Food management week two notes
Food management week two notes NUTR 320-21
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Popular in Nutrition and Food Sciences
This 2 page Class Notes was uploaded by Olivia Notetaker on Saturday January 30, 2016. The Class Notes belongs to NUTR 320-21 at La Salle University taught by Professor Susan Adams in Fall 2016. Since its upload, it has received 31 views. For similar materials see Food Preparation & Management in Nutrition and Food Sciences at La Salle University.
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Date Created: 01/30/16
Food Management week two notes th th January 26 and 29 - Noncommercial establishments are places that don’t only produce food (it isn’t their job like commercial) - The systems model works best when not theoretical o Works in conjunction with goals and works with people o Systems theory- how we think/view our system o Inputs- anything we put into the system to get the best outputs Every person in system affects the outputs, they’re all equally important o Feedback- use this to restore equilibrium Can be verbal/plate waste/temperature logs/reports o More effective planning: How is it going to affect everything else? Puts things into context - 1) Conventional o Not in bulk! (because only making enough for that day) o Menu flexibility (helps to make decisions about changing the menu) o Food comes in, it gets prepared, it gets shipped out o Producing most of food from scratch (need skilled people to do this) o Moderate food costs (not high because not buying in bulk/not buying specialty food items that are already prepared) - 2) Ready-prepared cook/chill cook/freeze o Workload is even because we can schedule skilled people more efficiently o Meals specially developed to be able to be frozen o Food prepared goes into blast chillers expensive o Foods stored in bulk. Try to avoid leftovers because food borne illness risk increases with reheating o Low food costs (get low price for buying in bulk) - 3) Commissary o Buys in bulk so it saves money o Has many satellite services o Producing food all at once o Lower price than assembly/serve o Low food costs (get some ingredients for free) - 4) Assembly/serve o Food already plated o Procurement cost= cost of having person order things for meal (order each component) o “Just in time” ordering o Order foods, comes to be reheated because they’re frozen, send them out o Usually not for patient trays o Menu is very limited o High food cost (there’s a lot of middle men- food made, sent and made money on it, sent/delivered)
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