food production management - exam 1

what is procurement

in food production, it is getting the rights materials in the right amount, to the right place, at the right time, at the right place

in a food service organization, what is the basis for procurement

your menu

what does procurement include

writing specifications for the items to be purchased, establishing the terms and conditions related to the delivery of those good: how much do you order? orders must be submitted... receipts must be verified... terms of payment...

types of food services may include

conventional, ready prepared, commissary, assembly/serve

when discussing the "system" in which step does procurement happen

transformation

________ is the activity concerned with acquisition of products, both food and non-food (cleaning supplies, silverware/plastics, cooking utensils, etc.)

purchasing

when purchasing, you must consider the budget; for retail, the budget is likely based on

projected income from the sale of foods; cover raw food cost, labor, operating expenses, and allow for desired profit

for school foodservice or healthcare, this is often cost allowance

per person or per meal allotted

methods of purchasing

prime vendor, the supplier that provides most of the material; multiple vendors, purchasing goods from several vendors; purchasing cooraporative; bid purchasing, "formal methods"

purchasers must be able to state exactly what they need. therefore ___________ are used. what are these?

specifications (specs); descriptions of the item(s) to be purchased, necessary for an efficient foodservice operations

what constitutes a "good" spec

clear, simple, specific, consistent, verified, realistic quality, fair to supplier

all specs include:

1. name of product

2. federal grade, brand, or other quality designation

3. capacity of container

4. count per container or approximate number per pound

5. number of pieced per container

6. procedure for product evaluation

what are the fundamental steps in purchasing

recognition of need, description of needed item, authorization of purchase requisition, negotiation with potential suppliers, evaluation of proposals, placement of order, follow up of order, verification of invoice and delivered material, closure of the purchase record and payment

elements of receiving that are important to consider:

accuracy, quality, competent personnel, facilities and equipment, specifications, critical control in receiving, sanitation, adequate supervision, schedules hours, and security

steps in the receiving process

inspection against the purchase order, inspection against the invoice, completion of receiving records, removal to storage

the first step when creating a menu? what are some things to consider?

determine the needs of whom you are serving and of the foodservice

the flow of food starts with ________ and ends with _______

purchasing, service

what are some components of a receiving program

security measures, documentation, scheduled receiving hours

remember, a __________ is a document sent by a buyer to request goods or services, while an _________ is a bill sent by the seller to request payment after the order is fulfilled

purchase order, invoice

what are the 5 key steps to the receiving process

1. physically inspect the delivery and check in against the PO

2. inspect the delivery against the invoice

3. accept the order only if all quantities and quality specs are met

4. complete receiving records

5. transfer goods to appropriate storage area

what are some possible results of having a poor or inadequate receiving process

shorts weights, substandard quality, double billing or inflated prices, mislabeled merchandise, inappropriate substitutions, spoiled or damaged merchandise, pilferage or theft

one way to possibly save money is __________ with other departments

bargin/exchange

what are some characteristics of the personnel that could ensure a positive result

honest and integrity

what are the tools of receiving

necessary equipment, clean, and sanitized

what is the purpose of "defined receiving times"?

to avoid the busiest production times

_________ is the process of receiving shipments in without an order while with __________ invoice receiving you would have something to compare to it

blind, invoice

some tips for inspecting deliveries

anticipate arrival and be prepared, have purchase orders and specifications ready, inspect food immediately on arrival, check temperatures of refrigerated items on arrival, check frozen items for evidence of thawing or burning, randomly open cases or crates for large deliveries to determine that container includes the entire order

dry storage areas should be

dry, cool, and properly ventilated; should not be over 70 degrees F

what does the FIFO method refer to

First In First Out, an inventory management and stock rotation system where the oldest food items received or stored are used or sold first

what are the recommended temperatures for fresh fruits and vegetables

40-45 degrees F

what are the recommended temperatures for meat, poultry, eggs, dairy products

32-40 degrees F

what are the recommended temperatures for frozen foods

0-20 degrees F

after receiving, the next step in the flow of food is _________; in this step, inputs are converted into outputs such as goods, services, or ideas

production

what does "forecasting" do

a tool used to predict the quantities of product needed

a __________ is the physical counting of orders received to determine how much you need to prepare (production needs)

Manuel Tally

______________ is determining how much of a specific item is needed as a percentage of the total number of items needed; then you would multiply the total by the percentage to compute the specific _________ levels for each product

percentage forecasting; production

__________ is the practice of ordering and producing more product than is actually needed to avoid shortages

padding

what is a production schedule

a document that specifies what is produced, how much, at what time, and by whom; covers a shorter period of time than a master schedule

what is "task analysis"

the process of observing

__________ is the process of changing how a job is performed to decrease energy expenditure by decreasing the number of motions and increases the output of a worker

work simplifications

records are important for an adequate receiving process; all incoming supplies should be ___________ and __________; one way to help with storeroom issues is to designate ____________ to be responsible for receiving, putting things away and issuing goods form the storeroom

inspected, recorded, an employee

inventory is an important part of the process because it helps you know what you have, what you will need to order, etc.... a __________ inventory is an actual account of items in all storage areas

physical

A ___________ inventory is a running record of the balance on hand for each item in a storeroom

perpetual

a __________ is a professionally tested verified formula used to consistently produce a specific __________ and _________ of food

standardized recipe, quantity, yield

it is a precision tool that guarantees consistency in three critical areas

nutritional content, allergen control, financial management

what could happen if a recipe is not standardized

the nutritional analysis you calculate on paper will not match

list the parts of this type of recipe here

product name, total yield, exact ingredients, amount each, utensils, procedures for production

why is it important to use standardized recipes

nutritional accuracy, allergen and hazard control, cost control, operational efficiency

nutritional accuracy

crucial for calculating precise macronutrient and micronutrient values for therapeutic diets

allergen and hazard control

prevents cross-contact and ensures strict ingredient compliance with severe food allergies or celiac disease

cost control

allows management to forecast exact food costs, minimize waste and streamline inventory purchasing

operational efficiency

simplifies staff training and ensures that production stays on schedule regardless of who is working in the kitchen

__________ is the amount of product available for consumption from a specified quantity of ingredients or raw food item after adjusting for losses that occur during production and service

yield

____________ refers to the amount of a product bought before any production loss has occurred, while __________ is the amount of product that can be eaten after accounting for preparation losses, cooking losses, along with inedible parts such as bones, etc.

as purchased (AP), edible portion (EP)

what does HACCP stand for

hazard analysis and critical control point system

review the steps of HACCP

1. conduct hazard analysis

2. identify critical control points

3. establish critical limits

4. monitor critical control points

5. establish corrective analysis

6. establish verification procedures

7. establish record keeping procedures