chapter 11 furnishing and equipment

 EQUIPMENT & FURNISHING

-Equipment selection is so important to determine the goals and needs of the facility.

 considered when choosing an equipment :-

• Menu
• Number and type of patrons
• Form of food purchased and styles of service
• Labor hours and worker abilities
• The budget
• The floor plan

Arrangement of cooking unit and modular system:

Features of Equipment

Size or capacity (base on menu, quantity of food & type of service)

Materials

Metal (aluminium, cast iron, galvanized, stainless steel)

Standard gauge (weight)

Finish of metals (dull or bright)

Glass (avoid corrosion)

Other materials (polyurethane, polycarbonate)

Construction (ease, to clean, well finished joints, nice appearance)

Safety features (safe to use)

Cooking equipment

This equipment must conform to the standards of groups such as:

• American Standards Association
• American Gas Association
• National Board of Fire Underwriters
• Underwriters Laboratories Inc.
• American Society of Mechanical Engineers
• NSFI

Electric, gas, and steam equipment

• Gas fired
• Steam-heated
• Steam cabinet
• Low-pressure steamer
• Pressureless convection steamer

Dining Room Furnishing

1) Dinnerware

Materials such as china, glass, melamine, plasticware, and other combinations of materials are all used in making dishes.

2) Tableware

• Flatware
• Hollow-ware

3) Glassware

More economical to purchase good quality glassware than inexpensive types.

4) Table covers

CHAPTER 10 FACILITIES DESIGN

 FACIILITIES DESIGN

 PHYSICAL: pertains to materials existence measured by we
ight, motion and resistance and facility must be accounted for and fit the available space.

DESIGN: the broad function of developing the facility, including site-selection, menu, equipment requirements and other planning function that will guide the project into reality

LAYOUT: the process of arrangement the physical facilities,equipment and the operational efficiency is achieved.

PRELIMINARY PREPARATION FOR FACILITY PLANNING

• TRENDS AFFECTING FOODSERVICE DESIGN

1. changes in patterns of dining out:
2. change in desired menu items:
3. concern of employees:
4. economics factors: 
5. built-in safety,sanitation, and noise reduction 
6. information on developments in design and equipment: 
7. regulatory consideration:
8. special considerations for specific type of foodservice:

Steps in the planning procedure

1) THE PROSPECTUS: have 3 major section

• RATIONALE:,goal, objective, policy and procedure
• PHYSICAL AND OPERATIONAL CHARACTERISTICS: relate to architectural or design feature and data from the operational activities
• REGULATORY INFORMATION: identify the standards of safety,sanitation and cleanliness, noise control and waste disposal 

• 
  
  
  
  
  THE PLANNING TEAM
• FEASIBILITY STUDY: collection of data about the market and other factors relating to the operation of the proposed facility.
• MENU ANALYSIS: very important to know the type of menu and various food preparation methods for the menu that want to be used
• ARCHITECTURAL FEATURES: building style and material, floor( anti slippery,the color of the floor must be suitable,walls, lighting,heating, ventilation and air-conditioning, built-in refrigeration, plumbing, electricity)
• BUDGET/ COST RELATIONSHIP: planners should stay at the cost that they have been estimated.

DESIGN DEVELOPMENT

1. Space allowances and relationship: amount of floor space and how to divide it for foodservice activities varies with every operation
2. flow diagram of space relationship: prepare a schematic design to scale, showing space allowances and relationships and placement of the equipment for consideration by the planning team
3. Schematic drawing:the flow diagram into a preliminary floor plan

WORK AREAS

SEVEN MAJOR TYPES OF WORK MAY OCCUR IN FOODSERVICE DEPARTMENT:

1. RECEIVING: the receiving area include an outside platform preferably covered and adjacent floor space,large enough to check in,examine,weigh and count food and to check invoices when they are delivered
2. STORING AND ISSUING FOOD: storage area should be close to the delivery entrance to make sure the goods will not have to be moved far to be stored
3. PRE-PREPARATION: a central ingredient room
4. PREPARATION: the preparation area for food or the cooking area
5. FOOD ASSEMBLY: the assembly/serve area may be at various preparation centers in the kitchen where servers pick up their orders for table service or for assembling tray for hospital tray services..
6. WAREWASHING
7. SUPPORTING SERVICES: space for employee rest room,lockers,showers and hand-washing facilities, the toilet and other amenities should be included.
   

         exp:arhitectural symbols

• DESIGNING BY COMPUTER
• ARCHITECTS BLUEPRINT
• SPECIFICATION AND CONTRACTS DOCUMENTS
• BIDS,CONTRACTS, CONSTRUCTION AND INSPECTION

chapter 9 services

ASSEMBLY, DELIVERY & SERVICE



DELIVERY & SERVICE

i) Distribution or delivery refers to the transportation of prepared foods from production to place of service.
ii) Service involves assembling prepared menu items and distributing them to the consumer.

