Food Service System Management

Characteristics for proper Dry storage:

, cool, and properly ventilated, location should be convenient to the receiving and preparation areas. For non-perishable foods do not require refrigeration NOT over 70F

Calculate food cost per meal and food cost percentage:

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Describe 3 distribution methods used In health care foodservice

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Describe conveyor belt tray assembly

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Differentiate between programmed ws. non programmed decisions

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Forecasting in relation to production planning:

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The use of production schedule is for:

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Unit Four

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describe charac. of motivation theories: Achivement -power affiliation

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describe charac. of motivation theories: reinforcement

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describe charac. of motivation theories: two factor

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Social security act

1935...

Zero bansed budget

: Justify every dollar of spending, does not rely on last year's budget as starting point.

single use

A menu planned for a specifc event and typically used only once usually for a holiday or other special occasion - special ocasions

Non selective menu

A menu tht offers only one item per menu category NO CHOICE Planned you do not have a choice

explain the purpose of orientation training and list the proper methods of administering it

A new employee should be introduced to the job and the company first in a formal orientantion program and tehn in a well organized Introduction to the company - pride in belonging Review of important policies and practices; conduct, performance, probation period, discipline policy and safety Review Benefits and Service Benefit plan enrollment: Completion of employment documents: payroll withholdings Review of employer expectations Steeing of employee expectations introduction to fellow workers introduction to facilities introductin to the job.

Static or fixed menu

A set menu with the same offerings every day such as a restuarant or room service menu - always the same like a restuarant

Technical specification

A specification contained in a document which lays down the characteristics required of a product such as levels of quality

Evaluation techniques:MBO - Management by Objective

An approcah to performance evaluation requiring the setting of measurable performance goals that are nutually agreed upon by the employee and the immediate supervisor

External audit:

An external audit process ensures that a company's internal controls, processes, guidelines and policies are adequate, effective and in compliance with governmental requirements, industry standards and company policies. This type of audit also ensures that reporting mechanisms prevent errors in financial statements.

application process; including lawful applications, reference checks and interview

Application: fair employment practice laws Interview: get information, give information, practice good public relations.

Define external/internal audit and purpose of each

Audit is the branch of accounting that is concerned with the truthfulness and accuracy of financial reports.

Biochemical food spoilage

BY NATURAL FOOD ENZYMES WHICH INITIATE REACTIONS TO RIPEN FOOD, LONG HOLDING TIMES LEAD TO ROTTING OR FOOD SPOILAGE. KEEP REFRIGERATED.

Describe branding:

Branding is the use of nationally or locally labeled products for sale in an existing foodservice operation: Brand names may represent products that are higher or lower in quality than the corresponding government grade

four steps of proper teacher preparation Training

Breakdown the job: list principals steps pick out key points Have a timetable: how much skill do y ou expect your pupil to have, and how soon Have everything ready: make sure the right tools, equip. and materials are at hand. Have the workplace properly arranged... arranged in a way where the employee will be able to maintain.

Define cross-contamination

CAUSED BY CONTACT WITH RAW OR INFECTED FOOD. AVOID BY NOT ALLOWING ANY MATERIAL FORM RAW FOODS TO TOCUH FOODS THAT WILL NOT BE COOKED OR ARE READY TO EAST. CLEAN A SANITIZES SURFACES, EQUIPMENT, AND HANDS AFTER HANDLING RAW FOODS.

Explain the difference between clean, sanitary, and sterile:

CLEAN: FREE OF VISIBLE DIRT, USE SOAP AND WATER AND RINSE SANITARY: FREE OF HARMFUL BACTERIAL, USE CHEMICHAL SANITIZER AFTER CLEANING OR EQUIPMENT IN DISHWASHER W/FINAL RINSE TEMPERATURE IS 180F STERILE: ELIMINATION OF ALL MICROORGANISMS

List seven control points in a food service organization for monitoring microbial quality and safety, describe characteristics of each point:

CONTROL POINTS: IDENTIFIED AS POINTS IN THE FLOW OF FOOD AT WHICH: FOOD CAN BECOME TEMPERATURE: CONTAMINANTS CAN INCREASE IN FOOD, AND CAN SURVIVE IN FOOD.TEMPERATURE REQUIREMENTS: HOT FOODS ABOVE 140, COLD BELOW 40, FRIDGE 36-38 FOOD STORAGE, BUYING, PRE-HEATING, DISTRIBUTION AND SERIVE.

