Food Service System Management
Characteristics for proper Dry storage:
, cool, and properly ventilated, location should be convenient to the receiving and preparation areas. For non-perishable foods do not require refrigeration NOT over 70F
Calculate food cost per meal and food cost percentage:
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Describe 3 distribution methods used In health care foodservice
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Describe conveyor belt tray assembly
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Differentiate between programmed ws. non programmed decisions
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Forecasting in relation to production planning:
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The use of production schedule is for:
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Unit Four
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describe charac. of motivation theories: Achivement -power affiliation
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describe charac. of motivation theories: reinforcement
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describe charac. of motivation theories: two factor
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Social security act
1935...
Zero bansed budget
: Justify every dollar of spending, does not rely on last year's budget as starting point.
single use
A menu planned for a specifc event and typically used only once usually for a holiday or other special occasion - special ocasions
Non selective menu
A menu tht offers only one item per menu category NO CHOICE Planned you do not have a choice
explain the purpose of orientation training and list the proper methods of administering it
A new employee should be introduced to the job and the company first in a formal orientantion program and tehn in a well organized Introduction to the company - pride in belonging Review of important policies and practices; conduct, performance, probation period, discipline policy and safety Review Benefits and Service Benefit plan enrollment: Completion of employment documents: payroll withholdings Review of employer expectations Steeing of employee expectations introduction to fellow workers introduction to facilities introductin to the job.
Static or fixed menu
A set menu with the same offerings every day such as a restuarant or room service menu - always the same like a restuarant
Technical specification
A specification contained in a document which lays down the characteristics required of a product such as levels of quality
Evaluation techniques:MBO - Management by Objective
An approcah to performance evaluation requiring the setting of measurable performance goals that are nutually agreed upon by the employee and the immediate supervisor
External audit:
An external audit process ensures that a company's internal controls, processes, guidelines and policies are adequate, effective and in compliance with governmental requirements, industry standards and company policies. This type of audit also ensures that reporting mechanisms prevent errors in financial statements.
application process; including lawful applications, reference checks and interview
Application: fair employment practice laws Interview: get information, give information, practice good public relations.
Define external/internal audit and purpose of each
Audit is the branch of accounting that is concerned with the truthfulness and accuracy of financial reports.
Biochemical food spoilage
BY NATURAL FOOD ENZYMES WHICH INITIATE REACTIONS TO RIPEN FOOD, LONG HOLDING TIMES LEAD TO ROTTING OR FOOD SPOILAGE. KEEP REFRIGERATED.
Describe branding:
Branding is the use of nationally or locally labeled products for sale in an existing foodservice operation: Brand names may represent products that are higher or lower in quality than the corresponding government grade
four steps of proper teacher preparation Training
Breakdown the job: list principals steps pick out key points Have a timetable: how much skill do y ou expect your pupil to have, and how soon Have everything ready: make sure the right tools, equip. and materials are at hand. Have the workplace properly arranged... arranged in a way where the employee will be able to maintain.
Define cross-contamination
CAUSED BY CONTACT WITH RAW OR INFECTED FOOD. AVOID BY NOT ALLOWING ANY MATERIAL FORM RAW FOODS TO TOCUH FOODS THAT WILL NOT BE COOKED OR ARE READY TO EAST. CLEAN A SANITIZES SURFACES, EQUIPMENT, AND HANDS AFTER HANDLING RAW FOODS.
Explain the difference between clean, sanitary, and sterile:
CLEAN: FREE OF VISIBLE DIRT, USE SOAP AND WATER AND RINSE SANITARY: FREE OF HARMFUL BACTERIAL, USE CHEMICHAL SANITIZER AFTER CLEANING OR EQUIPMENT IN DISHWASHER W/FINAL RINSE TEMPERATURE IS 180F STERILE: ELIMINATION OF ALL MICROORGANISMS
List seven control points in a food service organization for monitoring microbial quality and safety, describe characteristics of each point:
CONTROL POINTS: IDENTIFIED AS POINTS IN THE FLOW OF FOOD AT WHICH: FOOD CAN BECOME TEMPERATURE: CONTAMINANTS CAN INCREASE IN FOOD, AND CAN SURVIVE IN FOOD.TEMPERATURE REQUIREMENTS: HOT FOODS ABOVE 140, COLD BELOW 40, FRIDGE 36-38 FOOD STORAGE, BUYING, PRE-HEATING, DISTRIBUTION AND SERIVE.
