Foodservice Exam 1
Hunger Free Kids Act
(Child Nutrition Reauthorization) Authorizes USDA to set meal pattern requirements based on IOM recommendations and Dietary Guidelines for Americans.
Onsite Foodservice
(non-commercial, business, educational, governmental, correctional, other organizations that operate their own food service)
Commercial Foodservice
(restaurants, supermarkets, convenience stores, delis, snack bars, and other retail food establishments)
What are five benefits of having standardized recipes?
1. Consistency- customers expect and sometimes need to be able to depend on a food item being the same each time it is selected or served- includes flavor, texture, portion size 2. Simplifies other functions of a foodservice operation including planning, purchasing, forecasting, recipe costing, and pricing 3. Minimize the effects of employee turnover on food quality and simplify the training of new staff by serving as a form of communication between the food manager and the production staff 4. Essential for computerized foodservice operations because individually coded recipes trigger other functions, as purchasing and forecasting 5. Key to success of centralized ingredient assembly where accuracy in weights and measurements is essential.
What are the basic steps in menu planning?
1. Determine market segment(s). 2. Do market research. 3. Determine market mix. 4. Set managerial goals for menu: a) food cost b) labor cost c) production ability & capacity d) market availability of ingredients e) nutritional standards 1. Determine target market & research needs and food habits. 2. Conduct menu research and menu trend research. 3. Recipe development, trial & evaluation of potential recipes. 4. Development of menu guidelines, nutritional parameters and menu pattern. 5. Inform & include staff in menu writing process. 6. Set time sequence for menu writing & review. 7. Prepare Draft of menu. 8. Review & revise until satisfied. 9. Make menu marketing decisions. 10. Prepare final draft for printer. 11. Implement new menu by coordinating with new purchasing, production, and inventory schedules.
List two ways a menu can provide customer education.
1. have symbols for things that are heart healthy, high in sodium, high in fiber, etc. 2. calorie counts
Identify three sources of loss that will reduce yield.
1. weight after trimming veggies 2. pilferage 3. reduction in size after cooking
What does market research tell us about "Health-Focused" diners in the casual dining sector? Do you think these characteristics can be applied to health- focused diners in other sectors?
40% of people are health seekers
What is the BASIC meal pattern (you don't need to remember serving sizes per age group) of the NSLP and what are some important changes in the Menu Pattern of the new school lunch program?
5 food components: Meat, milk, vegetables, fruits, grains/bread 1/3 RDA for lunch 1/4 RDA for breakfast, requirements for specific food groups
Bid Purchasing
A competitive process where several suppliers are given the opportunity to present quotes based upon the specifications set buy the buyer. A bid is then awarded based on price, quality and supplier's ability to meet the terms of the bid. This negotiation process may be very formal or less formal, depending on the market availability and restrictions of the buyer (foodservice operator).
What specialized equipment is used in cook/chill systems?
A hyper chilled food bank (32-38 degrees)/ sophisticated professional management/ fewer but more highly skilled production staff/ advanced systems of forecasting, inventory control, purchasing, scheduling/ modified standardized recipes/ advanced quality control/ HACCP system
Buyer
A person who organizes the purchasing activities for foodservice. Determines when to order. Involved with determining quality standards. Writes Purchasing Specifications. Writes & negotiates competitive bid. Arranges financial terms of payment. Investigates vendors. Handles refunds & adjustments. Agent within an organization who is authorized to make purchases. Represents the organization in bid negotiation. Deals with all issues & problems in purchasing. Held to high ethical standards
AP weight vs. AS weight
AP weight is As Purchased weight Includes: bone, skin, peels, fat, unusable material. AS is As Served = EP weight (Edible Portion) AS As Served or cooked yield. AS= AP - (preparation losses, cooking losses, handling losses) EP ÷ Yield % = AP
How large is the foodservice industry? What are the important sectors of the industry? And how important is it to the American economy?
According to the book, it is the number one retail employer with more than 13 million workers. 47% of meals consumed are estimated to be outside of the home in one of the 945,000 establishments in the US. Commercial, noncommercial, and military are the important sectors.
What are the advantages and disadvantages of bid purchasing?
Advantages: 1. Lower prices. 2. Assurance of consistent quality. 3. Assurance of consistent quantity. 4. Streamlines & reduces ordering process & labor associated with purchasing. 5. Priority established with vendor Disadvantages: 1. Time consuming lengthy process. 2. Requires a high degree of sophistication and knowledge regarding your operation. 3. Usually requires designated purchasing agent to prepare, evaluate, negotiate and award bid. 4. Requires written purchasing specifications
What are the benefits and disadvantages of a cycle menu?
