Food service exam 1

From Pasture-based to Confinement based

"Confined" = indoors (poultry, swine, dairy) Limited (no) outdoor access Closed worker environment From pasture based to confinement based - we have transitioned from a circular model, biological system - manure, etc - working against natural systems in a linear fashion...

National Security Issue

"In my personal opinion, the obesity epidemic among America's youth is a matter of national security. If this disastrous trend does not stop, all employers who require physical fitness-police, fire departments and of course the military-will be competing for a declining population of fit and healthy young men and women. We must act now and embrace healthy eating as a means to ensure tomorrow's military is ready for the threats our great nation will face." Colonel George Dilly, chief dietitian for the U.S. Army EatingWell Magazine March/April 2009

Food Cost Calculation

$ Value of Beginning Inventory ( end of the last month) + $ Value of Purchases (new food purchases during month) = $Value of food available $ Value of food available - $ Ending Inventory (end of month) = $ Food Cost for the month or Monthly Food Cost

Food Dollars

$1.8 Billion spent in restaurant-industry sales on a typical day in 2013. Approximately 47 % food $ is spent in a foodservice establishment. The average household expenditure for food away from home was $2,620 in 2011. 11% sales occur at breakfast.* 37% sales occur at lunch.* 52% occur at dinner* *commercial establishments only NRA Forecasts 2013

Entrees for a 2 Week Cycle Menu (56 entrees)

% Distribution # of entrees or recipes 40 Vegetarian 22 25 Poultry 14 15 Beef 9 10 Fish & Shellfish 6 8 Pork 4 2 Veal 1 Total = 56

Adapting Home Recipes

1. Choose an appropriate recipe. 2. Make original recipe, make notes of weights & measure of ingredients, directions for preparation. 3. Determine factor for expansion & expand incrementally. (4 to 12, 12 to 24 or 25) 4. Determine handling loss, cooking loss, & changes in procedure. 5. Check ingredient proportions with standard recipes. 6. Evaluate, make changes, prepare, re-evaluate.

% Method

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.

Good Receiving Practices

1. Limited number of competent receiving staff who are well trained. 2. Proper receiving equipment. 3. Proper receiving facilities or area. 4. Controlled receiving times. 5. Copy of specifications on hand. 6. Copy of purchase order to check invoice. Qualities of a good receiver. Equipment needed for proper receiving. Secure and monitored receiving area. Standardized method of receiving.

Advantages of Bid Purchasing

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.

Standardized Recipe Components

1. Recipe title 2. Recipe category (usually) 3. Ingredients 4. Weight/volume of each ingredient 5. Preparation instructions 6. Cooking temperature and time 7. Serving size 8. Recipe Yield 9. Equipment to be used

Diabetes

23.6million americans If you were born in 2000- risk of developing diabetes is 1 out of 3 for all Americans. 1 out of 2 for Hispanic women, 2 out of 5 African Americans or Hispanics.

heart disease

57% experience

What do health-focused diners want?

92% of healthy eaters want healthy choices all the time. But as you raise the "healthfulness" of the selections you need make them more appealing and indulgent to reduce the sense of sacrifice.

Restaurants- An Integral Part of Our Nation's Economy

>About 9 % of those employed in USA (13.1 M) have jobs in the restaurant industry. Outside of the government, it is the nation's largest private sector employer. Nearly half of all adults have worked in the restaurant industry at some time in their lives. National Restaurant Association 2013 Forecast.. www.restaurants.org

PROTEIN

Are you considering the "protein package

Goals of CACFP

Assure quality diets of young children Expose children to a variety of foods Offer nutrition education to care providers and families

Chemical Additives - Recombinant Bovine Growth Hormone (rBGH)

Banned in Canada, Western Europe, Japan, and Australia Cancer risks Antibiotic resistance concerns Animal welfare concerns

Food Storage

Basic Goals To have enough on hand. Avoid Spoilage Avoid theft & Pilferage

PROCESSING

Batter coated French fries that absorb less oil during frying Potatoes, vegetable oil (contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn), tapioca starch-modifies, contains 2% or less of corn starch-modified, paprika extract (color), rice flour, salt, sodium acid pyrophosphate (to maintain natural color), turmeric extract (color), xantham gum. 40% less fat, 30% fewer calories compared to traditional French fries

Beyond the Manual

Be prepared for different situations and the stress of staff Staff should have critical medications on-hand Caffeine Hygiene Emotional stress Place for silence & rest Designated sleeping area

PORTIONS

Can you reduce portions to reduce calories?

Portion Control

Chicken stir fry recipe yields 600 serving sold at $2.25/serving Anticipated Sales 5 servings/Qt. level spoon = 600 serving $1350. Actual Sales 4 servings/Qt. heap spoon = 480 serving $1080. Short 120 serving $270. What are the repercussions?

Aesthetic Factors in Menu Planning

Create the Magic Moment People eat with their eyes first, then they smell the food and finally they taste it. Visualize food as it will appear on a plate. Use colorful foods in each meal. Always include something FRESH on a plate or tray or a serving line. Use garnishes!! Break up bad color combinations of foods that traditionally go together. The shape of a food has a lot to do with eye appeal. Sliced or Shredded Strips Incorporate different shapes to enhance eye appeal. Important mostly in mouth feel but is also important in visual appeal.

Important Management Decisions

Food cost Production capability Type of service Availability of foods

Poor Receiving Consequences

Higher food cost Short weight Inflated prices Compromised quality Spoiled & damaged goods Inappropriate substitutions Substandard quality Pilferage Double billing

Mini-Maxi Order Method

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... Max Par 16 cases Crackers 2 cases normal usage 3 day order lead time 50 % safety factor Min Par ( 2 x 3) + (.5 x 6) = 9 case is the ROP 16 case Max Par -9 case ROP Order 7 case

Casual Dining Segments

Indulgers 10% Second Kitchen 17% Socializers 33% Health Seekers 40%

PRODUCE

Is produce part of your strategy for calorie design?

How is the Public and Government Responding?

Menu Labeling Laws Trans Fat Laws Toy Ban in Happy Meals Restaurant Rating Other examples?

Health and Nutrition Go Mainstream

Menu Labeling is now Mandatory. In a NRA survey, 73% of adults report trying to eat healthier now in restaurants than 2 years ago.

HCWH Issues

Mercury-based medical equipment Green buildings Sustainable food purchasing systems

Agriculture and Climate Change

Methane and nitrous oxide Generate 18% of emissions Transported from farm to slaughterhouse to market Forests are being cut down to provide more land to grow corn for animal feed, so valuable carbon sinks are lost Agriculture and transport Changing what we eat and how and where it is processed rather than focusing on food miles

Key Points in Menu Planning

Plan for Variety and Contrast. Plan for good nutrition. Meet & exceed your customer expectations.

Benefits...

Positive Publicity Differentiation from competitors Better employee morale Added patient satisfaction More visible nutrition education Improved community relations

Technology in Foodservice

Service Trends Texting Twitter Yelp Online Reviews Groupons

Menu Types

Static Menu restaurant style Cycle Menu Single Use

Receiving

The point at which a foodservice inspects delivered products and takes legal possession of the products ordered.

Brokers and Manufacturer Representatives

Their objective is to link a primary source with an end user and develop a distribution for a product or product line.

Disadvantage of Bid Purchasing

Time consuming lengthy process. Requires a high degree of sophistication and knowledge regarding your operation. Usually requires designated purchasing agent to prepare, evaluate, negotiate and award bid. Requires written purchasing specifications

Chemical Additives -Arsenic

Uses Growth promotion Pigmentation Compensate for growing conditions Not approved in Europe 70 percent or more of 8.7 billion broiler chickens annually are fed arsenic (EPA) RUNOFF

Obesity

more than 65% of americans are overweight to obese

PROPORTIONS

smaller...

