Exam 1 NDFS 445

Dr Stokes

Systems model including all parts of the systems and the functional sub-systems as well as examples of each

Systems model including all parts of the systems and the functional sub-systems as well as examples of each

Characteristics of a system and their definitions

System: A collection of interrelated parts or subsystems unified by design to obtain one or more objectives

Characteristics:

• A system is designed to accomplish an objective.

• Subsystems of a system have an established arrangement

• Interrelationships exist among the elements

• Flow of resources through a system is more important than basic elements

• Organization objectives are more important than those of the subsystem

Affective Sensory Tests

Discrimination:

• Tests for detectable differences among food items

Descriptive:

• Evaluate the taste, aroma, texture, tenderness, consistency etc....

Acceptance and Preference

• Determines whether or not people will like the menu item

Types of business ownership

Self-operation

Contracting

Multi department Management

Partnering

Franchising

Sustainability- LEED certification

LEED (Leadership in Energy and Environmental Design) is the most widely used green building rating system in the world.

The certification process mandates the submission of thorough documentation to demonstrate compliance with detailed standards in the following key areas: Site sustainability. Water efficiency. Energy consumption and greenhouse gas emissions.

Different methods of purchasing

Informal

• Small operation, emergency needs, small order, telephone

Formal

• Requires tight specifications

• Fixed bid for large quantities and/or long time period

• Supply specs to selected group of vendors who submit sealed bids by closing date

• Opened and contract goes to lowest bidder

Types of purchasing arrangements: bid buying (daily bid, line item bidding and all-or-nothing bidding)

Independent: One unit, purchasing for itself

Central: Personnel in one office do purchasing for all units

Group: Union of separate, unrelated units participate in joint purchasing

Warehouse Club Purchasing; Operation purchases directly from warehouse or club

Just in Time Purchasing: Purchase products as needed w/o having to store or enter into inventory

Kinds of people to purchase from

Wholesalers: buy products, store products, sell products, transport products, assume financial risk, set grading categories (standardization), provide marketing information

Broker: sales agent who negotiates sales for food producers and manufacturers (extensive contacts + expertise, food broker saves producer time + energy + money, takes no title of food, connects buyers + sellers, Promotes a few items or brands)

Manufacturers’ representative’s: Represents a manufacturing company, informs supplier of products, no title, don’t set prices, know product well

What types of specifications are there?

Technical (Objective, impartial quality measures):

• Temp on arrival, dimensions of paper baking cups

• Graded food items: size of peas

• Metal gauge

• Equipment parts: critical for replacement parts

• Chemicals: specific for job, no guessing

Approved Brand (Quality measured by specifying a product of known desirable characteristics):

• Hobart dish machine, Dole pineapple, Sweetheart hot cups

Performance (Quality measure by effective function of item):

• Equipment (fry X pounds of potatoes in X time, sink will hold X quantity of dishes)

• Disposables – paper and plastic durability, temperature capacity

• Detergent – wash X loads of dishes

Combination (often combine 2 or 3 types):

• Technical and performance typical combination

Essential for specification:

Product name: common or trade name

Federal Grade: (US choice, US grade A)

Container: (size, weight)

Count: (pieces per container; number per pound:

General: Shipping temperature, general conditions

(type and/or style and net drained weight for canned goods)

Specific specification essential

Meat:

• Cut, fat content, fresh/frozen

Produce:

• Variety, ripeness/maturity, geographic origin

• Ex. Jonathan apples, Indian River grapefruit, bananas pale yellow with green tips

Milk:

• Fat content, temp during delivery & at receipt

Frozen food:

• Variety, sugar ratio, temp during delivery & at receipt

• Ex. Sliced strawberries, sugar ratio of 4:1, delivered 0F or less

Why are specifications important?

• Quality Standard'

• Can serve as cost standard

• Prevent misunderstanding between suppliers, buyers, users

• Allow temporary fill-in to function

• Serve as training tool

• Essential if organization uses bid system

Legal considerations when purchasing

Purchase/sale interchange is a legal and binding commitment (covered by the uniform commercial code, UCC)

• Law of Agency, Law of Warranty, Law of Contract

Ethical Considerations

Buying demands:

• Integrity, maturity, negotiation skills, & commitment to high standard of ethics

No gifts/favors accepted that could compromise buyer’s ability to make objective purchasing decisions

Collusion: secret understanding between buyer & seller for fraud

• Kickbacks: buyer gets $ or merchandise in exchange for sales

• Grey area: free lunch, holiday gifts, free samples

What is receiving?