Explain how information on a profit and loss statement can be used to evaluate and guide the foodservice operation.

Can help compare the actual, to budget, do not have to wait until end of year.

Commissary

Central production kitchen large use airlines city schools, chain restuarant: cost saving, quately control, Disadvantage: contamination can occur costly to hire a microbiologist.

Define and list characteristics of a centralized and decentralized service:

Centralized assembly: Food is assembled in or near production area and delivered to patients/customers. (Healthcare, fast food, restaurants) ADVANTAGE: more supervision, saves labor dollars, saves equipment dollars Disadvantage: Time span between assembly and service Decentralized Service: Food prepared in one location and transported in bulk for assembly near patients or customers. (Healthcare, business, and industrial feeding) ADVANTANGE: Less time between assembly and service, food is hotter and of better quality, allows flexibility in satisfying patient or customer needs.

The difference between CENTRALIZED AND INDEPENDENT PURCHASING, advantage and disadvantage

Centralized: buys for all units in organization Advantage it's cost effective = you get better prices, the individual units have more time to mange, the central storage saves space at units Disadvantage: Need agreement on quality standards need specs. On purchased items by unit.

Describe the system approach to food service management using the systems model

Controls, manage and memory palns communicate records of everything: takes all information, gives to operations the subsystems; purchasing receivng, invoicing, product distribution, sanitation. all to finished goods customer satisfaction, the internal plans made by the organization contracts and laws regulations that apply to teh operation: MANAGEMENT PERFORMS VARIOUS FUNCTIONS IN ORDER TO ACHIVE THE MISSION OF THE ORGANIZATION

Describe the four types of foodservice systems:

Conventional, Commissary, Ready Prepared, and Assembly/serve

Conventional - advantage

Conventional: resstuarant: quality control, more adaptable to regional, ethnic and individual preference then others system, economically greater flexibility less freezer storage distribution cost are minimal u save in energy cost

Flexible Budget

Dollars allocated vary in proportion to the amount of work being done. (Golf course restaurant needs more money during the months of nice weather and less during the winter months)

Describe the FDA food code

FOOD AND DRUG ADMINISTRATION: MODEL FOOD CODE

Identify key factors in bacterial multiplication (FAT-TOM)

FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE FOOD: POTENTIALLY HAZARDOUS, EXAMPLE: MEAT POULTRY FRISH, DAIRY PRODUCTS, EGGS, SPINACH, CANTALOUPES, AND GARLIC IN OIL. KEEP OUT OF DANGER ZONE 41 TO 140 ACIDITY: MOST BACTERIA LIKE A NEUTRAL PH FOR REPRODUCTION - ACID FOODS REATING TO METALS CONTAINERS TEMPERATURE: MOST BACTERIA GROW BEST BETWEEN ROOM TEMP. AND BODY TEMP. COLD TEMP DOES NOT KILL BACTERIA BUT THEY DO SLOW DOWN GROWTH. KEEP OUT OF DANGER ZONE 41-140 MOISTURE: LIVING ORGANISM NEEDS WATER TO SURVIVE.. TIME: BACTERIA NEEDS TIME TO MULTIPLY ONE BACTERIAL DOUBLES EVERY 20SEC. KEEP FOOD OUT OF THE DANGER ZONE 41 TO 140 OXYGEN: AEROBIC: NEEDS OXYGEN, ANAEROBIC: DO NOT NEED OXYGEN AND SOME CAN ADAPT TO EITHER ENVIROMENT.