Step by step Menu Planning

1. Determine market segment. 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 ... General considerations Points of origin Merchandising terms Means of preservation Food preparation Verbal and visual presentation Dietary or nutritional claims

Steps in Purchasing

1. Determine needs: quality (specifications) & quantity (forecast) 2. Search markets 3. Negotiate the purchase (unless cash) 5. Place the order 6. Receive the order 7. Store items and issue to users (cooks) 8. Payment of bills.

Menu Planning Sequence

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.

Benefits of Primary Vendor Contracts

1. Reduced cost through better pricing which is based on higher $ volume. 2. Vendor supplies support equipment for purchasing. 3. Vendor will seek out & inventory specialty products for you. 4. Better customer service & relationship with vendor. 5. Convenient deliveries.

Midwestern Food Movement

1. The Midwestern Food Movement This is all about farm fresh and local taken to the next level, using the types of food readily available in the Midwest. After all, the East Coast is known for Italian; the West Coast for seafood—perhaps its time the Midwest became more than a flyover state. In fact, chefs such as St. Louis' Gerard Craft at Niche are beginning to focus on the ingredients available in the Midwest and doing interesting things with root vegetables, steaks, and more. But there is nothing more Midwestern than a buttermilk soaked fried chicken, which led us to Amy Thielen, host of Heartland Table on the Food Network. Her new cookbook, The New Midwestern Table, is inspired by her Minnesota roots. We expect to see more Midwestern style cooking in this true food movement, as more chefs discover and put their own twists on some traditional foods that Midwesterners have kept secret for all these years.

NRA food trends

1. locally sourced meats and seafood 2. locally grown produce 3. envr sustainability 4.Healthy kids meals 5.gluten free

3 Day Cycle Menu

2 Entrees per meal = 6 entrees Entrée Distribution 50 % Vegetarian = 6 entrees Chicken 17 % = 2 entrees Beef 17 % = 2 entrees Fish 17 % = 2 entrees

Menu Pattern Sample College Dining Hall

2 soups: 1 cream or hearty, 1 vegetarian 3 entrees: 1 vegetarian, 1 sliced meat, 1 casserole 2 vegetables: 1 green, 1 other 16 item salad bar: 2 special salad bar salads 8 item deli bar 3 desserts: 1 baked item, 1 cake/pie, 1 other Fresh fruit assortment Ice cream station

FACTOR METH

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.

Low Tea

2. Low Tea Bet you thought it was "high tea," didn't you? The reality is that the designation was more based on table size than anything! High tea was served at the dinner table, usually to the middle and lower classes, and was more substantial since it held them over while they served dinner to "the family" and may have replaced lunch (and maybe dinner, too) for them all together. The upper classes had a "low tea" that was more likely to be served in the drawing room or parlor, on a low table. It was meant to sustain them prior to evening activities. The influence of Downton Abbey (which returns in January 2014) may reign here, but it's just one of the reasons we've called out the celebration of tea. It's also attributable to European roots and the desire to emulate great experiences at white table restaurants and bring them down-to-earth. Grandmothers everywhere love creating tea parties for their grandchildren and are pulling out all the stops to create delicacies and milk-laced tea for their grandchildren. Those who have found more frequent small meals suit them better than three heavy meals a day have added afternoon tea for a quick pick up meal. Some might even consider it a follow up to brunch, since teatime recipes are often downsized brunch concepts. Let's just say we've developed a taste for tea. Low tea is a light meal or snack, usually served around 4 pm, and often shared with guests. We see a return to this "extra" meal and are creating some interesting recipes to help you recreate it, too. So check back for our follow up series of great recipes suited for a fabulous tea party!

Steam Table Pans (Hotel Pans)

20 in by 12 inch. all other food pans are a variation of those dimensions

Restaurant Industry Sales Projection for 2013: $660 Billion

2013 (sales) COMMERCIAL $602.5 B (Overall 92%) Eating Places $442 B Drinking Places $ 19.5 B Managed Services $ 45.6 B Lodging-place Rest. $ 33.1 B Retail/Vending/ $ 62.4 B Recreation, Mobile OTHER (on-site) $ 58 B National Restaurant Association Industry Forecast 2013

Bread Moves to Center of the Plate

4. Bread Rises to the Top We've talked a lot about artisanal breads in the past, even calling out the now-mainstream trend toward pretzel bread. If you need an example, fast food chain Wendy's is launching a new limited time offer with brioche (replacing their more recent LTO, pretzel bread). Our culinary teams are looking carefully at what's next, but breads continue to be big, even in a gluten-free world. As we look at the overarching trend, it's about the flavor experience of bread and how it's moving more to the center of the plate. Expect breads in more flavors, more forms, and dipped in more than just egg batter in the future. Some of this is led by a return to home baked bread, but it goes beyond that to bread with benefits (flax seed, anyone?), salted bread, flavored breads and bread as the main course. Instead of being a carrier, bread is now surrounding itself with a variety of proteins and flavors. Bread salad, breaded meatballs and meatloaf, bread pudding, muffin cups, flatbread pizzas, stuffing casseroles—all of these are making us rethink how bread impacts a meal.

Dining Out Statistics

46% of Adults eat 1 meal/day away from home. Restaurant share of the food $ is 47% US per capita food expenditure is $358/month, since 2009, food eating away from home at a higher rate than foods eaten at home. National Restaurant Association 2013Forecasts. www.restaurants.org Economic Research Service USDA 2013

Menu Writing Committee

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.

Nutrition & You: Trends 2011 Survey

67% Consumers report Diet & Nutrition as "Very Important to me" 64% Exercise and Physical Activity as "Very Important" 50% Say they are doing "all the can to achieve balanced nutrition and healthful diet."

Food & Nutrition Departments

7 Days of emergency food Stored in designated areas not included in current food supply Canned foods: milk, juice, meats, soups, vegetables, pudding and dried goods such as rice, noodles & pasta. List of stored foods available at all times Emergency menu based on food supply

Hybridization of Foods Earth & Turf

7. Hybridization of Food Americans have upped their vegetable intake, but Meatless Mondays are not even on the radar for a majority. Enter a new mashup—what we're calling the Hybridization of Food, where we are enhancing our protein with vegetables. Mushrooms in the meat, for example. FLIP Burger Boutique in Atlanta has gone so far as to call it "earth and turf." It may have started with sneaky moms and a blender, but it's a growing trend.

Antibiotics

71% non theraputic livestock use. Nearly 19,000 people died in the United States in 2005 after being infected with a virulent drug-resistant bacterium that has spread rampantly through hospitals and nursing homes, according to the most thorough study to be conducted of the disease's prevalence. The study also concluded that 85 percent of invasive M.R.S.A. infections are associated with health-care treatment. Previous research had indicated that many hospitals and long-term care centers have become breeding grounds for M.R.S.A. because bacteria may be transported from patient to patient by doctors, nurses and unsterile equipment Similar to mercury - need to bring the science to healthcare.... AMA, CDC, WHO, ANA, APHA have all stated policies on antibiotic use... Europe - no atrazine - strict use of antibiotics, still producing and eating in Europe

Recipe

A Recipe is a formula by which measured & weighed ingredients are combined in a specific sequence & procedure to give predetermined results. quality control, cost control, communication tool

Formal Competitive Purchasing 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 is CACFP?

A federally funded child nutrition program which reimburses childcare providers for serving nutritious meals to children enrolled in their programs.

The 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.

Standardized Recipe

A standardized recipe is a recipe that 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."

Product Standards

A written description of a food prepared with a standardized recipe, that describes how the food should taste and be served to the customer. Often accompanied by a photo. Book pages 516-517 and Appendix C Can be utilized to evaluate product and determine if it should or shouldn't be served. Detailed Description of the food Portion Size of overall food and individual components Serving Temperature Garnish Plating instructions

Off the Street- sales rep

ADVANTAGES Convenient. Little Paperwork. Sales person can deal with ordering problems, introduce specials, new products etc. DISADVANTAGES Need time to meet with sales person. Impractical for large orders. Personal relationship may develop with sales representative.

