final exam Flashcards
what does food production entail - not just the cooking part
Recipe formulation, forecasting, scheduling of production, and temperature monitoring are discussed in this chapter
Standardized Recipes- what is it
why is it importatn: advantages and disadvantages
A recipe or formula that can be easily duplicated by a number of individuals and still achieve the same result
Cost how would a standardized recipe reduce cost?- know exactly how much to order, could buy in bulk, can specify on the grade (don’t use sirloin steak in stew)
Consistency (make it over and over again)
Customer satisfaction
Customer expectations
Planning and purchasing
Over- and underproduction
limitations:Ingredient substitutions Other factors Employee experience and training Equipment and facilities Financial constraints Learning the rules Breaking the rules
as purchased (AP) vs edible portion
means you buy it but cannot use it all (reduce the the weight by trimming the fat and it shrinks)
EP: ready to eat don’t have to remove anything
what are the 3 phases of recipe standardization
recipe verification:Review components of the recipe.
Make the recipe
Verify the recipe yield
Record changes to the recipe
product evaluation:Used to determine the acceptability of the recipe by food service managers, staff, customers Informal Evaluation: when first prepared Help determine Visual appearance Flavor Ability to obtain ingredients Cost per serving Labor time Availability of equipment Employee skill
quantaty adjustment:
If staff members believe that the recipe has potential for use in the operation….
-Formal Evaluation
Select group of staff members & customers as a taste panel.
Choose or develop an evaluation instrument.
Prepare sample recipe.
Set up sampling area.
Sampling & evaluation of products.
Summarize results.
Determine future plans for the recipe
types of recipe formats: 3
Block format: Ingredients listed on left side of recipes.
Procedures directly opposite ingredients on right side.
Complete block format: Horizontal lines separate each group of ingredients with procedures.
Vertical lines separate the ingredient, amount, & procedure columns.
Modified block format
what are the 3 ways of quantaty adjustment
Factor method: Quantities of ingredients in the original recipe are multiplied by a conversion factor.(Convert all ingredients from measure to weight in lbs
Convert ingredient quantity to whole numbers & decimal equivalents & round to one decimal place unless the original amount is less than one pound (then round to two decimal places).
2lbs 10oz convert to 2.625lbs, but rounded to 2.6lbs for use
Divide the desired yield by the base recipe yield to determine the conversion factor.
Multiply all recipe ingredients by the conversion factor.
Reconvert the new ingredient quantities back into pounds & ounces or quarts & cups.
Round off amounts to quantities simple to weigh or measure & within an acceptable margin of error.
Direct Reading Measurement Tables: Quick to use & require no mathematical calculations.
Used to adjust weight & volume of ingredients in recipes that are divisible by 25.
Percenrage method: The percentage of the total weight of the product is calculated for each ingredient.
Adjusting the Number of Portions and Portion Sizes
Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size Original Portions (x) Portion Size
= 75 (x) 3/4 cup or .75 50 (x) 1/4 cup or .25 = 56.25 cups 12.50 cups = 4.5 (rounded)
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: 1/2 pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 4.5 = 36 ounces (rounded; 2 lb, 4 oz.)
(original amount) (adjustment factor) (new recipe)
what is production forecasting
and why it is important
: a prediction of food needs for a day or other specific time period
Sound forecasting facilitates efficient procurement, scheduling of labour, use of equipment & space
Serves as a means of communication with staff to ensure all stages of menu item preparation are completed in a timely manner & that final products meets standards of quality
Procurement staff-how much food to order & when it needs to be available
Hot/cold production staff- # of servings needed & form
In large organizations, forecasting replaces tally system, as it’s time consuming
Accurate forecasting minimizes the chance of under/overproduction both of which has serious consequences.
Quantity Demand : how is it determined
Efficient foodservice requires that prod’n manager know the estimated # of customers/ # of servings of each menu item in time to order from the procurement unit.
Regardless of size- historical data that reflect the pattern of actual menu item demand is necessary
Adequate historical records constitute the basis for most forecasting processes.
Past data is used to determine needs & establish trends in all forecasting methods.
