FOOD SERVICE Flashcards
what does benchmarking mean
total quality management measurement tool that provides an opportunity for a company to set attainable goals based on what other companies are achieving
“money, raw materials, time, equipment, energy “ are examples of?
inputs
“ready to serve foods, clientele and personnel satisfaction, and financial accountability” are examples of?
outputs
describe what a conventional foodservice system is
Menu items are prepared in a kitchen in the same facility where the meals are served and held for a short time, either hot or cold, until serving time
what are some advantages and disadvantages of a conventional foodservice system?
Advantages:
- Quality control is highest
More adaptable to the regional, ethnic, and individual preferences of its customers
- Economic - flexibility in making menu changes to take advantage of good market buys and seasonal fluctuations
- Less freezer storage space is required, distribution costs are minimal
Disadvantages:
- Uneven, stressful workday caused by meal period demands
- Workloads vary (menu differs), scheduling may be difficult with covering 12-15 hr workday for meals
explain how ready-prepared (cook-chill or cook-freeze) works?
Foods are prepared on-site, then chilled or frozen, and stored for reheating at a later time
Foods are ready, prepared well in advance of the time needed
what is cook/chill method
food is prepared by conventional or other methods and then its temperature is brought down to 37 degrees in 90 min or less and is refrigerated for use at a later time
advantages and disadvantages of ready-prepared system
Advantages:
- Reduces the peaks and valleys of workloads (no early morning or late evening shifts)
- Staff retention - offers staff a normal week and reasonable hours
- Reduction in production labor costs, improved quality and quantity control by decreasing job stress related to production deadlines
- Less skilled staff needed
- Improved nutrient retention by decreasing time food is held within the serving temperature range
- Use of equipment is more balanced - preparation is more spread out
- Menu variety potentially greater because items can be prepared and stored for future use
- Over commissary: no waiting is involved because food is prepared and stored on premise
Disadvantages:
- Need for large cold storage and freezer units (space and energy costs)
- Food safety must be tightly regulated
- Modifications in recipes and ingredients because they are frozen and to offset cell damage and ensure high quality products
- Equipment to rethermalize can be costly
describe commissary foodservice system
a central production kitchen with centralized food purchasing and delivery to off-site facilities for final preparation
describe some advantages and disadvantages of commissary
Advantages:
- Cost savings - large-volume purchasing and reduced duplication of the labor and equipment if they had to make their own food
- Saves space if they do not have big enough production kitchen or to use the space for a different purpose
- Quality control may be more effective and consistent with only one unit to supervise
Disadvantages:
- Food safety and distribution may be concerns
- Many critical points in mass food production where contamination could occur
- Must transport and load food in the correct temperature (requires specialized trucks)
- Weather may be a concern for delivering food on time
describe assembly/serve food system
- “kitchenless kitchen”, fully prepared foods are purchased, stored, and assembled, heated, and served
- No on-site food production
- Mostly high-quality frozen entrees
- Good for high labor costs and few skilled employees in kitchen
what are some advantages/disadvantages for assembly/serve
Advantages:
- Built-in labor savings
- Procurement costs are lower because of the better portion control, less waste, reductions in purchasing time
- Equipment and space requirements are minimal, as are operating costs for gas, electricity, and water
Disadvantages:
- Not as much variety
- Quality of available prepared products and customer acceptability
- May be excessively high in cost and in energy consumption to operate the duplicate pieces of heating equipment
- Freezer space is needed
what is a critical control point (CCP):
any point or procedure in a specific system where loss of control may result in an unacceptable health risk
Ex: in raw chicken - final cooking step because this is the last opportunity to eliminate Salmonella to a safe level
describe the criteria for properly cooling hot food
- 60 to 20 degrees C within the first 2 hours
- 20 to 4 degrees C within the next 4 hours
describe those who are at highest risk for food borne illness
- Babies or very young - children
- Seniors
- Pregnant women
- Sick people
- People with little resistance to illness; for example cancer, transplant and AIDS patients