Call Sheets or Quotation lists

ADVANTAGES provides price comparison. Allows for competitive buying DISADVANTAGES Very time consuming. May not be comparing like products. Elaborate process - Create a list of items needed, divide up by categories. -Buyer contacts various different vendors for prices quotes. -Specifications for each item,delivery date & quantity included.

Cash Buying

ADVANTAGESDecrease money in inventory. Reduces waste. Eliminates middleman Cheaper ? May be most appropriate for small amounts. DISADVANTAGES Time consuming. Not everything is available. More expensive? May be inappropriate for large quantities.

Production Yield

AP weight is As Purchased weight Includes: bone, skin, peel,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 If 1 pound of chicken AP has a 66% EP yield then 6.1 oz chicken needs to be purchased to yield a 4 oz piece of meat. 6.1 oz. AP= 4 oz. ÷.66

Storage & Inventory Control

Accurate information about quantity of food & supplies on hand. Assists in determining purchasing needs. Provides data for food cost control. Assists in preventing theft & pilferage. NRA estimates 4% of food $ are lost due to inventory "shrinkage"

"Healthify" a menu

Add/change ingredients to improve menu item nutrition Add a healthier option Use clear cues so that guests can identify items Create an appeal for the menu item with positive descriptors Improved nutrition should not increase the sense of sacrifice

Bid Buying

All aspects of price, quality, quantity, delivery, storage, payment etc. are subject to negotiation. Many Variations of competitive Line-item bidding. Buyer creates a bid list of products specifying quality, quantity, delivery etc. Each potential vendor then bids on each line-item individually. All-or-nothing bidding. Buyer creates bid list and potential suppliers offer bid prices on the entire list of products. Firm Fixed Price.

Dry Goods Storage cont

All chemicals, including pesticides and cleaning materials are stored away from food supplies on clearly marked shelves or in a closed cabinet.* Heavy products and cases are stored on lower shelves. Boxes are not stacked to ceiling; fire safety. Ventilation systems in place to remove steam & condensation.

Refrigerated Storage (32º-40ºF) Frozen Storage (-10º -0º F)

All items labeled,dated and covered.* All stock rotated. * Cooked items covered & stored above raw food products. * Thawing pans under meat.* Storage shelves >2 inches from walls.* Temperature recording logs. * Movable carts for easy removal & cleaning.

Par Stock Level

Amount of food that will be enough for a given period. Quantity that should be on hand at any given time. Par level is your safety factor. Smallest acceptable amount of an item on hand or in inventory. Every time you order you order enough to bring up to your par level. Lower Level Par = Minimum Par = Reorder Pt. =Minimum stock level

Healthy Food in HealthcarePrinciples

As places of healing, hospitals have a natural incentive to provide food that is healthy for people and the environment in which we live. Food supply can be met in a variety of ways which have consequences in terms of nutrition, disease risk, public health, environmental health, social and economic well being. From the way food is grown, to the way it's packaged, shipped, consumed and discarded, hospitals' food purchasing decisions can play an important role, both directly and indirectly, in our ecological health.

Beef Recipes

Beef Lasagna featuring local grass-fed beef, seasonable vegetables and Vermont mozzarella Beef Strip Loin Grass-fed Vermont Scottish Highlander with shallot-garlic glaze Broccoli & Beef Stir-fry Local grass-fed beef strips stir fried with broccoli in an Thai inspired lemon peanut sauce

Dry Goods Storage

Between 50º -70º degrees. Humidity controlled : 50% to 60 % Products are stored off the floor (4-6 inch)* away from floor drain & water lines. Shelving is >2 inches away from walls.* There are no dented cans.* Items are dated & rotated FIFO.* Open packages are wrapped & labeled.*

Food Habits & Preferences

Biological, physiological, psychological age, sex, metabolic state, activity level etc. Personal factors family, personality, mood Socio-economic factors food cost, lifestyle, conformity, prestige Religious - cultural factors Intrinsic Factors of food itself taste, texture, flavor, smell, appearance Extrinsic factors environment, situation, climate, season, advertising

Craft Everything

Blame Pinterest if you want, but the truth is, Americans are celebrating their creativity. Sure, you can make the case that when everyone is creative, no one really is . . . but when it comes to food, the new concoctions are giving us variety and excitement in our food and beverages. Our 2012 call out of Craft Chocolates and our 2011 identification of Craft Beer turns out to have been right on the mark. We're throwing it back into the mix because there is an interesting evolution happening at the packaging level, which is going to move "craft" beyond small batch production into something bigger. Expect to see the return of beer in cans, for example. While the traditional thinking has been that you can't "do craft" in anything but bottles, it benefits the brewer's bottom line and so far no one is crying out about taste differences. More interesting packaging is on the horizon, along with more in the way of beer pairings. According to our evidence, people really don't yet understand the difference between microbrew, craft beer and contract brew. And if the buyers don't care, how do you really preserve the "craft" aspect? We've seen die-hard craft beer fans call out contracted breweries as fake, and we've seen other beer fans not really care as long as they can continue to experiment long enough to find a favorite. Other crafts may experience a similar growing up period, as prices are driven down by the push to take craft to the masses. The question is, will craft be protected? After all, when fast food places start selling wine and beer with their food items, you know an explosion isn't far behind.

Standardized Recipe Format

Block Ingredients Amount Procedure Separated by blocks Ingredients in each block receive the same processing or cooking procedure. Other Possible Components: 1. Nutrient Analysis 2. Food safety guidelines +/or HACCP directions. 3. Recipe variations 4. Alternative ingredients 5. Optional ingredients 6. State/federal review

Vermont Pledge Signers

Brattleboro Memorial Hospital Central Vermont Medical Center Fletcher Allen Health Care Mt. Ascutney Hospital and Health Center Northeastern Vermont Regional Hospital Porter Medical Center Rutland Regional Medical Center Southwestern Vermont Medical Center 333 Pledge signers nationwide

Menu Planning.........

Breads Beverages Breakfast Special theme accompaniments Should all be planned last and should provide balance and variety to the meal.

Checks and Balances

Buying: order selection & placement Receiving: verification for quality, quantity and price. Storage of goods. Payment: payment of bills It is a good idea to separate these 3 functions with 3 different people to provide an internal "check & balance"

PROPORTIONS

Can you change proportions in a dish and reduce calories? increase vegetables, reduce meat, reduce sauce

PLEASURE

Can you increase the pleasure derived from a menu item? Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioral control, intentions and weight-loss. "Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3-month period compared to those associating chocolate cake with celebration." Appetite. 2013 Nov 23;74C:48-54. doi: 10.1016/j.appet.2013.11.013. [Epub ahead of print]

POWER

Can you present information that helps the consumer make a more informed choice?

Ingredient Control CenterIngredient Room

Central location in kitchen where all ingredients are measured, repackaged and reissued in exact amount need for standardized recipes. All issues are based on internal requisitions & food production worksheets with standardized recipes. Allows for greater inventory control & reduced waste resulting in cost control.

Commissary Foodservice

Centralized procurement and production Can be conventional preparation Can utilize cook-chill and 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 Advantages: Large-scale purchasing Increased supplier competition & cooperation Volume discounts Inventory control Equipment is larger/different than conventional foodservice. Requires major modifications of recipes and food preparation techniques. Menu items may be stored in bulk or in individual portions.

Chicken Recipes

Cider Glazed Roast Chicken Leg Chicken Pot Pie Shelburne Farms Chicken with roasted chestnut sauce

The Foodservice Industry Segments

Commercial: Limited service restaurants Full-service restaurants Hotel and Motel restaurants Country Club Airport Cruise ships Zoos & Museums & Sports Events Convenience stores

Benefits

Common language used during a disaster for better communication. "Lock-down" Code Blue etc. Clear simple instructions for staff to follow in stressful times when they are most likely doing a different job than normal. Meet needs of patients and influx of staff in an panic-free organized manner.

Cook/Chill Overview

Comprehensive system of food production, storage, packaging & distribution. Food is prepared to a "just done" state then rapidly chilled(frozen) then stored in a hyper-chilled "Food Bank" (32 -38 degrees) Food is distributed cold or frozen for subsequent re-thermalization.