Advantages: Decreases need for frequent menu planning. Frees up managerial time for other managerial functions. Allows for standardized production & service. Simplifies forecasting. Employee workload evenly distributed. Equipment usage evenly distributed. Facilitates inventory control. Facilitates purchasing. Facilitates production & service control. Enables cost control. Disadvantages: Increased monotony if cycle is recognized by customers. If not well planned or corrected, errors are repeated.
Why is it important to understand that foodservices are open systems?
All organizations are open systems, some make the mistake of ignoring their environment or behaving as though it were not important. All parts of the system are linked by management functions, such as planning, organizing, staffing. Clientele and personnel satisfaction and financial accountability are outputs. Regulatory agencies, the economy, social and cultural aspects, and the various constituents of the operation such as customers and suppliers surround the system as environmental factors.
What are some foodservice specific types of market research?
Analysis of customer -Market Segmentation Analysis of environmental factors-Competition Collection of foodservice specific data plate waste register sales production records Market Survey evaluates three aspects of the market The Customer- the preferences and desires of the customers The Community- the need ability of the community & area to support the operation The Competition- knowing the competition in market area, SWOT analysis of your own operation
How has the Hunger Free Kids Act of 2010 changed the NSLP and SBP?
Authorizes USDA to set meal pattern requirements based on IOM recommendations and Dietary Guidelines for Americans.
What are some of the menu concepts and guiding principles of the Menus of Change Program?
Be transparent. Fresh and seasonal, both local and global. Reward better agricultural practices. Globally inspired, largely plant based cooking. Focus on whole, minimally processed foods. Celebrate cultural diversity. Right size proportions.
Explain why cook-chill and cook-freeze foodservice operations are referred to as ready-prepared.
Because food is prepared and ready well in advance of the time of need. It is distinct of ready-prepared b/c of the separation between time of preparation and service, unlike commissary system, foods are prepared on site, however, the place of preparation is not the place of service. Also, food is not for immediate use as with in the conventional system.
What are the 3 C's of the VTFEED program? Why is that important?
C- Classroom- providing standards-based farm, food, and nutrition curriculum and professional development for teachers C- Cafeteria- incorporating local and seasonal produce as well as professional development for school food personnel C- Community - developing community forums and committees of farmers, partners, and other community members Together the three C's support healthy children, healthy agriculture, and healthy communities
What is the basic meal pattern of CACFP? Is this meal pattern more or less stringent that the meal pattern of NSLP?
CACFP- 1 cup of milk each meal except dinner, 1 serving meat each meal except breakfast, fruit, veggies, whole grains at each meal. Also has snack requirements. NSLP- 1 cup of milk/day, 1 oz of meat per day, 3/4 cup of veggies per day, ½ cup fruit/day, 1 oz of grains/day then restrictions of fat and sodium intake. Also has sub categories in veggies for how much/how often different colors should be served
Methods of Informal purchasing (open market)
Cash buying. "Off the Street" or "House buying" Call sheets or Quotation lists or sheets
What is the role of the US Public Health Service in regulating food safety?
Concerned primarily with control of infections and contagious disease but is also responsible for the safety of some foods such as shellfish, and they advice the state and local governments on sanitation and sandards for the production, processing, and distribution of milk
Foodsystem
Continuum of activities involved with moving food from farm to plate. Activities such as : growing harvesting, aggregating, processing, storing, producing & manufacturing, packaging, distributing, selling, serving consuming food. All activities occur with oversight for food safety, security and quality retention.
What is a contract foodservice management company? Are the commercial or noncommercial? Can you name the three largest companies?
Contract foodservice is a foodservice within an organization operated by an outside company. They provide for schools and businesses so they are noncommercial. Sodexo, Aramark, Compass group
What are some of the financial constraints school foodservice managers have to operate under?
Cost of food, Cost of labor, Cost of supplies, equipment, maintenance, transportation, utilities, and more... National average meal cost to prepare a school meal is approximately $3
How do health and nutrition trends and/or public health mandates impact the foodservice industry?
Customers now expect to see menu choices that allow them to eat 'healthily' communities now expect healthy and nutritious choices offered in the NSLP & is part of their standards
What are some examples of green and sustainable practices foodservices are now beginning to practice?
Decreasing food waste, increase donations of safe, nutritious food to those in need, recycle and divert unavoidable food waste
What are 'food purchasing specifications' and why do foodservices have them?
