NHM372Chpt6StudySoup.pdf NHM 372
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This 6 page Class Notes was uploaded by Regan Dougherty on Monday September 21, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 31 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 09/21/15
Wednesday September 16 2015 Chapter 6 Food Production Food production is a key element in the TRANSFORMATION process The objective of food production is preparation if menu items in needed quantity of desired quality at appropriate cost Good production helps us achieve quality outputs Quantity in foodservice is what makes it different than food prepared at home Management forecasting organizing schedang controlling Forecasting historical records what has happened in the past intuition complex models you will usually have a combination Forecasting Models time series most common causal subjective Production Scheduling first step look at what s on your menu then assign your menu to different production areas then separate productions areas further within those areas subdivide that work to employees production meeting Wednesday September 16 2015 Batch Cooking if you are going to be serving food for a long period of time preserves quality of food Production Scheduling employee assignments prep time schedule menu item overunderproduction overproduction not being cost efficient good managers have a ready backup for most of their centerofthe plate items in case of underproduction quantity to prepare substitutions actual yield additional assignments special instructions and comments prepreparations things that need to be made in advance Ingredient Control ingredient assembly centralized ingredient control room place where ingredients are already prepared and cut and in the correct quantity advantages cost control and ingredient control works well in large operations not as well in small operations standardized recipe has been tested and works in the operation Wednesday September 16 2015 recipe that is going to produce the same results over and over again recipe a formula by which weighed measured ingredients are combined in a specific procedure to meet predetermined standards recipe cost can be easily computed because ingredients and amounts are the same each time standardized vs quantity recipes a standardized recipe is not always a quantity recipe quantity recipe serves at least 25 people modified block format is suitable for recipe cards and computer printouts recipes usually include the following information name of food item total yield portion size and number of portions cooking time and temperature if required list of ingredients in order of use amount of each ingredient by weight measure or count procedures panning or portioning information serving and garnishing suggestions food safety guidelines Recipe Standardization tailoring a recipe change ingredients etc advantages uniform increased productivity Wednesday September 16 2015 save money steps ven ca on produce recipe taste it is this what we want product evaluation is this what we want quantity adjustment factor method use a formula desired yield divided by original yield factor multiply the recipe by the factor percent method direct reading tables Objectives of Food Production food is cooked for 3 primary reasons destruction of microorganisms making food safer increased digestibility especially celluloserich items enhancement of flavor form color texture aroma Methods of Production heat transfer conduction direct transfer of heat from equipment to food convection radiation utilize energy to heat up food friction induction electrical magnetic field dry or moist heat not everything needs to be heated cooked Different cooking methods are suitable for different kinds of food Equipment today is identified as moist heat steaming crockpot boiling braising dry heat ovenbaking grilling frying broiling and multifunctional Production Controls Wednesday September 16 2015 Quality Control Is my foodservice operation producing an end product that is the same every day Are we meeting standards Are we achieving nutrient goals Customer satisfaction Etc Quantity Control Are we at budgetunder budget Are we getting the yields we need Etc Time and temperature quality Product yied as purchased vs edible portion Portion control uniform serving sizes Many portion control utensils are on the market to help foodservice employees accurately and consistently portion foods dishers spoodles ades Emergency Preparedness An emergency preparedness plan typicay details plans for food preparation in an emergency Many operations mostly onsite hod multiple days of food and paper supplies in stock in preparation for emergency use also requirements for drinking water Table top drill every department in an organization will talk about what they will do in an emergency Sustainable Production Practices Foodservice operations generate 8 to 16 ounces of waste per meal served Reducing Waste production monitoring recycling composting pulping food donation Wednesday September 16 2015 Energy and Water Energy used in foodservioe operations can be 510 of building costs Energy Star equipment Restaurants average 300000 gallons of water a year Watersense equipment designation