Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUFS 461 > Lecture 7 > Flashcards

Lecture 7 Flashcards

1
Q

What are the 4 types of fs systems

A
  • cook/serve or conventional
  • commissary
  • ready-prepared (cook/chill or cook/freeze)
  • assembly serve
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Food processing continuum

A

depicts the range of forms that foods may enter a fs operation
from none/unprocessed to ready to eat/fully processed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Cook/Serve or Conventional Flow

A
  • menu items are prepared near to service time to assure quality
  • hot holding conditions affected by temperature, humidity and length of holding time
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Pro’s of Cook/Serve or Conventional

A
  • control: quality, menu, ingredients and recipes
  • adaptable and flexible
  • limited freezer storage space required
  • limited distribution costs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Cons of Cook/Serve or Conventional

A
  • stressful workday for employees
  • lower productivity with daily menu changes
  • employee skills are under utilized
  • need 2 shifts to cover day
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

2 aspects of conventional fs

A
  • centralized service

- decentralized service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Centralized service

A

individual patient trays are assembled in or close to production area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Decentralized service

A

distributed in bulk quantities for tray assembly or service in an area adjacent to patients rooms or in a dining room

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Ready Prepared Flow

A
  • evolved because of increased labour costs and shortage of skilled personnel
  • menu items are produced and chilled or frozen until heated or service later
  • readily available at any time for final assembly and heating for service
  • special formulations needed because foods are being produced in bulk and being held for extended periods of time
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the 3 types of Ready Prepared FS

A
  • cook/chill
  • cook/freeze
  • sous vide
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Cook-chill

A

partially cooked, rapidly chilled, held in chilled storage and reheated just prior to service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Cook-freeze

A

partially cooked, rapidly frozen, held in freezer storage and reheated just prior to service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Sous vide

A
  • sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service
  • can only be performed by licensed processors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Pros of Cook/chill or Cook/freeze

A
  • control: equipment, menu, quality
  • reduced production costs
  • improved food quality, nutrient retention
  • shifts can run independent of meal times so theres easier staffing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Cons of Cook/chill or Cook/freeze

A
  • larger freezer storage needed
  • food safety concerns
  • rethermalization equipment needed
  • recipe and ingredient modifications necessary
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Commissary flow

A
  • centralized procurement and production facilities with distribution of prepared menu item to several remote areas for final preparation
  • developed to maximize economies of scale using technological innovations and sophisticated fs equipment
  • menu items delivered off-site for rethermalization and/or service
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Pros of Commissary flow

A
  • control: equipment, menu, quality
  • reduced production costs
  • shifts can run independent of meal times
  • amplified purchasing power
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Cons of commissary flow

A
  • high initial investment
  • food safety concerns
  • contact between production staff and customers is minimal/non existent
  • recipe and ingredient modifications are necessary
  • transportation costs can be significant
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Assembly/Serve Flow

A
  • foods are purchased pre-prepped and require minimal cooking before service
  • food products brought into operation with maximum degree of processing
  • only storage, assembly, heating and service function commonly performed in these fs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

3 market forms of Assembly/service flow

A
  • bulk
  • pre-portioned
  • pre-plated
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Pros of Assembly/serve

A
  • limited labour costs, skills required
  • lower procurement costs
  • reduced pilferage, equipment and space
  • better portion control
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Cons of Assembly/serve

A
  • selection based on supplier options
  • higher costs
  • perceived loss of quality customer satisfaction
  • packaging materials waste
23
Q

Bulk

A

Form requires portioning before or after heating within the fs operation

24
Q

Preportioned

A

food items are purchased in as individual portions and may require reheating, garnishing and plating with other foods to form a meal

25
Q

Pre-plated

A

entire meal is purchased in a prepared form and may require reheating but otherwise is essentially ready for service

26
Q

2 types of production demand

A
  • overproduction

- underproduction

27
Q

Consequences of over production

A
  • wasted resources
  • items that cannot be held or stored (spoilage or discards)
  • items that can be held or stored (unnecessary storage, increase utility costs, labour costs and costs for space)
  • loss of revenue
28
Q