• The process for ensuring that the products delivered by vendors are those that were ordered (one of the best opportunities to exercise control)

Characteristics of a good Receiving Program:

• Coordinate with other departments (such as production and accounting)

• Train receiving personnel

• Have set parameters of authority and supervision

• Scheduled receiving hours

• Security measures

• Documentation procedures

Consequences of poor receiving:

• Short weights, Substandard quality, double billing, inflated prices, mislabeled merchandise, inappropriate substitutions, spoiled or damaged merchandise, pilferage of theft

What should a receiving clerk do?

• Know quality specs for each product

• Have the ability to evaluate product quality

• Weigh meats

• Understand steps in the receiving process

• Know what to do when problem arises

• Know how to fill out receiving forms and maintain records

Facilities and Equipment

• Adequate space

• Clean & sanitary

• Counters

• Scales – platform and counter

• Pens, clipboards, knives, crowbar, hammer

• Scheduled hours

Storage: Holding of products under proper conditions to ensure quality until time of use (think location, access, facilities & equipment, and cost “inventory and perishables”)

• Types of storage:

  • Dry:

    • Accessible, clean, organized

    • Sanitation regulations

    • Protected from insects, rodents, and pilferage

    • Rotated (50 to 70F)

  • Low temperature storage:

    • Cooler 32-40 F

    • Fish 30-32 F

    • Meat and poultry 30-36F

    • Dairy and eggs 36-40F

    • Fresh produce 40-45F

    • Freezer -10-0F

Product inspections

Three Q’s of Receiving: Quality, Quantity, Quote (price)

Inspecting Quality:

• Use specifications (Freshness, color, size, consistency, taste)

Inspecting Quantity:

• Products must be counted or weighed

Management decisions

Food cost

Type of service

Production capability

Availability of foods

What factors effect menu planning?

Customer satisfaction → Sociocultural factors → food habits & preferences → nutritional influence → aesthetic factors → sustainability → govenment regulations → management decisions

Purchasing definition

Acquisition of products both food and non-food

(right product, right amount, right time)

Skills needed by the purchasing manager (buyer):

• Interpersonal communication

• Customer focus

• Ability to make decisions

• Negotiation

• Analytical ability

• Managing change

• Conflict resolution

• Problem solving

• Influence and persuasion

• Computer literacy

Cost through the channel

• As food goes down the distribution chain increased processing & handling occurs

• Cost of raw materials increases 100%

• Even greater increases for convenience items

Menu psychology

Eye gaze motion

Font size & style

Spacing & grouping

Primary & recency

Color & brightness

Factors for menu presentation

• Menus can be handwritten on chalkboards, fluorescent illuminated blackboards, or electronic plasma screens.

• Many operations post their menus on their Web site as well.

• Table d’hôte (the host’s table) is a complete meal consisting of several courses at a fixed price.

• À la carte is where food items are priced individually

What are aesthetic factors to consider about food

Flavor

Consistency

Shape

Texture

Color

Sustainable practices

Use of locally grown/produced items

Use of “in season” foods

Use of sustainable seafood

Limited use of processed foods

Replacement of meat entrees with vegetarian entrees

Value and value analysis- perceived value

Value: Perceived relationship between quality and quantity

Value Analysis: Methodical investigation of all components of an existing product or service with the goal of discovery and eliminating unnecessary costs without interfering with the effectiveness of the produce of service

• In Foodservice: Results of the relationship between the price paid for a particular item and its utility in the function it fulfills

Sensory analysis- types of sensory tests

Sensory analysis: A science that measures the texture, flavor, and appearence of food products through human senses

There is Affective and Analytical

Analytical tests are generally product-focused, and affective tests are generally consumer-focused.

Specifications- types of specification and examples, characteristics of good written specifications, purpose of specifications

Definition: Statement understood by buyers and suppliers of the required quality of products, including allowable limits of tolerance

What they are:

• Detailed description of a product, in terms understood by buyer and seller.

