NTDT321 Exam #3
portion control is important to pay attention to for ____________ reasons.
financial
3 components of Quantity Adjustment
Factor method Percentage method Direct Reading Measurement Tables Method
category of service •Customer chooses what they want from displayed food items or service counters •Pays for items at a central point •Demand driven by round-the-clock eating patterns
self-service
•Presentation of food to the customer -Assembly of prepared menu items -Major component of all foodservice types
service
•presentation of food to the customer -Involves assembling prepared menu items -Major component of all foodservice types •Method, speed & quality of services provided impact the success of a foodservice establishment
service
•a philosophy, a thought process, a set of values & attitudes, and a set of methods -Customer-focused environment -Set standards of customer service •Trained on how to interact with customers -Train the staff -Monitor the program- assess the success - -Just as important as the food you are making
service management
part of choice of distribution systems •consider distance & route food must take to get to the customer in distrubtion
size & physical layout
part of choice of distribution systems •labor needs & skills vary -Change in system will require adjustment in both
skills level of personnel
•equipment for reheating frozen or chilled foods -Reheat food product to service temperature -Retain nutrient content, microbial safety & sensory quality -Various oven types or immersion equipment
specific uses equipment
Delivering consistent, quality service requires a well-trained:
staff
method by which a customer accesses and receives prepared foods
style of service
part of choice of distribution systems •tray/central or decentralized/self-service/portable meals delivered -Distribution is all different
style of service
category of service •Common form of service in the commercial segment -Used often in long term care for people to feel like they are sitting at dining room table •Distinguishing characteristic - service by a waitperson -Host - responsible for seating -Waitstaff - take orders -Bus staff - clearing/cleaning
table service
category of service •Consumers purchase food at one location then enjoy food at a location of their choice -Quick-service restaurants -Home meal replacements •Meals you can purchase, then take home and cook for yourself •On-site facilities will make meals that their employees can purchase and take it home
takeout service
the combination of tangible & intangible experienced by the customer at various moments of truth à perception of doing business with an organization -"good" service may satisfy customer but may not provide total quality service
total customer value
in cafeteria when employees serve guests from behind the counter -Patrons follow each other in a line while selecting items -Alternative configurations: e.g. parallel/double line, zigzag, U-shaped -Can be held up by people who can't make decisions
traditional, straight-line counter (in cafeteria self-service)
category of service •Food carried on a tray to a person by foodservice staff -Healthcare institutions -In-flight meals -Room service •In hotel •Challenge to maintain proper temperatures & food quality in process of transporting -Centralized vs. decentralized meal assembly •Centralized: cooked and plated in same place, transported to consumer •Decentralized: cooked in one location, but meals get assembled in alternative locations •Many hospitals shifting traditional centralized service to on-demand 'room service' -Increased patient satisfaction -Increased meal consumption -With tray service, if patient isn't there then temperature, look and taste of the food wont be the same by the time the patient eats it •Need to verify the identification of the patient upon delivery •Requires training service staff in customer service -Positive customer experience
tray service
4 factors distribution depends on:
type of production system in use (commissary, ready-prepared, etc.) Degree of meal preassembly prior to service (how much you are preparing the meal before service) Physical distance between production and service Amount of time between completion of production until the time of service