Detailed & exact description of what you want to buy, written to include all relevant details of the product and any specific product characteristics (grade, size, form, count, ripeness, country of origin, organic, fair trade, etc.) must include: 1. Exact name of product. 2. Brand or packer name or equivalent. 3. U.S. quality grade or IMPS number. 4. Size information. Ct./cs, ct/lb. etc. 5. Pack size. Can size, weight/case etc.. 6. Trim or yield information on meats. 7. Degree of ripeness for fruits & veggies. 8. Physical state at delivery. 9. Form & color. Foodservices have them b/c they are essential in bid process, Communication avoids misunderstanding, Quality control standard, Cost control standard, Allows for someone to fill in for buyer or receiver, Essential in receiving, Training tool
Customer Segmentation
Dividing the whole potential market into segments Demographic variables - population characteristics that influence product selection Geographic variables - climate, terrain, natural resources, population density, and subculture that influence customers' product Individual food habits & preferences
Decentralized purchasing
Each individual department places order with outside vendor. Less control. Loss of efficiency. Can be more costly. Less likely to follow through on incentives such as rebates or special promotions
What is the role of the FDA in ensuring a safe food supply?
Enforcement agency within DHHS responsible for enforcement of federal food, drug, and cosmetic act, the fair packaging and labeling act, and the nutritional labeling and education act, etc.
What is the role of the USDA in ensuring a safe food supply?
Enforcing the meat inspection act, the poultry products inspection act, and the egg inspection act, inspection of commodities for wholesomeness is mandatory
What are important customer-related factors that impact menu planning?
Every culture or sub culture has foods that traditionally go together. Make sure these foods are offered together. When adding new foods make sure accepted traditional foods are offered. Plan on meeting your customers' emotional needs with your menu. "Comfort Foods" Plan special foods for holidays. Demographics, sociocultural influences, spending, and eating habits will generate a composite profile of the customer
The menu is considered the primary control in foodservice, why is that so? Be prepared to discuss in detail. Is the backbone of any foodservice.
Expresses the character of the foodservice. Largely responsible for the reputation of a foodservice. Is what attracts customers. Brand identity. Determines your budget (food costs, labor costs..skill level& amount of labor needed). Determines physical space (layout, design, equipment). Determines the style and type of service. Is a list items available for customer selection. It is a outline or a list of what is included in each meal. It is also a Marketing & sales tool Educational & teaching tool Reference tool to determine nutritional adequacy of meals served by a foodservice.
Purchase Order
External document used to place an order. Completed by buyer and given to vendor listing items to be purchased. Legally binding document. Stating your intention to buy a particular product at certain price with a specified time and delivery. Essential for proper receiving to verify delivery. PO is then essential in bill payment
What are important management-related factors that impact menu planning?
Food cost, production capability, type of service, availability of foods
What is the regulatory body of the USDA that oversees food safety?
Food safety and inspection service
What is a free meal? Reduced price meal? Is there a difference in Vermont?
Free meals are provided to students living at or below 130% of federal poverty level - $3.07/lunch and $1.66/breakfast Reduced meals ($.40) are provided to students living between 130% and 185% of federal poverty level- $2.67/lunch and $1.36 breakfast ELIMINATION OF REDUCED PRICE CATEGORY Full price meals are reimbursed at a rate of $.29 per meal USDA foods (23 cents per meal) offered to school food service programs to use in preparation of school meals.
What are the temperature ranges of refrigerated storage? Freezer storage? What are some basic requirements of storage in these areas?
Fridge= 32-40 F Freezer= -10- all items labeled, dated and covered, all stock rotated, cooked items covered and stored above raw foods, temp recording logs
What are the two major environmental concerns with traditional menu planning where meat is the center of the plate?
Greenhouse gas emissions, gallons of water used in food production
What is the difference between a 'purchasing cooperative' and a group purchasing organization (GPO)?
Group purchasing organization = Sophisticated alliance or purchasing consortium aimed at overall cost savings for member organizations. Members of an industry segment join a GPO. All items an institution purchases are available for purchase through GPO (medical equipment, food etc.) Usually financial benefits greatly out weigh disadvantages. However, it requires compromise, coordination and cooperation on the part of the individual foodservices participating in the purchasing group. Member agree to purchase specific % or dollar amount annually. The higher the volume of purchase, the greater the cost savings. Purchasing cooperative= Groups of end users with similar product needs join together to negotiate with a specific distributor for a better pricing structure. (Usually prime vendor contract). Enables smaller organizations to gain the advantages of quantity (volume) discounts. Can reduce administrative & purchasing paperwork.
Group Purchasing Organizations (GPO)
Groups of end users with similar product needs join together to negotiate with a specific distributor for a better pricing structure. (Usually prime vendor contract). Enables smaller organizations to gain the advantages of quantity (volume) discounts. Can reduce administrative & purchasing paperwork.