• Outlines characteristics of a product needed to fill specific production needs

• Concise but has enough info to avoid misunderstanding

• Used for supplies, equipment, and service

• Specs determined, order placed, then purchase order becomes a contract between you and supplier

Onsite vs. commercial foodservice operations

Onsite: Foodservice operations in which sale of food is secondary to the goal of the organization; typically not-for-profit

Commercial: Foodservice operations in which sale of food is the primary activity and a profit is desired

Distribution/marketing channel- different participants in the channel, effect of goods as they move through the channel, value added

The third subsystem in the foodservice system

M channel: Exchange of ownership of a product from the producer through the processor or manufacturer and the distributor to the customer

Value added: Increase in value caused by processing, manufacturing, marketing, or distributing, exclusive of the cost of material, packaging, and overhead

Make or buy analysis

Procedure for deciding whether to purchase from oneself (make) or purchase from suppliers (buy)

Types of vendors and the difference between each

The process: survey stage, inquiry stage, selection, performance evaluation

Factors to look for: Stability (time in business, size), total volume of business, quality, price, service (set up, technical assistance, warrenties, etc.), physical facilities, honesty/loyalty

Definition of purchasing

Activity concerned with the acquisition of products

Advanced menu planning principles including: Vegetarianism, religion, culture, etc...

Think about allergies (especially the big eight)

For veganism consider: semi-vegetarian, pesco-vegetarian, lacto-ovo-vegetarian, Lacto-vegatarian, Ovo-vegetarian and vegan

Think about culture and religion: Catholic (lent), Jewish (Kosher diet), Hindu (no beef), Halal (no pork)

Communication, age of the population, budget, personal preference, family members of patients

Types of menus and their definitions

Three types: Static, cycle, single use

Cycle menu: Series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated

Single-use menu: Menu that is planed for service on a particular day and not used in the exact form a second time

Static menu: Same menu items are offered every day, that is, a restaurant-type menu (static menu in which the same items are printed on a menu and offered every day)

Cultural humility- Definition

“Cultural humility involves an ongoing process of self-exploration and self-critique combined with a willingness to learn from others. It means entering a relationship with another person with the intention of honoring their beliefs, customs, and values.

What are parts of sustainability? Three main pillars

Ecologically sound: It is effecting the environment, Is it friendly to the environment

Ecologically viable: can it produce jobs? can we do this and not lose a bunch of money, does it make sense financially

Socially acceptable: People are okay with it (the general population has deemed it fine)

For sustainability to be reliable we need to be educated

Principles of sustainability in Foodservice Management

• Energy management

• Water/waste water diversion

• Waste management

• Food

• Green Foodservices

• Education

Energy Management

What are the biggest offenders when it comes to energy management? - -

• Equipment involved in heat transfer (HVAV)

Foodservice:

• HVAC (heating cooling and ventilation)

• Refrigeration

• Cooking

• Hot holding

Often uses up to 7 times the amount of energy as other retail operations (also uses 2.5 as much as other operations)

Sustainable solutions for energy use:

• Types of appliances and Equipment purchased (Fuel Economy Estimate, Energy Guide Label, Energy Star Labels, Lighting)

• Proper Use of equipment: (turning equipment off when not in use, automatic sensors, proper maintenance of equipment)

Green Foodservices

LEED certification: about how the building is constructed

Green Restaurant Association: similar to LEED

Water/Waste water Diversion

Be aware of water with the following: heating + cooling of water, Water disposal, Waste water treatment, Amount of fresh water available

Sustainably solutions for water:

• Low flow fixtures, fixtures with sensors, Tankless water heaters, (garbage disposables: they take a lot of water to wash it down and it takes more energy to treat that water. Use pulper instead)

• Sanitation Equipment: pre-wash spray nozzle + reduce from 5 gal/min to 1/15/gal/min

• Warewashing: use full racks, energy efficient machines, high temp sanitizing

Waste management (food waste)

Sustainable solutions for waste management:

• Recycling

• Composting: (pre-consmer vs. post consumer)

• Food waste conversion technology

• Compostable products

Food: Sustainability issues involve the production of both plant food crops and animal products

Foodshed- where an individual gets their food from (you want to get things as close to your home as possible- like potatoes from Idaho instead of South America)

Buy local (unstable supply, rely on the integrity of the farmer), Organic (certification is difficult and expensive. Availability. It is better for the environment)

Biotechnology (GMO’s, as far as we know leading scientific organizations deem GMOs are safe), Drought-resistant crops, Herbicide-tolerant corn, Transgenic plants

Animal Welfare: How do we know (certified Human Raised and Handled. AGA certified).

• Eggs (free range or free roaming. Producers must demonstrate to the Agency that the poultry has been allowed access to the outside)

• Sustainable seafood (aquaculture)

Why Cultural humility?