type of self-service •External customer interacts with the vending machine -Serves sandwiches, soup -Increase revenue and have adequate food for employees •Employee (internal customer) work behind the scenes to meet customer needs •Need to monitor temperatures, coding, product handling & rotation of stock -Sanitation still important •Safety & success relies on fast turnover of foods and good supply services •Increased use as a supplemental service to existing foodservice operation -Coffee break -After hours -Sole meal option •Contract companies used often
vending service
Foods should be purchased according to detailed, accurate specifications - to assure food purchased will:
yield the expected number of servings
total quality service
•Focus on the reason the organization exists à to serve -Commercial is to make money, different than on site •All quality standards & measures should be customer referenced -Guide the organization in delivering outstanding value to customers -A means to an end but not the end themselves •Quality starts with the customer, it doesn't start with products or procedures you are using
2 types of meal assembly
centralized vs. decentralized
types of foodservice systems (part of choice of distribution systems) include:
-Conventional -Ready-prepared -Commissary -Assembly/Serve (know advantages / disadvantages of each for distribution)
cost control: "operating in the black" vs. "red"
"black" meaning it is profitable, "red" meaning it is NOT profitable/losing money; goal is "operating in the black"
Dishers are numbered based on:
-Based on the volume that the disher can hold -Disher number is how many servings in a quart, find out oz amount for the disher number, then convert to cups -32 oz= 1 qt -32/16= 2oz
centralized meal assembly advantages:
-Eliminates double handling of food -Facilitates supervision of meal assembly -Allows for standardized portions, uniformity of presentation & decreased waste -Less labor and equipment required
equipment needs: there are specialized equipment for each distribution & service step in the flow of food categories of equipment include:
-General classification -Specific uses -By foodservice type
•Adherence to critical control points for proper serving temperatures
-Hot & cold holding equipment -Temperature controlled transportation -HACCP (food safety) monitoring
relating to portion control, standardized recipes should be used to:
-Include information on total number & size of portions to be produced from the recipe. -Recipe stays the same each time so you know what will come out as the finished product
decentralized meal assembly advantages:
-Less time between assembly & service = potential higher-quality food (better temperature, etc.) -Provide ability to adjust to individual needs -Easier to make last minute substitutions or changes
goals of distribution & service (similar to goals of production):
-Maintain aesthetic quality of food items -Ensure microbial safety of food -Serve food that is attractive and satisfying to the customer
step 5 of percent method / equations on slides
10.15 (total weight 100 biscuits) = lb/biscuit 100 Based on original recipe - •500 (desired yield) x 0.10lb= 50 lb of dough needed before handling loss
When managing service, achieving quality customer service requires excellence in both the __________ and _________ dimensions of customer service
Achieving quality customer service requires excellence in both the procedural and personal dimensions of customer service -Want to pay attention to how you do things (procedures) but the personal aspects (verbal interactions, attire) as well
•type of table service where portioning & plating food in the kitchen & then presenting it to the guest •Portioning and plating of meal happens behind the scenes, then meal is brought out -Most common method of table service in US
American style table service
•combination of American & Russian styles -Some items present at table -Remaining food delivered by waitstaff -Ex: olive garden- bread sticks and salad on the table for everyone, but can order individual dishes
Banquet style
•Tables have been developed for both measured & weighed ingredients -Quick to use -No math calculations
Direct Reading Measurement Tables
types of table service include:
Family style, French style, American style
•Various process steps between production & service - need for distribution •Increase in time and/or distance between production & service =
Increase in time and/or distance between production & service = increase in options for distribution practices
•theme based stations in cafeteria -Made-to-order meals -chic-fil-a, dunkin donuts, etc.
