NUTR 504 Exam 4

is one in which the amounts and proportions of ingredients as well as the method of combining them have been developed and tested to insure a high quality product

simplifies food purchasing and insure customer satisfaction

• 1. quantity of ingredients - in weight and volume
• 2. form of ingredients
• 3. order of ingredients - which they are combined
• 4. procedures - simple steps
• 5. follows a specific recipe format

• 1. recipe name
• 2. # of servings
• 3. ingredients in order used
• 4. directions
• 5. serving size
• 6. total yield
• 7. serving utensil
• 8. what is it meeting for nutr. needs
• 9. sering suggestion
• 10. how to keep it hot

* 9 & 10 aren't needed

• 1. portions obtained
• 2. aroma
• 3. color
• 4. texture
• 5. appearance
• 6. taste
• 7. temp
• 8. mouthfeel
• 9. garnish
• 10. acceptibility

Average cost of menu items served to patients, guests and employees

Portion control and standardization of recipes insure this

-Price of employee and guest meals depends on hospital policies and

- procedures and whether meals are subsidized by the facility as a benefit

- If meals are free for employees then this is considered a fringe benefit and comes out of labor costs.

• - lower bid prices
• - obtaining the exact level of quality

• 1. Amounts to purchase
• 2. Amounts to requisition from storage
• 3. Amounts to prepare

E P quantity/% Yield = AP Quantity

Prime Cost = Food Cost + Direct labor cost etc

- Ratio of your Monthly Food Purchases to your Monthly Food Sales

• Monthly Food Costs
• Monthly Food Sales

Menu Price = Raw food cost / Food Cost %

• 1. Errors in delivery can be costly
• 2. Receiving clerks should be well trained
• 3. Do not allow any other individuals to accept deliveries
• 4. Maintain a perpetual inventory

• 1. Spoiled or deteriorated food can waste money
• 2. Store foods at correct temps
• 3. Use in a timely manner
• 4. Date all perishables
• 5. Follow FIFO rule
• 6. Prevent infiltration from insects and vermin

• 1. Use well tested standardized recipes and follow them
• 2. Provide proper utensils/equipment
• 3. Cook properly to minimize losses
• 4. Maintain high quality

• 1. Portion control essential
• 2. Again provide proper utensils
• 3. Oversee the preparation of trays

• 1. Directly related to number of FTE
• 2. Consists of wages and benefits
• 3. Most costly part of the entire operation

• 1. food service director
• 2. somer one from materials managment
• 3. someone from the sanitation and safety committee
• 4. someone from financial management unless a very small project
• 5. a food facilities design consultant

• - To identify the target market
• - To determine the volume of service
• - To identify the standards of quality
• - To evaluate the layout of work areas

A. Expert in construction and food service equipment selection

B. Develops work –flow designs

C. Prepares layouts of equipment

D. Writes specifications for equipment

E. Assures that all the items on the PUNCH list are resolved

F. Reviews competitive bids and awards the bids

G. Is knowledgeable of all laws and codes for renovation/building

A precise statement of a set of requirements, to be satisfied by a material, product, system or service

• 1. Number of beds
• 2. Customer expectations
• 3. Budget
• 4. Extent of services
• 5. Number of employees
• 6. Menu

storage area should be adjacent to recieving area and food production area.

• - Durable
• - Easy to clean
• - Non slippery
• - Non absorbent
• - Resilient

the edge is curved and sealed

• 1. Food preparation areas
• 2. Walk in refrigeration
• 3. Ware washing areas
• 4. Toilet areas
• 5. Refuse storing rooms
• *In food production and ware washing areas also avoid the use of wood and vinyl as they are hard to clean

• 1. Hard and smooth
• 2. Washable
• 3. Impervious to moisture
• 4. Glazed tile up to 5 feet at least
• 5. Pipes, radiators and wiring should be inside walls

• 1. Acoustically treated
• 2. Lighter in color than the walls
• 3. Resist deterioration from humidity
• 4. Must be fire retardant
• 5. Easily removed and washable

L, oal, square, rectangle, or even triangular

• - Must be separate clean from dirty areas with a wall of some sort
• - Must be adequate space for scraping dishes, sorting and racking soiled dishes
• - Should have a pre-wash and disposal unit

• 1. Immersion dishwashers
• 2. Single tank stationary--- 1 rack
• 3. Conveyor rack--- multiple tanks
• 4. Flight type--continuous rack with pegs
• 5. Carousel type--- closed circuit

Adhering to a predetermined standard that needs to be adhered to with zero defect.

Procedure in which everyone strives to continuously improve the path leading to success. Does not have a rigid set of rules but relies on processes and procedures.

• P= plan what is to be done
• D= do it
• C= check the results
• A= act on the + or – results and return to P to develop an improved plan

• - Shewart
• - Juran
• - Deming
• - Crosby
• - Feigenbaum

• - Designed a measure of quality which strives for near perfection.
• - Focused on improvement and incorporated a customer focus – Is data driven – Is supported by robust methodology

- His method is called Six Sigma.

- it allows no more than 6 standard deiations from the mean

- Translation: no more than 3.4 errors/million "whatevers"

• the father of TQM
• outlined 14 points for managing quality

• 1. On the job training
• 2. Breaking down barriers between departments
• 3. Adopting and instituting leadership
• 4. Instituting programs for self-improvement

enforced the belief that quality is a universal goal and one never comprimises quality

• 1. Commitment from management
• 2. Putting together quality improvement teams
• 3. Goal setting
• 4. Error-cause removal

- Implies a continuously evolving standard in which the service keeps getting better and better.

• - An integral part of TQM
• Uses outcome assessment

- Solution to a problem is to improve what is undesirable to a level that is acceptable.

• 1. problem definition
• 2. analysis
• 3. observation
• 4. adoption
• 5. action
• 6. check
• 7. conclusion

• 1. Knowledge and understanding
• 2. Commitment
• 3. Planning
• 4. Teamwork
• 5. Communication
• 6. Education
• 7. Patience

• professionally developed statements that describe the desirable outcome
• or
• Procdures used

end result (success or failure)

measurement standard for monitoring and evaluation

level at which a situation is serious enough to see what is going on

An event that triggers immediate investigation into the problem and a quality improvement program to be enacted immediately

Defines the best systems, processes procedures and practices to understand what level of performance is really possible

Analogous to a standard

• 1. internal
• 2. external
• 3. functional

comparing internal customer satisfaction against preious evaluations

comparing you program against a competitors

comparing functions between services

• * Labor
• * Food costs
• * Cost per meal
• * Cost per patient per day

• - determine the problem to be investigated
• - select who is included in the study
• - determine who isn't included in the study
• - form a process
• -determine possible outcomes
• - analyze data
• - conclustion
• - solution

• - implement all improvements
• - Reaudit in a specified amount of time assuring the adequate time is given for implementation (for example 2 months)