Foodservice Systems Flashcards
Types of menus
No choice
Limited choice
Choice:
–> static/fixed/set: clients change daily; same menu items everyday
–> cycle/standing: menu items repeat in a sequence; school lunches
Restaurant
Commercial: convenience store, restaurant
Non-commercial: hospitals, schools
Menu Engineering – 4 categories of menu items
- STAR: high profit, high popularity
- promote item - PLOWHORSE: low profit, high popularity
- try to increase price to make more profitable - PUZZLE: high profit, low popularity
- consider whether or not to continue offering it - DOG: low profit, low popularity
- consider eliminating
Surveying customers on a scale of extremely like to extremely disliked
-Facial scales for children and clients that speak a different language
Satisfaction Surveys
How often they would be willing to eat an item
Frequence of Acceptance
Amount of food left on the plate; self-reported; clients estimate
Plate waste
Analyzes and predicts an items sales; charts differences in demand and each tiems popularity in relation to other menu items
Popularity Index
= # of servings of item / Total # servings of all items in the category that day
Sales analysis ratio
Average check
= total sales / # customers served
To find things to improve on by comparing satisfaction levels to other facilities
Benchmarking
Buyer requests quotes on specific items for specific amounts and qualities from one or more suppliers –> order placed after considering price, quality and delivery
-When small amount is needed quickly
-Informal, Open Market purchasing
Submitting a written specification and quantity to vendors –> vendors submit prices –> bids are opened all at once and oder is placed with the LOWEST BID
Formal/Competitive Bid Buying
Using a single vendor for majority of purchases; high volume purchasing; saves time and money
Prime vending
Personnel in ONE office does ALL purchasing for ALL units in the organization; cost effecting and time saving
centralized purchasing
Separate units not related to a single management joint purchase (i.e. hospitals)
-Economic advantage of large volume purchasing
Group-Co-Op purchasing
Finding the quantity to order that minimizes purchasing and inventory cost; finding the most economic number of units to order
Economic Order Quantity
Short term forecast; moving average technique; all past usage is weight equally
Time series
= Add up last three months of cases of peaches needed / 3
Uses software to forecast; gives most recent values more weight; does NOT uniformely weight all observations
exponential smoothing average
Comes with shipment; should be compared against items received and the PO
Invoice
Dry Storage
- dry, cool, dark, well-ventilated
- 50-70 degrees F
- cartons and shelves at least 6” above floor and away from walls
- humidity maintained at 50-60%
- Fresh F + V require highest humidity to be maintained due to higher H2o content (85-90%)
Refrigerated Storage
All potentially hazardous foods < 41 F
Frozen foods 0- (-10) F
Running record of balance on hand; updated each time an item is added or removed
perpetual inventory
Actual count of OH items at end of accounting period; counted as an ASSET on a balance sheet
physical inventory
Determines the point at which to re-order an item
Fixed order quantity inventory system
= (avg daily use)*(lead time) + safety stock
Stock can be depleted to safety level before new order is placed; establish a min and a max for the itme; amount of item ordered with be the SAME each time
Mini-Max Stock
ABC Inventory
- A Items: vital; high value; most money spent on this per year; 15-20% of stock; 75-80% of annual purchases; usually protein foods (MEAT)
- B ITEMS: moderate, medium value items
- C ITEMS: trivial; low value; 60-65% of stock, only 5-10% of annual purchases
Pricing method based on most recent price paid for the item; tends to price inventory HIGH
FIFO
Pricing method using the oldest price paid for an item in inventory; usually underestimates the value of current inventory; common if taxes are paid on inventory
LIFO
- Activity affected by temp and pH of the product; all are proteins
- Role in ripening of fruit – converts starch to sugar
- Acid lowers pH and decreases these proteins activity = decreased browning
Enzymes
Browning reactions
- Enzymatic: cut surfaces of fruit
- Non-Enzymatic: maillard reaction; more rapid browning = increased pH/alkalinity, lower H2O content
Use of electrical magnetic vibrations to excite molecules of metal cooking surfaces; pan is generation of heat, no burner or flame; i.e. griddle
Induction Heat
Heat by contact; i.e. meat kept warm in a dish sitting on a heated pellet
Conduction heat
Heated air moved by fan
- most energy efficient
- can cook at lower temp for shorter time
- even heat distribution
Convection heat (oven)
Infrared waves coming from glowing heat; i.e. charcoal, microwave, toaster
Radiation
Cooking that affects only H2O molecules; used in foodservice for prepared foods and on demand feeding; uneven Heat!!
Microwave
Steak on a grill or meat braising in steam kettle uses what type of heat?
