Quantity Midterm – Flashcards
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What are factors affecting growth in the food service industry?
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Increase in women in the workforce Large number of single person households Increase in Hispanics and Asians in U.S. Slowing of the U.S. population Increase in technology jobs, decrease in manufacturing jobs Increase in individual interest in health and nutrition Shortage of qualified food personnel
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What are some challenges facing the foodservice industry?
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The state of the economy Competition Building and/or maintaining sales volume Recruiting and training employees Labor/Healthcare costs Foodborne illnesses FDA proposal on restaurant and vending machine nutrition labeling requirements
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What are some innovations to address the challenges/trends in the foodservice industry?
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Improved computerization *Electronic inventory management *Employee training via PDAs, iPods, ect *Software for scheduling and matching staffing to customer counts Use of electronic media *Enhanced websites *Social media *Phone apps Equipment *Increase energy efficiency *Multi purpose equipment Self service options Smaller resturants Healthy food options from suppliers Increased availability of locally sourced foods and environmentally friendly products
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What is an example of commercial foodservice?
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Restaurants Delis Snack bars
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What are examples of non-commercial foodservice?
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Business Schools/colleges Hospitals/Health care facilities Corrections
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What is scope of services?
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The number and type of business units offered by individual foodservice operations
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What are some scope of services in hospitals?
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Tray service Room service Nourishments Cafeteria Inpatient/Outpatient MNT
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What are some scope of services in schools?
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Breakfast Lunch After school snacks Summer feeding Employee meals Vending
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What are some scope of service in colleges/universities?
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Dining halls Room Service Delis Convenience stores
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What are characteristics of the conventional foodservice system?
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Food is prepared in the kitchen in the same facility where the meals are served Food is held hot or cold for a short time before service Foods are usually a combination of scratch-prepared and convenience Best in areas where labor is adequate, good sources of raw and prepared foods, and when space is adequatefor equipment needed
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What are characteristics of the commissary foodservice system?
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Food is prepared in large central production kitchen and served in satellite facilities Time span between preparation and service may be great Most food is scratch prepared but convience foods may be used Food can be held frozen, chilled, or hot in bulk or preportioned so often used in combination with ready prepared system Best when an organization has satelie facilities located a distance away from the central kitchen, such as schools
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What are characteristics of the ready prepared(cook/chill, cook/freeze foodservice system?
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Food is prepared in the kitchen and then stored for use at a later time Food may be served in the same facility or in a different facility Significant time between preparation and service Works best where highly skilled labor is limited and food needs to be served in several diffrent locations
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What are characteristics of the assembly serve system?
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Requires no on-site food preparation because only convenience foods are used Foods are stored until ready to heat/assemble right before service Foods may be purchased frozen, refrigerated, or shelf stable Many foods purchased in individual portions Works best in areas where skilled ;abor is unavailable and/or labor costs are high
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Who would use the conventional type of foodservice?
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Independent resturants and cafeterias Hospitals Plant foodservices Schools/colleges/universities
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Who would use the ready prepared foodservice system?
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Large hospitals Large colleges/universities
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Who would use the commissary foodservice system?
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Airlines Chain resturants Large school districts Vending companies Commercial caterers
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Who would use the assembly foodservice system?
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Hospitals and nursing homes Some commercial foodservices/colleges Facilities Homes
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What are advantages of the conventional system?
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Significant control of quality Adaptable to a variety of distribution methods
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What are disadvantages of the conventional system?
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Labor intensive if few convenience foods are used More difficult to schedule employees
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What are some advantages of the ready prepared foodservice system?
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Increased efficiency of labor Better quality Better control of food production
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What are some disadvantages of the ready prepared foodservice system?
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Expensive equipment Greater risk of food contamination Requires special products to control consistency
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What are some advantages of a commissary system?
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Significant equipment and labor cost savings Efficient maximization of resources Consistency on ongredients so cost can be controlled
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What are some disadvantages of a commissary system?
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Transportation costs and logistics Tempurature control during transportation Quality control for items needing additional preparation
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What are some advantages of an assembly system?
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No need for highly skilled labor Consistency in quality of purchased products
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What are some disadvantages of an assembly system?
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Limited availability of food for special diets Customer perception More expensive Additional freezer space required
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What is a non-selective menu?
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A menu where there is only one choice to select
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What is a semi-selective menu?
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A menu that includes a choice of appetizers, desserts, breads, and beverages while having a non-selective main course, starch, and vegetable
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What is a selective menu?
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A menu with multiple selections in each category
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What are advantages/disadvantages of non-selective menus?
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Advantages: -less labor and labor dollars -easier to meet nutritional needs -less inventory -more consistency in food preparation and service Disadvantages: -customer perception -need detailed info on dietary habits, preferences, and food allergies
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What are advantages/disadvantages of a semi-selective menu?
