Food & Nutrition Systems.txt

• cycle or single use
• serve clientele unable/no desire to choose

provide choice for some items

• static/fixed: same menu item everyday
• OR
• single use: use one day only, clientele don't vary day-day
• OR
• cycle/standing: repeat in sequence (3-4wk then repeat); simplify purchase/prep

• table d'hote: total meal at set $
• a la carte: separate items, separate $
• du jour: of the day; use leftovers

• represents popularity; categorized as low vs. high
• compared to contribution margin

• represents profitability of item; categorized as high/low
• compared to menu mix

• DOG: low profit, low popularity
• PLOWHORSE: low profit, high popularity
• PUZZLE: high profit, low popularity
• STAR: high profit, high popularity

• analyze/predict item sales; determines each item's popularity in relation to other items
• can be used to predict future sales of item

compare satisfaction level of other facilities which are considered "best"

acquiring material for production

buyer requests quotes on specific items for specific quantity/quality from 1+ supply sources

compare price (bid) offered by suppliers & place order with lowest bid

purchase at specific price; shipped later

use single vendor for majority of purchases

• personnel in one office does purchasing for all units
• cost-effective/time-saving

• separate units (not related to single mgmt) come together for joint purchasing
• economic advantage (discounts)

purchase products as needed; immediate consumption by customer

written record of items/quantities ordered

eliminate need to call in daily/weekly orders

products delivered with all transport charges paid

indicate quality by objective/impartial test results (graded items)

indicate quality by brand name/label

indicate quality by functional characteristics (i.e. pH)

connects buyer with seller; does not own products

represents most economic sized order to place (minimizes purchasing/inventory costs)

• short term forecast
• moving avg; uniform wt of past observation

• more recent value given more wt
• past observation NOT uniformly weighed

• med/long term forecast
• assumption that relationship exist btw item forecast & other factors (selling $, #customers)

• used when relevant data scarce/when data relationships don't persist
• use Delphi technique

delivery slip that accompanies order when receiving

• clerk gets blind invoice- lists items but omit quantites, weights, prices
• forces clerk to make thorough check of inventory

lists items received, date, #units, price, supplier, PO #

used when order arrives w/o invoice

list discprepancies such as shortages

• requirements:
• T: 50-70F
• 6" above floor
• 50-60% humidity (85-90% for fruit/veg)

• running record of balance on hand
• updated each time item placed in/removed

• actual count of all goods on hand
• counted as asset on balance sheet

determines order point for each item in inventory

bring stock up to par level each time order is placed (regardless of amount on hand)

• order good when set min reached & only in amount needed to reach set max.
• quantity of item is SAME at each order

• A (vital item) to C (trivial item)
• tight control for A items (often proteins)

sum of actual purchase price of products in inventory

avg price paid for products over time

• based on last $ paid
• prices inventory high

• uses oldest price paid for item in inventory
• underestimates value of inventory
• used if paying taxes on inventory

• quality control measure; assures storage/ production/ inventory control
• saves food costs

• mix of various substances in s/l/g
• continuous phase: medium surrounding all parts of dispersed phase
• dispersed phase: distributed throughout colloidal system

brown/olive pigment when ACID + green veg

bright green pigment when ALKALINE + green veg

• acid used in cake
• prevents Maillard browning
• adds volume, tender crumb

• reducing sugar (all simple EXCEPT sucrose) + aa
• get ^browning with ^T, ^pH (alkaline), decreased water

heat moves from one particle to another via contact

transfer of heat via circulation of currents of hot air

• electrical magnetic fields to excite molecules of metal cooking surfaces
• NO open flame, burner NOT hot

• infrared waves
• ex: microwave: affects only water molecules (if waterless, item will not get hot)

• don't usually prod harmful substances
• boil to destroy

• need water, energy, acid, oxygen
• boil to destroy

• need moisture, neutral pH, 68-113F
• destroyed by pasteurization (145 for 30min)

41-135F

added to canning as humectant, ^firmness/tenderness

• cold sterilization
• irradiate meat frozen to preent off-flavors

• scoop# / 32 (oz per quart)
• scoop 60= use for garnish

assess tenderness/firmness of food

assess consistency of food

assess viscosity of food

assess lightness of products; ratio of food density to water

• all prep done on premises where meals served
• foods prepared/served same day

trays set up in central serving area under common supervision (tray line)

bulk food delivered-> tray set up in serving area

built-in corridors for delivery; need to decide to use this system in planning stage

• centralized production/procurement
• food production and service are separate facilities
• items prepped in bulk & delivered to service unit
• adv: economic, large volume purchasing
• disadv: delivery/safety issues, 9 CCPs

• foods prepared on site then frozen for later use
• bring chilled bulk food down to 37F in <90min via rethermalization (microwave, convection oven, integral heat system, immersion technique)
• adv: liberal production schedule, decreased employee stress
• disadv: ^cost for equipment/space

• completely prepared food finished by thawing on premises
• adv: less labor time, equipment/space
• disadv: limited menu, low quality/ acceptability

70-125F

165 for 15 sec within 2 hours

• (1) 135 to 70 within 2 hours
• (2) Then, 70 to 41 within 4 hours
• total= 6hr rapid cooling time

nutritionally inferior, cost less, taste same

nutritionally equal/superior in some ways & inferior in others

<40 kcal/serving

< 3g fat/serving

< 140mg/serving

• A- ordinary combustible material
• B- flammable liq/gas/grease (most common in FS)
• C- live electrical fire

• chlorine, iodine, quats
• immerse >60 sec using water >75F

glazed tile, 5'8" high

14-18 feet high

clay tile, quarry tile, unglazed clay ar best for kitchen/heavy traffic

68F to eliminate odor/moisture

• measures wt of equipment
• lower gauge = strong metal

^# = ^luster

• wash (110-120F)
• rinse warm water
• sanitize (170F >30sec or chem sol'n)
• air dry

• pre-rinse (110-140F)
• wash (140-160F)
• rinse (170-180F = sanitizes via booster heater)
• air dry
• low T leads to greasy dishes
• add drying agent to prevent water spots

used when production high, space limited

even heat, ^quantity, energy efficient

used for large volume baking

can be oven, fry pan, braising pan, kettle, steamer, food warmer

quick cooking, facilitates batch cooking

• circulation of steam (food does not touch steam)
• uses conduction and radiation
• VERY energy efficient
• types: deep, shallow, trunion, tilting

• shows costs associated with acquisition/installation of asset allocated over estimated useful life of the asset
• straght line depreciation = annual