Purchasing cooperatives
Groups of end users with similar product needs join together to negotiate with a specific distributor for a better pricing structure. (Usually prime vendor contract). effort to increase volume and lower service requirements to improve leverage with suppliers and, thus buy at lower prices...some foodservice directors consolidate their buying power with that of other organizations
Describe some of the changes that are happening in school foodservice?
Healthy, fresh food, farm to school, scratch cooking, nutrition and food education
When is conventional or traditional foodservice usually used?
Hospital or healthcare facilities where food is served on trays
Explain why an overabundance of inventory on hand can be costly for a foodservice.
If they don't use it all it will turn into food waste and be thrown out instead of sold
Abbie Nelson discussed value based purchasing for food and nutrition programs in schools. Why is this important?
Impact on the community we serve What practices does this purchase support How does this purchase impact the environment How does this purchase impact individual health
How does the degree of choice in menu selection factor into menu planning and cost control through menu planning?
In noncommercial food service, a raw-food-cost allowance per volume unit such as person, meal or day, may be determined.. availability and skill of employees
Choose a method of informal purchasing and describe the type of foodservice that might use this method, and then explain the benefits and disadvantages of using this method of purchasing.
Informal purchasing is a commonly used method of buying, especially in smaller foodservice operations. The system involves ordering needed food and supplies from a selected list of vendors based on a daily, weekly, or monthly price quotation (based on set of specifications furnished to interested vendors). Buyer may request daily prices for fresh fruits and veggies but a monthly quotation list for grocery items. Contact between buyer and vendor must be made each time. Buyer and vendor must agree on quantities and prices before delivery. Only vendors who give reliable service and competitive prices should be considered for open-market buying
What is a block format recipe and why are they used in foodservice?
Ingredients that are combined are grouped. Separating these groups with spaces or lines makes following the recipe easier and faster. Listing procedures directly across from ingredients involved simplifies preparation and enables clear directions to be written in a minimum number of words
Block format recipe
Ingredients, Amount, Procedure, Separated by blocks, Ingredients in each block receive the same processing or cooking procedure.
What are three inputs of a foodservice system?
Inputs= raw materials, information, energy, people, money, time
Discuss how (some) foodservices are using their menu to impact sustainability of the food supply.
Introduced new recipes, changed operational procedures, revised existing recipes, changed sourcing practices
What are the goals of the Child and Adult Food Program (CACFP)?
Is it a national program and who funds the program? It is a national program funded by the USDA. The goal is to improve and maintain the health and nutritional status of children and adults in care while promoting the development of good eating habits
Factor Method of Recipe Expansion
Is the most common method Desired Yield ÷ Actual Yield = Conversion Factor Each ingredient is then multiplied by the factor to obtain new amount of each ingredient. 1. Ingredients should be converted to whole numbers and decimal equivalents for simplification. 2 lbs. 10 oz. = 2.625 lbs. = 2.6 lbs. (see pg.218) Round off unless ingredient < 1 pound Dry ingredients should be in weights Liquid ingredients should be volumetric* Small ingredient amounts can remain in teaspoons or tablespoons. * can be in decimal equivalents or volumetric measures or weights. 2. Determine Conversion factor (desired yield/ actual yield) 3. Multiply all ingredients by factor. 4. Convert back from decimal amounts to pounds, ounces, quarts, gallons etc. Using largest common sizes. 5. Round off amounts to simple (common) weights or measures. 6. Check for errors.
Prime Vendor
Is when a customer & vendor sign an agreement in which the vendor becomes the primary source of products for a specified time period. All product prices are fixed for the contract period or are priced on a "cost-plus" structure. Delivery dates & times are set.
Identify at least 3 requirements for dry storage.
Items are dates & rotated FIFO, products are stored off the floor (4-6 inches), opened packages are wrapped and labeled, all chemicals stored away from food on clearly marked shelves
Wholesaler (distributor, purveyor, vendor)
May or may not be specialized (full or broad line vs. specialty wholesaler). Buy from primary sources and importers and then sell and distribute at a local level to the individual customers (foodservice). Local merchant wholesalers may be part of a larger distribution network.
What categories of foods does the USDA regulate?
Meat, poultry, eggs
What is a reimbursable meal and how does a school get reimbursed for meals?
Meets the federal guidelines for meal components, must have the five food components that will make the meal reimbursable
What is the mini-maxi ordering method?
Min par is subtracted from max par to determine how much to order In this method the level is set so that enough stock is on hand to last between time of reorder and time of delivery plus a safety factor. Par stock (max) Maximum level on hand anytime Par stock (min) Minimum level on hand anytime = ROP Which includes a safety factor
Centralized purchasing
Most larger organizations have a centralized purchasing department responsible for all purchasing functions. Most have some "bid purchasing" format. The advantages are: better control, more professional, efficient & economic purchasing practices, and profit potential.