To be of value they must be consistently &accurately recorded
example look at date and time, weather conditions
what to look at for forecasting in restaurants, schools, hospitals
Restaurant menu items prepared Menu items served per meal sales record customers served/ meal # of times a given meal is selected
School student enrollment students purchasing school meal a la carte items sold teachers & staff purchasing meal
Hospital
daily patient census
Patients on therapeutic diets
discharges & admissions
Historical Records
what is it affected by
Overtime, a pattern of menu item demand or total meals served will emerge from the recorded data.
This pattern, along with knowledge of pattern variance, will assist in making a valid estimate of future menu item demand
Factors affecting variance include holidays, weather conditions & special events
Types of Forecasting Models
Causal Model: Causal forecasting models, like time series models, are based on the assumption that an identifiable relationship exists between the item being forecast and other factors.
These factors might include selling price, number of customers, market availability, and almost anything else that might influence the item being forecast.
Causal models vary in complexity from those relating only one factor, such as selling price, to items being forecast to models using a system of mathematical equations that include numerous variables.
Subjective Model:A subjective forecasting model generally is used when relevant data are scarce or patterns and relationships between data do not tend to persist over time.
In these cases, little relationship exists between the past and the long-term future.
Forecasters must rely on opinions and other information, generally qualitative, that might relate to the item being forecast
Chefs with lots of experience- know the patterns of how food is ordered and eaten
Time Series Models 2 types:Time Series Model- involves the assumption that actual occurrences follow an identifiable pattern over time.
Most common one
Moving Average: The most common and easiest of the time series models is the moving average forecasting model.
The process begins by taking the average of the number of portions sold for the last five or more times the menu item was offered as the first point on the trend line.
The second point on the line is determined by dropping the first number and adding the most recent number of portions sold to the bottom of the list and then calculating another average.
The repetitive process continues for all data.
Exponential Smoothing Forecasting Model:
The exponential smoothing forecasting model is a popular time series model that can be set up on a computer spreadsheet.
It is very similar to the moving average model except that it does not uniformly weigh past observations.
Instead, an exponentially decreasing set of weights is used, giving recent values more weight than older ones.
what is Production Scheduling
what is it?
what are the 2 stages
why is it important
Time sequencing of events required by the production subsystems to produce a meal
OR- A decision-making & communication process whereby the production staff is informed of how the actual activity of food preparation is to take place over a specified period of time.
Two stages:
Planning
Action
Essential for production control
Affects cost of material, labour and energy
Ensures efficient use of time, equipment and space by identifying:
What menu items to prepare
What quantities to produce
When individual items are to be produced
Who is to prepare each item
planning stage vs. action stage
planning:
Forecasts converted into quantity to produce & distribution of food products to supervisors in each work unit
Foodservice Director or Chef assigns production to production supervisor, greens to salad unit, appetizers and dessert to waitstaff
Action Stage
In most cases, supervisors in each production unit assume responsibility for the action stage by preparing a production schedule(production schdule info: meal, yield, equipement, weather, substitution, quantaty to prepare)
Production is scheduled to assure high food quality affects (i.e. with shorting holding time
Production schedule vs. Work Schedule
Outline duties and tasks for individual employee
Give important information to employees so they may perform more efficiently
Employee understand duties to perform
Good for training and retraining employees
Labor is used more efficiently, safer and less fatiguing
Equipment used more efficiently
production meeting
what is discussed at them, why are they important
Agenda
discuss the menu
production plans
Evaluate effectiveness of schedule (problems, corrective measures)
Meetings are used to evaluate how well the previous meal went, to learn about over or underproduction and suggest reasons for either. They should also be used to get ready for the next sequence of meals, to review the recipes coming up along with possible substitutions.
Frequency
Production meetings be held regularly to discuss agenda items
Length of meeting
Short meetings preferably
Longer when menu items change
Time of Day
What is the best time of day to schedule meetings? Why?
Batch Cooking Overview
What is Batch Cooking?
It is way to prepare and cook as much food as is needed.
Batch cooking is ideal for maintaining food temperature and quality.
Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed.
Measure temperature of each batch at two points.
Why is Batching cooking important? What foods are likely to be batch cooked? Why?
Advantages of Centralized Ingredient Assembly
Contributes to the cost reduction & quality improvement.