Marche (in cafeteria self-service)
•# portions is basis for determining ingredient weights •Formulas converted to % need not be recalculated -Adjust to any number of servings or batch size- same ratio
Percentage method
•Service of same size portion to each customer -Weight: everyone gets same 1/4lb burger -Measure: everyone gets 1oz rice -Count: everyone gets 3 perogies
Portion Control
part of choice of distribution systems •management of time & temperature throughout the entire flow of food -Microbial safety -Nutrient retention -Sensory quality
Quality standard for food and microbial safety
• recipe producing 25 or more servings this is NOT standardized until adapted to an individual foodservice operation
Quantity (note the difference between quantity vs. standardized)
•Formula by which weighed & measured ingredients are combined in a specific procedure to meet predetermined standards -Written communication tool -Cost calculations
Recipe
•food prepared & portioned in the kitchen -Presented on serving platters -Portions for each guest -Served by waitstaff
Russian style
scaling factor equation
Scaling factor = desired yield (new) /current yield (original)
part of choice of distribution systems -Determined during facility planning phase -E.g. decentralized vs. centralized •Different equipment
Space requirements or space available
•Tailored recipe to suit a particular purpose in a specific foodservice operation •Requires repeated testing to ensure standards of quality and quantity are met •Promotes uniform quality & quantity of menu items •Encourages uniformity of menu items •Increased productivity of cooks, increase managerial productivity •Saves money by controlling overproduction & inventory •Simplifies menu item costing & training of cooks •Standardized recipes will not improve a product made from inferior ingredients •Cannot eliminate the variation found in food -Growing season -Where it was grown -How long has the product been sitting there •Recipes must be standardized for each operation
Standardized recipes
part of choice of distribution systems -Going to be different serving all hospital patients in an hour vs 3 20 minute school lunch periods -Time of day -Number to be served in mealtime
Timing required for meal service
type of self-service •All or a portion of food obtained from a buffet table -Entrée, vegetable & salad at the buffet -Table set with flatware, napkins, & water -Foods must hold up well •Serve more customers with less employee labor use •Eye-appeal is very important •Added concerns with food safety
buffet service
type of self-service •Predominant form in onsite and employee-feeding operations •Advanced preparation of food •Self-service or employee-service of menu items •Self-bussing of trays & dishes is common •Emphasis on food display, marketing & merchandising -Want it to look appealing and have customers want to eat it
cafeteria
self-service types:
cafeteria, buffets, mobile foodservice, vending machines, quick service
type of meal assembly when food items are prepared & assembled on trays before transport -Soiled dishes are returned to central kitchen for ware washing
centralized meal assembly
simplest flow of production =
conventional production (B/c no special distribution equipment needed other than servers)
styles of service include:
counter table tray take-out delivery self-service
category of service •Diners looking for speedy service -Stop at counter and order food •Close proximity between food preparation & service areas - efficiency of service •Counter attendants -Take orders -Serve meals -Bus dishes -Cleaning & resetting counters
counter service (diagrams on slides)
•learning more than one position/job -Understanding how the operation works from all areas •Servers learn kitchen job and kitchen learns service job -Increases loyalty -Job satisfaction vs. burnout •By learning more things, will likely be less bored and leave
cross-training (for staff)
relating to portion control, all dishes must look the same for the sake of:
customer satisfaction (because one customer with a bigger portion will be happier than the one with a smaller portion) -Dining hall display dishes
type of meal assembly when food items produced in one location (central kitchen) and transported to various locations for assembly at sites near the customer -Meal assembly happens in smaller locations •Requires equipment to maintain proper temperatures in each location •Some cooking equipment may be available in service areas -Ex: toast doesn't travel well, so will have toasters at each of the meal assembly locations to throw on at the end
decentralized meal assembly
category of service •Transporting prepared food items from foodservice operation to the customer -On-premise •Cafeteria will make meals and deliver to their office -Off-premise •Pizza delivery, grubhub, ect •Challenge - ensuring proper food temperatures maintained during delivery process -Doesn't have to be commercial (ex meals on wheels)
delivery service
•movement of food from production to service -A.k.a. Delivery - transportation of prepared foods -Extent will depend on type of facility -Ex: commissary will be different than hospital