Centralized delivery-service system

Prepared foods are portioned and assembled at a central area and then the completed orders are transported and delivered to the consumer.

Decentralized delivery-service system

Bulk quantities of prepared foods are sent hot and cold to serving kitchens located throughout the facility, where reheating, portioning, and meal assembly occur.

ASSEMBLY

Assembly is the fitting together of prepared menu items to complete an entire menu.

Tray assembly

1. Central location
2. Decentralized units

COOK & CHILL TRAYLINE

SERVE TRAYLINE

SERVE CIRCULAR TRAYLINE

TYPE OF FOODSERVICE SYSTEM

• Conventional
• Ready-Prepared
• Commissary
• Assembly-Serve

Foodservice organization:

• Schools, colleges, industrial plants
• Fast food
• Hospitals and nursing homes
• Table service restaurants
• Hotels

Size and physical layout of facility

The size and building arrangement of the facility are additional factors to consider when selecting a delivery system.

Style of service

• Self-service
• Tray service
• Portable service

Skill level of available personnel

Labor needs and required skills vary for different types of delivery systems and for the equipment used.

Space requirement or space available

The delivery-service system preferred should be stated early in the facility planning process.

Energy usage

A concern for energy use and its conservation plays a role in deciding on a delivery-service system.

Delivery-service equipment

• Fixed or built-in equipment
• Mobile equipment
• Portable equipment
• Pellet disc
• Insulated trays with insulated covers

COLD TRAY CART

CYBEX Model 8430 - PATIENT MEAL SERVICE

STORING PORTABLE TOTES

RETHERMALIZATION CART

INSULATED TRAY SERVER

STYLE OF SERVICE

• Self-service
• Cafeteria
• Machine vended
• Buffet
• Drive-thru pick-up
• Tray service
• Counter wait service
• Table wait service (ex : american service, french service, russian service, family style)
• Portable meals
• Room service
• Customer service

chapter 8 production

PRODUCTION

The transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any foodservice system

RECIPE FORMULATION

• Standardized recipe

• Format

• Recipe title

• Yield and portion size

• Cooking time and temperature : this is often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading the entire recipe.

• Ingredients and quantities : names of ingredients are usually listed on the  left side of the recipe with the quantities arranged in one or more columns to accommodate different yields.

• Procedures : directions for preparation should be listed in logical steps.

• Recipe yield : a measure of the total amount produced by a recipe.

• Quality standards : measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

• Recipe adjustment

              i) Factor method: quantities of ingredients in the original recipe are multiplied by a conversion factor.
             ii) Percentage method: the percentage of the total weight of the product is calculated for each ingredient.

• Adapting small quantity recipes

1. Prepare the product in the amount of the original recipe

1. Evaluate the product

1. Double or expand the recipe, evaluate

1. Double or expand the recipe again, evaluate

1. If satisfactory at this point, enlarge the recipe by increments of 25%

RECIPE FORMAT

FORECASTING

a prediction of food needs for a day or other specific period of time.




WHY NEED FORECAST?

• A great amount of time is needed to complete all phases of menu item production.
• Accurate forecasting minimizes the chance of overproduction.

Criteria for Selecting a Forecasting System:

1. Cost
2. Accuracy
3. Lead time
4. Pattern of behavior 
5. Ease of use
6. Level of detail
7. Responsiveness

Quantities to Produce:

1. Determine the portion size in ounces
2. Multiply portion size by estimated number to be served and convert to pounds. This is the edible portion (EP)
3. To determine the amount to order divide the EP by the yield percentage
4. Convert the amount needed to purchase units

PRODUCTION SCHEDULING 

Production schedules

A detailed document used to communicate with/to the production staff the work that needs to be done for specified period of time.

Production meetings

A meeting with the production staff to discuss the menu and production plans.

PRODUCTION CONTROL

Ingredient assembly

Central assembly of ingredients for food production has been found to be cost effective in many operations.