Food, Nutrition & Foodservice

Consumers now expect to see menu choices that allow them to eat "healthily" Communities now expect "healthy & nutritious" choices offered in the National School Lunch Program Increased concern about food safety A. fear of bioengineered foods GMO B. sanitation and foodborne illness C. food origin

Operating Practices

Contract Management SODEXHO ARAMARK COMPASS Group Bon Appétit Franchising

Operating Practices for On-site

Contract Management Sodexo or Aramark Compass group Chartwell or Bon Appetit Management Self-Operational NACUFS (national association of college and university foodservices) HFM (hospital foodservice management) School Nutrition Association

Advantages of Centralized Ingredient Assembly

Contributes to the cost reduction and quality improvement Redirection of cooks' skills away from collecting, assembling, and measuring ingredients to production, garnishing, and portion control More efficient use of labor

Function of the Ingredient Room

Coordinate assembly, pre-preparation, measuring, and weighing of the ingredients

Plan for Variety Flavor & Aroma

Create a balance between highly seasoned (spicy) and mildly seasoned foods. Create a balance between "heavy" and "light" foods. Avoid repetition of ingredients. Plan for variety in preparation techniques. Be aware of food aromas and plan accordingly

Setting the TableStart a Conversation About Healthy Food

Create a multi-disciplinary food committee or "team" and develop a Hospital Food Policy Tool: Guide to Developing Sustainable Food Purchasing Policy www.SustainableFoodPolicy.org EXAMPLE John Muir Health System, CA A Food Committee: dietitian, doctors, nurses, marketing and PR staff, employee wellness, employee education, food service managers, administrators, community benefits director, purchasing and plant operations. Meets quarterly Developed strategic plan Works with Green Team

Menu Planning A Balancing Act

Customer *Food preferences & habits *Nutritional needs *Service needs *Food characteristics & sensory attributes: taste, eye appeal, smell etc. ... Management *Budget *Facilities/equipment production type service type *Personnel skill level *Market conditions *Organizational goals

Menu Concepts

Customer is the core of your business Satisfying the customer is a management philosophy that affects & drives all the activities of an organization. Through satisfying the customer an organization will achieve it's goals of financial health, increased profits or dominate market share.

Factors Affecting Menu Planning

Customer satisfaction Nutritional influences Government regulations School lunch standards for reimbursement Hospitals & nursing home must meet standards for reimbursement Management decisions Sustainability Food origin Staffing Money

Food Cost Calculation ex

Debits Opening Inventory $ 10,000  + Total Food Purchases $ 6,000  Debit Total $ 16,000 (a)  Credits Closing Inventory $ 8,000  Employee Meals $ 500 Free/promotion $ 500  Credit Total $ 9,000 (b)  Cost of Food Sold (a-b=c) $ 7,000 (C)

Advantages of Cycle Menu

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.

Market Segmentation & Target Market

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

Factors that Influence Foodservice Customer Expectations & Choice

Demographics: Age, Household Size, Ethnicity Income & Socioeconomic Status Work & lifestyle pace and choices Personal & Societal Values Concern over Health of the Planet Concern over Health & Nutrition

Disaster Plans.

Designated point people or with pre-assigned job descriptions for "leader". Command Center Update yearly to include: Practice drills Quarterly employee updates Call tree created to identify and quickly notify off-site employees who are in close proximity Institution wide employee pool to reassign employees to where they are most need

Purchasing Specification

Detailed & exact description of what you want to buy Written to include ALL relevant details of the product Written to include ANY specific product characteristic Grade, size, form, count, ripeness Country of origin, local, organic, rBST free Sustainable Table: Education & Schools Resources & Publications -- FarmtoSchool.org 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.

Marketing Strategy

Determine Target Market- Who are customers. Determine what they want. Create and maintain the appropriate Marketing Mix that will satisfy these customers.

Menu determines...

Determines the physical space layout & design & equipment Determines your budget: Food Costs Menu selection determines raw food cost Labor Costs Menu determines the amount & skill level of labor for... production service cleanup Determines the style and type of service

Obesity In Context

Diet-related medical costs for six health conditions—coronary heart disease, cancer, stroke, diabetes, hypertension, and obesity—exceeded $70 billion in 1995 (Nestle, 2003) The estimated number of hospital discharges with gastric bypass increased from 14,000 in 1998 to 108,000 in 2003 (Shinogle, Owings, and Kozak 2005). Clinical interventions are costly and not in keeping with successful public health strategies Recently a lot of the attention about food has been focused on overweight It's a symptom of poor eating habits and sedentary behavior linked to chronic disease With six million kids overweight, the health profession is realizing that the solution is not up to families alone. We need to take a serious look at what has been driving poor eating and sedentary behavior in our culture and address those factors at their root causes. - But we are here to talk about food and food systems - Healthcare is clearly comitted to nutrition related issues, esp during the ibesity We were approached by our healthcare partners - our track record - healthcare is suffering crisis from nutritionally related diseases, our partners recogizi that it is wise to address from a systemic perspective - Not just about the individual choices - it is the system that is providing our food....similar to smoking, we need to address the environment with a broader public health approach Let's step back and look at how our food is produced and distributed

Entrée Menu Planning

Distribute entrée category on menu planning sheet for the complete menu cycle. Make list of entrées to be used from recipe file. Write in individual menu items in assigned categories. Distribute individual items to create maximum variety.

Marketing Segmentation

Dividing up the potential total market or potential customer base into groups with similar product needs. A market segment in foodservice is a group with similar food habits & preferences that are satisfied by a common menu & type of service. Blubells Café Dunkin' Donuts Lavazza Cafe

Recipe Evaluation

During Standardization recipes are evaluated for quality. Once standardized a Product Standard is then developed for each standardized recipe.

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

It's Not Just Food It's a Lifestyle

Eating out is a primary way we fill our bodies, occupy our social lives, spend our money, learn about the world and conduct our business.

Fletcher Allen Health Care

Eliminated trans fat All-day fruit bar rBGH free milk Hormone free chicken Rooftop garden Fish and seafood assessment Local grass-fed beef Next steps - pork, sweetened beverages

Northeastern Vermont Regional Hospital

Eliminated trans fat rBGH free yogurt Small sodas Whole-wheat pasta CSA drop site Local salad greens Local ground beef Next steps: poultry, from scratch baking

Ingredient Room Staffing

Employees must be: Literate Able to do simple arithmetic Familiar with storage facilities Responsible for receiving, storage, and ingredient assembly

Characterized by resource (fossil fuel) intensity

Energy intensive Chemical fertilizers Herbicides, pesticides Indoor fans, lights Water intensive Transport Intensive Food miles Inputs - Rather than animals, need to feed them grains, ferttlizers etc Why did this happen? Lot of forces that moved us to where we are today- Interstate, refrigeration, WW 2 Chemicals that needed a new market, evolved through chemistry of WW 2 - seemed like advantages, didn't realize the consequences... Let's look at some of these impacts - what does it mean from a health perspective??

Plan Entrees First

Entrees are center of the plate items usually the most expensive characteristic of your FS. Consider & balance price/cost and factors such as cooking methods. For a 2 week menu cycle 2 entrée choices per meal 56 entrée choices. (4/day)

Purchasing Specification..

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 Expectations

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.

Advantages of Sous Vide Process

Extended chilled shelf life Enhanced sensory quality of foods Enhanced nutritional quality Used primarily in fine dining & catering. Institutional catering: banquets,cruise ships, airlines & other areas were consumers are demanding higher quality of foods

Purchase Order

External document used to place an order Completed by buyer and given to vendor listing items to be purchased. Format Name and address of foodservice organization Name and address of supplier Identification numbers General instructions to supplier Complete description of purchase item Price data Buyer's signature

Advanced Preparation

Facility wide Emergency Operations Plan (EOP) Developed from Hazard Vulnerability Analysis (HVA), a process to identify natural & man-made hazards and their direct effect and indirect effect on a hospital or facility. HVA is a tool for identifying potential demands so that during a crisis resources can be effectively allocated for a coordinated response.