Redirection of cooks’ skills away from collecting, assembling, & measuring ingredients to production, garnishing, & portion control.
More efficient use of labor.
A good example, Food production center, City hospital
Function of the Ingredient Room
what does it need,
where should it be located
ingredient room staffing/ personnel consideration
Primary function is to coordinate assembly, pre-preparation, measuring, & weighing of the ingredients.
Availability of appropriate equipment will help determine the activities to be performed.
Should be located between the storage & production areas.
Necessary equipment includes:
Refrigeration
Water supply
Trucks or carts for assembly & delivery
Worktable or counter
Scales
Employees must be: Literate Able to do simple arithmetic Familiar with storage facilities Responsible for receiving, storage, & ingredient assembly.
Ingredient assembly personnel considerations:
Size of operation
Frequency & time of deliveries
Size of ingredient room & location of other storage areas
Type, number, & complexity of menu items
Number of workstation to be supplied
Schedule for delivery of ingredients to production & serving areas
Extent of pre-preparation performed in ingredient assembly area
MPLH’s
Productivity
is measured in MPLH’s worked.
When more meals are produced in an hour, the labor cost per meal is reduced.
This means more money is available to spend in other areas. (Food, supplies & equipment)
You want more MEALS Per hour!
Modular equipement
That size to which all units of equipment are proportioned; compatible in size to fit together
Design and function
Beauty and utility may be combined in foodservice equipment.
Features of Equipment
Size or capacity
The size or capacity of equipment for a given situation is determined by:
type of menu
type of service
quantities of food produced.
The selection of certain modular equipment has proven advantageous in quantity food operations.
cost associated with equipment
Initial purchase price. Cost of installing the equipment. Direct costs of operation. Cost of maintenance & repair. Labor costs required to operate the equipment. Useful life of the equipment.
Initial Purchase Price
Initial purchase price is important, but the lowest price item may not have the lowest total cost of ownership.
Equipment is manufactured for a wide variety of facilities; Owners need to know what is right for them.
Equipment manufacturers have a financial incentives to sell their products against competitors; One way to do that is to propose a cheaper item – even if it isn’t necessarily the best alternative for the operation.
Installation Cost - Examples
Direct Operating Costs
Maintenance & Repair
Labor Costs of Operation
Adding a char broiler could require expensive modifications to a ventilation system or even a new hood.
Adding a steam-jacketed kettle could require cutting into the floor to install a trench drain.
Adding an steamer with an electric steam generator could require additional power circuits.
Replacing a hood could require additional ductwork running from the kitchen to the roof
Direct operating costs include the expenses associated with utilities.
Direct operating costs of equipment can be estimated using information provided by manufacturers’ catalog sheets as well as local costs of:
Gas
Electricity
Water
Steam
The total cost of ownership of equipment also includes expenses associated with maintenance & repair.
Examples:
Deliming steamers & servicing steam boilers
Adjusting oven thermostats
Replacing door seals on reach-ins
Replacement of moving parts & bearing surfaces
Replacement of heating elements & burners
When replacing old equipment with new, labor costs of operation generally are not an important factor in the total cost of ownership if the replacement is functionally identical to the original.
Often, however, new equipment is purchased that is substantially different in terms of how it functions.
Replacing a manual slicer with an automatic slicer will reduce labor requirements.
Replacing a manual pot washing system with a power soak & wash system will reduce labor requirements.
Useful Life of Equipment
Useful life is hard to estimate in practice:
Depends on extent of use.
Depends on quality of maintenance & repair.
Also, comparative estimates for the same item between manufacturers are rarely available & seldom accurate
The most common materials for constructing a piece of foodservice equipment are:
Stainless steel
Aluminum
Galvanized iron (Internal structure for counters, etc.
)
Plastics:
Decorative surfaces
Functional surfaces (as in storage shelving)
Wood Hard Maple for bakers’ tables
Decorative trim
Tile
Glass
Solid Surface
“Plastic” Laminate
conduction, convection, radiation, induction
Heat is the factor that causes many reactions to occur, and the type and amount of heat greatly affect the resulting product.
Heat is transferred in four ways:
Conduction
Conduction is the transfer of heat through direct contact of one object or substance with another.
Transfer can occur in any of the three states of matter: solid, liquid, or vapor.