food infection

FOOD-BORNE INFECTION: CAUSED BY INGESTING FOOD CONTAIN ING HARMFUL BACTERIA (PROPER COOKING INPORTANT TO PREVENT)

Calculate profit and loss statement, including cost of goods available/used and food cost

Find out cost of foods first: Beginning inventory, minus Food Purchases for the month. Then subtract the final inventory amount. That is your food cost. Food cost % take the your food cost / revenue (sales) x 100 Operating cost: take total for operating expenses /revenue x 100 Labor Cost: total labor cost/revenue x 100 Profit and loss: Net amount/revenue x 100 Net amount: revenue minus food cost = gross profit than minus labor and operating cost. The above calculations can help compare actual to budget. Do not have to wait until end of year

Discuss characteristics of the four major types of food spoilage:

Food spoilage is damaged to edible quality of food which can be seen in changes of appearance, color, odor and texture. Some food spoilage is not seen, taste, or smell: Microbiological: parasites, fungi/mold, yeasts, virus, and protozoa, BACTERIA: and bacteria are responsible for 90% of the cases of food-borne illness.

FAT-TOM: bacterial multiply

Food, Acid, Temperature, Time, Oxygen, Moisture

Operating budget

Forecast financial needs and expenses. (Includes food, labor, supply, equipment, maintenance, and other overhead expenses.

Evaluation techniques: checklist

Good system when you have them in place

Objective perfomance evaluation errors

HALO: evaluator focuses on one situation or trait Central Tendency error : evaluator gives similar ratings to all then everyone is just average Recency of events error: evaluator rate employee based only on most recent performance.

efine HACCP and describe characteristics for its usage:

HAZARD ANALYSIS CRITIAL CONTROL POINTS: IS A FOOD SAFEtY AND SELF INSPECTION SYSTEM THAT LOOKS AT THE FLOW OF POTENTIALLY HAZARDOUS FOOD THROUGH THE FOODSERVICE OPERATION FROM RECEIVING TO SERVICE.

HACCP

Hazard Analasys Critital Point

food intoxication

INTOXICATION: ILLNESS CAUSED BY TOXING PRODUCED BY HARMFUL BACTERIA. (MIGHT NOT BE KILLED BY REGULAR COOKING)

advantage/diadvantage of a line and staff positon

In a line organization, top management has complete control, and the chain of command is clear and simple.

Objectives of on the job training

Increase employee skills and efficiency Develop correct work habits - do orientation correctly promote job understanding develop solid working relations teamwork

The difference between CENTRALIZED AND INDEPENDENT PURCHASING, advantage and disadvantage

Independent Purchasing: Purchasing is done by the individual running the food service. - Restaurant manager. Advantage: Lots of control Disadvantage: No volume discounts, takes time away from other management activities

List advantages and disadvantages of internal /external recruitment with examples of each

Internal: within the organizaiton, latteral move, hiring a relative or friend of an employee External: recruit from outside... add in a paper ect.

21- Describe methods used to sanitize equipment and food contract surfaces

KEEP CLEAN AND PEST FREE, SANITIZE ANY EQUIPTMENT OR SURFACES WHICH COME IN DIRECT CONTACT WHITH FOOD.

Physical Inventory

List of items, count record. Ect. List is in the order that it is arranged in the stock room

Objective

List on the goals

Define merchandising and describe examples of merchandising in the foodservice industry

Merchandising, technique used to entice people to buy food Examples include: providing visual excitement with menu Planning special promotions Creating an inviting atmosphere inside and out Using promotional materials - publicity and advertising

info. necessary for a standarized recipe card

Name and yield , order in which you use the ingredients, temp. cooking time, procedures, the HACCP: hazard analasys critical control point.. in the recepie

Tools of Management: Job description

Organized list of that reflect required skills and resp. for a specific positon

Describe the four P's of the marketing mix

PRODUCT - customer wants PRICE - that is fair PLACE- and time where product is available at customer's convenience Promotion - Increase customer awareness of product. Increase sales Increase the number of customers Increase profit