Menu Planning Desserts

Final touch and lasting impression of a meal. Usually have 2-3 choices. Combination of light vs. heavy to compliment the overall meal. Fresh fruit or fruit based "light" choice. Baked item such as cake, pie, cookie etc. Soft item such as ice cream, pudding, custard, jello, Include a chocolate option.

Another Side of Nutrition

Food = fat, CHO, protein, vitamins, minerals Where the food came from How the food was grown Connection between food system and health "Prevention isn't just something that happens in the doctor's office....Our members cannot be healthy if the communities they live in are not healthy."

Cook/chill & Cook/FreezeProduction Systems

Food is prepared for inventory and subsequent withdrawal from inventory rather than for immediate usage. Cook/chill: food is usually chilled in bulk for usage in1-2 days to several weeks. Cook/freeze: food is cooked, then portioned or frozen in bulk for later use. 2-3 weeks to several months.

Conventional Foodservice/

Food product flow in a conventional restaurant foodservice. Foods purchased in various stages of preparation. Production, distribution, & service are completed on same premises. Following production, foods are held hot or refrigerated to be served as soon as possible.

Ready Prepared Foodservice

Food product flow in ready prepared foodservice operation using bulk reheating. Cook to create an Inventory Bank for future retrieval. Cook-chill: partially cooked, rapidly chilled, held in chilled storage, & reheated just prior to service. Cook-freeze: partially cooked, rapidly frozen, held in freezer storage, & reheated just prior to service.

Flow of Food

Food product flow: alternate paths that food and menu items may follow Starts with receiving Ends with service to the customer

% meth ex

For example: Recipe for brownies 60 servings at .12 # each 60 x .12 = 7.2 # desired yield 3% handling loss (known from table) 100% x 3% = 97% yield Total quantity to prepare = 7.2 (desired yield) ÷ .97 = 7.42 #

Types of Foodservices

Four types of foodservice operations: Conventional or traditional Ready prepared Cook/chill or Cook/freeze Sous Vide Commissary Assembly/serve

Preparation Losses Prior to Cooking

Fresh vegetables usually have significant preparation losses. Anywhere from 5 to 50% see book page 212. Meats usually have significant preparation losses All fat, skin, bone etc. trimmed from meats are considered preparation losses.

Healthy Menu Planning

Fresh whole foods with great flavor Choose healthier oils Whenever possible, added sugars are kept to a minimum Trans fats are eliminated Whole grains are always offered Fruit & vegetables, are featured Smaller animal protein portions Legumes, nuts & seeds at the center of the plate Reduce salt and salty ingredients Reduce sugary beverages by offering more options

Menu Planning

General considerations: Quantity & Quality Price Brand names Product identification Food Origin Merchandising terms Means of preservation Food preparation Verbal and visual presentation Dietary or nutritional claims

Cooking LossesVery Significant in Meats

Generally refers to the amount of moisture lost in cooking. This is especially important in foods such as meats where HIGH TEMPERATURE vs. LOW TEMERATURE cooking or roasting will result in very different cooking losses.

Concentrated Animal Feedlot Operations (CAFOS)

Generate an estimated 575 billion pounds of animal manure yearly Manure uneconomical to transport distance, typically stored in open or covered pits or lagoons Public health problems, including the overuse of antibiotics and food borne illness. Geographically concentrated APHA called for a moratorium because of local public health impacts and workers -- APHA, CPHA, MI PHA calls for moratorium Dust, molds, bacterial endotoxins and manure generated gases ammonia and hydrogen sulfide, known airway irritants, allergens or respiratory hazards CAFO Communities - eye and respiratory symptoms "similar to more prevalent and severe symptoms experienced by CAFO workers who are exposed at much higher concentrations of mixed emissions,"

From Animal husbandry To Meat Production

Gestation crates Early weaning,debeaking etc. Growth promoting synthetic hormones & feed additives Animals are not naturally confined - need to debeak them so they can't fight - National Rural Catholic Life Conference, website on ethics of eating, fair trade etc.

A Managed Event

Good food, good service and a pleasing ambiance create a total positive experience. Both the food and the service must be equally well orchestrated for the customer to enjoy the experience and qualify it as a good one ... A bad encounter at a foodservice may be a chance encounter, but A positive "good experience" is a Totally Managed Event.

Feeding beef, dairy cattle on grass improves the fat profile of the beef, dairy

Grass-fed or pasture raised cattle: Almost always produce steak, ground beef lower in total fat than conventional Tend to have steak with higher levels of the omega-3 fat, ALA, and sometimes with higher levels of EPA/DHA. Tends to produce milk with higher levels of ALA

Buying Groups Cooperative Purchasing

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.

Disadvantages of Assemble/Serve

High food cost concept of "Value Added " Menu repetition Decreased ability to prepare items that meet the needs of individual customers. Nutritional adequacy of convenience items. Limited menu variety for special dietary needs. Individual signature is gone.

Conventional Foodservice..

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

Methods of Purchasing

INFORMAL Cash buying "Off the Street" or "House buying" Call sheets or Quotation lists or sheets FORMAL Bid purchasing Prime vendor

Financial Considerations

INVENTORY COST Money tied up in inventory cannot be spent on other things. Food is highly perishable & risky to store. "Just-in-time" inventory. Inventory turnover : 26 times/year is industry standard. 4% of annual sales is typical inventory value at any given time.

Values and Life-Styles (VALS)

Ideals - Consumers make choices based on their beliefs and principles Achievement - Consumers make choices based on what they perceive will show their success to their peers. Self Expression - Consumers make choices based on a desire either express themselves or identify with a social group.

Ordering Basics

Identify Needs Review Menu & recipes Assess quality needs (specifications) Assess inventory stock levels (par levels) Order Placement Create requisition Create purchase order

Designing Eye Appeal: Texture

Important mostly in mouth feel but is also important in visual appeal. Texture describes the mouth feel of foods, soft, creamy, crisp, grainy, hard, chewy etc. Add variety into menu by planning variety in texture in the same meal.

Restaurant Industry Response

In July 2008 NRA held the first ever conference on Nutrition Essentials. Kids Live Well Program Healthy Dining Finder

Food & Nutrition Departments..

In regional emergency operation plans, hospitals and nursing home have top priority with food vendors. Good relationships with vendors important Prearranged agreements with distributors for food deliveries before and after disaster. Food storage in logical location is important. Flooding/hurricane? Not in basement Earthquake? Outside wall

Industrial aG

Industrial model - Walmart - how ultimately big retailers are telling producers should produce things - farmers have little decision making power over what and how they grow things...undermining the health and welfare of the community

Ingredient Control

Ingredient assembly: Area designed for measuring ingredients. Standardized recipe: Recipe that repeatedly delivers same quantity and quality of product.

Steps in Receiving

Inspect delivery and verify PO. Inspect delivery and verify invoice Verify & document HACCP CCP. Complete receiving records Move products to storage.

Open System

Interdependency of parts, leading to integration and synergy Dynamic equilibrium Equifinality Permeable boundaries Interface of systems and subsystems Hierarchy of the system

Purchase Requisition

Internal document, a request to purchase Form used by foodservice manager to request items for purchasing manager or department Generally included on all requisitions Requisition number Delivery date Budget account number Quantity needed Description of the item

menu...

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: Marketing & sales tool Educational & teaching tool Reference tool to determine nutritional adequacy of meals served by a foodservice. TYPES Static Menu restaurant style Cycle Menu Single Use

Market Research

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 Foodservice Market research Analysis of customer -Market Segmentation Analysis of environmental factors-Competition Collection of foodservice specific data plate waste register sales production records

The Menu

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.

Factor Method

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. Textbook pg.173. 2 lbs. 10 oz. = 2.625 lbs. = 2.6 lbs. 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.

Primary Vendor Purchasing

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.

