Food Products Flow Flashcards
Aims of food product flow
Raise productivity, lower-cost, strengthen control of operations
Food product flow
Alternative paths within food service operations that food and menu items follow, beginning with receiving and ending with service to the customer
Conventional food service
Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service completed on the same premises
In conventional food service: following production, foods are…
Hot held or refrigerated, and served
In conventional food service: food is purchased from
All across the food processing continuum
In conventional food service: menu items are prepared…
As near to service time as possible
In conventional food service: centralized service
Trays assembled in area close to production
In conventional food service: decentralized service
Food is transported in bulk to a location separate from production and plates or trays of food are assembled in that location
In conventional food service: labor cost
Low (ideally), there’s a lot of labor but cost is low
In conventional food service: advantages
Foods may be more fresh A lot more control of what goes in Familiar with equipment Quality control Adaptable Economical: can change menu based on weather/economy Distribution cost is low May not need as much storage space
In conventional food service: disadvantages
Want fresh food, can’t cook until just before
Uneven stress in the day for employees
Menu may be difficult to prepare
Need skilled staff 7days/week
Ready prepared foodservice
Food is produced and held chilled or frozen until heated for serving
In ready prepared food-service: menu items are
Not produced for immediate service but for inventory and subsequent withdrawal
In ready prepared food-service: foods are purchased from
All across the food processing continuum
In ready prepared food-service: The steps to service are…
Procurement to production to chilling or chilled storage to meal assembly to transportation to meal reheating to service to the customer
In ready prepared food-service: Cook chill
Method in which menu items are partially cooked, rapidly chilled, held in cold storage, and reheated just prior to service
In ready prepared food-service: Cook freeze
Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service
In ready prepared food-service: sous vide
The process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service. Foods are then partially or completely cooked slowly in low-temperature circulating water, rapidly cooled, and stored. Menu items are reheated by placing food in simmering water.
HACCP
Hazard analysis critical control points, Must follow specific production, storage, and documentation practices because of microbiological hazards
How long can food be kept in ready prepared food service?
45 days
In ready prepared food-service: Advantages
Saves time and employees, chefs can work just Monday through Friday
Increased employee satisfaction
Still controlling quality since you are making the food
Reduces peaks and valleys of stress during the day
Portion control
The food is available on-site
Reduced food waste
Food is always consistent
In ready prepared food-service: Disadvantages
Very expensive Take some time to train employees Sanitation training is crucial Don't want food at room temperature Structural change in food that's cooked and then chilled often Storage space
Commissary food service
Centralized procurement in production facilities with distribution of prepared menu items to several remote areas for final prep service
Commissary food service: Menu items are…
Delivered either hot or cold and served or the remote site freezes and reheats before service
Commissary food service: foods purchased (quantity and continuum)
Foods are purchased in large quantities and have little to no processing
Commissary food service: Advantages
Labor costs Decreased variability across sites Food costs decrease because of bulk buying Can do more with raw food Room for equipment Reduce duplication of labor Quality is consistent
Commissary food service: Disadvantages
Safety and transportation
Have to be sure the food can transport well
Special diets are hard to accommodate
No other option once it’s delivered
Assembly/service food service
Menu items are bought prepared and require little cooking before service
Assembly/service food service: Foods are…
Purchased with the maximum amount of processing
Assembly/service food service: Functions performed
Storage, assembly, heating, and service
Assembly/service food service: bulk
Requires portioning before or after heating
Assembly/service food service: preportioned
Requires only assembly and heating
Assembly/service food service: Pre-plated
Requires only heating for distribution
Assembly/service food service: Advantages
Portion control Less waste Safe delivery Consistent quality Low operating costs
Assembly/service food service: disadvantages
Not flexible
Need storage for frozen food
Trouble with renal patients
Amount of waste because of packaging
Conventional food-service flow
Purchase raw basic foods and limited convenience items, receive good, store food, prepare,cook, short time holding in refrigerated overheated, distribute for service
Commissary food-service flow
Purchase raw basic foods, received good, store foods, prepare, large batch cookery, Portion and freeze or chill and store OR bulk freeze or chill and store or hold hot, transport appropriate temperature controlled equipment to satellite serving units, received by units where foods are to be served, hold as appropriate until serving time, thaw frozen foods in refrigerator, reheat as necessary and distribute, assemble and serve
Ready prepared food service flow
Purchase raw basic foods and limited convenience items, receive goods, store foods, pre-preparation, large batch cookery, portion and freeze or chill and store OR bulk freeze or chill and store OR hot hold, Store in freezer or refrigerator as appropriate for later use, hold as appropriate until serving time, thaw frozen foods in refrigerator, repeat as necessary and distribute
Assembly/serve food service flow
Purchase fully prepared foods frozen or canned or dehydrated form, receive goods, store in freezer, hold as appropriate until serving time, thaw frozen foods in refrigerator, repeat as necessary and distribute
Design
Defining the size, shape, style, and decoration of a space
Layout
Detailed arrangement of equipment, floor space, and counter space
Flow
Movement of product or people through an operation
Charrette
Collaborative planning session
Lumed
Amount of light generated when 1-foot candle of light shines from a source
Foot-candle
Measurement of illumination equal to one lumen of light on one square foot of space
Ventilation
Circulation of fresh air in a space
Gauge
Weight of the material per sq foot