Radiation AND conduction
Danger zone of bacteria
41-135 degrees F; bacteria grows best in moist, neutral pH environments/foods
Freezing
thaw potentially hazardous foods in fridge or submerge in running COLD water at 70 degrees or below; if thawed in microwave, cook immediately
Drying foods
Low water content, prevents growth of microorganisms
Canning
- Foods last up to a year
- High acid foods support low bacterial growth; low pH and high Acid –> use boiling water for canning
- If pH high and acid Low, use pressure cooking
- Additives: calcium compounds used a humectants
Humectants
retain moisture and increase tenderness and firmness; used in canning
-ex: calcium compounds
Scoop #12
2 3/4 oz portions
measure in 1/3 cup
Scoop #16
2 oz portion
measure in 1/4 cup
Scoop #60
Garnish
0.5 oz portion
1 Tbsp measurement
Ladels
1 oz portion
1/8 cup
Used to schedule and control work; concerned with the TIME of production, not the cost
Ganntt Progress Chart
PERT: Program Evaluation and Review Technique
Shows what activities must await completion of other tasks (predecessors) – what can be performed concurrently; an dhow long each task should take
*Critical Path = longest PW thru; helps determine labor cost because it gives MIN amout of time needed
ALL prep done on premesis where meals are served; kitchen and patients in same hospital; used by most hospitals
Conventional
Centralized conventional
Tray lines; how quickly can food be delivered
Decentralized conventional
When long distance between kitchen and patients; bulk food delivered and trays set up in each unit
Centralized (satellite) procurement and production; kitchen and patients in SEPARATE facilities
(+) economical, centralized large volume purchasing
(-) 9 critical control points
Commissary
Cook + chill, cook + freeze; foods are preared on site then frozen/chilled for later use
(+) evens out work load
(-) high cost of equipment
Ready Prepared
Purchase meals/food itmes completely prepared; only finishing touches done on site; no onsite production
(+) fewer employees, less equipment; only 4 critical control points
(-) higher food cost
Assembly Serve
Transport hot foods at what temperature?
165-170 degrees
Do not hold foods between what temperatures?
41-135 degrees
Reheat foods to _____ for ______ second within _____ hour(s)
165 degrees for 15 seconds within 2 hours
Cool leftover from _______ to _____ degrees within 2 hours then cool from _____ to ______ degrees within an additional 4 hours
From 135 to 70 degrees within two hours and then 70-41 degrees within an additional 4 hours
Ideal temps for bacterial growth
70-125 degrees F
Seat turnover in cafeteria =
customers / # seats
seats needed in cafeteria =
(Turnover x Hours open) / customers needed
If scramble system is too slow ….
add more stations
Inspects all fresh and processed meat and poultry used in interstate, intrastate and foreign commerce
USDA’s Food Safety and Inspection Service (FSIS)
Inspects all fish and fish products
US Dept of Commerce (National Marine Fisheries service)
Concerned with infectious and contagious diseases, especiall shellfish
-contaminated shellfish can transmit hepatitis
Department of health and human services
Protects nations health against all interstate impure and unsafe food, drugs, and cosmetics (EXCEPT MEAT, FISH, POULTRY, EGGS)
FDA - Food, Drug, and Cosmetic Act
Specifies what must be on a food label
Nutrition Labeling and Education Act - FDA
Label Regulations
- Low cholesterol = < 20mg/serving
- Low calories = </= 1gm/serving
Illness caused by a toxin formed in the food BEFORE consumption
Food intoxication
- staphylococcus aureus
- clostridium botulinum
- costridium perfringens
- bacillus cereus
Due to large numbers of bacteria carried by food INTO GI Tract
Foodborne INFECTION
Sources: foods high in protein; meat, poultry, eggs, cream pies, meat salads, sauces, gravies
- Onset 1-7 hours after ingestion
- Sx: N/V, pain, diarrhea, NO FEVER
- TEMPERATURE ISSUE
Staphylococcus Aureus
Sources: vacuum packed products, soil grown vegetables (i.e. potatoes), honey
- Onset 4-36 hours
- Sx: weakness, double vision, fatigue, diarrhea; affects CN (paralysis, inability to swallo, slurred speech), may be fatal in 3-10 days if not tx
- ANAEROBIC
Clostridium botulinum
- Sources: improperly cooked and reheated, cooled slowly and reheated foods; meats, soupls, gravies, stews, casseroles
- Onset 8-18 hours
Sx: N/V, abdominal pain, diarrhea
“The cafeteria bug”
ANAEROBIC