Metals, as a group of solids, are good conductors; however, different metals conduct heat at different rates.
Convection
Convection is the distribution of heat by the movement of liquid or vapor and may be either natural or forced.
Natural convection occurs from density or temperature differences within a liquid or vapor.
The temperature differences cause hot air to rise and cool air to fall; thus, in a kettle of liquid or a deep fat fryer, convection keeps the liquid in motion when heated.
Radiation
Radiation pertains to the generation of heat energy by wave action within an object.
The waves do not possess energy but induce heat by molecular action upon entering food.
Infrared and microwave are the two types of radiation used in food production.
Infrared waves have a longer wavelength than visible light does.
Broiling is the most familiar example of infrared cooking.
Microwaves have a very short length and are generated by an electromagnetic tube.
In use, microwaves penetrate partway into the food and agitate water and/or fat molecules.
The friction resulting from this agitation creates heat, which in turn cooks the product.
Induction
Induction is the use of electrical magnetic fields to excite the molecules of metal cooking surfaces.
Induction-heat burners that cook magnetically are in use in many foodservice operations.
The burner has no open flame and the burner surface does not get hot; rather, molecules in the pan are activated, which produce the heat to cook food.
According to foodservice operators, induction heating is fast, even, and clean.
The units do not require ventilation.
dry heat vs. moist heat
Moist heat methods involve the use of water or steam for the cooking process. (boiling, simmering, stewing, poaching, blanching, braising, steaming)
Dry heat methods are those in which the heat is conducted by dry air, hot metal, radiation, or a minimum amount of hot fat.(roasting, baking, oven frying, broiling, grilling, barbeque, rottisery, sautee, pan fry, frying
Receiving & Storage pieces Equipment
receiving cart, scale, shelving, (elevated, undertable, cabinet
Buffalo Chopper
Food is chopped by a semicircular blade that rotates rapidly under a protective cover.
As the food moves around the outside edge of the revolving bowl, it is chopped hundreds of times.
The production area should always include this equipment for storing & handling:
Worktables or spreader plates Utensil racks & storage drawers Sinks A pickup station Hot & cold food holding equipment A storage place for raw ingredients
The most widely used oven in the foodservice industry.
Fan circulates the heated air through the cooking cavity at a high rate.
Typical convection ovens will hold 5 full sheet pans of product in each of the oven chambers.
Deck oven
Often called a pizza oven.
Constructed of 1, 2, or 3 levels of oven space & can be either gas-fired or electric.
Combi Steamer Oven
Brings together oven & steamer.
Uses both convected heated air & steam.
Permits the cook to steam, braise, roast, bake, defrost, or reheat a wide variety of food products.
Advantages:
Consistent flavor, color, & texture.
Multiple food items can be cooked at the same time without flavor transfer.
Reduced shrinkage when roasting.
Efficient use of kitchen space.
Tilting Braising Pan (Tilting Skillet)
Very versatile & can be used as a:
Bain-marie for holding foods in a hot-water bath
Grill
Braising pan
Kettle for simmering or stewing
Steamer with the lid in a closed position
Fryer for foods cooked in small amounts of fat
Poacher
Steam Jacketed Kettles
Heated from an inner jacket that contains the steam.
Most often used for bringing any liquid product up to a boiling temperature.
The American Society of Mechanical Engineers (ASME) has established safety codes that must be followed by manufacturers of steam equipment that is operated under pressure.
Bain-Maries
Hot-water bath usually located in the cook’s table or in the range area.
Were usually heated by a coil at the bottom of the bain-marie sink.
In recent years, small bain-maries have become popular again because cooks find a double-boiler effect very convenient for making sauces without fear of scorching or burning.
Primary used for holding sauces, soups, & stock at near-boiling temperatures.
induction cooking
Uses electromagnetic energy to heat cookware made of magnetic material (steel, iron, nickel or various alloys).
When the unit is turned on, the coils produce a high-frequency alternating magnetic field, which ultimately flows through the cookware.
Molecules in the cookware move back & forth rapidly, causing the cookware to become hot & cook the food.
Excellent means of producing cooked fresh product in front of the customer.
Power Pot sinks
Continuous, soil-removing water turbulence in which 115ºF water is circulated at a high rate to loosen & remove soil from pots & pans.