Evaluation techniques: BARS-Behaviorally anchored rating scale

Performance evaluation scales that contain specific behaviors indentified for each performance level for each job category

Perpetual and Physical inventory

Perpetual: continuous tracking of product held in storage - a running record of the balance on hand for each item in the storeroom.- Physical Inventory: An exact count of products held in the storeroom

Five functions of Management

Plan, Organize, Staff, Lead, Control Need communication to achive the mission effectively

Ready Prepared

Prepare on premises, chilled or frozen and stored for use later, place of preparation not place of service food is not for immediate use Disadvantage: need large cold storage, energy cost expensive for chill method

The four steps to JIT method of training

Prepare, Present, Apply, Follow up Determine Goas, Objectives for lesson - Develop Instructions Breakdown job into steps Decide on training method Provide good work setting Have everything ready.

Other overhead expenses

Projects anticipated expenses, income and profit Projects anticipated volume statistics (patient census, patient days, and cafeteria census)

Explain the objectives of performance appraisal

Provide feedback to employee encourage more affective job performance information may be used to determine future job assignments promotions and raises

6 pieces of equipment used in the six subsystem of a food service facility

Purchasing: information on what's needed. Receiving: box cutters, pliers, scissors, thermometer, Storage and inventory: refrigeratkion, freezers, drya storage area wire racks, step ladder Prepare: cutting boards, French knives, paring knives, two sinks, worktables, buffalo chopper Ingredient assembly: trays, temp, dishesh, silverware and preposioned along conveyor belt.refrigerated or heated storage units. Production: ranges, burners ovens, broilers, deep fat fryers, griddles, tilting fry pan, hood ventialtion Distribution: conveyor trayline, patient tray, steamtables, regrigerated holding equitment, Sanitation and maintained: hand sinks dishwashers, garbage disposals, floor sink , hose

List the functional subsystems fo a foodservice system: describe responsibilities of each func. sub.

Purchasing: order goods needed Receiving: making sure it was what was ordered Inventory: Putting away in proper place Prep: ingredient assembly Distribute: customer finish product. Sanitation: clean all make sure al is ready for next round.

Evaluation techniques: critical incident

Records are kept of both positive and negative occurences behavior for each employee to be used for performance evaluation purposes

FDA Standard of fill

Regulated the quantity of food in container.

Par Stock System

Required amount on hand (when ordering comes in must order to meet what is needed)

Unemployment compensation

Social security: 1935, work. comp., old age, death, disability, ect....

Two samples of Management functions

Staff: orientantion: trainign ongoing tothe staff Organize: monotomy and designating assingments appropiatly Control: develop and control of operational and capital budgets Prepare financial reports, ensure quality safety, sanitation,

Define standarized recipe and benefits

Standarized like the olive garden for example is has been tested , purchasing is done for all restaurants same quality or quantity and yield each time is prepared . Know yield how many portions - benefits cost control, serving correct portion, decrease in hours, job satisfaction, receipie easy to follow,

Conventional Disadvantage

Stressful work day, meal period demand, menu is different, long hours

Define time-temperature control:

Temperature important factor in control of harmful organism, time is equally important in minimizing microbial growth during food storage

Labeling requirements

The FDA enforces the nutritional labels, mandatory for packaged foods, regulates nutrient content and health claims, including claims made by restuarant: example Transfat is now listed

Describe quality assurance and its role in the foodservice industry

The process of checking for adherence to quality standards or specifications after the product has been produced. In the foodservice industry Food temperatures, portion sizes, nutrient content.

Goal

To make your plan come to life

USDA

US Dept. of agruculture enforces meat inspection poultry and eggs. Inspection is mandatory for M P E

Steps involved in employee discipline

Unrecorded verbal warning Oral warning with written notation personnel file Official written reprimand with copy in personnel file that includes: the rule that was violated, dates, words, actions, objectives for future performance, have employee sign, do not share diciiplinary info with other employees

Capital budget

Used for long term purchases which usually require financing. (Example: large equipment and renovations)

Describe Material safety data sheet:

Used to comply with OSHA hazard communication standard must be consulted for specific requirement. Right to know, an inventory of all chemicals used by the operation must be maintained and properly labeled. All employees must be aware of potentially infectious materials that they may be exposed to. Example hepatitis B educated employees on that risk.