Percentage Method Recipe Expansion
Most often used in large scale production facilities & bakeries where the batch size & portion size change frequently. The advantage of the Percentage method is once the recipe formula has been calculated, it is easy to adjust the recipe to any quantity. In this method, one calculates the % contribution, in weight, of each individual ingredient. Because the relative proportion of ingredients is constant, the recipe should always yield the same results. Bake shops often use % method because it assures that ingredient ratios remain constant. 1. Convert all measurements of all ingredients to a tenth of a pound with decimal. 2. Calculate the total weight of recipe. 3. Calculate the % of each ingredient individual ingredient weight ÷ total recipe weight x 100 = % of each ingredient 4. Check ratio of ingredient with standards. 5. Determine weight needed to give desired amount and number of servings. 100 servings each 4oz = 400 oz = 25 # desired yield 6. Determine handling losses and add that amount to final weight needed. 100% - handling loss = yield% (yield%)(total quantity) = desired yield Total quantity to prepare = Desired yield/yield % 7. Multiply each ingredient by final weight. Gives you the amount needed of each ingredient. 8. Convert decimal weight back to pounds and ounces.
NSLP
National school lunch program
In response to customer demands, many foodservices now purchase free-range, cage-free eggs for their operations. Do these eco-labels really provide the living conditions for the chickens that people envision? Explain your answer.
No. Free range- USDA regulated for poultry. Flock provided with shelter in a building, room or area with unlimited access to food, water and continuous access to the outdoors during their production cycle. Outdoors may or may not be fenced &/or covered with netting-like material. Cage free- are stuck in a barn, closely packed, with access to outdoors that they may never even come close to, wings must be clipped and beaks must be modified so they don't succumb to 'pecking order'
What are some difficulties and constraints of operating a CACFP?
Nutritional requirements from federal government High expectations of parents and community Sometimes narrow food preferences of school children Budget constraints and risings costs of food, labor, etc.... Desire to have the best quality foods for students and provide food education along with a nutritional meal.
What are the basis financial considerations that influence how frequently food is purchased?
ORDERING COST: the more frequently you order, the higher the price. It takes time to inventory & prepare a order; time to receive & store an order. A delivery charge is associated with each order. STORAGE COST: storage cost money. Store room & freezer/refrigerator space is costly.
What is onsite foodservice? How does it differ from commercial foodservice? How is it the same?
Onsite- (hospital, schools, child care, senior care, military, employee dining) serves non public, profit is not major motivation, provide meals as a supplemental service to the organization Commercial- (limited service restaurants, full service restaurants, airport, cruise ships, zoos, museums, sport events, convenience stores) operated for profit, primary goal is to create repeat business and repeat customer base,
What eco-label is certified by the USDA? What product does it apply to and what are the 3 basic levels of certification? Could describe how the ecolabel applies to either beef, poultry, or milk
Organic is USDA certified, applies to fresh and processed agricultural food products, crops, and livestock, non-food agricultural products such as cotton, health and beauty products such as soap and shampoo. Grass fed is regulated but pasture is not regulated Crops- Land have no prohibited substances for 3 years prior to harvest of organic crops. Organic seed and planting stock, no GMO. No synthetic materials to fertilize or increase soil fertility. Must use approved biological, botanical or synthetic substances for pest, weed and disease control. Chicken- Managed organically after 2nd day of life. They must be fed certified organic feed for their entire lives. Organic feed cannot contain animal by-products, antibiotics or genetically engineered grains and cannot be grown using persistent pesticides or chemical fertilizers. It is prohibited to give drugs, antibiotics and hormones to organic birds (federal regulations prohibit the use of hormones in raising poultry). All birds must have outdoor access Beef- Managed organically from last 3rd of gestation. Must be fed certified organic feed (grasses and grain) and may be given certain vitamins and minerals. No growth promoters or antibiotics. Animals given antibiotics for health reasons may not be sold as organic meat. Animal must have free access to certified pasture land at least 120 days throughout the entire grazing season. Outside grazing season animals must still have free access to outdoors year-round Milk- Must be fed certified organic feed (grasses and grain) and may be given certain vitamins and minerals. No growth promoters or antibiotics. Animals must be managed organically for at least 12 months prior to organic certification. Cows given antibiotics for health reasons (mastitis) may no longer be considered organic milking cows. Animal must have free access to certified pasture land at least 120 days throughout the entire grazing season. Outside grazing season animals must still have free access to outdoors year-round • 100% organic • USDA Organic - 95 % of ingredients in a product meet organic standards • Made with Organic - less than 95% but more than 70 % of ingredients meet organic standards
What are three outputs of a foodservice system?
