NTR 445 Exam 1

Ingredients are converted to whole numbers & decimal equivalents

-2 lb 10 oz is converted to 2.625 lb, rounded to 2.6 lb. -One decimal place is typical in a recipe (e.g., 2.6 lb)

Airport restaurants

-Airlines are decreasing onboard foodservice by serving snacks such as pretzels and peanuts and cans of cold beverages and cups of hot coffee. -Each airport operates differently - operators either bid on their own or enter into a franchising arrangement with a major concession operator. -Restaurants rely on the airlines to attract people to their concourse. -Most airports require foodservice providers to cover all day, from early morning to late at night, and offer a takeout option primarily for airline crews

Sport Events

-Americans are spending more of their leisure time close to home visiting theme parks, sports events, and national parks. -Hot dogs, popcorn, peanuts in the shell, ice cream, soda, and beer have long been the items sold most often at ballparks -fans can leave work and go straight to the ballpark to eat dinner that could include deli sandwiches, pizza, fajitas, frozen yogurt, and cheesecake

Seventh Day food practices:

-Food must be prepared on Friday and dishes washed on Sunday -Vegetarianism is widely practiced; generally lacto-ovo-vegetarians -Most avoid pork and shellfish -Do not consume tea, coffee or alcohol -Do not use tobacco products -Water should only be consumed before and after meals -Avoid highly seasoned foods and condiments

Sociocultural factors

-Includes the customs, mores, values, and demographic characteristics of the society in which the organization functions. -processes are important because they determine the products and services people desire

Government Regulations

-Menu planning in some foodservice organizations will be impacted by local, state, and/or federal regulations governing the types and quantities of food items to be served at a meal. -Schools and long-term care facilities that receive state and/or federal funding are required to meet menu planning guidelines

Primary Control

-Menu serves as the primary control of the foodservice operation. -The core common to all functions of the system -Controls each subsystem -Major determinant for the budget -Reflects the "personality" of the foodservice operation. -Impacts the layout of the operation and the equipment needs -Different operations have different menus due to different organizational objectives & customers -Menu serves as a list of food items. -From a production standpoint menu indicates the work that needs to be completed. -Menu can express the character of a foodservice operation

Cook-Chill Kitchen

-Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service. -Many hospitals using the cook-chill technology will plate the food for patients in a chilled state. -These plates of food are then reheated just prior to service using either special carts or convection or microwave ovens

Nutritional Influences

-Nutritional needs of the customer should be a primary concern for planning menus for all foodservice operations, but they are a special concern when living conditions constrain persons to eat most of their meals in one place. -In healthcare facilities, colleges and universities, and schools, for example, most of the nutritional needs of the customer are provided by the foodservice. -Increasing public awareness of the importance of nutrition to health and wellness also has motivated commercial foodservice operators to consider the nutritional quality of menu selections

Passover

-Seder- ritual/feast that marks the beginning of Passover -No leavened products -No wheat, barley, rye, and oats. Wheat flour only in the form of matzah -Beans, peas, lentils, maize, millet and mustard are also avoided -All cooked meals must be prepared before sundown on Friday to prepare for the Sabbath

Customer Satisfaction

-Sociocultural factors should be considered in planning menus to satisfy and give value to the customer. -Nutritional needs provide a framework for the menu and add to customer satisfaction. -Probably the most important aspects for satisfying customers are the aesthetic factors of taste and appearance of the menu items

Eye gaze motion

-The eye will travel in a set pattern when viewing a menu -Thus the center of a threefold menu is considered the prime menu sales area. -People usually order the first or last thing they se

Sustainability for local foods

-Use of locally grown/produced items. The use of locally or "hyper" locally (having one's own garden) grown/sourced meat, seafood, and produce items are becoming much more common.

