Studied by 0 people
Looks like no one added any tags here yet for you.
what is a purchasing agent
an owner/operator, may be a manager or dept. for this person will work with the chef (and the menu) to purchase products
specialty distributers
handle only one category, such as dairy or ice cream: halal foods, no worry about cross contaminations
full-line and broad-line
sell a variety of food and nonfood supplies (better prices, bulk)
cash-and-carry
distributers who will go to the store on their own to buy supplies: usually a smaller buisness
brokers
represent food processors or manufacturers, earn sales commission (offer competitive bids)
what decides who is given purchasing duties
the size of the foodservice (small=owner/chef, medium= owner/manager, large=purchasing director)
how do you maintain good relationship with suppliers
communication, get to know them, be honest about poor quality
food specifications that need made
name of product, intended use, description, price per unit, things like drained weight, delivery instructions, expiration dates, acceptable substitutions, quality indicators
make-or-buy analysis
when it comes to spending, does it save you money (wether ingredients, time, labor, etc) to buy it ready? or do you prefer fresh and think it will make you more money?
too much intentory can lead to
employee theft, spoilage, etc
when to use just-in-time purchasing
great for when a large quantity of perishable goods are needed.
why is just-in-time purchasing difficult to inact
we are relying on others (enact a little window or a back up)
par value
the maximum amount of product that is kept on hand
lead time
time between the placed order and the delivery
elements of a good supplier
have planned service calls, fair and reasonable prices, honest and fair, clean facility and trucks, current technology
how to be sustainable
source local foods buy organic foods, garden, sustainable products
AMS stands for..
Agricultural marketing service
what does the AMS do?
VOLUNTARY: grades fruits and veggies and meat, poultry, shell eggs, butter, and some cheeses → more about looks and quality
FSIS stands for…
food safety and inspection service
what does FSIS do
MANDATORY: inspects meat, poultry, and processed egg products → checks more for safety
FDA stands for..
food and drug administration
food what does the FDA look for
food labeling, food safety in production
alcohol and tobacco tax and trade
enforces laws covering alcoholic beverages with 7% or more alcohol
NOAA
national oceanic and atmospheric administration
what does the NOAA do
VOLUNTARY: inspects and grades seafood, frozen and fresh
US public health service
works with the FDA to set standards for grade A milk
food drug and cosmetic act of 1938
standards of identity, fill, and quality
standards of identity
the nature and ingredients of the food must be listed so that purchaser is aware
standards of fill
requirements to how much food is in a container, to not decieve the buyer
standards of quality
minimum requirements for the quality
pure food and drug act of 1906
makes it a federal crime to misbrand or adulter foods for sale
food drug and cosmetic act of 1938
replaced and expanded the one of 1906, run by the FDA, safety of food and inspects the origin
miller pesticide amendment of 1954
set safety limits for pesticide residues on agricultural products
food additives ammendment
required manufacturers of new food additives to establish their safety → needs to be safe! (GRAS foods)
color additive amendment
defined color additive and unsafe color additive, requires them to be suitable and safe
fair packaging and labeling act (1966)
food label requires name. ofproduct, name and address of manufacturer, list of ingredients from highest to lowest volume
nutrition labeling and education act
requires uniform nutrition label on foods based on serving size, requires more details
Food Safety Modernization Act
requires food facilities to implement a written HACCP plan, requires inspections and food testing, and gives the FDA authority
FSIS vs AMS
FSIS is mandatory and inspects meat, poultry, and processed eggs. AMS is voluentary and does meat, poultry, shell eggs, butter, and some cheeses
Free on board (FOB)
identifies who pays to ship the goods and who owns them. this person owns them throughout transit.
informal purchasing
you ask a supplier for a price quote on a regular basis.
informal purchasing pros and cons:
advantage: lower costs, quicker, stable prices disadvantage: no price comparison, no special offers
formal purchasing
uses a procurement process (bids or competitive proposals called request for proposal or invitation for bids)
formal purchasing pros and cons
pros: easy for staple products
cons: timing needs careful consideration, more lengthy process
informal purchasing steps
determine how much to purchase, request price quotations, evaluate prices, select suppliers, place the order, and receive the shipment.
informal vs. formal purchasing
informal purchasing is a repeated searching process but formal purchasing is a bid (a formal process) where companies will hope for customers to pick them
centralized purchasing
a department oversees all of the purchasing within an organization
standing orders
something will be ordered automatically (like bread)
why is purchasing fruits and veggies challenging
prices change often and can be packed in many ways
shrinkage
any loss of product (damage, waste, spoilage, theft), not having enough inventory
equipment used by recieving clerk
scales, a desk, equipment for moving things, computer, thermometers, scanner, box cutter, etc
ethylene producing fruits
citrus, peaches, tomatoes
what will ethylene producing fruits result in
when the fruit is ripe, it will cause produce around it to ripen quickly
physical inventory
someone counts up every item in the inventory
perpetual inventory
the foodservice keeps a record of all the items in stock and records new items in and items being removed and used
ingredient room
storeroom personnel continue to issue foods but
they also weigh and measure all the ingredients used in the recipes.