Disposers
Grinds food wastes & mix them with water so that they can be piped from the operation into the sewer system.
Commercial disposals are specified primarily by motor size.
These accessories & features are frequently specified for disposals:
Prerinse sprays
Cones to direct the water & garbage
Electrical control panels for switching the disposal & water on & off
Electrical overload & reversing mechanisms
Silverware saver devices to prevent metal objects from entering the disposal
Stainless-steel covers
Water Recirculation System
Skims off waste & sends it through the disposer & returns most of the water back to the trough.
Built into soiled dish table & connected to scrapping trough.
See example in our new lab
control what is it why is is important? (5) quality control? quantaty control?
The process of ensuring that plans have been followed
Quality Control- assuring day-in, day-out consistency of each product offered for consumption
Quantity Control- producing the exact amount needed; no more no less
Controls affect the cost, profit and budget
Important for customer satisfaction
Increases employee satisfaction
Pre production controls include:
Production controls include:
Menus Forecasts of demand Production Schedule Recipes Requisitions from inventory Central ingredient control (for some organizations)
Time & Temperature Control
Product Yield
Portion Control
Product Evaluation
All relate to quality and Quantity and indirectly to control of costs
Factors to consider in scheduling personnel for ingredient assembly
Size of operation
Frequency & time of delivery
Size of ingredient room and location of other storage areas
Type, number and complexity of menu items to be assembled
Number of workstations to be supplied
Schedule for delivery of ingredients to production and serving
Extent of preparation performed in ingredient assembly area
The larger the operation, the more complex the menu and the greater the amount of preparation work, the more employees needed
Majority of Food Service Directors are not incorporating IR in their facilities.
Directors who had cook-chill systems were more likely to incorporate IR in their facility than conventional food service systems (Nettles,1993)
Other measures of doneness
most common denominator for doneness
Moisture readings
Vapour-content analyzers
Optical sensors to detect colour
Temperature is recognized as the most common denominator for doneness
carry-over cooking
Carry-over cooking means that the internal temperature of the meat will continue to rise even after the meat is removed from the oven.
This phenomenon occurs because the outside of the roasting meat is hotter than the inside, and heat continues to be conducted into the meat until the heat is equalized throughout the piece.
In meat cookery, carry-over cooking must be taken into account, especially for large cuts of meat.
Time and Temperature controls
Controls
Standardized Recipes
Established cooking time and temperatures for food items, including end-point temperatures
Keeping records of standard time and temperatures
Temperature audits
Inspect temperature as time elapse and record readings
Conducted during food production and service
portion control
Service of the same portion to each customer
Achieving portion control results from following several important principles:
portion size vs. yield
factors to consider in setting portion sizes
portion control utensils?
Service of the same portion to each customer
Achieving portion control results from following several important principles:
Purchasing according to specification to assure that food purchased will yield the expected number of serving
Ex. 150 4oz portions of round steak
Purchase individual serving sized rather than bulk (cereal, margarine, crackers)
Use standardized recipes. Intended to yield correct # of portions.
Using correct cooking & serving utensils. Requires familiarity with size & yield of pans, dishers & ladles.
Portion size: The weight or measured amount of food item served.
Yield: The number of portions that a recipe will produce.
Factors to consider in setting the portion sizes Type of customer Nutritional needs The type of menu served Food budget
Dishers aka Ice cream scoops
Number on scoops indicates size; # of servings/qt
For example, eight No. 8 scoops = 1 quart.
Dishers are used to ensure consistent size for such items as salads, meatballs, drop cookies, muffins
Product Yield
what is the % yield calculation
Yield is the amount of product resulting at the completion of the various phases of the procurement/production/service cycle.
It usually is expressed as a definite weight, volume, or serving size.
For most foods, losses in volume or weight occur in each phase, although a few foods, such as rice and pasta, increase in volume during production.