• Dietitians work with an increasing diverse population

• You have to be careful with how you approach it so you do not offend (like do not offer a jew pork)

• (the Academy requires it- ACEND Standards)

• Respect, belonging

• United States is becoming more and more diverse

Cultural diversity concepts

Terms used to bring cultural understanding:

• Cultural awareness- understanding the difference between ourself and those of other cultures

• Culture sensitive-be sensitive to other cultures for better communications

• Cultural competence- (got a bad rap, saying that we at first were not competent in)

• Cultural humility- we are open and humble enough to realize that we have to keep learning about other cultures

• Cultural Competemility- the process between cultural humility and cultural competence (newer)

Cultural Humility in menu planning

• Must first understand the religious and cultural influences of the people you are serving

  • consider a spectrum of adherence: some do not follow the dietary restrictions of their religion. Food traditions passed down from generation to generation

  • Level of acculturation (when someone moves to a new area and their diet changes to what is more available, are all the foods still foreign to them):

  • Religion and race aren’t always connected: Be careful with this

• Consider increase in refugee populations in early childhood education (

  • challenges: students often resort to vegetarian items. Eat very little or not at all due to offerings. Students can feel isolated (food offerings and language barriers)

  • overcoming challenges: becoming educated

• Appreciate and explore other culinary cultures:

  • Be careful of cultural appropriation (taking on that culture as if it is your own): Unacknowledged adaption of an element of one culture by another culture. Turning a traditional meal in to a food trend can be seen as trivialization of culture

Best Practices for Culturally humble menu planning

Recipe names:

• Use the original name from the country of origin with translation in parentheses

• Hummus حمص (Chickpea dip)

• When making substantial changes...don’t use the original name

  • Chocolate Hummus – Chocolate chickpea dip

  • Pesto white bean hummus – Pesto and white bean dip

• Terms to avoid: ethnic, exotic, oriental, authentic, elevated

• Avoid blanket or broad terms

• Do your research

• Be considerate of the cultural backgrounds of those you are serving

• Seek understanding and compassion when planning menus for those of different cultures

Resources for cultural humility

HEBNI Nutrition

Soul food plate

What is the responsibility of the buyer

Purchase the required products for the desired use at minimum cost

Techniques adopted to help the buyer make these decisions (value analysis, Make/Buy decisions)

What is Value Analysis?

• Methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service

• Method of improving a product’s value by relating elements of product worth to cost

• Find alternate ways to meet required function at the least expense to the organization’s resources

(quality, quantity, price, likability)

Value analysis in Foodservice

Result of the relationship between the price paid for a particular item and its utility in the function it fulfills

How do we determine value?

• Likeability, availability, brand, could not make it, perception,

Value Analysis Factors

Things to consider:

• Sensory analysis

  • What does it taste, look, smell, feel like?

• Quality analysis

• Cost:

  • Product (how much does the raw food cost?)

  • Labor (how much does it cost to prepare or make)

• Make or Buy

Value Analysis Process

Problem definition (what product to buy?)

Speculation phase (what technique to use?)

Data collection (see what is out there)

Analysis:

• Determine $ value for each alternative

• Eliminate impractical items

• Compare value of alternatives with current

Finally you choose what you want

Make-or-Buy Decisions

Quality analysis

Method used to identify which product will provide the best value

(typically involves testing several different brands of one product

Several factors to consider:

• color, texture, size, defects, flavor and weight of product

What is a foodservice system

A collection of interrelated parts or subsystems unified by design to obtain one or more objectives

The systems concept

• A system is designed to accomplish an objective

• Subsystems of a system have established arrangement interrelationships exist among the elements

• Flow of resources through a system is more important than basic elements

• Organizations objectives are more important than those of the subsystem

Systems model of an organization

Inputs of the foodservice system

Human Resources

Materials (food)

Facilities

Operational resources

Outputs

Meals quantity and quality

Customer and employee satisfaction

Financial accountability

Expanded food service systems model

Characteristics of an open system

Interdependency of parts (leads to integration of synergy)

→ dynamic equilibrium (system is constantly adapting to things in and out of the system)

→ equifinality (we can get the same or similar output with different inputs)

→ permeable boundaries (system can be penetrated)

→ interface (of systems and subsystems, place where two systems or subsystems interact)

→ hierarchy (there is a certain order of systems)

Foodservice operations

Commercials (main goal to make money): limited-service, limited menu restaurants, full service restaurants, airport restaurants, cruise ship dining, zoos, museums, sports events, convenient stores

Onsite (main goal to provide care to those involved): hospitals, schools, colleges and universities, child care, senior care, military, correctional facilities

(feeding people who are already there, they need to feed people but are not trying to attract them)

Operating practices

Self operation (owner operates it)

Partnering

Contracting (hire a different company to be in charge of it)

Franchising (it becomes publicly traded and people pay to have the right to own on the the restaurants)

Multidepartment management (one manager that is over many different areas)