Explain how information on a profit and loss statement can be used to evaluate and guide the foodservice operation.
Can help compare the actual, to budget, do not have to wait until end of year.
Commissary
Central production kitchen large use airlines city schools, chain restuarant: cost saving, quately control, Disadvantage: contamination can occur costly to hire a microbiologist.
Define and list characteristics of a centralized and decentralized service:
Centralized assembly: Food is assembled in or near production area and delivered to patients/customers. (Healthcare, fast food, restaurants) ADVANTAGE: more supervision, saves labor dollars, saves equipment dollars Disadvantage: Time span between assembly and service Decentralized Service: Food prepared in one location and transported in bulk for assembly near patients or customers. (Healthcare, business, and industrial feeding) ADVANTANGE: Less time between assembly and service, food is hotter and of better quality, allows flexibility in satisfying patient or customer needs.
The difference between CENTRALIZED AND INDEPENDENT PURCHASING, advantage and disadvantage
Centralized: buys for all units in organization Advantage it's cost effective = you get better prices, the individual units have more time to mange, the central storage saves space at units Disadvantage: Need agreement on quality standards need specs. On purchased items by unit.
Describe the system approach to food service management using the systems model
Controls, manage and memory palns communicate records of everything: takes all information, gives to operations the subsystems; purchasing receivng, invoicing, product distribution, sanitation. all to finished goods customer satisfaction, the internal plans made by the organization contracts and laws regulations that apply to teh operation: MANAGEMENT PERFORMS VARIOUS FUNCTIONS IN ORDER TO ACHIVE THE MISSION OF THE ORGANIZATION
Describe the four types of foodservice systems:
Conventional, Commissary, Ready Prepared, and Assembly/serve
Conventional - advantage
Conventional: resstuarant: quality control, more adaptable to regional, ethnic and individual preference then others system, economically greater flexibility less freezer storage distribution cost are minimal u save in energy cost
Flexible Budget
Dollars allocated vary in proportion to the amount of work being done. (Golf course restaurant needs more money during the months of nice weather and less during the winter months)
Describe the FDA food code
FOOD AND DRUG ADMINISTRATION: MODEL FOOD CODE
Identify key factors in bacterial multiplication (FAT-TOM)
FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE FOOD: POTENTIALLY HAZARDOUS, EXAMPLE: MEAT POULTRY FRISH, DAIRY PRODUCTS, EGGS, SPINACH, CANTALOUPES, AND GARLIC IN OIL. KEEP OUT OF DANGER ZONE 41 TO 140 ACIDITY: MOST BACTERIA LIKE A NEUTRAL PH FOR REPRODUCTION - ACID FOODS REATING TO METALS CONTAINERS TEMPERATURE: MOST BACTERIA GROW BEST BETWEEN ROOM TEMP. AND BODY TEMP. COLD TEMP DOES NOT KILL BACTERIA BUT THEY DO SLOW DOWN GROWTH. KEEP OUT OF DANGER ZONE 41-140 MOISTURE: LIVING ORGANISM NEEDS WATER TO SURVIVE.. TIME: BACTERIA NEEDS TIME TO MULTIPLY ONE BACTERIAL DOUBLES EVERY 20SEC. KEEP FOOD OUT OF THE DANGER ZONE 41 TO 140 OXYGEN: AEROBIC: NEEDS OXYGEN, ANAEROBIC: DO NOT NEED OXYGEN AND SOME CAN ADAPT TO EITHER ENVIROMENT.