distribution
part of choice of distribution systems •"bottom line" in selection of a system -Labor -Equipment
economic factors
part of choice of distribution systems • 'active' vs. 'passive' equipment -Active: oven, steam tables, things that are actively being used to make or hold the food -Passive: lights, refrigerator, electricity
energy usage
very efficient and good procedural practice, but personal interactions aren't good; customer is just a number; category of managing service that is classified as:
factory
type of table service where food is brought to the table on platters or in bowls by wait staff -Appropriate number of portions based on guest number -Passed around the table by guests
family style
slicers ensure portion control
foods can be sliced uniformly
organization that has poor procedure and personal abilities; server doesn't care about customer; category of managing service that is considered:
freezer
four categories of managing service:
freezer, friendly zoo, factory, quality customer service
type of table service where food is prepared at the table -"fine dining" -Food prepared by a personal chef -Served by 2 waitstaff= expensive but personal service
french style
employees are really helpful and friendly but have bad procedures; category of managing service that is considered:
friendly zoo
•Fixed or built in equipment -Elevators, lifts, etc. •Mobile - wheels or casters •Portable - carrying containers -Pans, etc. •Pellet: preheated meal disc put in a metal base •Insulated trays
general classification equipment
When managing service, the business of the restaurant takes place in the social space created between:
guest and server
in cafeteria, this = free flow= scramble= food court -Various stations or food counters -Customer flow to any desired section -Reduces wait times & pressure to make a choice -Successful with repeat customers & control of the number being served at one time
hollow square (in cafeteria self-service)
part of choice of distribution systems •determines the delivery & service system requirements for distribution
kind of organization
putting the meal together •Fitting together of prepared menu items to complete an entire meal •Transportation - before or after assembly of meal •Adding another step à increases distribution equipment options
meal assembly (diagram on slides)
type of self-service •From a hotdog cart à mobile vans equipped to cook a full meal •Usually have brick and mortar location where food is stored and prepared -Some will rent out kitchen space or have a restaurant
mobile foodservice
disher equivalents chart
on PowerPoint
distribution and service diagram
on slides
•should be available to cooks & servers to check serving size (for portion control)
portion scales
phase of recipe standardization •Used to help determine acceptability of the recipe by managers, staff & customers -Do taste tests with people working there •Informal evaluation - should standardization proceed -Will you be able to keep going with the quantity increase
product evaluation
To adjust recipe to get the quantity you need based on an original amount
quantity adjustment
type of self-service •Customer orders & pays for food at a central location -Service staff take the order, collect payment -Order is assembled à given to the customer -Drive through, have a number in a restaurant
quick service
phase of recipe standardization •Review components of the recipe •Make the recipe •Verify the recipe yield -Make sure it yields the right amount •Record changes on the recipe
recipe verification
3 phases of recipe standardization:
recipe verification product evaluation quantity adjustment
choice of distribution systems
•(just generally know) System selection for assembly, distribution, & service depends on many organizational & operational factors includes: Type of foodservice system Kind of organization Size & physical layout Style of service Skill levels of personnel Economic factors Quality standard for food and microbial safety Timing required for meal service Space requirements or space available Energy usage
all about the customer
•Customers are seen as transient (won't be there long) •Foodservice operations rely on 'regulars' -Loyalty programs -Driving other people wanting to come in •Not the typical customer: -Solo diners -Customers with small children •Find ways to entertain kids -Customers with disabilities
Recipe format:
•Format - written in a definite pattern or style -Each facility will have their own, but it will be the same throughout the facility •Uniformity of style simplifies recipe use by cooks •Block format is generally used •Standard US weights & measures •Nutritive values per portion -What is the nutritional value of it (picture on slides)
questions to consider for product evaluation:
•Is the visual appearance of the product acceptable? •Is flavor one that customers might enjoy? •Are the ingredients in the recipe easy to obtain? •Is the cost per serving within department guidelines? •Is the labor time needed to make the product within department guidelines? •Is the equipment needed to prepare the product available? •Do employees possess the skills needed to prepare the product?