Personnel and equipment

Personnel assigned to the ingredient room must be able to read and write.

Portion control

1) Standardized portions are important to cost control, and creating and maintaining customer satisfaction.

2) Employees should know the number of servings expected from a certain batch size and be familiar with the size of the portion.

 

 

 

 

 

chapter 7 recieving, storage and inventory

WHAT IS RECEIVING??
Foodservice operation inspects product and takes legal possession of the product ordered

A good receiving program should include:

• Coordination with other departments
• Training for receiving personnel
• Parameters of authority and supervision
• Scheduled receiving hours
• Security measures
• Documentation

Potential consequences of a poorly planned receiving program include:

• Short weights
• Substandard quality
• Double billing,
• Inflated prices
• Mislabeled merchandise
• Inappropriate substitutions
• Spoiled or damaged merchandise
• Pilferage or theft

THE RECEIVING PROCESS

The receiving process involves five key steps:

1. Inspect the delivery and check it against the purchase order.
2. Inspect the delivery against the invoice.
3. Accept an order only if all quantities and quality specifications are met. 
4. Complete receiving records.
5. Immediately transfer goods to appropriate storage.

RECEIVING METHOD

1. Blind method
2. Invoice receiving method

Tips for inspecting deliveries:

• Inspect foods immediately upon arrival for quality and quantity ordered.
• Anticipate arrival and be prepared.
• Check adequacy of storage space.
• Have purchase orders and specifications ready.
• Make certain the receiving personnel are well trained.
• Check temperatures of refrigerated items upon arrival.

STORAGE

Dry storage

The main requisites of a food dry-storage area are that it be dry, cool, and properly ventilated.

Temperature and ventilation

1. The temperature should not be over 70°F (21 ˚C).
2. A wall vent is the most efficient method of circulating air.

Storeroom arrangement

Food should be stored using the first-in first-out method.

Sanitation

A regular cleaning schedule designed according to the volume of traffic 

Refrigerated and freezer storage

• Fresh fruits and vegetables: 40°F to 45°F (4°C to 7°C )
• Meat, poultry, dairy products, eggs: 32°F to 40°F (0°C to 4°C) 
• Frozen products: 0°F to -20°F (-18°C to -7°C)

INVENTORY RECORDS & CONTROL

Receiving

All incoming supplies should be inspected and recorded on a receiving record form.

Storeroom issues

One employee should be designated responsible for receiving, putting away, and issuing goods from the storeroom.

Perpetual Inventory 

A running record of the balance on hand for each item of goods in a storeroom.

Item received are recorded on the inventory from the invoices, and the amounts are added to the previous balance on hand.

Physical Inventory

An actual account of items in all storage areas.

Should be taken periodically, usually to coincide with an accounting period. 

Example: at the end of each month / two or three times a year.

chapter6 purchasing

CHAPTER 6 - PURCHASING

PURCHASING

Purchasing is the function of acquiring desired products and services.
Standards for - quality
                      - quantity
                      - price

 




THE MARKET

Market :

            -Marketing channel => that the food processing and distribution system, beginning with the   grower of raw food products and ending at the final consumption

              -Primary market=> basic source of food supply

             -secondary market=> that product accepted from the primary market and distributed

to buyer

-broker=> serves as a sales representative for single manufacturer

• Market regulation : U.S. Food and Inspection Program

  => Interstate commerce : financial transactions (buying and selling goods) carried on between states

  => Intrastate commerce : financial transactions (buying and selling goods) carried on within state boundaries

• U.S. Department of Agriculture (USDA)
• Food and Drug Administration (FDA)

             =>Misbranded

             => Standards of identity

             => Standards of quality

             => Standards of fill

• National Marine and Fisheries Service
• U.S. Public Health Department
• Environmental Protection Agency
• Department of Treasury 

THE BUYER

• The art negotiation
• Ethics in purchasing
• type of purchasing

             =>Centralized purchasing

             => Group or cooperative purchasing

METHODS OF PURCHASING

• Informal /open market buying
• formal competitive bid buying
• Advantage and disadvantage
• Competitive bidding variations
• Variations on methods of purchasing

                   =>cost push purchasing

                   =>prime vending

                   =>blanket purchasing Agreement

                   =>just in time purchasing

• Market form of foods
• food quality
• quality standards
• grades
• grading and acceptance service 
• brands