Purchase rBGH Free Dairy Products

Issues/ Benefits Antibiotic resistant bacteria Reduce exposure to added growth factor (IGF-1) Strategies Purchase dairy products without rBGH. Work with your GPO and your distributor to purchase rBGH-free milk. Ask suppliers for availability and verification methods for rBGH-free dairy products. Issue Recombinant Bovine Growth Hormone (rBGH, also know as rBST). Banned in Canada, Australia, New Zealand, Japan, and all 25 nations of the European Union. Given to dairy cows to increase milk production over longer periods of time. Results in increased udder infections (necessitating the use of antibiotics) and the risk of other adverse health effects in cows. Treatment with rBGH also increases levels of growth factor (IGF-1) found in milk - has raised concerns about human health effects.

Purchase Certified Coffee

Issues/ Benefits Buying certified coffee supports community development, health, and environmental stewardship. Strategies Many different types of certified coffee that can address these issues, like fair trade, shade-grown and organic. EX:Cooley-Dickinson Hospital in Northampton, MA - "Way Cooley Coffee" In 2004 initiated a program, "Way Cooley Coffee" in conjunction with local fair-trade certified coffee roaster Way Cooley Coffee, 100% fair-trade and organic, is served in the coffee shop, cafeteria and patient floors, as well as is for sale in the gift shop. Money generated from the sale of the coffee increases the hospitals support for Hampshire HealthConnect, a program that links uninsured people with health coverage and care. Issue: Coffee is the U.S.'s largest food import and second most valuable commodity after oil. Most coffee is grown in developing countries under conditions that require clear-cutting and heavy use of pesticides and where agricultural workers are often underpaid.

Hospital Gardens: Healthy Foods and Thriving Green Spaces

Issues/ Benefits Help to foster a sense of community and pride in hospital staff and offer a place of respite for patients and staff. Serve as demonstration gardens to educate the community about organic growing methods, integrated pest management, and the variety of foods that can be cultivated in a small urban space. Vegetable gardens can produce healthy food for patient or cafeteria menus. Cut flowers can be sold or used in your facility. Vegetable and herb gardens on hospital grounds not only provide healthy foods but also much-needed, thriving green spaces. Beautifies hospital; therapeutic - horticulture discipline; demo how to grow without chemicals, and shows variety of foods, food supply/herbs/flowers

Purchase from Local Producers

Issues/Benefits Avoids long distance travel; overuse of plastic packaging; and chemical preservatives required for transporting food long distances. Reduces fuel consumption and air and water pollution associated with long-distance transport. Builds relationships between the urban and rural community; supports local economy. Strategies Learn what locally-produced foods your vendor currently provides. Express a preference for purchasing fresh, locally grown, and sustainable food from your vendors. Investigate the percentage of foods that can be purchased outside your vendor contract. When your contract is up for renewal, use this as a time to negotiate the off-contract percentage purchases.

Pickling & Brining

It had to happen eventually. We've been fascinated for years by chefs such as Grant Achatz of Alinea playing around with the chemical composition of food, and now we're doing it ourselves: pickling and brining. You might even say it's a little bit of "what goes around comes around," because this sort of chemical play is what our great-grandmothers did simply to preserve food longer. With both brining and pickling you get chemical changes in the food, which can bring about new flavors. While turkey brining has picked up interest over the last few years, we are now into pickling, too. And it's not just cucumbers—it's pickled fruit, pickled onions, shrimp, and the full range of pickled vegetables. If you are a Kimchee fan, you are the target for this trend. But even if you don't go quite that far, we expect you'll find pickled and brined items on more and more restaurant menus. Glazing has picked up steam, too—just another example of our desire to change up our food and give it a different flavor, texture, or even color. The trend in customization is going a step further, so that we are not only customizing, but manipulating our flavors.

Pleasing The Foodservice Customer

It is all about the customer! It all about meeting customer expectations! The customer has different expectations for commercial and non-commercial foodservices. How are expectations different? How are they similar?

Advantage of Assemble/Serve

Labor : reduces need for highly skilled staff reduces number of staff Menu Variety: dramatic increase in menu variety with purchase of prepared food items w/o increasing labor. Limited Kitchen Size & Equipment smaller kitchen, less equipment

Disadvantages of Conventional Food Production

Labor Intensive must have large staff at every meal.3x/day,7 days/wk. Holidays, nights & weekends. Holding time is limited service must be close to preparation. High temperature & humidity decrease food palatability.

Purchase Order (PO)

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

Problems with Sous Vide

Main concern is maintaining microbiological safety with lower cooking temperatures and vacuum packs with reduced oxygen. Clostridium botulinum poses the highest risk of surviving the anaerobic environment if the temperature is abused. Higher food production costs limit application.

Market Survey

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

Merchant Wholesaler

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.

Assemble/ Serve

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 or immediate service. Food is purchased partially prepared and require minimal cooking before service. Food products brought into operation with maximum degree of processing. Only storage, assembly, heating, and service functions commonly performed in these foodservices. Examples? Three market forms of foods predominantly used: Bulk - requires portioning before or after heating within foodservice operation Pre-portioned - requires assembly & heating Pre-plated - require only heating for distribution and service, most easily handled

Health care without harm

Mission: To transform the health care industry worldwide, without compromising patient safety or care, so that it is ecologically sustainable and no longer a source of harm to public health and the environment Just as the Hippocratic Oath promises to, "first, do no harm," HCWH is based on the premise that health care providers have a responsibility to eliminate practices that harm people and the environment. Discuss the genesis - EPA funded - dioxin - irony that healthcare was causing a problem - healthcare stepped up to the plate. From 20 - to 446 in various countries, CHW, ANA, Swiss Hospital Association The coalition has been very powerful - translating env health to public health

Advantages of Conventional Production Systems

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. Familiarity, that's the way it's always been done.

Centralized Purchasing

Most larger organizations have a centralized purchasing department responsible for all purchasing functions. Individual department make purchase requisitions and formal purchase orders are placed by the purchasing department. The advantages are: better control, more professional, efficient & economic purchasing practices, and profit potential.

Percentage Method

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.

Purchasing..

Most purchasing is done in an orderly and systematic manner. How you purchase depends largely upon what you are buying and the level of sophistication of your organization. The size & complexity of your organization dictates purchasing strategies.

The On-site Foodservice Industry

Non-commercial (over 137 million meals per day) Hospital Schools College & Universities Child Care Senior Care Military Correctional Employee Dining

Financial Considerations in Purchasing Price

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.

Commercial Foodservice Food is the Primary Activity

Operated as a for profit business. Primary goal is to create repeat business and build up a repeat customer base. 70% of all commercial FS are independently operated, single-unit businesses. 3/4 of all restaurants have 20 or less employees and are considered to be small businesses. 945,000 locations country-wide.

Degree of Choice

Outline of the food items or choices included in each meal. Set or Non Select : no menu choices easy to forecast, saves time & money difficult to satisfy needs of customers. Selective : allows choice more difficult to forecast & plan increased cost and customer satisfaction Partially Selective : limited choice

Who Creates the Purchasing Specification?

Owner/Manager Buyer Cook or other product user

Blind Receiving

PO or invoice accompanying the delivery has quantity of the order blanked out. Forces the receiver to verify and count all items received. Very time consuming but forces accuracy on the part of receiver.

Emergency Menus

Pared down menu that is "universal" and meets special dietary needs. A food service MUST a able to meet the special dietary needs of patients. Prioritized: allergies, carb control, renal Amount of food available must be based on daily census (number of beds filled) & projected staff. Should be a very generous high estimate "worse case"

Local Market

Part of the secondary market. Local grocery or "buying club" type stores where a foodservice operator may purchase goods. Local farmer's market, produce or fresh foods market. For example seafood, or meat market. Direct Purchase from farmer.

Nutrition and You: Trends 2011 cont..

People Report Eating LESS Beef (39 %) Pork (35%) Dairy products (22%) Trans fat containing foods (51%) Low-sodium foods (21%) Alternative Sweeteners (20%) Low-carbohydrate products (14 %)

Physical Inventory

Periodic actual counting of all products on hand in all storage areas. Usually done once a month using inventory sheets that are arranged in the same order as storage areas. Prices updated using last price paid for item. Used to calculate Monthly Food Cost and to reconcile Perpetual Inventory.