As purchased (AP) is the amount of food bought before processing to give the number of edible portions required to serve a specific number of customers. The AP weight of meat, fish, and poultry decreases before being cooked for many reasons, such as the removal of skin and bones or trimming of fat. AP = EP / % yield What results is the edible portion (EP), which is the weight of a menu item without skin, bones, and fat available to serve the customer after it is cooked. Established standards for meat poultry ,fish , fruits and vegetables EP = AP x % yield % Yield = EP/AP
Standards describe acceptable characteristics along these parameters
Taste Flavour Appearance Texture Temperature (cooking & serving)
“Pasta, cooked. Pasta has an ivory color or a color characteristic of added ingredient. Cooked pasta should be firm to the bite, al dente, and have a bland, cooked starch flavor which blends with various sauces.”
“Macaroni & Cheese. Macaroni should be al dente but tender and have a cooked starch flavor. Sauce should have a medium thick consistency with an American or cheddar cheese flavor. Each piece of the macaroni should be completely coated with the light yellow creamy sauce. A portion should spread slightly when spooned on a plate.”
The goals of a delivery and service system include the following:
Functions:
what do most health care meal service systems include
Maintain quality food characteristics
Ensure microbial safety of food
Serve food that is attractive and satisfying to the consumer
Assembly: portioning & plating menu items for specific customers
Distribution/delivery: movement of food from production to service
Service: Actual presentation of food to the customers
Most health care meal service systems include tray service to patients’ rooms and cafeteria service for visitors, staff, and (in extended-care facilities) ambulatory residents
Questions to Answer about Meal Service System
What is the best time to serve meals that will not interfere with or delay other provided services?
How many meals should be served per day?
What is the best type of service to offer the customers: tray, dining room, or buffet?
What types of food should be served to meet the nutritional needs of the customers as well as religious, cultural, and other needs?
Where will the meal be served?
Factors Affecting Choice of Distribution/service Systems
Kind of foodservice organization (Schools, colleges, industrial plants, Fast food, Hospitals and nursing homes, Table service restaurants, Hotels)
The customer( External customers – end users of products made by the operation; inpatients, outpatients, Internal customers –individuals who provide direct service to the external customers; belong to organization providing service- employees/ staff, Captive customers -must use product & services- has limited options; residents)
Type of production system in use
Degree of meal preassembly prior to service
Physical distance between production and service
Amount of time between completion of production until the time of service
Skill level of available personnel
Labor needs and required skills vary for different types of delivery systems and for the equipment used.
Economic factors
Labor and equipment needed must be calculated and evaluated in relation to budget allocations.
Style of service
Self-service
Tray service
Quality standards for food and microbial safety
Considerable research has been conducted to determine quality standards for microbial safety, nutrient retention, and sensory qualities.
Timing required for meal service
The time of day desired or established for meals is another factor influencing the choice of a delivery-service system.
Size & physical layout of facility
The size and building arrangement of the facility are additional factors to consider when selecting a delivery system.
Energy usage
A concern for energy use and its conservation plays a role in deciding on a delivery-service system.
Meal Service Systems:
Most patients are unable to dine in a central location so the director must devise a meal service system that allows for assembly, delivery, and service at multiple locations
what are the 2 major systems used
Tray assembly: Centralized meal assembly (Food is assembled at a central location that uses various delivery methods to transport it to individual patients
Usually is accomplished by a tray line
Goal: maximize tray line efficiency)
Decentralized meal assembly:Bulk food is distributed to patient areas where it is then plated
What would be the equipement required at satelite locations
Microwave or convection oven Coffee maker Toaster Hot food counters Hot plate refrigerated equipment
Decentralized advantages and disadvantages
Advantages
Less space in food service department*
This allows for potentially higher-quality food
Greater flexibility in proving for individual customer needs & making last minute changes
Generally results in less time between assembly and the actual service of trays to patients
Disadvantages
Utilizes valuable patient floor space
High cost-equipment needed for all service areas
Duplication of efforts
Centralized advantages and disadvantages
Advantages
Eliminate double handling of food-less labour
Facilitate supervision of meal assembly because the activity takes place in one location rather than throughout the facility.
