Food Service Flashcards
-same menu choice everyday
-used when customers change daily
-ex: McDonalds
static/fixed/set menu
-menus repeated in sequence
cycle menus
2-4 stay hospital menus
-high school menus
1-2 week cycle menu
long term stay menus
3-4 week cycle
-forbidden foods for islam
-pork, gelatin, alcohol
Haram
foods okay under islamic dietary law
Halal
-no pork or shellfish
-no mixing of meat and dairy
-separate sets of cookware
Kosher
2 factors of menu engineering
popularity & profitability
low pop & profit
dog items
high pop & profit
star items
-internal document, initiates purchased
-1st doc in purchase process
purchase req
-doc from buyer to supplier
-record of purchase
-1st control in receiving process
purchase order
purchasing precisely when deliver needed
just in time purchasing
multiple orgs come together to combine purchasing power for discounts
ex: SAMS club
group/co-op purchasing
first step in receiving
compare invoice to PO to items received
10-15 C storage
dry storage
1-4 C storage
refrigerator storage
egg storage
3-5 weeks
fresh meat/fish storage time
1-2 days
-5C or lower (-18 freezer)
refrigerator temps
count of everything have in stock at particular time
physical inventory
running tab of what’s coming in/out of inventory
perpetual inventory
stocking at min quantity
-“up to par”
par stock method
-values & prioritizes inventory items
-allows biz to focus on important stock
ABC classification system
-buy first, sell/use first
-uses oldest inventory first
-puts newer inventory behind older
ex: grocery stores
First In, First Out (FIFO)
-selling newer inventory before older
-newer goes out first
-best for non perishable like canned, bottled
ex: clothing store, sales in back
Latest In, First Out (LIFO)
-food cooked and serve onsite
-same day (few or no leftovers)
-good quality & flexibility
-needs skilled labor $$
Conventional Production System
-cooked and stored onsite for future serving onsite
-need large storage space
Ready-prepared (cook-chill/freeze)
-cooking in bulk quantities
-stored in central facility
-gets transported, more risk/CCPs
-large start up costs (bulk inventory, large equipment), cost effective eventually
Commissary system
-kitchen-less/convenience system
-no onsite cooking, just heat, plate, serve
-least risk/CCPs
-least skilled labor
-least flexibility/highest food cost
Assembly-Serve System
-fire involving flammabile liquids (oil, gas, grease)
class B fire
electrical fire
class C
oil fire, special extinguishers
class K
-most efficient, preferred work layout
-reduces backtracking, saves prep time
ex: Chipotle
Straight Line Layout
-preferred finish for work surface
-min glare & smoothness
4 finish
80C or higher
dish washing temp
ovens stacked with sep temp controls
deck oven
pediatric hospital menu
2 week cycle
7 day menu
acute
-14 day menu
-texture choice
-higher protein, B & D’s
residential/aged care
-7 days or less hospital stay menu
-not at nutritional risk
short stay menu
-no honey or nuts
-intolerance/allergy/thera options
-age-approp texture options
child care centre menu
-long stay menu
-increased protein, micro-nut requirements
-supps if needed
maternity menu
24 hrs for every 2.2 kgs
turkey thawing time