these work best in high-volume operations
mise en place
preparation and organization of ingredients BEFORE a recipe is prepared
conduction
heat transfer from something hot to something cooler (hot water to cold potato). ex: boiling, simmering
convection
heat is spread by moving air, steam, liquid, or hot fat. ex: roasting a chicken or chuck roast in a convection oven or frying chicken in a fryer
radiation
heat is transferred through energy waves from a source to a food. ex: microwave
dry heat examples
roasting, baking, broiling, grilling, sauteing, pan frying, deep frying (typically will be quicker) like chicken
moist heat examples
poaching, simmering, boiling, steaming (typically will be longer) like an egg
healthy ingredients examples
herbs, spices, vinegars, aromatic veggies, grilled veggies, citrus
healthy preperation technique examples
rubs, marinaides, searing, pureeing, toasting, smoking, deglazing
healthy cooking method examples
saute, grill, boil, steam, braise
the most important factor in sales forcasting
historical sales numbers for specific days and meals
what might historical sale numbers include
total customers served or menu items sold
how to tell if forecasted numbers are accurate
not much left, not running out of items, controlled food & labor cost
simple average forecasting
tracking how much of a menu item is sold, average those numbers
moving average forecasting
uses a 5-day average, then you lose day one and take another overall average to get more than one average
percentage forecasting
need to know the percentage of customers that pick a certain item.
software forecasting
uses math models to pull together numbers. might have to make adjustments
production schedule
instructs cooks how much to prepare, useful for forecasting information
what is included on a production sheet
date, day of the week, meal/time of day, portion sizes, what was forecasted, leftover portions, portions prepared, when products ran out
three ways to measure portions
weight (scales), count, volume (scoops, ladles)
scoops size meaning
based upon the number of scoops to fill 1 quart (32oz) ex: #8 = 4 fl oz, #16 = 2 fl oz, #4 = 8 fl oz
how many fl oz in a # 8 scoop
4
how to calculate scoop size
divide 32 oz container by scoop number
food recovery heirarchy
source reduction: reducing food generated, most preferred
feed hungry people: donate
feed animals: animal feed
industrial uses: waste oils for fuel
composting: nutrient-rich soil
landfill/incineration: last resort, least preferred
ways to source reduce
menu planning & revisiting (reducing waste), purchasing, and storage (imperfect produce, don’t over purchase, store in freezer), production (chopping foods correctly)
traditional trayline system
2-3 trays produced per minute, paper menus are given to be selected, trays are assembled and taken to the rooms
advantages: precise, every patient gets a tray
disadvantages: labor-intensive, not efficient, patients may get food late, patients might change their mind what they want
centralized meal assembly
one central location used to assemble meals before distribution - less labor, less space, BUT temperature might be an issue
decentralized meal assembly
food is transported in bulk from the production area to a location closer to the service location - serves meals at an appropriate temp, more attention on the meal, less time, BUT more costly
room service advantage vs disadvantage
increased satisfaction and decreased food costs, menu may get boring, takes a lot of work and labor and equipment
efficient manager
gets maximum output of goods or services from the smallest inputs, things are done right
effective manager
do what it takes to get a good result, even if it takes longer
organizational culture
values, practices, and expectations that guide managers and employees
levels of management
chief exec, senior leadership, regional manager (optional), district manager, unit manager
technical skills
job-specific, methods, techniques (ex: knife skills)
human/interpersonal skills
how well someone interacts and relates to others
conceptual skills
managers use this to understand complex situations
mintzberg’s managerial roles
interpersonal (figurehead, leader, liaison)
informational (monitor, disseminator, spokesperson)
decisional (entrepreneur, disturbance handler, resource allocator, negotiator)
the classical approach to managing
focuses on productivity, performance, training, less worker exhaustion, position hierarchy, planning, and more
behavioral approach to managing
how managers work with people, how people act, improving satisfaction and customer service,
hawthorne study
productivity effect on lighting levels, whether they are being watched
hawthorne effect
when employees’ performance is influenced by the people they are working with
the quantitative approach
using statistics, computer monitoring, coding, etc to make decisions.
open systems approach
receives input, transforms it to outputs, then responds to internal and external feedback
contingency theory
each organization needs to be managed and organized differently depending on the environment and feedback
mechanistic organization
rigid departmentalization, more specialized, tall and strict chain of command, narrow management span, many management levels