Outputs= finished goods, services, ideas, financial accountability, customer/employee satisfaction
Discuss the aesthetic factors such as texture, color, consistency, and shape in menu planning.
People eat with their eyes first, then they smell the food and finally they taste it Color: visualize food as it will appear on plate, use colorful foods in each meal, always include something fresh on a plate/tray/serving line Shape: different shapes enhance eye appeal Texture/ consistency: mostly in mouth feel but also important in visual appeal..creamy, soft, crisp, hard, chewy, have variety of textures in same meal Variety in flavor and aroma
Contrast and compare physical and perpetual inventory. Why are both necessary?
Physical inventory is an actual physical count while perpetual inventory is computer assisted continuous record of inventory. Perpetual is good to know what you have on hand at any given moment but requires accurate record keeping and does not take the place of physical inventory. Physical inventory is used to calculate monthly food cost and reconcile perpetual inventory
Identify two different trends introduced in class and discuss how they impact a specific type of foodservice.
Pickling and brining. Craft everything (beer, cheese, etc..) matcha, edibles
Describe how a well-planned receiving and storage area contribute to cost and quality control.
Poor receiving results in higher food cost (short weight, inflated prices) comprised quality (spoiled and damaged goods, inappropriate substitutions, substandard quality) pilferage, double billing
What are some of the barriers institutions encounter when trying to purchase local foods?
Price, Seasonality & Consistency, Infrastructure and current practices, Broad line distributors don't have the infrastructure communicate food origins, Food Safety & Insurance
Why is market research so important to menu planning?
Processes for creating, communicating and delivering value to customers and for managing customer relationships in ways that benefit the organization and its stakeholders. Is a systematic gathering, recording and analyzing of data concerning your target market and it's needs. Data should be collected in an unbiased, objective, accurate, and thorough manner
What food categories does the FDA regulate?
Production, manufacture, and distribution of all food involved in interstate commerce except meat, poultry, eggs
What are the three phases in the process of standardizing a recipe?
Quantity adjustment phase, recipe verification phase, product evaluation phase
What is invoice receiving?
Receiver uses invoice & P.P to check for quality, quantity and price, (an invoice contains quality and name of item purchased, price/unit and extended price per item, total $ amount of shipment, delivery date, PO # and other info on PO and terms of payment) all discrepancies in order and shipment are made on invoice when receiving
What are standards of fill, standards of identity and standards of quality?
Standards of fill- regulate the quantity of food in a container Standards of identity- defines what a food product must contain to be called a certain name Standards of quality- set minimum standards for features such as aesthetics of a product before it can enter interstate commerce
Why have Food Hubs emerged in the last decade? What role do they fill in the marketing channel?
They are like brokers. Foods hubs often provide a management team that coordinates supply chain logistics, including finding new markets for producers and coordinating distributors, processors and buyers. Some food hubs have permanent facilities that offer equipment for food to be stored, processed, packed and even sold under a shared label. Some also offer technical and business planning assistance for farmers
What are the basic goals of proper food receiving?
To ensure you are getting what you desire to purchase, that the quantity, quality, and price meet the specificatins you have set, receiving is the control gate in purchasing chain, once invoice is signed, you own the goods and have to pay for them
What is the goal of a taste test in the school environment?
To get kids to try new things
What are the basic goals of food storage?
To have enough on hand, avoid spoilage, avoid theft & pilferage
What are the basic concepts of proper receiving?
Verification for quality, quantity, and price. Foodservice takes legal possession of products ordered Inspect delivery and verify PO & invoice, verify & document HACCP, complete receiving records, move products to storage
VTFEED
Vermont Food Education Every Day- raises awareness about healthy food, good nutrition, and the role of Vermont farms and farmers in helping sustain a healthy community. We do this by helping to grow robust farm to school programs, acting as a catalyst for rebuilding healthy food systems, and cultivating links between classrooms, cafeterias, communities, and local farms.
What are the goals of food purchasing?
What are the goals of food purchasing? Right product, right source, right price, right amount, right time
Discuss how food and nutrition trends influence menu offerings.
With people so afraid of gluten, many restaurants began adding 'gluten free' options to menus.
Purchasing specification
a detailed description of a product, stated in terms that are clearly understood by both the buyer and the seller
What is a market segment in foodservice?
a group with similar food habits & preferences that are satisfied by a common menu & type of service.