Standardized recipes

-We use them for consistency, oversight of budget, less waste, lends itself to customer satisfaction -The development and use greatly facilitate purchasing and food production. -When adjusted to an accurate forecast quantity, these recipes provide assurance that standards of quality will be consistently maintained. -A well-planned program beginning with the standardization of recipes and production procedures needs to be developed individually for each foodservice operation

System

-a collection of interrelated parts or subsystems unified by design to obtain one or more objectives -designed to accomplish an objective -Subsystems of a system have an established arrangement -Flow of resources through a system is more important than basic elements -Interrelationships exist among the elements -Organization objectives are more important than those of the subsystems

Partnering

-a mutual commitment by two parties on how they will interact during a contract with the primary objective of improving performance through communications -It is primarily a relationship of teamwork, cooperation, and good faith performance through communications

Self-Reported Plate Waste Survey

-consumption is another technique for measuring plate waste. -Individuals are asked to estimate their plate waste using a scale similar to one used by trained observers

Contracting

-defined as an agreement between two or more persons to do or not to do something -partnership between the two is necessary to make the contract work the focus must be long term -largest companies are Compass Group, ARAMARK Corporation, and Sodexho, Inc

Franchising

-defined as the right granted to an individual or group to market a company's concepts

Limited Service

-designed to provide a limited number of food items to a customer in a relatively short period of time -Often the customer orders food at a counter and pays for it before eating. -These restaurants are targeting working professionals and parents who want to have a meal served quickly at a low price

Museums

-fine dining foodservice operations are becoming more prevalent

Sous Vide

-from the French term for "under vacuum," is classified as ready serve because it involves chilling and sometimes freezing menu items. -originated in Europe, entails sealing raw, fresh food in impermeable plastic pouches with special equipment -The process, often termed reduced oxygen packaging, involves placing uncooked food in special pouches, forcing the air (oxygen) out of the pouches, sealing the pouches, and creating a vacuum. -The foods then are partially or completely cooked slowly in low-temperature circulating water, rapidly cooled, and stored in temperature-controlled refrigerators (32° to 38°F), extending shelf life to about 21 days. -Menu items then are heated for service typically by placing the bag of food in simmering water

Cruise Ship Dining

-have a reputation for service of 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. -Some ships have theme restaurants, such as Italian, Chinese, Japanese, or Southwestern, in addition to the main dining area

Analysis

-includes a review, and revision if needed, of a company's vision, mission, values, and objectives -should determine a company's external threats and opportunities and identify strengths and concerns

Obesity & health concerns result in

-more healthful menu items -Response from foodservice operations -More meatless entrées, greater varieties of vegetables & fresh fruits are common

Full-Service

-provide waited table service for customers -Guests are greeted and seated by a host/hostess and orders taken and delivered by waitstaff. -Payment occurs after the meal is completed and tip is typically given for the service provided by the waitstaff member

Zoos

-self-operate their restaurants and others use contract foodservice companies to provide the food options in their facilities -becoming profit centers -operators are upgrading their menus

food habits and preferences

-should be a priority in planning menus for a particular population -preferences that influence the popularity of menu items. -Cultural food patterns, regional food preferences, and age are related considerations. -Too often, menu planners are influenced by their own likes and dislikes of foods and food combinations rather than those of the customer

Definition of forecasting

-the art and science of estimating events in the future and provides the database for decision making and planning. (determining how much you're going to serve of individual items) -primary result should be customer satisfaction; customers expect to receive what they ordered

Self-Operation

-the foodservice operation is managed by an employee of the company in which that foodservice operation is located -this manager has full responsibility and authority for all functions within the department and reports to an administrator employed by this same company

Control

-three functions in a system: •It ensures that resources are used effectively and efficiently in accomplishing organizational objectives •It ensures that the organization is functioning within legal and regulatory constraints; •It provides standards to be used in evaluation of operations.

Observational Plate Waste Survey

-uses trained observers to estimate visually the amount of plate waste. -Studies indicate that visual estimation of plate waste sufficiently accurate & simple for assessing acceptability

Fluid milk weekly total for NSLP

1 cup/day, 5 cups total weekly; two varieties must be offered each day

Steps in Factor Method

1.Convert all ingredients from measure to weight in pounds and ounces. 2.Convert ingredient quantity to whole numbers and decimal equivalents and round to one decimal place unless the original amount is less than one pound (then round to two decimal places). 3.Divide the desired yield by the base recipe yield to determine the conversion factor. 4.Multiply all recipe ingredients by the conversion factor. 5.Reconvert the new ingredient quantities back into pounds and ounces or quarts and cups. 6.Round off amounts to quantities simple to weigh or measure and within an acceptable margin of error