Consequences of under production

A
  • inability to meet customer demand
  • loss of reputation and/or clientele
  • customer dissatisfaction
  • loss of revenue
29
Q

Padding

A
  • the practice of ordering and producing more product than is actually needed to avoid shortages
  • should be done by one designated individual
  • should be based on historical records as much as possible
30
Q

4 components of production forecasting

A
  • production demand
  • quantity demand
  • forecasting models
  • historical records
31
Q

Criteria for forecasting models

A
  • cost of model
  • relevancy of past data
  • pattern of behaviour
  • lead time
  • accuracy of model
32
Q

Cost

A

expenses of both development and operation

33
Q

Required accuracy

A

accuracy of its predictions of future occurrences

34
Q

relevancy of past data

A

relationship of past and future data

35
Q

forecasting lead time

A

length of time into future and forecasts are made

36
Q

underlying pattern of behaviour

A

actual occurrences follow some known pattern

37
Q

3 types of forecasting models

A
  • time series model
  • subjective model
  • causal model
38
Q

Time series model

A
  • consists of moving average and exponential smoothing
  • assumption that actual occurrences follow an identifiable pattern over time
  • suitable for short-term forecasts
39
Q

Moving average forecasting model

A
  • average of portions sold for the last 5 or more times the menu was offered
  • average of dropping the first number and adding the most recent number of portions sold to the bottom of the list
40
Q

Percentage forecasting

A
  • determines how much of a specific item is needed based on a percentage of total daily production
  • need to know usual proportions of items produced and total amount of all items to be produced
41
Q

Exponential smoothing forecasting model

A
  • all past data are considered in smoothing process
  • more recent data are given more weight
  • requires only a few pieces of data to update forecast
  • easily programmed and its inexpensive to use
  • centers around alpha which is a judgement factor and indicates how well the manager believes the data from recent historical data reflects production needs (can range form 0-1)
42
Q

Casual Model

A
  • assumption that an identifiable relationship exists between the item being forecasted and other factors
  • high costs for development and use
  • popular for medium and long term forecasts
43
Q

Subjective forecasting

A
  • uses info, experience and intuition of one manager to predict production needs
  • works in : small entrepreneurial operations, sites with no historical data
  • not a preferred method and reliability is totally dependant on the skill of the manager creating the forecast
44
Q

Manual counting

A
  • involves physically counting all order received to determine production needs
  • not a true forecasting method-based solely on actual orders
  • sometimes used in hospitals or other health care facilities
45
Q

Production scheduling

A
  • time sequencing of events required to produce a meal plan
  • planning stage: forecasts are converted into the quantity of each menu item to be prepared
  • action stage: supervisors prepare a production schedule and items are assigned to specific employees
46
Q

Types of production schedules

A
  • global (daily) schedule

- individual schedule

47
Q

Global schedule

A

identify and sequence all required activities for all team members over a given period of time

48
Q

Individual schedules

A

-identify and sequence all required activities for each individual team member over a given period of time

49
Q

Production meetings

A
  • should be held daily with employees in the production until
  • employees are encouraged to discuss the effectiveness of the schedule
  • free discussion of work loads
  • conclude with discussion of the production schedule for the following 3 meals
50
Q

Ingredient assembly

A

area designed for measuring ingredients

51
Q

Standardized recipes

A

provides assurance that standards of quality will be consistently maintained

52
Q

Recipe standardization

A
  • ingredient proportions
  • ingredient quality
  • form of ingredients
  • order of ingredients
  • preparation procedures
  • standardized format
  • batch size adjustment
53
Q

Function of the ingredient room

A
  • primary function is to coordinate assembly, pre-prep, measuring and weighing of ingredients
  • availability of appropriate equipment will help determine the activities to be performed
54
Q

Advantages of centralized ingredient control

A
  • contributes to the cost reduction and quality improvement
  • redirection of cooks skills away from collection, assembling and measuring ingredients to production, garnishing and portion control
  • more efficient use of labor

NUFS 461 (15 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions