Food Management

  1. Considerations in Equipment Selection
    • Menu
    • Number and types of patrons
    • Form of food purchased and styles of service
    • Labor hours and worker abilities
    • Budget
    • Floor plan
  2. Modular Equipment
    • That size to which all units of equipment are proportioned
    • Compatible in size and fit together
    • All the same height
    • More effecient
  3. Size or Capacity of Equipment
    Depends on the type of menu, service, and quantities of food produced
  4. Aluminum
    • Very light weight
    • High conductivity
    • Does not corrode easily
    • Durable
  5. Cast Iron
    Typically used as braces and casting for stands and supports
  6. Galvanized
    • Coating of zinc that protects metal
    • Very short life
    • Repair and replacement levels are high
  7. Stainless Steel
    • Non-corrosive
    • Obtains its appearance and sanitary quality
  8. Standard Gauge
    • Used for weighing thickness of pots and pans
    • The lower the number, the stronger the metal
  9. Finish of Metals
    The higher the gloss, the more scratches seen
  10. Construction
    • Accurate dimensions, careful, and well finished joints, solidarity, pleasing appearance and ease of cleaning are important
    • If not, then you will probably do it wrong or not do it at all
  11. Maintenance and Replacement
    • May determine whether its purchase and use are justified
    • Preventative maintenance
    • -Trying to stop it from breaking before it ever happens
    • The operating cost of equipment like electricity or gas as in important consideration in purchasing
    • -If gas line breaks, you have electric and vice versa
  12. Dinnerware
    Materials such as china, glass, melamine, plasticware, and other combinations of materials are all used in making dishes
  13. Flatware
    Spoons, knives, forks
  14. Hollow-Ware
    Sugar bowls, salt and pepper shakers, creamers
  15. Commercial
    3 Types of Foodservice
  16. Commercial Foodservices
    Restaurants, supermarkets, convenience stores, cafeterias
  17. Noncommercial Foodservices
    Business, educational, governmental or institutional organizations that operate their own foodservice
  18. Foodservices
    • Within each type of organization, a broad scope of services is offered
    • Refers to the number and types of business units offered
    • Example: Food and nutrition departments in hospitals offer both patient and employee/visitor services
  19. Mission Statement
    • A summary of an organization’s purpose, goals, and objectives
    • Need objectives to complete
  20. Objectives
    Specific and measurable goals or targets of an organization
  21. System
    A set of interdependent parts that work together to achieve a common goal
  22. Subsystems
    The interdependent parts of a system
  23. Systems Theory
    Viewing the systems as a whole made up of interdependent parts
  24. Inputs
    Resources such as money, material, time, information required by a system
  25. Operations
    The work performed to transform inputs into outputs
  26. Transformation
    The process required to change inputs into outputs
  27. Outputs
    Finished products and services of an organization
  28. Feedback
    Information on how operations worked or failed or how they should be changed to restore equilibrium
  29. Controls
    The self-imposed plans and legal documents that impact the organization’s function
  30. Benefits of Systems Thinking
    • More effective problem solving
    • More effective communication
    • More effective planning
    • More effective organizational development
  31. Conventional Foodservice System
    • Raw foods are purchased, prepared on site, and served soon after preparation
    • Advantages
    • More control over ingredients and recipes
    • Fresh
    • Control for food allergies and preferences
    • Disadvantages
    • More expensive
    • Takes more time, more stressful
    • More labor intensive, have to pay more
    • Hard to find employees to cook food
    • Rationale
    • Have fresh unprocessed food
    • Skilled laborer is available to you
  32. Ready-Prepared Foodservice
    • Foods are prepared on-site, then chilled or frozen and stored for reheating at a later time
    • Advantages
    • Time
    • Don’t need a lot of skills to cook
    • Some sense of control of ingredients
    • Disadvantages
    • Won’t taste as fresh
    • Lose quality
    • Lost nutrients
    • Less storage space and need special equipment to reheat it
    • Rationale
    • Reduces labor costs
    • Making large amounts of recipe reduces purchasing costs
  33. Commisionary Foodservice
    • A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations
    • Advantages
    • Not every building has to have a kitchen
    • Saves a lot of money by purchasing in bulk
    • Disadvantages
    • Safety and sanitation, temperature can change
    • Need specialized trucks to transport
    • Rationale
    • Have many separate buildings, makes it easier to serve all buildings
  34. Assembly Serve Foodservice
    • Also known as the “kitchenless kitchen,” fully prepared foods are purchased, stored, assembled, heated, and served
    • Advantages
    • Less prep time
    • Doesn’t require skilled labor
    • No need of a lot of equipment and space
    • Disadvantages
    • Quality
    • Little to no control of menu items
    • More expensive, food costs higher
    • Concern over packaging materials for environment
    • Rationale
    • If you have very little skilled labor, this is best option
    • Very little space for equipment
  35. Largest Employees
    • Ethnic groups
    • Minorities
    • Women
    • Workers with disabilities
    • Entry-level workers
  36. Great Britain
    These countries had the most influence on American foodservice
  37. Religious Orders
    Abbeys established the first detailed accounting system
  38. Royal and Noble Households
    • Almost all of the kitchen staff were male
    • Discovery of food spoilage led to improved practices in food safety
  39. Restaurants
