actively pursues ways to respect and preserve the earth and its natural resources.

How are suppliers selected and evaluated? What are recent trends in suppliers?

- Supplier selection most important decision in purchasing - Ideal method of purchasing based on price, quality, and delivery from supplier * Trends: - Fewer suppliers - Buying rather than making - Electronic data interchange - Continuous improvement

What are the four different types of air that pass through an HVAC system?

- Supply air: coming to the workspace from the HVAC system - Return air: returning to the HVAC system from the workspace. - Exhaust air: removed from the workspace & building. - Makeup air: brought in to replace exhaust air.

What is sustainability? How can it be categorized?

- Sustainability is ability to meet the needs of today without compromising the ability of future generations to meet their needs * The U.S. Environmental Protection Agency categorizes sustainability in four areas: - Built environment (building design: LEED guidelines, selecting sustainable materials) - Water, ecosystems, and agriculture (water conservation, product selection (sustainable grown food items/locally grown/produced items), air quality (air filter, low VOC products)) - Energy and the environment (energy conservation; i.e. light sensors, energy star equipment) - Materials and toxins (waste management, product selection (i.e. cleaning chemicals)) - Many professional organizations encourage & support sustainable practices by their members.

How is sustainability important in kitchen design?

- Sustainability is increasingly important in design of future space, including foodservice operations. - The goal a "green building," efficiently using energy, water & materials while reducing impact on human health and the environment (see www.usgbc.org). - USGBC issues the certificate for LEED; LEED is similar to EPA's standards - A certification process, is designed to promote design/construction practices minimizing negative building impacts & improving internal environment

What are the various type of foodservice organizations developed for senior care?

- The Nutrition Services Program for Older Americans provides nutritious, low-cost meals prepared and packaged by outside contractors, hospitals, schools, or senior centers. - Independent living: for people who can take care of themselves in their homes or apartments, retirement community, or independent living apartment. - Congregate care: community environment with one or more meals a day served in a community dining room. - Assisted living: apartment-style accommodations where assistance with daily living activities is provided. - Intermediate care: nursing home care for residents needing assistance with activities but not significant nursing requirements. - Skilled nursing: Traditional state-licensed nursing facilities.

Define CRI

- The color rendering index (CRI) indicates effect of a light source on the color of objects based on a 0 to 100 scale.

Define commercial segment

- The commercial segment includes foodservices in which selling food for profit is the primary activity of the business. - The commercial foodservice segment includes a broad range of restaurants.

What is a foot candle?

- The illuminance cast on a surface by one-candle source one foot away

Define onsite segment

- The onsite segment provides foodservice as a secondary activity for the business in which the foodservice is located. - Feed the people so the people can do something better (school, hospital, employee cafeteria) - Cheaper/more efficient - Each segment has a few characteristics of the others. - Big difference is the variety (onsite is more limited that commercial) - Facing competition with commercial - Meals primarily for those directly involved with the facility - Some visitors to these facilities also may be served.

What are recent trends in foodservice operations in correctional facilities?

- Until 1960, foodservice in prisons offered only basics, lacking standardization of procedures & menus, equipment & training. - Today, many facilities have self-serve salad, pasta & dessert bars and serve favorites like pizza, chicken nuggets and homemade baked goods. - Inmates eat more nutritionally balanced meals. - Foods must meet standard dietary guidelines & menus must be approved by registered dietitians, quarterly.

Define HVAC

- Workspace air quality in is controlled by the HVAC (heating, ventilation & air conditioning) system. - Key factors are indoor temperature, humidity, air movement, room surface temperature & air quality. - HVAC works to achieve a comfortable work environment.

How does cruise ship dining work? What are some of its challenges?

- a reputation for excellent food. - No limit is set on what you choose or how much you eat. - The cost of the food is included in the price of the cruise. - Challenges: run out of ingredients, food safety (if someone gets sick), food go bad

What is the most recent trend in B&Bs?

- are being opened as primary businesses. - offering service at periods other than breakfast and to customers other than overnight guests

Why are zoos beginning to feature foodservice operations?

- are looking at ways to increase revenue. - Directors are researching how foodservice can be upgraded to boost revenues.

Who usually operates foodservice at sports events?

- are often operated by contract recreation companies. - Disney World & Universal Studios are examples of theme parks that operate their own foodservices.

What are recent trends in museums?

- are starting to feature fine dining foodservice operations. - While snack food options have been common, addition of a seated serve restaurant is a relatively new trend.

Define sous vide

- from the French "under vacuum" - it involves chilling & sometimes freezing items. - It entails sealing raw, fresh food in impermeable plastic pouches with special equipment. - Foods are partially or completely cooked slowly, then chilled & eventually heated for service by placing bags in simmering water

What are full service restaurants? What are the three main types?

- provide waited table service for customers. - Style and ambiance of full-service restaurant varies greatly from casual to fine dining. * Casual Dining Restaurants - are designed to attract middle-income individuals who enjoy dining out. - But do not want the formal atmosphere & high price found in a fine dining restaurant . - I.E. Zippys, Red Lobster * Fine Dining Restaurants - often referred to as "white tablecloth" restaurants. - Characterized by a high level of attentive table service, expensive-looking furnishings & décor, and fine cuisine - Hard to find nowadays, not many out there * Fast-Casual Dining Restaurants: Order, sit down and servers serve food. Higher quality food than fast food - Fastest growing segment of the restaurant industry

What is the history of airport restaurants? What are their challenges today?

- were popular, and considered fine dining by local residents in the 1970s. - In the late 1990s, airports began contracting with local restaurants to operate properties in their facilities. - Challenges: Limited space, customers in a hurry, security

What are the two methods of purchasing?

1. Informal - Price quotes by telephone or personally with salesperson. - Amount of purchase is small - no time for formal purchasing practices. - Item can be obtained only from 1 or 2 sources. - Need is urgent & immediate delivery required. - Tends to be for perishable items - Stability of market (and prices) is uncertain. - Size of operation is too small for formal purchasing. 2. Formal - Lots of paperwork - Tax supported institutions usually required to use competitive bidding - Culminates in formal contract between buyer and supplier - Understanding legal implications of contract buying is important for both parties.

What are the principles of materials handling?

1. Minimize material movement 2. Use shortest and straightest route 3. Store materials close to point of use 4. Minimize material handling (knives near cutting board) 5. Preposition materials in work area (store cutting board and knives close to work area) 6. Handle materials in bulk (all A, all B is faster than ABABAB; put similar tasks together) 7. Remove waste at point of creation 8. Use gravity to move material 9. Use equipment to move heavy items 10. Use leveling devices to keep materials at convenient work height 11. Use mechanized conveyors 12. Use containers to move items (use trays) 13. Use interlocking containers 14. Change design to improve handling

What are the two main categories of foodservice operations?

Commercial segment and onsite segment

What are limited-service, limited-menu restaurants?

also called quick-service or fast-food. • Designed to provide a limited number of food items to a customer in a relatively short period of time. • You get the food • Business model: Large number of customers, short period of time, lower prices

Define transformation

any action or activity used to change inputs into outputs

Define input

any human, physical, or operational resources required to accomplish objectives of the system

Define control

ensures the organization is functioning within legal & regulatory constraints (internal vs. external) (i.e. menu)

Define feedback

information from its internal & external environment

Define output

results of transformation (includes financial accountability)