Inventory

Physical Inventory : actual physical count Perpetual Inventory : computer assisted continuos record of inventory In process inventory : food in use, usually a calculated value.

Pine forest: Food Program Manager and Chef

Plan menu Purchase food Prepare/serve meals (onsite kitch) Paperwork (CACF reimbursment) Internship program Community events/fundraising Garden Eco-healthy certificate Yoga/music Nutrition education

Communication

Planning depends on good communication so that response during the disaster is calm and in control. Need to keep staff updated Conceal fear in front of staff and residents—reassure that things are in control Heightened security

Nutrition-related Health Conditions

Poor nutrition is a risk factor for four of the six leading causes of death in the United States Heart disease Stroke Diabetes Cancer Source: Anderson and Smith (2003): National Vital Statistics Reports 52(9): 1-85.

Pledge Signer Initiatives

Porter Medical CSA Local Produce Café Options Community garden Brattleboro Memorial Farmers' Market Local Meat/Produce CSA Southwestern Medical Local Produce Eliminated fryers Local beef Rutland Regional CSA Local Produce Eliminated trans fats

Disaster Plans

Preparing in Advance for a "worse case" scenario Done on a state, county, city and institutional level

The Marketing Channel

Primary sources the growers, farmers, ranchers, fisheries that produce the food. Food processors & manufacturers. Intermediaries (Middlemen) representatives of products in the market place. May not actually buy & sell products. Brokers, manufacturer representatives, Importers. Secondary Markets merchant wholesaler, distributor, vendor, purveyor who sells or supplies the end user: the customer (a foodservice operator).

Strategic Calorie Design

Principles Product Mix Partners Portions Proportions Preparation Presentation Produce Protein Power Processing Promotion Pleasure Price Profitability

Purchasing

Process of acquiring food & non food products in the correct form, at the right time for the right price

Perpetual Inventory

Process of maintaining a continuos record of all purchases and issues from store room. Enables you to know exact quantity on hand and the $ value of inventory at any given time. Dependent upon accuracy of record keeping. Requires computerization. Does not take the place of physical inventory.

Marketing

Processes for creating, communicating and delivering value to customers and for managing customer relationships in ways that benefit the organization and its stakeholders. American Marketing Association

Refrigerator/ Freezer Temperatures

Produce Cooler 40º to 45º degrees F, high humidity 85% to 95% Dairy products, egg, Cooler 36º to 40º degrees F Fish & Shell fish Cooler 30º to 32º degrees F or on ice Meat & Poultry Cooler 30º to 36º degrees F

Marketing Mix

Product both tangible & intangible a Place (atmosphere/ambiance) or distribution Promotion Price

Value Analysis for "Value Added" Products

Products can be purchased with a great deal "added value" meaning that the processing, manufacturing or packaging adds value. Usually by reducing labor or increasing customer perception of quality. Value analysis is the process a foodservice uses to evaluate whether or not the "added value" (extra price) is worth it, by savings realized in reduced labor cost, product presentation or customer satisfaction.

Critical Control Point

Proper receiving is a critical control point in all HACCP monitoring. CCP monitored during receiving: temperature of products integrity of packaging temperature of delivery trucks cleanliness & sanitation of delivery trucks.

Food Storage Basics

Properly maintain equipment. Follow cleanliness & sanitation regulations. Follow state & local Health Department regulations. Controlled & limited access.

Sous Vide TechnologyUnder Vacuum

Raw or par cooked foods are sealed into a vacuum-laminated plastic pouch. Food is heat treated by controlled cooking. (slowly at low temperatures in specialized cook/chill equipment). Food is rapidly cooled and then hyper chilled (32° to 38°). Extended shelf life storage up to several weeks. Sous vide: "under vacuum" - sealing raw, fresh food items in plastic pouches. Control cooking & chilled storage. Reheating/Cooking in boiling water prior to service.

General Guidelines

Re-write recipe in accepted format of your foodservice. Make modifications (minimal) Carefully follow recipe. Weighing & measuring all ingredients correctly, making notes of what was actually done when preparing recipe. Test yields, portion size, etc. of final product. Evaluate product (usually by a panel) Repeat step 2 to 5 until satisfied.

Invoice Receiving

Receiver uses invoice & P.O. to check for quality,quantity & price. An invoice contains: quantity and name of item purchased. price/unit & extended price per item Total $ amount of shipment Delivery date PO # and other information on PO and terms of payment. All discrepancies in order & shipment are made on invoice when receiving. If invoice does not accompany delivery, the receive must make up a delivery slip which should include the same information that appears on an invoice.

Methods of Recipe Standardization

Recipe standardization is a individualized process for each foodservice. Quality adjustment phase...recipe verification...product eval (cycle)

3 Hospitals Participated

Reduced Meat Consumption by 28% Reduced GHGs by 1648 tons/annually Saved money which was diverted to purchase local produce & other ingredients

Handling Losses

Refers mostly to losses due to serving and portioning losses. For example in a pan of loose lasagna it is very possible to have 1 or 2 portions the are not servable. In a pan with 24 servings/pan this would be a 4.5 to 9 % handling loss.

Concerns with Cook/chill Production

Requires: 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

Recipe Verification

Review: title and category serving size and yeild ing. weight and vol equip and cooking tech cooking temp.time

Assemble/Serve MenuElder Day Care

Roast Beef Au Jus or Chicken Breast in Provencal Fresh Broccoli Florets with Lemon Dill Potatoes Au Gratin or Rice Pilaf Tossed Salad (baby mesclun greens,shredded carrots, grape tomatoes & herbed croutons) Choice of Carrot Cake, Fresh Baked Apple Pie Vanilla Pudding & Raspberries

Challenges Facing Foodservice Operators

Satisfying the customer's needs in an ever increasing competitive market where the patron is more savvy and demanding. Competition Rising labor costs Rising food costs Cost of technology & adapting to it Higher costs of doing business Government regulation Maintaining volume of business

Non Commercial or On-site Foodservice

Serve a captive market. Patrons have little or no choice to eat elsewhere Serves the non-public. Profit is not the major motivation in providing & serving food. Provide meals as a supplemental service to the organization

Ingredient Room Organization

Should be located between the storage and production areas Necessary equipment includes: Refrigeration Water supply Trucks or carts for assembly & delivery Worktable or counter Scales

Menu Planning...

Soups and Sandwiches should be planned next if they are offered as alternatives to the main dish or in lieu of an entrée. Starchy foods such as pasta, rice, potatoes or other alternatives should be planned next so that they compliment the entrée. Customers expect certain starches with certain foods. Chinese food with rice or Italian meats with pasta. Vegetables usually 1 or 2 choices per meal should compliment the entrée. Concern here is for color, usually 1 green if there is a choice. Color, shape, size, texture should provide a contrast and be complimentary. Salads usually 1or 2 per meal should provide sense of freshness provide contrast in color & texture

Downside of Primary Vendor Contracts

Success dependent upon integrity of vendor. Little or no options if vendor is out of stock or has unacceptable quality. If problems arise, difficult to achieve satisfaction unless you can prove breach of contract.

Healthy Food and the Green Guide for Health Care

Sustainable food policy Fresh fruits, vegetables, whole grains, vegetarian options Educational events Local products Reusable or compostable foodservice ware Eliminate single-use bottled water Grass-fed beef Fair trade coffee Seasonal menus/events Farmers market, hospital garden, food box drop off Food waste composting Recycling Hormone, antibiotic free meat and dairy Healthy Food in Health Care Pledge Where to Begin??? Look for the low-hanging fruit... Start small, build success... Find out where you have interest and support within your facility...

Systems Concepts

System: Collection of interrelated parts or subsystems unified by design to obtain one or more objectives. Input: Any human, physical, or operational resources required to accomplish objectives of the system. Transformation: Action or activity used to change inputs into outputs. Output: Goods and services produced. Control: Ensures efficiency, effectiveness, legal correctness, and standards are being met. Memory: Stored information. Environmental factors: Things outside the system that impact the system. Feedback: Processes for information flow into the system.