NATIONAL MARINE AND FISHERIES SERVICE

VOLUNTARY inspection service for fish - US Grade - for fish it has been processed under continuous inspection by federal inspectors

Principles of good menu planning

Well planned menues provide balance and variations: colors, flavores, textures, shapes and size, preparation techniques, temperature hot and cold spicy and bland well planned menue avoid repetition.

Policies

Work Laws

Describe Charac. of Leadership theores: Scientific Mng.

Work is all

Describe Charac. of Leadership theores: Theory X and Y

X traditional Y more democratiic

cycle menu

a carefully planned set of menus that is rotated at definite time intervals: Hospitals used this example in one week cycle

Selective menu

a menu that includes two or more food choices in each menue category such as appetizers, entree's vegetables, salads and desserts - Restuarant

List and describe the steps in budget planning

a.Collect and analyze historical data: Keep good historical data (memory) b.Are there any changes internal or external? c.Set goals for budget period: based on changes d.Make decision balancing wants and needs e.Preparation: includes income, expenses, statistical data, and justifications for new funds. f.Once budget is approved, use it as a control tool; develop operating reports and or profit loss statements.

Prime Vendor

agreement with just one vendor to supply majority of orders for a specific amount of time

steps needed to anlalyze traning needs

analyze Job requirements by observing employee at work review performance appraisals - the one year review analyze your turn over rate and productivity survey dept. personnel - suggestions.

Tools of Management: Job analysis

analyze if employess pan is working

AP

as purchased

difference bet. characteristics of managers and leaders

autocratic makes most decidions laissez faire allow groups to make deci democratic.

Performance and Brand specification:

brand name has been treated as an example of a performance specification.

Faft Hartely Act 1947

can not make empl. be in union...

Norris La Guardia act 1932

cant fire for pickiting...

Wagner Act 1935

cant fire for wanting to be in union or union activity...

Chemical food spoilage

cleaning stuff, acid foods reacting with metal containers, excessive use of additive and preservatives the FDA regulates approved additives see GRAS list, also the FDA regulates agricultural chemicals.

Civil righs act 1964

clor of skin no descrimination...

Define and list examples of commercial and institutional non-comercial food service industries

commercial institutional make profit example are catering, resturarnts, supermarkets. Institutional: Non commercial the focus is not on profit, like schools, prisions, hospitals are considered non commercial

Informal buying procedures:

common with small foodservice, based on price quotations, paper work sent over fax or computer or even phone, the specs. Are not formal legal contract

US PUBLIC HEALTH SERVICE

concerned with control of infections, contagious disease, advices state and local gov. on sanitation of milk, shellfish safety

product specification

concise, detailed description of product being ordered, name of times, quality like the federal grade or brand name, amount needed, size ect. Example USDA fancy top or USDA number one ok, the time is needed by.

Portion control

cost control, nutritional consistency, customer satisfaction: you can use latels, scoops, sppodles, scales.

FDA standards of quality

describes ingredients that go into canned fruits and veges. with minimun quality required

Id. charasteristic of menus in hospitals, extended care facilities, schools, and colleges

diff. types like low fat, no salt. ect.

EP

edible portion: after cleaning cutting out all fat ect.

FDA in the food industry

enforces food, drug and cosmetics covers all food involved in the interstate, doe not include meat poultry and eggs. No food may enter intersate commerce that has been adulterated of mishandled. Enforces Fair packaging and labeling act.

physical food spoilage

excess heat or cold, too much moisture rotting produce, too much dryness, freezer burn.

