Procurement, Production, Distribution & Service Flashcards
Informal, open-market purchasing
when a small amount is needed quickly
Formal, competitive bid buying
buyer requests quotes on specific amounts and qualities from one or more sources, opens the offers together and chooses lowest bid
Centralized purchasing vs. group or co-op purchasing
CENTRALIZED: personnel in one office does all purchasing for all units in that org, cost-effective and time-saving
GROUP: involves union of separate units (hospitals), not related to a single management, for joint purchasing; economic advantage of large volume purchasing
Types of written specifications
TECHNICAL: indicate quality by objective and impartial test results (graded food items, gauge of metals); can-cutting which is testing appearance, taste, flavor
APPROVED BRAND SPECS: indicate quality by specifying a brand name
PERFORMANCE SPECS: indicate quality by functioning characteristics of the product (pH level of detergents, how many dishes washed/min)
Buyer’s code of ethics
avoid collusion with vendors- decline gifts and favors that could compromise your ability to make objective purchasing decisions
Procurement decisions: determining needs
based on number to be served, size portion, amount of waste
How much ground beef should be purchased to produce 20, 4-oz. servings if it has a 50% yield?
4 x 20 = 80 ounces (5 lb EP)
5 / 0.50 = 10 lb
How many servings can you get from 9 lb raw meat with a 30% shrinkage if the serving size is 5 oz?
0.30 x 9 lb = 2.7 lb lost in cooking
9 - 2.7 = 6.3 lb = 100.8 oz.
100.8 oz / 5 ounces = 20.16 portions
Measurement conversions
look at list from FSM
Forecasting
MOVING AVERAGE: uniformly weighs past observations (numbers are weighted equally)
cases peaches used in July + August + Sept / 3
EXPONENTIAL SMOOTHING: uses software, gives more weight to recent values
Receiving: invoice
vendor’s slip that accompanies order
compare invoice against purchase order first, then items against invoice
Receiving: blind check
give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights
takes longer and costs more in labor
Fresh fish receiving
should arrive at less than or = 41 F
if there is any indication that frozen fish has been allowed to thaw, reject it
Dry storage
Temp 50-70 degrees F
humidity 50-60% (fresh f/v require 85-90%)
Refrigerated storage
<41 F
frozen is 0- -10 F
Inventory: fixed order quantity
determines the order point (when you must reorder the item)
average daily use) (lead time) + safety stock = order point (when the supply drops to this number you need to reorder
Inventory: mini-max method
stick is allowed to deplete to safety level before new order is placed. Established minimum and maximum amounts to have on hand
amount of item ordered with be the same every time
Inventory: ABC inventory classification system
mall amounts of product account for major portion of inventory value
the relative importance of each inventory item is measured by how much the total value of purchases is for the item each year. This is the activity level
Tightest possible controls needed for A items (most expensive, often proteins)
Inventory value
FIFO: uses most recent prices, tends to price inventory high
LIFO: uses oldest price paid for an item in inventory, usually underestimates value of current inventory
Function of acid
- pressure cooker can be used to can low acid veg because it reaches a temp higher than 212 F
- to prevent color loss, cook for short time
- magnesium is removed, molecule becomes pheophytin which is brown or olive green
Angel food cake maintains white color by preventing the Maillard browning reaction
Enzymes
are all proteins, activity affected by temperature and pH
Browning reactions
1) ENZYMATIC: cut surfaces of fruit
2) NON-ENZYMATIC: Maillard reaction
mostly occurs in an alkaline environment, baking soda and solid sugar will result in deep brown colors, baking powder has an avid
Heat transfer: radiation
infrared waves coming from glowing heat
standing time is the subsequent distribution of heat by conduction when the magnetron is turned off
uneven heat, lack of browning in foods
Cooking steak on a grill or meat braising in a steam-jacketed kettle
both conduction and radiation
Preservation: food spoilage
Bacteria need abundant moisture and neutral foods, 68-113 F
DANGER ZONE is 41-135 (40-140)
Freezing food
thaw potentially hazardous foods in refrigerator; or submerge under running cold water at 70 F or lower
if thawed in microwave, cook immediately
Preservation: canning
calcium compounds are additives used as humectants, retain moisture, increase firmness, tenderness
Production schedule
what to do when
assures efficient use of employee time and minimum production problems
assign preparation to employees by hour of the day
Scoop sizes
6 - 2/3c 8 - 1/2c 10 - 3/8c 12 - 1/3c 16 - 1/4c 20 - 3 1/5T 24 - 2 2/3T 30 - 2 1/5T 40 - 1 2/3T 60 - 1T
scoop size is the number of scoops in a quart (32 oz.)
Gantt production chart
tool of production control
concerned with TIME of production, not cost
PERT
tool of production control
program evaluation and review technique
CPM- critical path method
can calculate total amount of time to complete
critical path is the longest pathway through, determines the minimum time for completion (helps determine labor costs)
Need to know steps in order and amount of time to complete each
Food quality criteria
QUALITATIVE: uses organoleptic measurements, sensory organs, flavor profile method (DFAP descriptive flavor analysis profile)
OBJECTIVE: physical measurements
- penetrometer- tenderness, firmness, baked custards
- viscosimeter- measures viscosity of liquids that flow
- line-spread test: measures viscosity of liquids or semi-solid foods that flow on a flat surface
Delivery
decision made during design
Commissary - satellite
Centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facilities
- uniform quality of products for all units, economics - centralized, large-volume purchasing, no duplicate equipment or personnel
- disadvantage: delivery and safety issues; has 9 critical control points
Ready-prepared (cook-chill, cook-freeze)
not produced for immediate service but for inventory and subsequent withdrawal
BLAST CHILLING: 1-5 days
TUMBLED CHILLED: up to 45 days
COOK FREEZE: 3-4 months
chilled bulk foods should be brought down to 37F in 90 min or less
rethermalization- convection oven: food heated in bulk reaches temperature more rapidly
FDA food code temperatures
Hold frozen: 0 - -10 F
Transport hot: 165 - 170 F
Do not hold between: 41 - 135 (40-140) F
Reheat to: 165 F for 15 sec within 2 hours
Leftovers rapidly cooled (two-stage process), total cool time 6 hours 1) cool quickly from 135 to 70 within 2 hours 2) cool from 70 to 40 within an additional 4 hours
Hold cold food: 40 F or less
Ideal temperature for growth of pathogen: 70 - 125 F
Service systems
CAFETERIA
traditional serve 3-4 per minute
hollow square, free flow, scramble: used with repeat customers
WAITER SERVICE
U-shaped uses space to a max