•Managers & employees should know the _______ & ________ of all pans, dishers & ladles
•Managers & employees should know the size & yield of all pans, dishers & ladles -Pans & serving utensils should be selected in the standardized recipe •Should be based on standardized recipe -Need to know what different scoops are
specific uses equipment by foodservice type
•Meal assembly - various items collected in one place •Temperature maintenance & holding - prepared foods held until needed •Transportation - 'mobile' or 'portable' equipment category -Consider holding time, distance to be traveled, building layout •Serving - various counter configurations
In the percentage method:
•Measurements for ingredients are converted to weights à percentage of total weight for each ingredient is calculated
Recipe will have all of the following:
•Name of food item •Total yield •Portion size and number of portions •Cooking time and temperature, if required •List of ingredients in order of use •Amount of each ingredient by weight, measure, or count •Procedures that go with it •Panning or portioning information •Serving and garnishing suggestions •Food safety (HACCP) guidelines
Factor method: original vs. new "scaling factor"
•Original 100: new 500 -500/100= 5 (conversion factor) -Multiple 5 by weights you converted to get 500 servings •Original 50: new 125 •125/50= 2.5 •Multiply 2.5 by weights you converted to get 125 servings •Scaling factor = desired yield/current yield
•Potential loss of food quality increase with increase in:
•Potential loss of food quality increase with increase in holding times and/or distance
Converting: weight to measure
•Quantity recipes primarily use weight measures -Conversion from volume to weight or weight to volume will be different for different products •Use resources in order to get accurate conversions •Tables are available for conversion of volumes -Food weights & approximate equivalents in measure -Basic equivalents in weights & measures -Weight (1 - 16 ounce) & measure equivalents for commonly used foods -Guide to rounding off weights & measures -Ounces & decimal equivalents of a pound
Adapting home-size recipes
•Special considerations are necessary in adjusting a recipe designed for 6 to 8 servings to an appropriate quantity for 100 servings or more. -Evaluate quality at each stage -Actual yield should be review carefully -Mixing cooking and preparation times increase • •Some home recipes are not practical in quantity
percentage method steps:
•Step 1: Convert all ingredients from measure or pounds & ounces à tenths of a pound -All volume must go into pounds and ounces -1lb 4oz= 1.3lb •Step 2: Total the weights of all ingredients Use EP (edible portion) weight where applicable •Step 3: Calculate the % of each ingredient in relation to the total weight -Individual ingredient weight/ total weight = % of ingredient -Sum= 100% •Step 4: Check ratio of ingredients -Resources to identify if ratio is correct •Step 5: Establish weight for desired servings in relation to -Portion weight x number of portions -Pan size: total weight compared to weight per pan -Equipment capacity- total weight must fit •Step 6: Add in handling loss = decrease in yield of a recipe due to preparation process •Step 7: Multiply each ingredient % by total weight -= exact amount of each ingredient -Totals of each ingredient should = total in step 6 -Round to 1 decimal place unless < 1 lb, then 2 decimal places •Step 8: Convert amounts back to -Units measured by available scales •Lb/0.1 of lb •Lb/ounce To measures (cups, teaspoons etc.)
Factor method steps:
•Step 1:Convert all ingredients from measure to weight in pounds and ounces -Pay attention to difference between volume and weight -All ingredients have different weight to volume measurements •Step 2: Convert ingredient quantity to whole numbers and decimal equivalents & round to one decimal place unless the original amount is less than one pound (then round to two decimal places) -Ex: 2lb 10 oz= 2.625= 2.6lb •If number is under 1 (0.628) round to 2 decimal places (0.63) •Step 3: Divide desired yield by base recipe yield (original) to determine conversion factor •Step 4: Multiply all ingredients by the conversion factor •Step 5: Reconvert new ingredient quantities back into pounds and ounces or quarts and cups •Step 6: Round off amounts to quantities simple to weigh or measure & within acceptable margin of error
step 6 / equations of percent method on slides
•Step 6: Add in handling loss = decrease in yield of a recipe due to preparation process • -Total weight needed = 51.02lb total dough needed _____Desired yield_(50lb)_______ 100% - Assigned handling loss % (100-2)=98%=.98 •Between 1%-10% •Accounts for loss during processing
product evaluation components:
•Taste panel •Develop evaluation tool •Prepare sample recipe •Set up sample area •Participants sample •Summarize results •Determine future plans
