Food Service Exam 2

types of delivery systems

conventional

comissary

ready prepared

assemble serve

factors to consider for layout and design

• layout based on menu

• what equipment is needed/where it will be place

• good flow of materials and labor

flower of food service

receiving → storage → preparation → cooking → serving → clean-up

dominant food service in the US

conventional

traditionally used in most operations

conventional foodservice

• foods are purchased in various stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises

• cook serve

• foods may be distributed for service directly to an adjacent or nearby serving area

• centralized or decentralized

• as labor costs increase, managers often explore procuring more extensively processed foods

conventional operation flow in a hospital operation

• food goes is purchased, prepared in production, then help hot until patient trays are assembled

• assembled trays are transported to the patient areas and served

• hot holding, meal assembly, and transportation increase time between production and service

ready prepared

• menu items are produced and help chilled or frozen until heated for service later

• food items are stored and recorded in storage and withdrawn when needed for production

• after production items are stored in refrigerators or freezers, and entered in the distribution inventory

time to use cook-chill foods

< 7 days

time to use cook-freeze foods

2 weeks to 3 months

when to reheat cook-chill and plate chilled food

just prior to service

HACCP

Hard Analysis Critical Control Points

program and follow specific production, storage, and documentation practices

commissary food service

• centralized procurement and production facilities

• distribution of prepared items to several remote areas for final preparation and service

• central commissaries, commissariats, or food factories

• satellite service centers

• equipment preprocessing and production often is different from the used in conventional foodservice

• large-scale production quantities require major modification of recipes and food production techniques

• specialized distribution equipment may be needed, depending untype and location of service centers

assembly/serve

• assembly/serve foodservice occurred primary. because of the market availability of foods that are ready to serve or require minimum cooking

• convenience-foods foodservice or minimal cooking concept

• another factor has been chronic shortage of skilled personnel in food production and increasing labor cost.

• limited proceeding needs to occur

flow

• movement of materials and people in an operation

• goal is to have a straight-line flow from receiving through warewashing to minimize backtracking and cross over movement of food and people

product flow

food from receiving through trash removal

traffic flow

movement of employees as they complete their work

points to remember for flow

• store at point of first use

  • keep products close to where they will be used

• allow for economy of motion

  • store based on usage, heavy use within normal reach, heavier products lower

• use space economically by providing for specific sizes

• minimize handling

  • storage close to receiving, have carts available

• systemize

  • organize, like products together

• good handling practice 

  • use lifts and trucks for lifting and moving, aisles clean, good traffic flow

• communicate

conceptual planning committee

brad estimates for cost, space, equipment

actual physical plan

specific list of equipment, specification and actual physical plan

charrette planning process

collaborative planning session for a design project

bubble diagram

defining spaces so can see the flow

what to consider when planning

• Quantity of food and supplies

• Amount and kind of production (to determine equipment)

• Type of delivery system

• How food served to the customers

• to renovate or build

• Operating cost of the facility

• Any food safety issues of concern

• # of employees

• Any future plans
  

Going about getting started

• network

• visit facilities

• seminars

• tradeshows

• equipment manufacturers 

Steps for layout/design process

• program

• schematic design

• blueprints

• construction drawings

program

• goals for the project

• overview

• project timeline

schematic design

• preliminary plans, space drawings, proposed, electric, mechanical issues, costs

• the basics

blueprints

• specifics

• mechanicals, electrical, plumbing

• drawn to scale - usually ¼ inch = 1 foot

• accompanied by a specifications book

sustainability in kitchen design/layout 

• increasingly important in design of future space, including foodservice operations

• goal to be a “green building”

  • efficient use of energy, water, and materials, while reducing impact on human health and environment

• LEED certification

sustainable certification process

designed to promote design/construction practices minimizing negative building impacts and improving internal environment

water conservation

• sinks

• toilets

• foot petal sinks

• high efficiency dishwashers

• motion sensor sinks and lights

• high velocity, high efficiency pre-rinse, spray nozzles 

waste management

• buy in bulk

• pulpers 

• garbage disposals

• recycling program

• composting programs

receiving area materials

• scale

• table

• sink

• may want near manager’s office

dry storage

• must be 10”-12” off floor for air flow

• use vertical space

• opaque windows

• one door

• secured

• 50-70 degrees F

3 types of storage

dry

refrigerated

frozen

preparation area

• work table correct high

• sinks for food prep

• shelving

• tool drawers

• slicers

• mixers

• choppers

• refrigeration

• electrical capabilities

conduction

transfer of heat in direct contact with each other

convection

hot air circulating, fan, lower temp shorter time

radiation

energy transferred by waves of heat or light striking the food

induction

cooking vessel made of specific magnetic metal, copper coil in induction surface, electric current flows between, low voltage, faster and energy efficient

types of serving

• banquet

• restaurant

• take-out

• tray service

• cafeteria

utensil dispense

used in cafeterias

clean up

• garbage disposals

• pulpers - works like a disposal but dehydrates the product into slurry by shredding and pressing out the water