Fruit weekly total for NSLP

2 & ½ cups, daily ½ cup

Vegetable weekly total for NSLP

3 & ¾ cups, daily ¾ cup. Only 100% vegetable juice is allowed, no more than ½ of the weekly offerings

Whole Grain-rich grains weekly total for NSLP

8 to 10 oz eq, daily 1 oz eq. At least 50% of grains offered must be whole grain-rich

Meat / Meat Alternative weekly total for NSLP

9 to 10 oz eq, daily 1 oz eq

Replacement of meat entrees with vegetarian entrees

A focus on vegetarian rather than meat-based entrees also is deemed more sustainable because livestock production is more harmful to the environment than the growing of vegetables.

Factors to consider when menu planning

Customer satisfaction (number 1), Sociocultural factors, Food habits and preferences, Nutritional Influence, Aesthetic factors, Sustainability, Government regulations, Management decisions.

Americans exposed to many cultural foods, expectations of ethnic authenticity are higher

Ethnic foods of South America, the Eastern Mediterranean & Southeast Asia are recent additions to restaurant menus

Aesthetic Factors

Flavor, texture, color, shape, and method of preparation are other factors to consider in planning menus

Growing demand for organically grown, free-range, grass-fed, cage-free, hormone free, and fair trade products

Increasing use of different meats such as buffalo, ostrich, venison, and emu

Dry ingredients will be stated in pounds & ounces and liquids in cups & quarts

Ingredients of 1 oz or less often are stated in tablespoons or teaspoons

Disadvantage of Ingredient Control

Lack of creativity

Advantage of Ingredient Control

Less waste, consistency

Limited processed foods

Processed foods often involve more energy, packaging, and transportation than the onsite production of similar foods; thus an increased practice of preparing products from "scratch" at the foodservice operation using more locally sourced products is occurring in operations focused on improving their sustainability in menu planning and food production.

Kosher food practices:

Prohibited animals/animal products -Swine, carnivorous animals and rabbits -Birds of prey and their eggs -Shellfish, catfish, eels, rays and sharks -All reptiles -No blood The law of meat and milk -After eating meat must wait 6 hours before eating any dairy products -Only 1 hour after eating milk until meat can be consumed

Convenience Stores

Retail businesses with a primary emphasis placed on providing the public a convenient location to purchase quickly from a wide array of consumable products (predominantly food) and gasoline

Sustainability for 'in season' foods

Seasonality might mean serving vegetables such as asparagus only in the spring, tomatoes in the summer, and butternut squash in the late fall when those vegetables are available from local growers and not serving them at times of the year that they are not available locally

Moving Average

The most common and easiest of the time series models is the moving average forecasting model. •The process begins by taking the average of the number of portions sold for the last five or more times the menu item was offered as the first point on the trend line. •The second point on the line is determined by dropping the first number and adding the most recent number of portions sold to the bottom of the list and then calculating another average. •The repetitive process continues for all data

Synergy

Working together can create greater outcomes than working individually

Ingredient control

a major component of quality and quantity control in the production subsystem and a critical dimension of cost control throughout the foodservice system. •The development and use of standardized recipes greatly facilitate purchasing and food production. •When adjusted to an accurate forecast quantity, these recipes provide assurance that standards of quality will be consistently maintained. •A well-planned program beginning with the standardization of recipes and production procedures needs to be developed individually for each foodservice operation

Single use menu

a menu planned for a specific event and typically used only once; usually for a holiday or other special occasion

Franchisor

an individual or organization granting a franchise

The strategic management process involves

analysis of the company and its environment, creation and implementation of strategies to move a company toward its goals, and evaluation of progress.

Input

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

The process of ingredient control

begins with purchasing, receiving, and storage of foods and continues through forecasting and production.

Cost leadership

being the lowest cost provider of a product/service for a broad target Market

The process of Implementation is

circular in nature as information from the evaluation is fed back into the analysis step and the steps are repeated

An ingredient room, or ingredient assembly area, is

designed for measuring ingredients to be transmitted to the various work centers.