Allows for standardization of portions, uniformity of presentation & decreased waste
Permit better control of diet modifications
Less equipment & space needed* (on patient wards)
Disadvantages
Time span for service and correction of errors may be very long/ excessive
Food temperatures may be affected due to lengthened time to serve large numbers
Tray Delivery
how is it done
what are some ways of controlling temperature
Typically by small carts, wheeled directly to patient rooms Approaches to controlling temperature: Insulated trays Temperature maintenance system Unitized pellet system Hot and cold carts system Split-tray cart Tray heater cart
Tray Service
callenges in tray service
Joint responsibility of nursing and foodservice
Nursing should be trained on importance of delivering food at a safe temperature and foodservice personnel must realize that nursing may be involved in a procedure they need to finish
Typically, foodservice department employees deliver food trays directly to the patient’s bedside
Trays are ideal for persons confined to their rooms
Attractively arranged for convenience & eye appeal
Patients are too sick to select food items
Patient cannot read the menu
Patient is unavailable to select because of being out of their room when menus are retrieved
Patient is newly admitted and missed the advanced selection time
Patient diet order has been changed
how can trays be monitored for performance
Trays per minute: number of trays produced during each minute of a tray assembly process
Tray delivery or turnaround time: time from the assembly of trays until the trays are received by the patients
Tray accuracy: how accurately the tray line employees followed the patient’s selections in assembling the tray
Cafeteria/Buffet service
what is it
what is its benefit
where arethey usually found
what are the 2 different kinds
A buffet is a type of service where guests obtain all or a portion of their food from a buffet table.
Buffet service enables a facility to serve more people in a given time with fewer employees.
The usual procedure is for guests to select the entrée, vegetables, and salad from the buffet table before going to the dining table set with flatware, napkins, and water.
straight line: everyone has to move down the line, disad: takes long time, advan: guides you, you wont miss anything
hollow: each catagory has their own section: advan: quick, disad: miss stations, lots of walking
Dining Room Service
what are the different types of restaurant table services
French ( food is brought out on a cart partially cooked and then cooked in front of them at the table, additional staff is required)
Russian(meals are completed in kitchen and then brought out on a cart and then one waitress serves the food by courses)
American (complete plate comes out from the kitchen)
Family (put everything on the table and kind of like a buffet, miantaing quality of life, better safety, low cost, social interaction, don’t know the portion size the residents are having
Nonpatient Meal Service
what is it?
Number of nonpatient customers may exceed patients
Common service approaches:
Cafeteria
Over-the-counter
Consider meal plans and payroll deductions as payment options
Vending Operations
Less labor-intensive and require less space
May include chilled or frozen foods/meals
Supply a microwave nearby
Options:
Contract with a vending company to provide a range of selections
Foodservice operation provides food for the machines and contracts with the vending company to provide other items
Rent vending space for a set amount for each item sold, or as a percentage of gross sales
Off-site Meal Service
Many facilities provide food to community groups
Child- and elder-care centers, churches, people restricted to their homes
Another route to service expansion
May improve organization’s image
Funding may be available from federal, state, or local sources
Outputs in theFoodservice Systems Model
Meals Quantity Meals Quality Meals Customer Satisfaction Employee Satisfaction Financial Accountability
Quality of Meal
Determined according to:
Taste Quality of ingredients Portion size Methods of preparation Service
what does customer satisfaction entail 3
how to assess it
The food they were served.(appearance, taste, temperature, price, zise of proportion)
The service that was provided to them. (attentive staff, knowledge, friendly, appearance)
The atmosphere in which it was provided. (appearance, noise level, lighting, location)
what through audits, talking with great, customer comment cards, exit interview, focus groups, customer survey
Plate Waste Studies
Calculating amount of food left on plates after customers have completed meals
Express as percentage of uneaten food for each menu item
Randomly select trays from a given meal
If >50% uneaten, repeat study next time item is served
If percentage remains high, the menu, recipe, or production process (or all three) needs to be reevaluated
Enhancing Customer Satisfaction
Must develop a marketing plan that allows for customer feedback
Customer surveys
Focus group meetings on proposed and actual menu items
Ways to increase satisfaction:
Publish menus in advance
Offer daily specials at reduced prices
Employee satisfaction- influences
personlity, work situation, social influence, value, job satisfaction
Accountability
what should be kept ?
Measured by defining the goals of the department and having records in place for tracking achievement towards those goals
The following should be kept for at least one year
Invoice of food related purchases
Staff Education and training records
Nutrition and Food Service Audits
Menu and Menu Substitutions