The Foodservice Industry

TWO PRODUCTS Food -tangible Service -intangible Inseparability Perishability Heterogeneity Ambiance-environment

Sign the Healthy Food in Health Care Pledge

The Healthy Food in Health Care Pledge is a framework that outlines steps to be taken by the health care industry to improve the health of patients, communities and the environment. Demonstrate leadership by sending an important signal to the marketplace and policy makers about their interest in local, nutritious, sustainable food and importantly, beginning to model healthy food practices. You may have noticed that many of the institutions I've highlighted have signed the Pledge. Some did it after they had already started to make changes, but others have done it as a first step. More than 100 hospitals have signed on to date. Why sign? Demonstrate commitment Signal the market

The Restaurant Industry

The NRA defines the restaurant industry as that which encompasses all meals and snacks prepared away from home, including all takeout meals and beverages. The Restaurant Industry = Foodservice Industry

ABC Inventory Method

The amount of time, energy, effort in inventory control should be proportionate to the $ value of items being inventoried. Generally, the more expensive the item the tighter the control. In the ABC method inventory items are categorized by dollar value number of items being inventoried. "A" Products are high priced but small volume. Tight Control. "B" Products are medium value medium volume. Controlled "C" Products are low priced but high volume. Less control.

Elko County School District

The central kitchen is very open in its design. The kettle area is located along one wall. The packaging line is in the foreground. All food is preportioned and preplated in the central kitchen for distribution to the satellite schools. They have both a sealer and an overwrap machine. They use plastic and ovenable portion trays and three types of film/overwrap: perforated ovenable, perforated ovenable, and cold wrap. With the increase in student numbers and the quantity of frozen foods purchased, they needed to purchase an external freezer. Space within the 5,000 square feet facility was inadequate for an internal freezer.

Product Yield

The final amount of product available after procurement/production & service. Usually expressed as a weight, volume or serving size. Losses can be anywhere from 1% to 30% Most foods have some waste during each preparation phase.

Commercial Foodservice Menus

The menu is customer driven. Commercial Foodservice Model tool to attract new customers create repeat business where customers perceive your selections are of good value.

Onsite Foodservice Menus

The menu is customer driven. Onsite Foodservice Model a tool to provide variety, selection, choice create interest and lack of repetition to a captive audience.

Differentiation through menu

The only way to earn a PROFIT or to create REPEAT BUSINESS is to serve the customer BETTER than someone else for the RIGHT PRICE.

Recipe Adjustment

The process of adjusting recipes to specific quantities. Ideally to as close as possible to forecast customer count. food cost+labor cost=production cost control factor method/percentage method

Basic Concepts of Food Storage

Tight control = cost containment. Store only as much as needed. Stock levels should reflect usage levels. Date all items. Rotate stock (F.I.F.O.) Know shelf life of foods. Locate storage areas between receiving & usage area

Nutrition & You: Trends 2011 Survey cont

To eat better people report Eating More Vegetables (49%) Whole Grain Foods (48%) Fish (46%) Chicken (44%) Lower-sugar Foods (34%) Lower-sodium Foods (31%)

The Purpose of Receiving

To ensure that you are getting what you desire to purchase. That the quantity, quality, & price meet the specifications you have set. Receiving is the control gate in purchasing chain. Once the invoice is signed, you own the goods and have to pay for them.

Portion Control......

Uniform portioning is key in customers perception of quality. To achieve portion control many production & service utensils are available. Dishers or Scoops Scoop Number represents the number of uniform portions delivered by the scoop from 1 Quart or 32 oz.

The Impact of Food Away From Home on Adult Diet Quality

Used data from the 1994-1996 and 2003-2004 National Health and Nutrition Examination Study (NHANES). This study found that, for the average adult, food away from home increases daily caloric intake and reduces diet quality. For the average consumer, eating one meal away from home each week translates to roughly 2 extra pounds each year. One additional meal eaten away from home increases daily intake by about 134 calories.... (1.2 oz. Cheddar cheese 1.5 oz. French fries 1.7 oz. ground beef 2.5 slices bacon 4 t. mayonnaise 7 T. ketchup 10.5 fl. oz. cola )

In Process Inventory or Direct Issue Inventory

Used for high volume items that are ordered and used on a daily basis such as bread, milk & dairy products, some meats, vegetables & fruits. Often are not counted in physical inventory but a $ value is calculated from daily invoices.

Commissary Foodservice Production

Used for very large institutions, school systems, prison, airlines etc. Centralized production facility where all food is prepared & stored. Subsequent distribution to several off premise sites for final preparation & service. Characterized by high tech. Cook/chill & cook/freeze production. EX: Elko County School District, located in Elko, NV, operates a central kitchen to serve 10 schools across the district. The central kitchen opened in 1988 and serves about 250 breakfasts and 3,500 lunches per day. The central kitchen serves a large geographic area, with two schools located about 100 miles from the central kitchen.

Brokers

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. Manufacturer representative is a sales rep for a single manufacturer or producer.

Buying Groups Advantages

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.

Vegetarian Recipes

Vegetable Lasagna Vegan Tacos with roasted tomato salsa Macaroni & Cheese Roasted Eggplant and Chickpea Terrine Tempeh with Thai lemon grass sauce Tofu Curry

Advantages of Commissary Production

Very cost effective for large systems through reduced food & labor costs. Food costs reduced through volume purchasing. Labor costs reduced through increased efficiency. Based on advanced systems of Quality Control therefore improved food quality.

Difficulties

Very difficult to assess & determine needs of target market. Needs are dynamic and one is usually trying to satisfy the needs of several market subsets. Need adequate knowledge of food, cooking & production techniques. Difficult not to have personal preferences influence menu writing process. Balancing act between customer needs & production constraints

The Customer Is the Driving Force

WHO your customer is - Market segmentation WHAT satisfies this customer -Market research What PRODUCT & SERVICE does this customer WANT? Only then can you determine HOW to produce the PRODUCT or SERVICE Distribute, sell or serve the product at a price Perceived Value Is it Local? http://www.youtube.com/watch?v=WA|WrTSP2VT

The Foodservice Experience

What are the elements that make a foodservice dining experience a good one or a bad one? What do you define as a quality foodservice experience?

Major Concerns/Considerations

What best meets the needs of your customers What is your menu? Labor cost (skill level & availability) Food costs (purchasing) Food safety (microbiological control) Food palatability

Questions that Must be Answered at the Beginning of Menu Writing

What is the style &/or theme of the foodservice? What is the established cuisine? What are the needs of the customer? What is the staff capable of producing? What menu items are marketable & profitable?

PRODUCT MIX

What percentage of menu offerings with be healthy and align with your calorie principles? HEALTHY BALANCED INDULGENT How are you doing to divide your menu mix among various categories of healthy, balanced, and indulgent items?

PRINCIPLES

What will guide you? DAY PART CALORIE BUDGET The "average" American adult needs 2,000 calories each day. How do you divide those calories throughout the day? MENU PART CALORIE BUDGET You've chosen a day part plan. Now how do you divide day parts into meal parts? 675 Calorie Dinner at Season's 52 500 Calorie Breakfast at Starbucks

Menus for Special Groups

You must know the taste preferences of your target market. Based on Market Research Child day care vs. Nursing home Hospital vs. college dining room Business cafeteria vs. school lunch program

Market Channel transfer of ownership

ag production (fields/stockyards)...Processing (mills/slaughterhouse)...Manufacturing (food processing plant)...Distribution...Food service

menus of change

envirm. friendly/sustainable nut/health socially responsible/ethical delicious

why standardized ?

food cost control: labor, efficient purchasing, increased employee confidence, predictable yeild. Customer satisfaction: consistent flavor, presentation, nutrients, portion (The benefits of recipe standardization are only achieved if the recipe and portion size are adhered to. ))