Clostridium perfringens
-Sources: cereal crops, rice products, starchy foods (potatoes, pasta, cheese products)
casseroles, sauces, puddings, soups, pastries, meats, milk, vegetables, fish
- Onset 30min-6 hours (emetic), 6-15 hours (diarrhea)
- Sx: emetic (N/V), diarrhea
Bacillus cereus
- Sources: raw/undercooked meat and poultry, eggs, raw dairy, seafoods, melons
- Onset 6-48 hours
- Sx: Fever, N/V, chills, headache
Salmonella
- Source: intestinal contents of humans and animals
- Onset 2-60 hours
- Sx: fever, diarrhea
Streptococcus
- Sources: unwashed vegetables, fruits, hot dogs, lunch meat, cold cuts, coleslaw, raw milk, soft cheese
- Grows between 34-113 degrees *can grow easily in fridge
- High fatality rate in immunocompromised
- May harm fetus
- Widely distributed
Lysteria Monocytogenes
- Sources: raw/undercooked meat or poultry, raw milk, raw vegetables
- Sx: abdominal pain, bloody diarrhea for 1-7 days
- Common cause of gastroenteritis
Campylobacter jejuni
- Sources: raw or undercooked SEAFOOD
- Onset 4-96 ours after ingestion
- Sx: fever, vomiting, cramps, diarrhea
Vibrio paraemolyticus
- Sources: cold mixed salads (i.e. chicken, tuna, potato salads), raw veg, watermelon; hands not being washed during prep
- Onset 12-50 hours
- Sx: abdominal pain, diarrhea
Shigella
- Sources: rare/raw ground beef, uncooked F+V, raw milk, unpasteurized apple juice
- Can survive freezing, high acidity and can grow in fridge
- Sx: diarrhea, severe cramping
E.Coli
- Caused by poor personal hygiene
- “Cruise ship illness”
- Human feces, transmitted thru contaminated water, human contact, vegetables fertilized in manure
Norovirus
Hazard Analysis Critical Control Point (HACCP)
- Preventive approach to quality control
- Identifies food hazards and high hazard jobs
- CCP = critical control points where a loss of control would result in an unacceptable safely risk
Foodservice CCP’s
- Comissary = 9 ccp
- Ready prepared = 8 ccp
- conventional = 5 ccp
- assembly serve = 4 ccp
Occupational Safety and Health Act (OSHA)
- minimum safety standards
- inspects facilities to look for safety hazards (i.e. wet floors)
- MSDS: material safety data sheet must be available on all chemicals
Class B extinguisher
Most common in foodservice; used for flammable liquid gases and greases
Most common chemicals used to sanitize surfaces that touch foods
- Chorine
- Iodine
- Ammonia
Sanitized surfaces
Immersion in chemical solution for > 60 seconds in water above lukewarm temp (75 degrees)
Space in a foodservice layout is determined by ________
Market Form – the form of the foods being purchase (raw, prepared, part prepped?)
Glazes tiles, 5’ 8” high, washable, impervious to moisture
Walls
14-18’ high
ceilings
Clay tiles/Quarry tiles
best to use for kitchen and high traffic area floors
68 degrees F
ventilation in FS environment
Lighting
-measured in “candles”
35-70 ft candles use din food prep area
increased intensity neede din localized work areas
Aisle space in kitchen
Lane with 1 person = 40”
Lane with > 1 person = 50”
High traffic lane = 60”
Best work area layout from a time and motion standpoint
Straight line
Voltage, watts, type of current
Electrical specifications
BTU _ british thermal unit
Gas specifications
PSI (pounds per square inch)
steam specifications
National Sanitation Foundation International (NSFI)
- voluntary inspection of equipment
- assures that equipment complies with food safety sanitation standards and it is SAFE and easy to clean
stainless steel
- best material for FS equipment
- GAUGE: the weight – the lower the gauge the thicker the metal; higher gauge = thinner
- 10-14 gauge = most common for equipment
Finish
the “luster of metals
-#1-7 the higher the finisher the higher the shine
Temps for 3 compartment sinks:
- Wash =
- Rinse =
- Sanitize =
- 110-120
- warm water
- 170
Mechanical dishwasher
- pre-rinse: 110-140; must be less than 140 to prevent protein from coagulating
- Wash 140-160; lower temps cause greasy dishes
- Rinse: 170-180 to sanitize
- booster heater raises temp to sanitize
- add drying agent to prevent water spots
Steam cooking
Temp rises as pressure rises
- PSI 15 = 250 F
- PSI 0 = 212 F (boiling point)
cooking small batches quickly
batch cooking
by which costs associated with acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
depreciation
Proactive- focuses on prevention of errors in foodservice
Quality control
Measurement of the quality of care provides to patients
Quality assurance