Static Menu
a set menu with the same offerings every day, usually in commercial foodservice, restaurant style
Physical Inventory
actual physical count, periodic, usually done once a month using inventory sheets, prices updated using last price paid for item, used to calculate monthly food cost and to reconcile perpetual inventory
Food product flow
alternate paths that food and menu items may follow, starts with receiving and ends with service to the customer
PAR Level
amount of food that will be enough for a given period, quantity that should be on hand at any given time, safety factor
Requisition
an interdepartmental form used to request desired products including food and supplies
Meal Pattern
an outline of food to be included in each meal and the extend of choice at each meal
What is the relationship between the menu and the layout & design & equipment in a foodservice?
are most foods made in the restaurant? Do they serve hot foods? Need a stove? Etc..... available work space and with available equipment, planner should be aware of restrictions on equipment and paces and be familiar with the methods of preparation, equipment capacity, and the pans etc before choosing menu items. Freezer and fridge space should be considered, tableware and glassware and dishware availability must be considered.
Methods of Formal Purchasing
bid purchasing, prime vendor
Food Hubs
broadly defined as facilities that manage the aggregation, storage, processing, distribution or marketing of locally and regionally produced food. They fulfill from one to all of these functions and come in a variety of shapes and sizes. No matter their form, they are promising models for bringing family farm food to more Americans. Most food hubs serve as a drop-off point for several farms in a region and a pick-up point for distribution streams and customers who want to buy food they can be sure came from local and regional family farmers.
Three market forms predominantly used in assemble/serve foodservice
bulk = portioning before or after heating within foodservice operation/ pre-portioned = requires assembly & heating/ pre-plated = requires only heating for distribution and service
Cycle Menu
carefully planned set of menus that is rotated at definite time intervals, usually onsite
Commissary foodservice
centralized procurement and production/ can be conventional preparation/ can utilize cook-chill & cook-freeze/ distribution of prepared menu items to several remote areas for final preparation & service/ foods purchased have little or no processing, generally purchased in large quantities
CACFP
child adult care food program- the goal is to ensure that children are receiving nutritious meals and snacks while in child care
What are the differences between planning a menu for onsite vs. a commercial foodservice?
commercial food service: tool to attract new customers, create repeat business, where customers perceive your selections are of good value.... Onsite: tool to provide variety, selection, choice create interest and lack of repetition to a captive audience, way to demonstrate program compliance
Perpetual Inventory
computer assisted continuous record of inventory, enables you to know exact quantity on hand and $ value of inventory at any given time, dependent upon accuracy of record keeping, required computerization, does not take place of physical inventory
Value-added product
defined by USDA as having: A change in the physical state or form of the product (such as milling wheat into flour or making strawberries into jam). The production of a product in a manner that enhances its value (such as organically produced products).
Secondary Market
distribution, merchant wholesaler, distributor, vendor, purveyor who sells or supplies the end user- the food service
EP weight
edible portion
Commissary foodservice disadvantages:
equipment is larger & different than conventional foodservice/ requires major modifications of recipes and food preparation techniques/ menu items may be stored in bulk or individual portions
FINE
farm to institution new england
Producer
fields, stockyards, orchards, lakes/streams
FIFO
first in first out
Monthly Food Cost
food available - ending inventory = monthly food cost
A la carte menu
food items are priced separately, allowing patron to select only food wanted
Conventional or traditional foodservice
food product flow in a conventional restaurant foodservice/ foods purchased in various stages of preparation/ production, distribution, & service are completed on the same premises/ following production, foods are held hot or refrigerated to be served as soon as possible
Ready Prepared foodservice
food product flow uses bulk reheating/ cook to create an inventory bank for future retrieval/ food is prepared for inventory and subsequent withdrawal from inventory rather than for immediate usage
Standardized Recipe
has been repeatedly tested & that repeatedly meets the developed standards of management, staff, and customers. USDA Definition "recipe that has been tried, adapted, and retried several times for use in a given foodservice and has been found to produce the same good results and yields every time when the exact procedures are used with the same equipment and the same quantity and quality of ingredients."