    • The impact of travel
    • Stagecoach travel in colonial America
    • Hotel foodservice- first place to separate food from lodging on bill
    • French cook shops
    • Cafeterias born during the 1848 Gold Rush- faster service
    • Automats appear in 1902 and the hamburger in 1904
  40. Expansion of Restaurants
    • The impact of Prohibition
    • The impact of the automobile
    • Soda fountains and coffee shops
    • Alice and Willard start Marriott Corporation
    • •Started as a 9 seat A&W root beer stand
    • The repeal of Prohibition in 1933
    • Fast food starts in 1941
  41. Colleges and Universities
    • Twelfth century hostels
    • •Student managed
    • Colonial residence halls
    • •Managed by clergymen
    • Cafeteria service
    • •Began after WWII
  42. National School Lunch Act of 1946
    • Provides funds to schools so they can provide school lunches
    • Gave guidelines for nutrient content
    • During world wars, in the draft, most 18 year olds were malnourished, so they were properly served in high school
  43. Hospitals
    • Eighteenth century “Mush and Molasses” menu
    • The beginning of dietetics
    • Florence Nightingale established a diet kitchen in Turkey during the Crimean War to provide nourishing food to the ill and wounded
    • Centralized tray service
    • Establishment of dietary departments
    • Establishment of QA standards
    • Quality Assurance- making sure the patients receive quality food
  44. Nursing Homes and Other Living Facilities
    • Federal Funds became available for nursing homes with the passage of the Social Security Act in 1935
    • 1974 Federal Conditions of Participation Regulations required the services of Registered Dietitians
  45. Industrial and Business Foodservice
    • Work-out areas sometimes
    • Transportation companies
    • Airlines
    • Trains
    • Cruise ships
  46. Status of Foodservice Today
    • 45% of meals consumed are planned, prepared, and served outside the home
    • More people are eating out
  47. Factors Affecting Growth of Restaurants
    • The changing status of women
    • Getting more food service areas because more women are working outside the home
    • The increasing number of single-person households
    • Eat out more
    • Don’t want to cook for 1 person
  48. Fad
    • A practice or interest followed for a time with exaggerated zeal
    • Fun innovations that add interest and excitement
    • Cupcake places
  49. Trend
    • A prevailing tendency or inclination, a general movement
    • Fueled by conditions such as economy and changes in lifestyle
    • Grows and matures
    • Deals, low-calorie menus, gluten free
  50. General Trends of Restaurants
    • Customers want variety, speed and convenience
    • Take-out
    • Non-fast food restaurants have to-go
    • Home meal replacements
    • Made by the grocery store
    • Rotisserie chicken
    • Self-service
    • Cook their own food at a restaurant
    • The chef as a showman-display cooking
    • No “back of the house”
    • Meeting-friendly cafes
    • Satelliting
    • Selling food to other facilities
  51. General Trends 2
    • Branding
    • Desserts that have brand names to help sell products
    • Family value marketing and value pricing
    • Kids eat free, family deals
    • Sustainability and other “green” initiatives
    • Foods for health and wellness
    • Low-carb and sugar free items
    • Organic foods
    • Pharmofoodicals
    • If you eat this, then it’ll help you with this condition
  52. Farm Bill
    • Affects the availability of food stamps
    • If less food stamps, then people have to buy own groceries meaning less eating out
    • Affects research and the government support of people who grow food
  53. Policies Affecting Restaurants
    • Farm Bill
    • Redefining “All Natural”
    • Food Safety Issues
    • Getting food poisoning from a restaurant and not going back
    • Trans Fat Policies
    • No trans-fat cooking oils can be used
  54. Top 10 Foods and Beverages 2011
    • Calorie-burning beverages
    • Satiety-enhancing foods and drinks
    • Mobile food
    • Local sourcing of ingredients
    • Healthful kids’ food
    • Antioxidants
    • Immunity-boosting foods and drinks
    • Food and drink for one
    • “Smart” products and packages
    • “Better for You” beer
  55. Healthcare Trends
    • No longer a “Cost Center”
    • Used to try to make money, now just trying to break even
    • Contract Management
    • Rethink how foodservice is provided
    • Multiple locations: food courts, coffee shops, kiosks, cafes, convenient-stores, gift shops
  56. Healthcare Trends 2
    • Expanding outside catering opportunities
    • Weddings, retirement parties, funerals, business celebrations
    • Compete with retail foodservice outside hospital
    • Broad experimentation with service models
    • Spoken menu
    • Room service
    • Customer satisfaction
    • You can choose to go there again
    • Don’t want people bringing in outside food
  57. School Trends
    • End of non-commercial foodservice
    • Competition from retail, contract management, school store, soda machines
    • Increase in services
    • After school snacks
    • Summer feeding programs
  58. School Trends 2
    • Customer satisfaction
    • Branding
    • Increase in menu choices
    • Wellness policies
    • Breakfast
  59. University Trends
    • Customers demanding more food value
    • Increase in take-out foods
    • Grab and go
    • Come together for evening meal
    • Watch them prepare the food how you want it
  60. University Trends 2
    • “Hybridized” plans
    • 5-7 days you have a choice
    • Food court style
    • Branding
    • All day breakfast
    • Delivery services
    • 24/7
  61. Assisted Living and Skilled Nursing
    • Emphasis on dignity
    • Elimination of trays
    • Increase in menu offerings
    • Molded puree foods
    • Snack carts
    • Special events
    • Family style service and home-like atmosphere
    • Ordering just before the meal
Card Set
Food Management
Exam 1