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Advantages: -good main plate presentation -less time required to get customer preferences Disadvantages: -limited main plate choice
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What are advantages/disadvantages of a selective menu?
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Advantage: -customer perception -less time required to get customer food habits -easier to include cultural and other preferences of a large percentage of customers Disadvantages: -more labor intensive and expensive -greater waste -more equipment needed -more difficult to ensure nutritional content
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What are restaurant (static) style menus?
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-menus are the same day to day -usually have many choices in each menu category -may be used in hospitals (roomservice)
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What are advantages/disadvantages of restaurant (static) style menus?
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Advantages: -easier to plan production -easier to control waste -customer perception is high Disadvantages: -labor intensive depending on production type -menu may be overwhelming to patients
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What are cycle menus?
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A series of menus that are repeated during a specific period of time(week, month, etc.) Need to make sure the begining and end fit together with no repitition Used in long term care and schools
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What are advantages/disadvantages of cycle menus?
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Advantages: -can be used for selective or non-selective menus -reduce time spent for menu planning -increase efficiency and standardization of production and production control -improve accuracy of inventory control Disadvantage: -repetitiveness if cycle is too short
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What are the steps of cycle menu development(in order)?
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1.Plan lunch and dinner entrees 2.Plan starches 3.Plan vegetables 4.Plan salads, soups, and appetizers 5.Plan desserts 6.Plan breads 7.Plan beverages and condiments 8.Plan breakfast entrees 9.Plan other breakfast items 10.Plan appropriate garnishes for individual menu items
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What are some things to consider when writing menus?
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-variety in choices and preparation methods -plate appearence -sensory factors and their combinations, such as: *color *flavor *aroma *texture *form -considerations for printed menus: *legibility *description of menu items *truthfulness
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What are things to consider when writing menus for a health care facility?
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-nutrition requirements, such as: *modified diets *regulatory guidelines *life cycle needs *pyramid or dietary guidelines -cultural and religious practices -appropriateness of menu selections: *foods that taste good to someone who is sick *foods that are easy to eat
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What are ways that could be used to determine acceptability of menus?
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-comment cards or surveys -number of orders for specific menu items for selective menus: *actual count in healthcare *sales figures in resturants, cafeterias, etc. -plate waste studies for non-selective menus -feedback from staff
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What factors affect the quality of prepared foods?
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Quality of ingredients -microbiological quality -nutritional quality -sensory quality Purchasing standards Production standards -proper equipment used -standardized recipies -safe food handling -correct tempuratures of foods -correct timing Service standards -holding tempuratures and time limits -packaging for service Storage methods -tempurature and length of storage time -packaging for storage Sanitation -warewashing of dishes, cooking utensils and other items -equipment and surface maintenence and cleaning -presence of vermin
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What are factors affecting the quantity of food produced?
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-product yield -portion control -forecasting -production schedules -standardized recipes
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What are examples of foods that decrease in weight or volume during preparation?
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-meats
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What is product yield?
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The amount of pruduct available for service after preparation as expressed in weight, volume, and serving size
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What are examples of foods that increase in weight or volume during preparation?
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-rice -pastas
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What are some methods used institutionally to control portion sizes?
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-using portion controled items -standard serving sizes/portioning utensils *ladles and spoodles-volume in ounces *dippers-number of servings per quart Food is portioned by weight, measure, or count
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What is forecasting?
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A method to ensure sufficient quantity of food is available at times needed to meet customer demands in the future Involves analysis of past data to determine future needs
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What are goals of forecasting?
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-develop accurate percentages of customers who order individual menu items -develop accurate numbers of servings for each menu item based on customer counts
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What are disadvantages of underproduction or overproduction on foodservice?
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Overproduction: -food waste -selling higher priced item at a lower cost -increased labor costs to handle leftovers -customer perception Underproduction: -substitution of higher cost item at a lower price -increased labor costs for last minute substitutions -customer perception when expected menu items are not available
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What types of historical data are used for forecasting?
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-customer/patient counts -number of meals served -number of individual items purchased -other factors, such as weather or days of the week
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What is the purpose of a production schedule?
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-collect historical data for forecasting -provide staff with information on production standards and needs -provide serving sizes for trayline/cafeteria -break down menu by diet for patient feeding -provide serving instructions for trayline/cafeteria -provide batch cooking schedule for trayline/cafeteria
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What is an advantage of a standardized recipe?
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-promote uniform quality and nutritional content of menu items -promote uniform quantity of items produced to control over/underproduction -increase productivity of cooks and managers -control inventory levels -simplify menu costing -simplify employee training
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What is the recipe adjustment factor?
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Producing exact number of servings needed based on forecasting to prevent over/underproduction
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How do you calculate the recipe adjustment factor?
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Divide the desired yield by recipe yield to get the recipe adjustment factor Multiply all ingredients by recipe adjustment factor