Assemble/Serve foodservice disadvantages:
high food cost concept of 'value added' / menu repetition/ decreased ability to prepare items that meet needs of individuals/ nutritional inadequacy of convenience items/ limited menu variety for special dietary needs/ no individual signature
Partially Selective Menu
includes one or more choices in at least one menu category, limited choice
Selective Menu
includes two or more food choices in each menu category, allows choice, more difficult to forecast & plan, increased cost and customer satisfaction
Open Foodservice System Model
influenced by and interacts regularly with external forces in its surrounding environment. Forces include regulatory agencies, customers and other constituents, competitors, suppliers, social and economic conditions, and climate, these forces affect practices within the organization, and the organization has an effect on the forces
Just-in-time purchasing
inventory and production planning strategy where the product is purchased in the exact quantities required for a specific production run and delivered 'just in time' to meet the production demand. The goal is to have as little product in inventory for as little time as possible in an effort to maximize cash flow
Conventional or traditional foodservice disadvantages:
labor intensive, must have large staff at every meal, 3x a day, 7 days/week, holidays, nights & weekends/ holding time is limited, service must be close to preparations, high temp & humidity decrease palatability
Assemble/Serve foodservice advantages:
labor- reduces need for highly skilled staff and reduces number of staff / menu variety- dramatic increase in menu variety with purchased of prepared food w/o increasing labor/ limited kitchen size & equipment - smaller kitchen, less equipment needed
Commissary foodservice advantages:
large-scale purchasing/ increased supplier competition & cooperation/ volume discounts/ inventory control
Buying Local
local market is part of secondary market. Local grocery type stores where a food service operator may purchase goods, local farmer's market, product or fresh foods market
Recipe Yield
measure of total amount produced by a recipe, can be expressed in weight measure, or count
What are the similarities between planning a menu for onsite vs. a commercial foodservice?
menu is a carefully crafted marketing tool
Conventional or traditional foodservice advantages:
most cost effective in most situations, especially in smaller operations/ best food quality if food is served immediately/ ability to individualize food prep for customers/ familiartiy, that's the way it's always been done
Broker
objective is to link a primary source with an end user and develop a distribution for a product or product line Usually do not buy & sell products but work on a commission basis to represent and promote products or product lines. Large brokerage firms represent numerous manufacturers/processors and set up sales and distribution in large geographic areas. Enable small manufacturer to benefit from professional sales representatives without maintaining sales force. Supply extensive support services to customers.
Nonselective Menu
only one item per menu category, no menu choices, easy to forecast, saves time & money, difficult to satisfy needs of customers
Par stock
ordering enough to keep par level, includes typical usage and safety factor
Cook-chill production
partially cooked, rapidly chilled, held in storage, & reheated just prior to service/ food is usually chilled in bulk for usage in 1-2 days to several weeks
Cook-freeze production
partially cooked, rapidly frozen, held in freezer storage & reheated just prior to service/ food is cooked, then portioned or frozen in bulk for use in 2-3 weeks to several months
Invoice receiving
receiver uses invoice & P.O. to check for quality, quantity & price. (contains quantity and name of item purchased, price/unit & extended price per item, total $ amount of shipment, delivery date, PO# and other info on PO and terms of payment) all discrepancies in order and shipment are made on invoice when receiving
SBP
school breakfast program
Safety stock
smallest acceptable amount of an item on hand or in inventory, smallest number of units before reordering
Single Use Menu
special event, catering
Pilferage
stealing a small amount
What is the basic goal of Farm to Institution New England?
strengthen our food system by increasing the amount of New England-grown and processed food served in our region's schools, hospitals, colleges and other institutions.
Assemble/Serve foodservice
the 'kitchenless kitchen' / minimal cooking concept based on the usage of convenience pre-cooked or pre-prepared items/ kitchen is essentially a staging area where food is unwrapped, panned, heated, chilled, plated etc. prior to immediate service/ food is purchased partially prepared and required minimal cooking before service/ food products brought to operation with maximum degree of processing/ only storage, assembly, heating, and service functions commonly preformed
ABC Method Inventory Control
the amount of time, energy, effort in inventory control should be proportionate to the $ value of items being inventoried, generally the more expensive, the tighter the control. ABC method items are categorized by dollar value number of items being inventoried A products- high priced but small volume, tight control B products- medium value and medium volume, controlled C products- low priced but high volume, less control
Primary Market
the growers, farmers, ranchers, fisheries that grow and produce the food, aggregate processing of foods: silos, stock yards, mills, slaughterhouse, processing plants, food manufacturers etc. (includes food processing)
Value analysis
the systematic and critical assessment by an organization of every feature of a product to ensure that its cost is no greater than is necessary to carry out its functions.
Marketing channel
transfer of ownership, the medium through which a change of ownership occurs, begins with the raw food product and ends at the final customer or consumption
The expectation (or hope) of the new menu labeling law where calorie counts will be posted on menus is that diners will choose less calorie dense menu items. What are some strategies, aside from smaller portions, that foodservices could use to lighten the calories of their menu items?
use produce and protein, choosing not to fry things
When is commissary foodservice usually used?
used for very large institutions, school systems, prisons, airlines etc. / characterized by high tech cook/chill & cook/freeze production
Systems Model in foodservice
various diagrams used to illustrate an organization as a system with its inputs, the subsystems that perform the operations, and the outputs, together with their interactions with the environment. A system is a set of interdependent parts that work together to achieve a common goal. A foodservice organization is a system.
Target Market
who are customers, what do they want
