1. Food production control procedures
  2. Ingredient Control—two major aspects:
  3. Ingredient assembly—designed for measuring ingredients to be transmitted to the various work centers
  4. Use of standardized recipes—the process of tailoring a recipe to suit a particular purpose in a specific foodservice operation

--when adjusted to an accurate forecast quantity, these recipes provide assurance that standards of quality will be consistently maintained

--Advantages for using:

  • Promote uniform quality of menu items
  • Promote uniform quantity of menu items
  • Encourage uniformity of menu items
  • Increase productivity of cooks
  • Increase managerial productivity
  • Save money by controlling overproduction
  • Save money by controlling overproduction
  • Save money by controlling inventory levels
  • Simplify menu item costing
  • Simplify training of cooks
  • Introduce a feeling of job satisfaction
  • Reduce anxiety of customers with special dietary needs
  • Portion control—the achievement of uniform serving sizes, which is important not only for control of cost but also for customer satisfaction.

& yield analysis—

  1. Forecasting production—the art & science of estimating events in the future & provides the database for decision making & planning.
  2. Types of models:
  3. Time Series Model—
  4. Involves the assumption that actual occurrences follow an identifiable pattern over time.
  5. Most suitable for short-term forecasts in foodservice operations
  6. Types:
  7. Moving average forecasting model (used only on items that are of the same kind)
  8. Exponential smoothing forecasting model (time series model that is set up on a computer)
  9. Causal Model—
  10. Based on assumption that an identifiable relationship exists between the item being forecast & other factors
  11. Expensive & suitable for medium and long term forecasts
  1. Types:
  2. Regression analysis forecasting models (require a history of data for the dependent & independent variables to permit plotting over time)
  1. Subjective Model—
  2. Used when relevant data are scarce or patterns & relationships b/t data do not tend to persist over time
  3. Must rely on opinions & other info, generally qualitative, that might relate to the item being forecast.
  4. Types:
  5. Delphi technique (involves a panel of experts who individually complete questionnaires; results are summarized & then revised until a simple majority agreement is reached)
  1. Production systems

Type / Description / Advantages / Examples
Conventional / Preparation is done on premises where served / -Tailored to individual preferences
-Provides menu flexibility
-Low distribution costs / Centralized—one serving area using temp ctrl
Decentralized—2 serving areas for bulk food delivery
Automated cart—build in monorail; expensive due to duplicate services
Commissary / Food production & service area are in separate facilities / Uniform quality of products for all units
Centralized-no duplicate equip or personnel / Satellite—centralizes production
Ready-Prepared
Cook-Chill
Cook-Freeze / Uses blast freezer & rethermalization for preparation & service / Production schedule more liberal
Lower labor costs
Menu items on call / Microwaves
Convection oven- bulk heating
Intergral heat system
Immersion-boiling H2O to heat food pouches
Assembly Serve / Food is purchased already prepared
Food is then thawed & heated on premises / Curtails labor time
Less equipment
  1. Production scheduling—the time sequence of events required by the production subsystem to produce a meal
  2. Planning stage—forecasts are converted into the quantity of each menu item to be prepared & the distribution of food products to supervisors in each work.
  3. Production schedule
  4. major ctrl in production subsystem; activates the menu & provides a test of forecasting accuracy
  5. highly individualized in various foodservices
  6. Info that must be included: unit, production date, meal, customer count, weather, & special events
  1. Distribution
  2. Form of food delivered
  3. Equipment

Types of Meal Distribution / Benefits / Constraints

Hot Thermal Retention

Heated base / Support equip & system operation are uncomplicated
No req for a special plate: any std-size chine.
No special delivery cart is req / Provisions for maintenace of cold items such as milk, salads, gelatin, ice cream are not made.
Hot food cannot be held for a long period of time.
Additional service ware pieces need to be inventoried, stored, transported, & washed.
Induction heat bases: difficult to determine if heating process initiated.
Insulated components / Only the dinner plate & food are heated; there are no special bases to heat. Simple in operation. No burn hazard to the attendant or customer. No special delivery cart is req. / Additional service ware pieces need to be inventoried, stored, transported, & washed.
Attractive insulated components are often taken home by pts as useful memento of their hospital experience.
Heat support cart / Foods remain heated until tray is removed for service to the pt. / The potential for maintenance/repair problems is high.
Carts can be heavy & diff to maneuver.
No provisions are made for maintenance of cold food items at proper temp.

Hot & Cold Thermal Retention

Split tray / Centralized supervision & ctrl of the meal assembly process.
No reassembly of tray components is req in the service areas.
Good temp retention of both hot & cold items.
System accommodates late trays within a reasonable period. / Cart is heavy & bulky. A motorized version may be req if any ramps are to be negotiated.
Carts are diff to sanitize.
Initial cost of the cart is high & maintenacnce costs can be high.
Due to the relatively heaby wt Y limited maneuverability, carts & wall surfaces are subject to damage.
Match-a-tray / Same as described for split tray except that decentralized assembly of meal trays is req prior to service. / Same as described for split ray.
Additional labor prior to service is needed to reasseble the complete pt meal.
Insulated trays / Maintains hot & cold zones well w/out external heat or refrigerant sources.
Simplicity of transport is achieved.
Does not req a heavy, enclosed delivery cart. Stacked trays protect & insulate food.
Less lead on the dishwashing facility due to disposables.
No complex components to repair, replace, or maintain.
Insulated components
Equipment / Purpose / Procedure
3-compartment sink dishwasher / Clean & sanitize / Wash: 110-120’F
Rinse: warm water
Sanitize: 170’F for 2 min, or use chemical solution for 1 minute @ 75”F
Mechanical dishwasher / Clean & sanitize / Pre-rinse, pre-wash: 110-140’F(removes food)
Wash: 140-160’F
Rinse: 170-180’F (sanitizes)
Air-dry: 45 sec
Deck oven / Stacked to save space in oven
Convection oven / Fans for circulation; even heat distribution; less time; more quantitiy
Rotary oven / Revolving tray for lg volume baking; can be used for meats
Microwave oven / Food cooked very rapidly. “On-demand” pt feeding can be achieved
Large batch compartment steamer / More energy efficient than electric or gas / Measured in 5-8 PSI (Pounds per Square Inch)=225-235’F
High pressure steamer / Speed facilities batch cooking; reduces long holding periods, better quality, uniform cooking, fewer leftovers
No pressure convection steamers / Compact; handle large quantities
Steam-jacketed kettle / VERY Energy efficient; circulates steam through conduction & radiation heat so that food does not touch steam; / Uses water & a drain for operation
Measured in 5-8 PSI
Sizes: 5-20 gallons for vegetables
Up to 40 gal for entrees
>40 gal for high
Infared tubes / Keeps food warm; less loss of moisture over conventional heating
Mixers / Providers planetary action in which arms move in circles while rotating beater
Deep-fat fryers / Uses pressures to decreases cooking time / Use recovery time to see how quickly it returns to proper temp after a batch of food has been cooked
Self-contained refrigerator / Temp regulated through attached compressor