Food Preferences

express the degree of liking for a food item

Decentralized Service

food is distributed in bulk quantities for tray assembly in an area close to patient rooms, such as a galley located in a hospital wing. E.g. retirement center

Sustainability

having an increased influence on menu planning in many foodservice operations

Memory

includes all stored information and provides historical records of the system's operations

Feedback

includes those processes by which a system continually receives information from its internal and external environment

Centralized Service

individual patient trays are assembled in or close to the production area. Trays then are distributed by carts or conveyors to patient units for delivery to patients' rooms.

Two major aspects of ingredient control are

ingredient assembly and use of standardized recipes

Transformation

involves any action or activity used in changing input into output, such as activities involved in production of food

Implementation

involves the determination of strategic direction for the company and the creation and implementation of strategies to help a company gain competitive advantage

The second step in the strategic management process, implementation

involves the determination of strategic direction for the company and the creation and implementation of strategies to help a company gain competitive advantage -there are three strategies: cost leadership, differentiation, focus

Exponential Smoothing

know that it is a time series forecasting method

Liquid measures also stated in weights

may be converted to decimal equivalents of a quart or gallon

Percentage method

measurements for ingredients are converted to weights and then the percentage of the total weight for each ingredient is computed

A careful analysis is needed

of the company's stakeholders and competitors and the economic, political, and technology environment

Function of Ingredient control

one or more individuals measure out items to provide to the chef

Heat & Eat Kitchen

pre-prepared processed food that you heat up and serve. I.e.: canned soup, tray dinners

Differentiation

providing a product/service that is unique, that customers value, and that customers are willing to pay a higher price for

Cycle menu

series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated

Conventional Kitchen

standard kitchen in the back and service area in the front. Not much distance from where you're preparing the food to where it is served

Underproduction

the production of less food than is needed for service, can increase costs as much as overproduction. •Customers will be disappointed if the menu item is unavailable, and they often have difficulty in making another selection. •Furthermore, underproduction may involve both additional labor costs and often the substitution of a higher-priced item

Overproduction

the production of more food than is needed for service, generates extra costs because the salvage of excess food items is not always feasible. •Leftover prepared food spoils easily and requires extreme care in handling and storage. •Attempts to reduce overproduction costs by using a leftover high-priced food as an ingredient in a low-cost menu item reduce profits.

Output

the result from transforming the input, and it represents achievement of the system's goal

Environmental Factors

things that occur outside of the foodservice system yet impact some component of the system

Organization needed for ingredient control

tools needed-scales, measuring cups, equipment

Focus

using a cost leadership or differentiation strategy to target a specific, limited-size market niche

Dark greens, Beans/Peas, Starchy, Other, Any weekly total for NSLP

½ cup

Red/Orange weekly total for NSLP

¾ cup

Once an organization's strategies are determined, implementation can begin. Managers may need to do several things to implement strategies effectively:

•Change organizational structures, •Link performance evaluation and pay to strategies, •Create an organizational climate supportive of change, and •Adapt or modify production processes

Commissary Kitchen

-centralized kitchen typically getting food in most raw form (so making most everything from scratch) and having to transport the food some distance to serving location -Foods purchased in large quantities; little to no processing -Processed completely at the central facility, stored in bulk or individual portions -Various methods of storage (frozen, chilled, heated) -Sent to satellite service center for service

Multidepartment, Multisite Management

-coming back into the picture for many foodservice operations. -Reasons for becoming this type of manager: professional development, value to the employer, a higher position within the organization, job security and simple survival. •Many foodservice managers are responsible for multiple sites as well

Franchisee

A person who buys a franchise

Static Menu

Same menu items are offered every day; that is, a restaurant-type menu.

Equifinality

Same or similar output can be achieved by using different inputs or by varying the transformation process

Sustainable Seafood

Sustainable seafood is from fished or farmed sources that are not impacting the ecosystem by its production

Management Decisions

The menu should be viewed as a managerial tool for controlling cost and production

Food Habits

The practices and associated attitudes that predetermine what, when, why, and how a person will eat.