food infection
FOOD-BORNE INFECTION: CAUSED BY INGESTING FOOD CONTAIN ING HARMFUL BACTERIA (PROPER COOKING INPORTANT TO PREVENT)
Calculate profit and loss statement, including cost of goods available/used and food cost
Find out cost of foods first: Beginning inventory, minus Food Purchases for the month. Then subtract the final inventory amount. That is your food cost. Food cost % take the your food cost / revenue (sales) x 100 Operating cost: take total for operating expenses /revenue x 100 Labor Cost: total labor cost/revenue x 100 Profit and loss: Net amount/revenue x 100 Net amount: revenue minus food cost = gross profit than minus labor and operating cost. The above calculations can help compare actual to budget. Do not have to wait until end of year
Discuss characteristics of the four major types of food spoilage:
Food spoilage is damaged to edible quality of food which can be seen in changes of appearance, color, odor and texture. Some food spoilage is not seen, taste, or smell: Microbiological: parasites, fungi/mold, yeasts, virus, and protozoa, BACTERIA: and bacteria are responsible for 90% of the cases of food-borne illness.
FAT-TOM: bacterial multiply
Food, Acid, Temperature, Time, Oxygen, Moisture
Operating budget
Forecast financial needs and expenses. (Includes food, labor, supply, equipment, maintenance, and other overhead expenses.
Evaluation techniques: checklist
Good system when you have them in place
Objective perfomance evaluation errors
HALO: evaluator focuses on one situation or trait Central Tendency error : evaluator gives similar ratings to all then everyone is just average Recency of events error: evaluator rate employee based only on most recent performance.
efine HACCP and describe characteristics for its usage:
HAZARD ANALYSIS CRITIAL CONTROL POINTS: IS A FOOD SAFEtY AND SELF INSPECTION SYSTEM THAT LOOKS AT THE FLOW OF POTENTIALLY HAZARDOUS FOOD THROUGH THE FOODSERVICE OPERATION FROM RECEIVING TO SERVICE.
HACCP
Hazard Analasys Critital Point
food intoxication
INTOXICATION: ILLNESS CAUSED BY TOXING PRODUCED BY HARMFUL BACTERIA. (MIGHT NOT BE KILLED BY REGULAR COOKING)
advantage/diadvantage of a line and staff positon
In a line organization, top management has complete control, and the chain of command is clear and simple.
Objectives of on the job training
Increase employee skills and efficiency Develop correct work habits - do orientation correctly promote job understanding develop solid working relations teamwork
The difference between CENTRALIZED AND INDEPENDENT PURCHASING, advantage and disadvantage
Independent Purchasing: Purchasing is done by the individual running the food service. - Restaurant manager. Advantage: Lots of control Disadvantage: No volume discounts, takes time away from other management activities
List advantages and disadvantages of internal /external recruitment with examples of each
Internal: within the organizaiton, latteral move, hiring a relative or friend of an employee External: recruit from outside... add in a paper ect.
21- Describe methods used to sanitize equipment and food contract surfaces
KEEP CLEAN AND PEST FREE, SANITIZE ANY EQUIPTMENT OR SURFACES WHICH COME IN DIRECT CONTACT WHITH FOOD.