  • waste is semi-dry

  • decreases solid waste by 85%

• recycling

lighting

• maybe 1/3 of energy cost

• direct lighting - lighting aimed at a certain place

• indirect lighting - shines over a space rather than at a certain place

incandescent lights

• common light bulbs

• a filament is encased in a sealed glass bulb

• screwed into a socket

electric discharge lights

• pass an electric arc through a tube with a special mixture of gasses

• need an electronic or magnetic ballast

• fluorescent

things to consider with lighting

ceiling height

wall color

floor finish

lumen

amount of light generated when 1 foot candle of light sines from a source

foot-candle

measurement of illumination equal to 1 lumen of light to 1 square foot of space

food code lighting level requirements

• storage areas - 10 foot candles

• hand/warewashing areas - 20 foot candles

• food prep areas - 50 foot candle

layout and design books lighting suggestions

• food prep areas - 70 to 100 foot candles

• dining areas - 5-100 foot candles

guards over glass

prevent glass from falling

HVAC system

• controls quality of air

• indoor temp

• humidity

• air movement

• room surface temp

• produces comfortable work environment

HVAC equipment

• furnaces or boilers - hot air

• are conditioners or chillers - cold air

• fans - circulate air

• duct work - moves air

• filters - clean air

supply air

air coming to the system through HVAC system

return air

air returning to the HVAC from the workplace

exhaust air

air that is removed form the workplace and building

makeup air

air being brought in to replace exhaust air

negative air pressure

• more air removed than brought into space

• slightly negative is good in kitchen

  • will prevent kitchen smells and odors going into dining room

positive air pressure

more air brought in than removed

Ventilation

• circulation of fresh air

• measure din cubic feet per minute

ventilation in different spaces

• 35 cfm per person in kitchen

• 15-20 cfm per person in DR

• 15-25 cfm per person in offices

hoods

• ventilation system

• heat, orders, grease, steam, and moisture generated

• placed over cooking area to draw air out of the kitchen

• 20-30 total air changes in an hours

• cleaned to avoid grease fires

• automatic fire suppression systems

stainless steel

• alloy of many metals

• 18-8 stainless steel - chromium (18%) and nickel (8%)

• insert chemically, stain proof, strong and durables

• #5 finish (bright satin) common

common gauge of stainless steel

• 20 gauge 

• 1.5# per sq ft and 1/32 inch thing

higher the gauge…

thinner the stainless steel is

plastics

used for storage, less expensive

flooring considerations

• ease of cleaning and maintenance

• appearance

concrete floors

used in storerooms, receiving areas

Terrazzo floors

used in dining room, noisy

unglazed red clay tiles/quarry tiles

kitchen and heavily traffic areas

asphalt floors

light traffic, dining room

walls

glazed tiles 5"‘8” high

washable

impervious to moisture

ceilings

acoustically treated

higher in color than walls

14-18’ high

aisle space in kitchen

• lane with one person - 36-42”

• lane with more than one person or where mobile equipment passes 48-52”

• main traffic lane 60”

counter height

• heavy work - 36”

• light work - 37-41”

work centers

• smallest area planned in the facility

• area where related tasks are performed

  • cold or hot food prep

  • volume to be prepared

  • # of employees

  • kind and amount of equipment

measuring productivity of workers

• payroll cost per day

• payroll cost per meal served

• payroll cost per pt. day

• meals served per labor hour

work design

• program of continuing effort to increase the effectiveness of the work system

• industrial engineers

• material handling

  • movement of materials and products as they go through the system

  • good flow leads to increased efficiency

Frederick Taylor

• father of scientific management

• belief if design best work situation will decrease conflict between res

Gilbreths

• principles of motion economy

• aimed at reducing the effort and energy required to do a job

• items easy to pick up, right height, better design of tools and equipment

work measurement

• method of establishing equitable relationship between amount of work performed and human input needed to accomplish the task

• what do you expect of production

• activity analysis

• work sampling

quality circles

• Began in Japan in ‘60’s

• small group of employees (3-25) 10 works best

• have meetings during work hours

• look at project as a whole

• input from all

• increased productivity, ee morale, product quality,
  better work distribution

• decreased absenteeism

determining space

• Heaviest customer load

• speed of service - average 5 people/minute in a straight-line system; less time with scatter system more efficient

• menu variety - more items on line slower service

• seat turnover - how many times in an hour do seats turn; hospital 30 min. turnover rate 2

• length of serving period

  • the longer the serving period the fewer seats required

• space allocation/seat

  • check w/ state & local building codes

• width of service area

  • ~14 ft. Space from back wall to customer line

  • length in hospital usually 30 ft.
    

plan in advance

• do feasibility study to see if should go ahead or abandon it

• architect, foodservice consultant, financial people in addition to manager or owner

• prospectus

  • costs

  • income

  • expenses

menu planning flow chart

menu psychology

design and layout of a menu is such a way to influence the sale offends served on the menu

eye gaze on 3 page menu

primacy and recency

items you want customers to buy 1st and last in category

front size and color

increase the size of font to attract customer, decrease to deflect, easy to read

color and brightness

increase color, brightness, and shading to draw attention 

spacing and grouping

borders to draw attention

menu types

no choice

limited choice

choice restaurant

commercial (profit centered)

non-commercial (hospitals, schools, military)

no choice menu

• very uncommon

• serves those whoa re unable to or do not have a desire to choose

• allows for greater forecasting and control

• long-term care facilities

limited choice menus

may be able to choose side dishes, dessert, beverage

static menus

• same menu items offered every day

• usually restaurants but now institution food services - restaurant style menu

• room service menus

cycle menus

• series of menus offering different items daily

• weekly, bi-weekly, or some other basis

• could have different seasonal cycles

• seen in schools, long-term care, hospitals

• simplifies purchasing, standardizes preparation, gives more constant, and even workload distribution

choice menus

single use

planned for use on a particular day and not used in the same form

monotony breakers

usually non-commercial 

aren’t these daily specials in commercial

catered events 

degree of choice

• the less choice the easier it is to forecast production needs

• increase choices increases customer satisfaction

two tier menus

upscale menu items made for those willing to pay extra for them

table d’hote

several food items grouped together and sold for one price