Describe Charac. of Leadership theores: Situational Management

factors interact to affect leadership...

wage and hour law

fair labor law...

list and describe three skills needed by top midlle and fist line mngr.

figure head leader and liason page 370

Tools of Management: Oganization chart

first tool fof mng. a graphic representation of teh basic groupings and relationships of positons and functions

How do inventory results and purchase records help to determine food cost

food cost: inventory and purchase records can help you forecast and make educated guest and how much to order next time.

FDA Standards of Identity

food is called by certain name with minimal requirements: example Mayo must be at least65% milk must be at least 325% fat. So it must contaion certain amout of something to get a certain name.

Salmonella

foods: poultry, eggs, custard, starchy foods, raw milk.. Don Not Use RAW EGGS human can carry, avoid cross contamination Not harmful in small amounts easily destroyed by heat.

Refrigeration:

fresh foods and veggies 32 to 40 f

Calculate the recepie extension for specified number of portions

if increasing from 50 portions to 125 portions: I think: portions/by new portion=# x every ingredient

PUFI

is a voluntary by the national marine and fish service to inspect their fish

Design features of food service equipment

is modular in size, standardized pans, trays, carts.

Yield study

is the percentage of a product after removing waste and allowing for shrinkage is used to determine order amounts

Assembly/ serve

kitchen fully prepared food purchased and require only storage. build in labor savings.

Evaluation techniques: rating scale

listing employees accomplishment and rating them by 25-5 scale

COST PLUS PURCHASING

making sure the prices are lowest from this vendor over a specific amount of time

Ready prepared

mass production freezing reduce labor cost, production to meet future demand, less skilled workers

Freezer Storage

meats, fish, and poultry 0 to -10 F

describe charac. of motivation theories: Hierarchy

meet unsatisfied needs first... Maslow hierarchy of needs

Factors that influence food service equiptment selection is

menu, food purchased, style

Describe Charac. of Leadership theores: Contingency theory

no one style is best

Tools of Management: Work schedule

outline of work to be performed with procedures and time required

Four steps necessary to develop an org. structure aimed to acomplish goal

pLan, Organize, Lead, Input: look at the big picutre if change is necessary use management system.

Staphylococcus

produces toxin not killed by normal cooking temp. Symptoms: diarrhea, vomiting, abdominal cramps. Onset 3-8 hours duration 1-2 days. Foods: ham, creamed foods, milk, cheese, poultry, meat, starchy foods, cream filled pastry. Bacterial found in skin. Personal hygiene a must. Keep Hot Foods Hot and cold foods cold

Advantage of a traning programs

reduced turnover redecued absenteeism less accidents reduction in production cost and increase in produc. effic. increase morale

describe charac. of motivation theories: expectancy

reward is big, I will do the job

Fair labor law

same pay for men and women 1963 mininum wage, overtime, 40 hour week. ect.

Workmans compensation

social securiy...

Clostridium Botulism

spore forming, toxins in absence of oxygen, grows in low acid foods, such as home canned beans, corn, beets, asparagus, peppers, spinach, mushrooms, garlic in oil. Symptoms include: respiratory paralysis, nervous system failure. Fatality rate 65%

Organization

structural on a line and staff or functional basis formal: on the chart who reports to whom Informal: things that go on not on chart: example: best employess will train new guy

Mini-Max System

the minimum and maximum of items that must be on hand at all times.

Internal audit

the purpose of internal audit is to determine whether the quality management system conforms to the planned arrangement to the requirement of the international standard and to the quality management system requirements established by the organization and is effectively implemented and maintained

Method

the way procedurres should be done.

Formal competitive bid

vendors provide written specs. Vendors provide written bids. Ect. Advantage: avoids the ethics honest stuff, less misunderstandings Disadvantage: time consuming

fixed budget

volume of work remains constant (monthly needs and projections constant)

Procedures

what must be done, how to get them done

Describe Charac. of Leadership theores: Human Relations Approach

work is not all need more

Tools of Management: Job Specification

written statement of the minim standards that must be met by an applicant