quantity test 2

What is the most important planning control tool in a food service operations

Menu

what is menu

A detailed list of food items that may be ordered or served.

Menus reflect the organization

mission

Du jour menus

change daily, depending on what's available or what the chef prepared

A static menu

a larger menu, typically divided into categories, that doesn't change very often

cycle menu

a menu plan for a specific event used only once; a holiday or other special occasion.

shortwait

pay something that you didn’t get

receiving

The point at which an organization takes legal ownership and physical possession of items ordered

receiving consideration

ensure quantity and quality and theft

receiving policies and procedure

coordinate with all departments

proper training

parameter of authority and supervision

scheduled receiving hours

security measure

documentation

pilferage

stealing stuff of low value

purchasing collab

quality standards and scheduling deliveries

production collab

received in time for production

accounting collab

processing bills and discreptencies

personnel things to do

proper inspections, record keeping, qualification (knowledge of food quality standard, recognizing unacceptable productions)

Physical arrangement and availability of supplies in the receiving area influence the

efficiency of the product inspection process

security steps

Check immediately, moved to storage, locked, authorized personnel, Terrorist attacks, and deliberate product tampering.

pg 188 5 key steps of receiving steps

physical inspection, inspect against invoice, check qualities, complete receiving methods , record

three types basic storage

dry storage, refrigerator, Freezer

important for storage

straight line and a short distance between receiving and storage and away from danger zone

what goes in dry storage

nonperishable foods, paper supplies, chemical supplies

temp of dry storage and humidity

50-70 F and %

characteristic of storage room

ground level, windows covered, pipes insulated, air vents, cross-stacking, slatted floor racks, pallets, platforms, 6” above the floor, and 18” below sprinklers

store room arrangement

orderly, systematic, dated, og containers or air tight containers, rack or shelves (slatted and the last one needs to have shelf liner), wide aisle, metal or plastic tightly fitted lids, FIFO, Chart of arrangement.

temp to refrigerate fruits and veggies

40-45

temp to store poultry, daity, and eggs

32-40F

frozen food temp

0-10 F

characteristics of refrigeration and freezer

perishable foods, odors, walk-in vs reach in, temperatures checked at least 2 times a day, cleaned weekly, food covered, cooked above raw, maintenance.

inventory records and control

determine amounts to be purchased, cost of stored items, receiving, storeroom issue

requisition

item, parr amount (level), price per unit, and stocked amount

perpetual inventory

Is a method of continuous tracking of products held in storage . tell location, temp, cases in warehouse.

physical inventory

Is an exact count of product held in storage

inventory turn ratio

the number of times a company has sold and replenished its inventory over a specific amount of time.

Table d’hôte Menu

a menu that offers a multi-course meal—with multiple options for each course—at a fixed total price.

Types of Menus

Menu pattern \n Meal plan

what places Practice -Meal Plan

Small Café \n Day Care Center \n Long Term Care \n Upscale Restaurant \n Restaurant \n School

Practice - Menu Pattern

◦Breakfast \n ◦Lunch \n ◦Dinner

A successful menu planning process \n begins with

clear objectives that reflect \n desired outcomes.

The Menu Planning Process

Time and energy required \n Goal-serve food that is \n pleasing to the client \n Quality

External influences

\n Political, Social, Economic, and Reflect trends

Internal influences

Organizational mission, Customer, Inputs, Operations

Sociocultural

\n Marital status, Lifestyle, Race and Ethnic background, Values, and Religious practices

The Menu Planning Process

Inputs \n ◦ Money \n ◦ Labor \n  Budget Guidelines \n  Must stay within daily food cost targets \n  Consider both food cost and labor \n costs \n  Balance low and high cost menu items \n  Personnel

\n Analysis of a new menu’s impact on \n operations is essential to ensure a

seamless transition from one menu to \n another

order of menu development

1. Entrées
2\.Soups and Sandwiches
2. Vegetables and side dishes
3. Salads
4. Desserts
5. Garnishes
6. Breads
7. Breakfast items
8. Beverages

Application of menu design principles \n for the posted menu maximizes its

value as a marketing and education \n tool.

