Lecture 7 Flashcards
What are the 3 forms of storage?
Dry
Fridge
Freezer
What is dry storage used for?
Non perishable food and paper supplies
Cleaning solutions and equipment must be stored separately
What are the best practices for dry storage?
Food rotation (label with dates) Temo Humidity control Avoid sun Storage off floor Prevent pests Similar foods stored together
What is refrigerated storage?
Keeping perishables in
-fruits and veggies stored in separate fridge from meat and dairy because of higher moisture content
What are best practices for fridge storage?
Temp between 0-4 degrees Thermometer on the outside of unit and inside -temps should be checked 2x daily -Cleaned weekly -Ensure regular maintenance
What are the best practices for freezer storage?
Temp of -18 or below Thermometer inside and out Temps shed 2x daily Clean at least weekly Regular maintenance
How long can fresh beef be stored in the freezer and fridge?
Freezer: 10-12 months
Fridge: 2-4 days
How long should fatty fish be stored in the freezer and fridge?
Freezer: 2-3 months
Fridge: 3-4 days
What are the 2 kinds of inventory control methods?
First in first out
-good first added to the inventory are the first ones used
Last in. last out
-=Goods last added to inventory are the first ones used
What are the 2 kinds of inventory systems?
Perpetual inventory
- RUnning balance of each item maintained
- Use minimum and max stock levels to identify when to order
Physical inventory
- actual counts taken periodically
- completed in pairs with 1 person from outside the receiving area
- after inventory completed, the number are totalled and values of each item is calculated to deeming the value of the inventory
What other things can perpetual and physical inventories be of?
Cutlery
Glassware
Chiina
Why do foodservice operations work closely with their vendors?
To reduce inventory costs
Delivered as close to production as possible to:
-mitigate risk of theft,
-mitigate deterioration
What is the inventory turnover ratio?
Sales to inventory or food costs to inventory value
Target-turnover 2-4 times per months for on site food service operations
What kinds of equipment can you have?
Fixed/built in
Mobile
Portable
What is the equipment for special needs facilities?
Reheating chilled foods Meal assembly Temp holding for short periods Distribution Serving
What is meal assembly?
The piecing together of prepared menu items to complete and entire menu
What facilities use meal assembly?
Restaurants
Hospitals
Schools
Airlines
What is meant by decentralized meal assembly?
Food items are processed or produced at one location and transported to other actions for assemble closer to the consumer
- each location has equipment to maintain hot and cold temps
- some cooking equipment may be onsite
- trucks specifically for food transport
What are the advantages of decentralized assembly?
Facilitate food preferences to a greater extent
May better facilitate last minute changes
What is centralized meal assembly?
Food prepared and meals assembled on trays for transport to patient units. Transport could be via carts or trucks when service Is located at different geographic sites
What are the advantages of centralized meal assembly?
Eliminate double handling of food
Supervision of food asasembly takes place in one location
Facilities standard portion sizes and uniformity of presentation
Reduces waste
Why would you use a cook/chill cook serve assembly?
Institutions serve large numbers of people at specific times using tramlines or pods
What is a centralized tramline?
Individual food trays are assembled in a centralized area and placed onto carts for distribution across the hospital
-Steam tables, t5ray carts and other equipment is mobile, the tray line is not usually mobile
In centralized tramline, what are the 2 anchors of the line?
The starter and the loader
What is a pod tray assembly process?
Smaller units in T or U shaped
- racks angled down to allow gravity to ensure items are in easy reach
- racks and tables are replenished from the back therefore the line should stop due to items being refilled
- non motorized
How many people should staff a pod tray assembly?
2-3 people
-one for plating hot items and the other 2 to assemble
What are the advantages of
Fewer staff increases accountability and less time to assemble trays
-can save on labour costs
What are the 3 different kinds of tray converyers?
Roller
Skate wheel
Automated conveyor
What is a pellet base?
Heat retention option using induction heat
-used to heat standard china plate
What is distribution?
The transportation of prepared food from the production area to the place of service
What are the 3 minds of distribution methods?
Centralized service delivery
De-centralized service delivery system
Combination
What us a centralized service delivery?
Means assembles on trays in a central location then transported to the units (hospital)
Entree, desserts etc are prepped and packaged in a central location delivered to outlets (schools)
What is de-centralized service delivery system?
Food transported to each location and assembled
Food is transported to galleys or work kitchens where reheating portioning and meal assemble occurs (hospitals)
-may or may not have ware washing facilities
What is combination distribution?
Item is prepared off site and baked in the store
-fast food
Can carts be transported without insulation?
They can as long as the trays are insulated
What are the advantages of having only the tray insulated vs the whole cart?
Lower initial cost than thermo carts
Simple maintenance
Required immediate transport and service
Best for conventional food service
What is a split tray?
One side is hot and the other is cold
What are the pros for a split tray?
Good for cook/chill assembly
Good temp retention
No assembly of tray components
Space near point of service to maintain temp then reheat
What are the cons to a split tray?
Risk of placing trays in wrong side Limited space on tray Facilitates late trays Cart is heavy and bulky Cart is hard to sanitize Initial high cost Some items fo not retherm well
What are examples of foodservice facilities?
Banquets Coffee shops Home delivery Restaurants hospitals Schools Grocery store Food trucks
What are the different types of service style?
Wait service/Table service Counter service Self service Tray service Take out Delivery
What are the 4 main kinds of wait service?
American: Food plated in kitchen and brought to customer (bread butter on table)
French: Food prepped at table or kitchen and served all at once in an impressive display
Russian: Courses are brought to the table sequentially
Family Style/English: Food in bowls and platters and passed around thee table from dinner to dinner
What is a white tablecloth restaurant?
Serving small groups over a time period individual entrees are assembled in a central production point and served directly to the customer
What are characteristics of English service?
Less formal
Less costly than many other styles
Facilitates discussion
Promotes healthy interactions in a therapeutic setting
What do you need to consider when choosing a distribution system?
Time between completion of production and service
Time and/or distance increases the options for distribution increase
Temp control for hot and cold products is essential for food quality and safety
What are are the 2 kinds of heat/cold retention options?
Insulated components
Insulated meal trays
What are pros/cons of insulated components?
Pro
- no special cart needed
- components will not burn
- conventional, assembly and cook chill
Con
- some components are easily pilfered
- holding its is 30 mins
What are the prod and cons to insulated meal trays?
Pro -entire tray insulated -dishwasher safe -maintains hot and cold zones without external heat or refrigerant -simple -use china or disposable holding time 45mins -hot foods have steamed appearance due to poor ventilation
Con
- hard to sanitize because deep compartments
- rigid presentation
Why do hotels offer room service?
Trend related to research about patient satisfaction, which is essential to food service quality
What is customer satisfaction a determinant of?
Quality of food
Quality of service