Physical Inventory
List of items, count record. Ect. List is in the order that it is arranged in the stock room
Objective
List on the goals
Define merchandising and describe examples of merchandising in the foodservice industry
Merchandising, technique used to entice people to buy food Examples include: providing visual excitement with menu Planning special promotions Creating an inviting atmosphere inside and out Using promotional materials - publicity and advertising
info. necessary for a standarized recipe card
Name and yield , order in which you use the ingredients, temp. cooking time, procedures, the HACCP: hazard analasys critical control point.. in the recepie
Tools of Management: Job description
Organized list of that reflect required skills and resp. for a specific positon
Describe the four P's of the marketing mix
PRODUCT - customer wants PRICE - that is fair PLACE- and time where product is available at customer's convenience Promotion - Increase customer awareness of product. Increase sales Increase the number of customers Increase profit
Evaluation techniques: BARS-Behaviorally anchored rating scale
Performance evaluation scales that contain specific behaviors indentified for each performance level for each job category
Perpetual and Physical inventory
Perpetual: continuous tracking of product held in storage - a running record of the balance on hand for each item in the storeroom.- Physical Inventory: An exact count of products held in the storeroom
Five functions of Management
Plan, Organize, Staff, Lead, Control Need communication to achive the mission effectively
Ready Prepared
Prepare on premises, chilled or frozen and stored for use later, place of preparation not place of service food is not for immediate use Disadvantage: need large cold storage, energy cost expensive for chill method
The four steps to JIT method of training
Prepare, Present, Apply, Follow up Determine Goas, Objectives for lesson - Develop Instructions Breakdown job into steps Decide on training method Provide good work setting Have everything ready.
Other overhead expenses
Projects anticipated expenses, income and profit Projects anticipated volume statistics (patient census, patient days, and cafeteria census)
Explain the objectives of performance appraisal
Provide feedback to employee encourage more affective job performance information may be used to determine future job assignments promotions and raises
6 pieces of equipment used in the six subsystem of a food service facility
Purchasing: information on what's needed. Receiving: box cutters, pliers, scissors, thermometer, Storage and inventory: refrigeratkion, freezers, drya storage area wire racks, step ladder Prepare: cutting boards, French knives, paring knives, two sinks, worktables, buffalo chopper Ingredient assembly: trays, temp, dishesh, silverware and preposioned along conveyor belt.refrigerated or heated storage units. Production: ranges, burners ovens, broilers, deep fat fryers, griddles, tilting fry pan, hood ventialtion Distribution: conveyor trayline, patient tray, steamtables, regrigerated holding equitment, Sanitation and maintained: hand sinks dishwashers, garbage disposals, floor sink , hose
List the functional subsystems fo a foodservice system: describe responsibilities of each func. sub.
Purchasing: order goods needed Receiving: making sure it was what was ordered Inventory: Putting away in proper place Prep: ingredient assembly Distribute: customer finish product. Sanitation: clean all make sure al is ready for next round.
Evaluation techniques: critical incident
Records are kept of both positive and negative occurences behavior for each employee to be used for performance evaluation purposes
FDA Standard of fill
Regulated the quantity of food in container.
Par Stock System
Required amount on hand (when ordering comes in must order to meet what is needed)
Unemployment compensation
Social security: 1935, work. comp., old age, death, disability, ect....
Two samples of Management functions
Staff: orientantion: trainign ongoing tothe staff Organize: monotomy and designating assingments appropiatly Control: develop and control of operational and capital budgets Prepare financial reports, ensure quality safety, sanitation,
Define standarized recipe and benefits
Standarized like the olive garden for example is has been tested , purchasing is done for all restaurants same quality or quantity and yield each time is prepared . Know yield how many portions - benefits cost control, serving correct portion, decrease in hours, job satisfaction, receipie easy to follow,
Conventional Disadvantage
Stressful work day, meal period demand, menu is different, long hours
Define time-temperature control:
Temperature important factor in control of harmful organism, time is equally important in minimizing microbial growth during food storage
Labeling requirements
The FDA enforces the nutritional labels, mandatory for packaged foods, regulates nutrient content and health claims, including claims made by restuarant: example Transfat is now listed
Describe quality assurance and its role in the foodservice industry
The process of checking for adherence to quality standards or specifications after the product has been produced. In the foodservice industry Food temperatures, portion sizes, nutrient content.
Goal
To make your plan come to life
USDA
US Dept. of agruculture enforces meat inspection poultry and eggs. Inspection is mandatory for M P E
Steps involved in employee discipline
Unrecorded verbal warning Oral warning with written notation personnel file Official written reprimand with copy in personnel file that includes: the rule that was violated, dates, words, actions, objectives for future performance, have employee sign, do not share diciiplinary info with other employees
Capital budget
Used for long term purchases which usually require financing. (Example: large equipment and renovations)
Describe Material safety data sheet:
Used to comply with OSHA hazard communication standard must be consulted for specific requirement. Right to know, an inventory of all chemicals used by the operation must be maintained and properly labeled. All employees must be aware of potentially infectious materials that they may be exposed to. Example hepatitis B educated employees on that risk.
NATIONAL MARINE AND FISHERIES SERVICE
VOLUNTARY inspection service for fish - US Grade - for fish it has been processed under continuous inspection by federal inspectors
Principles of good menu planning
Well planned menues provide balance and variations: colors, flavores, textures, shapes and size, preparation techniques, temperature hot and cold spicy and bland well planned menue avoid repetition.
Policies
Work Laws
Describe Charac. of Leadership theores: Scientific Mng.
Work is all
Describe Charac. of Leadership theores: Theory X and Y
X traditional Y more democratiic
cycle menu
a carefully planned set of menus that is rotated at definite time intervals: Hospitals used this example in one week cycle
Selective menu
a menu that includes two or more food choices in each menue category such as appetizers, entree's vegetables, salads and desserts - Restuarant
List and describe the steps in budget planning
a.Collect and analyze historical data: Keep good historical data (memory) b.Are there any changes internal or external? c.Set goals for budget period: based on changes d.Make decision balancing wants and needs e.Preparation: includes income, expenses, statistical data, and justifications for new funds. f.Once budget is approved, use it as a control tool; develop operating reports and or profit loss statements.
Prime Vendor
agreement with just one vendor to supply majority of orders for a specific amount of time
steps needed to anlalyze traning needs
analyze Job requirements by observing employee at work review performance appraisals - the one year review analyze your turn over rate and productivity survey dept. personnel - suggestions.
Tools of Management: Job analysis
analyze if employess pan is working
AP
as purchased
difference bet. characteristics of managers and leaders
autocratic makes most decidions laissez faire allow groups to make deci democratic.
Performance and Brand specification:
brand name has been treated as an example of a performance specification.
Faft Hartely Act 1947
can not make empl. be in union...
Norris La Guardia act 1932
cant fire for pickiting...
Wagner Act 1935
cant fire for wanting to be in union or union activity...
Chemical food spoilage
cleaning stuff, acid foods reacting with metal containers, excessive use of additive and preservatives the FDA regulates approved additives see GRAS list, also the FDA regulates agricultural chemicals.
Civil righs act 1964
clor of skin no descrimination...
Define and list examples of commercial and institutional non-comercial food service industries
commercial institutional make profit example are catering, resturarnts, supermarkets. Institutional: Non commercial the focus is not on profit, like schools, prisions, hospitals are considered non commercial
Informal buying procedures:
common with small foodservice, based on price quotations, paper work sent over fax or computer or even phone, the specs. Are not formal legal contract
US PUBLIC HEALTH SERVICE
concerned with control of infections, contagious disease, advices state and local gov. on sanitation of milk, shellfish safety
product specification
concise, detailed description of product being ordered, name of times, quality like the federal grade or brand name, amount needed, size ect. Example USDA fancy top or USDA number one ok, the time is needed by.
Portion control
cost control, nutritional consistency, customer satisfaction: you can use latels, scoops, sppodles, scales.
FDA standards of quality
describes ingredients that go into canned fruits and veges. with minimun quality required
Id. charasteristic of menus in hospitals, extended care facilities, schools, and colleges
diff. types like low fat, no salt. ect.
EP
edible portion: after cleaning cutting out all fat ect.
FDA in the food industry
enforces food, drug and cosmetics covers all food involved in the interstate, doe not include meat poultry and eggs. No food may enter intersate commerce that has been adulterated of mishandled. Enforces Fair packaging and labeling act.
physical food spoilage
excess heat or cold, too much moisture rotting produce, too much dryness, freezer burn.
Describe Charac. of Leadership theores: Situational Management
factors interact to affect leadership...
wage and hour law
fair labor law...
list and describe three skills needed by top midlle and fist line mngr.
figure head leader and liason page 370
Tools of Management: Oganization chart
first tool fof mng. a graphic representation of teh basic groupings and relationships of positons and functions
How do inventory results and purchase records help to determine food cost
food cost: inventory and purchase records can help you forecast and make educated guest and how much to order next time.
FDA Standards of Identity
food is called by certain name with minimal requirements: example Mayo must be at least65% milk must be at least 325% fat. So it must contaion certain amout of something to get a certain name.
Salmonella
foods: poultry, eggs, custard, starchy foods, raw milk.. Don Not Use RAW EGGS human can carry, avoid cross contamination Not harmful in small amounts easily destroyed by heat.
Refrigeration:
fresh foods and veggies 32 to 40 f
Calculate the recepie extension for specified number of portions
if increasing from 50 portions to 125 portions: I think: portions/by new portion=# x every ingredient
PUFI
is a voluntary by the national marine and fish service to inspect their fish
Design features of food service equipment
is modular in size, standardized pans, trays, carts.
Yield study
is the percentage of a product after removing waste and allowing for shrinkage is used to determine order amounts
Assembly/ serve
kitchen fully prepared food purchased and require only storage. build in labor savings.
Evaluation techniques: rating scale
listing employees accomplishment and rating them by 25-5 scale
COST PLUS PURCHASING
making sure the prices are lowest from this vendor over a specific amount of time
Ready prepared
mass production freezing reduce labor cost, production to meet future demand, less skilled workers
Freezer Storage
meats, fish, and poultry 0 to -10 F
describe charac. of motivation theories: Hierarchy
meet unsatisfied needs first... Maslow hierarchy of needs
Factors that influence food service equiptment selection is
menu, food purchased, style
Describe Charac. of Leadership theores: Contingency theory
no one style is best
Tools of Management: Work schedule
outline of work to be performed with procedures and time required
Four steps necessary to develop an org. structure aimed to acomplish goal
pLan, Organize, Lead, Input: look at the big picutre if change is necessary use management system.
Staphylococcus
produces toxin not killed by normal cooking temp. Symptoms: diarrhea, vomiting, abdominal cramps. Onset 3-8 hours duration 1-2 days. Foods: ham, creamed foods, milk, cheese, poultry, meat, starchy foods, cream filled pastry. Bacterial found in skin. Personal hygiene a must. Keep Hot Foods Hot and cold foods cold
Advantage of a traning programs
reduced turnover redecued absenteeism less accidents reduction in production cost and increase in produc. effic. increase morale
describe charac. of motivation theories: expectancy
reward is big, I will do the job
Fair labor law
same pay for men and women 1963 mininum wage, overtime, 40 hour week. ect.
Workmans compensation
social securiy...
Clostridium Botulism
spore forming, toxins in absence of oxygen, grows in low acid foods, such as home canned beans, corn, beets, asparagus, peppers, spinach, mushrooms, garlic in oil. Symptoms include: respiratory paralysis, nervous system failure. Fatality rate 65%
Organization
structural on a line and staff or functional basis formal: on the chart who reports to whom Informal: things that go on not on chart: example: best employess will train new guy
Mini-Max System
the minimum and maximum of items that must be on hand at all times.
Internal audit
the purpose of internal audit is to determine whether the quality management system conforms to the planned arrangement to the requirement of the international standard and to the quality management system requirements established by the organization and is effectively implemented and maintained
Method
the way procedurres should be done.
Formal competitive bid
vendors provide written specs. Vendors provide written bids. Ect. Advantage: avoids the ethics honest stuff, less misunderstandings Disadvantage: time consuming
fixed budget
volume of work remains constant (monthly needs and projections constant)
Procedures
what must be done, how to get them done
Describe Charac. of Leadership theores: Human Relations Approach
work is not all need more
Tools of Management: Job Specification
written statement of the minim standards that must be met by an applicant