Purchasing is a management function focused on

securing resources needed to operate a \n foodservice.

purchasing

\n \n ◦ The function of acquiring desired products or services \n ◦ Procurement

purchasing flow first steps

identify need by planning new or renewing existing menus for each business unit

2 nds step to purchasing

determine standards of quality for each food item and write specifications

3rd step for purchasing

estimate quantities needed

4th step to purchasing

calculate stock levels of each item

5th step for purchasing

identify amounts to purchase by subtracting stock level to desired quatities

6th step for purchasing

develop purchase orders

last step for purchasing

conduct market research on potential vendors and product availabiltiy

Market

The medium through which a change of ownership \n occurs.

\n Products are distributed through a series of channels and \n transfer of ownership

\n Market channels

Intermediaries or Middlemen

brokers, manufacturers representatives

Brokers

\n Sales representative for a manufacturer or group of \n manufacturers \n introduce new products

Manufacturer’s representatives

Serves as a sales representative for a single manufacturer

Manufacturer’s representatives

Serves as a sales representative for a single manufacturer

Markets and the function of purchasing are regulated at \n the federal, state, and local levels.

Ensures safety and wholesomeness \n ◦ safety and inspection programs

\n Interstate commerce

\n must meet federal laws and \n regulations

Intrastate commerce

\n ◦must meet state and local \n regulations that are at least equal to \n federal regulations

United States Department of Agriculture \n (USDA)

\n ◦Meat Inspection Act \n ◦Poultry Products Inspection \n ◦Egg Inspection Act

Inspection for wholesomeness is

MANDATORY

Food and Drug Administration (FDA) ACTS

◦ Food, Drug, and Cosmetics Act (1938) \n ◦ Fair Packaging and Labeling Act (1966) \n ◦ Nutrition Labeling and Education Act (1990)

all interstate commerce except (FDA)

meat, poultry, and eggs

what does the FDA look after

\n No Adulterated or Misbranded foods \n  Standards of identity \n  Standards of quality \n  Standards of fill

\n ◦Department of Commerce \n ◦voluntary inspection for fish, fish \n products, and grade standards

National Marine and Fisheries \n Service

U.S. Public Health Service (USPHS) \n looks after

\n ◦some shellfish and milk

Environmental Protection Agency (EPA)

◦ regulates pesticides \n ◦ water quality standards

Department of Treasury

◦ Bureau of Alcohol, Tobacco, Firearms and Explosives \n (ATF) \n ◦ alcoholic beverages

◦ alcohol < 7 % monitored by

FDA

A buyer is a member of the professional \n administrative team and is held to high standards of

work performance and ethical behavior

Centralized purchasing

◦ Purchasing department \n ◦ Cost effective and time saving \n ◦ Friction related to quality standards

Group and Cooperative Purchasing

◦ Increase volume leverage lower prices \n ◦ Cooperative purchasing \n ◦ Group buying \n ◦ Group purchasing organizations (GPOs)

type of vendor

broad lines, specialty, and prime vendor

Informal or Open-Market Buying

an order placed by an insider to buy or sell shares according to the rules and regulations set out by the SEC

Formal Competitive-Bid Buying

\n ◦ canned goods, frozen products, staples, other non- \n perishable foods \n ◦ milk and bread \n ◦ not practical for perishables due to market price \n fluctuations \n ◦ time consuming

Competitive Bidding Variations

◦Firm Fixed Price (FFP) contract

\n Variations on Methods of Purchasing (5)

\n ◦Cost-plus purchasing \n ◦Prime vending \n ◦60-95% \n ◦Blanket purchase agreement (BPA) \n ◦Just-in-time purchasing (JIT)

\n are grade necessary or voluntary

Voluntary

\n Procedures used to purchase products vary \n depending on the

\n the formality of the purchasing \n function.

the three different steps for formal method

issue bid request, evaluate bid, award contract

different steps for informal methods

price quotations and select vendor and place order

par stock system

Stock is brought up to \n this level each time \n an order is placed \n regardless of the \n amount on hand at \n the time of the order.

mini-max system

Stock is allowed to \n deplete to safety level \n before new order is \n submitted to bring \n level up to maximum.