CHAPTER 11: EQUIPMENT AND FURNISHINGS

EQUIPMENT AND FURNISHINGS

FACTOR AFFECTION SELECTION OF EQUIPMENT
=>MENU
-menu pattern and typical food to be served must first be decided before the extent and complexity of the required food preparation can be determined
=> NUMBER AND TYPE OF PATRONS
-number of type of patrons are important factor in selecting the appropriate amount and kind of equipment for a service
=>FORM OF FOOD PURCHASED AND STYLE OF SERVICE
-the form in which the food is to be purchase will greatly influence equipment need.
=>LABOR HOURS AND WORKER ABILITIES
-skill level of workers
-rising pay rates for employees
=>THE BUDGET
-the budgetary allowance must cover not only the initial cost of the equipment but also often the additional cost of installation
=>THE FLOOR PLAN
-the size and shape of the space allotted to food preparation and its relation to receiving,storage and dining area greatly influence the efficiency of operation and ultimately customer satisfaction

FEATURES OF EQUIPMENT

=>MODULAR
-the size to which all units of equipment are proportioned, compatible in size to fit together
-beauty &utility may be combined in food service  equipment




=>SIZE OR CAPACITY
-this equipment to select for a given situation is determined largely by the type of menu and service offered and the quantities of different type of food to be prepared at one time

=>MATERIAL
-equipment should be suitable for the purpose &give the best satisfaction possible
-material used in the equipment influence price,wearing qualities,sanitation,satisfaction & usefulness
=>METAL
-aluminum
-cast iron
-galvanized
-stainless steel
=>STANDARD GAUGE
-standard gauge is a weight,not a thickness gauge
=>FINISH OF METALS
-mental may be dull or bright, higher the polish, the more susceptible to scratches
=>GLASS
-glass protects against metallic contamination,corrosion &absorption
=>OTHER MATERIAL
-polyurethane
-polycarbonate

CHAPTER 10: FACILITIES PLANNING AND DESIGN

FACILITIES PLANNING AND DESIGN

PRELIMINARY PREPARATION FOR FACILITY PLANNING
=>TRENDS AFFECTING FOOD SERVICE DESIGN
     :)change in patterns of dining out
     :)change in desired menu item
     :)concern  for employees
     :)economic factors
     :)built in safety, sanitation noise  reduction
     :)information on development in design & equipment
     :)regulatory considerations
=>SPECIAL CONSIDERATION FOR SPECIFIC TYPE OF FOOD SERVICE
    :)commercial facilities
        -restaurant
        -hotel
    :)school and university
    :) in-plant facilities
    :)hospital  and health care centers
    :)correctional facilities

WORK AREAS
there are have 7 major types of work may occur in food service department
=> receiving
-receiving area includes an outside platform or loading dock,preferably covered and adjacent floor space, large enough to check in, examine, weigh,& count food and to check invoices when they are delivered
=>storing and issuing food
- the main requisites of a food dry- storage area are that it be dry, cool & properly ventilated
=>pre- preparation
-a central ingredient room,used will be located adjacent yet connected to the storage  areas
-adequate table or counter space for weighing,measuring, counting ingredient & carrying assembled ingredients to the production unit are basic requirement for this room.
=>preparation
-the preparation area for meat, fish &poultry include butcher blocks, an electric saw and grinder, sink, storage trays and refrigerators
=>food assembly/serving
-various preparation centers in the kitchen where servers pick up their order for table service/ for assembling trays for hospital tray service
=>warewashing


-warewashing include dishes, silverware ,glassware, trays and pot and pan
-dishwashing area should be compact, well lit, well ventilated
    *dishwashing areas must allow for the smooth flow of dishes through the processes of sorting, scraping,washing, rinsing, drying and storage.
=>supporting services
-spaces  for employees rest rooms,locker, showers,and hand washing facilities are to be included


SEE YOU A NEXT CHAPTER..........

CHAPTER 9 : SERVICE

SERVICE

METHOD OF ASSEMBLY, DELIVERY AND SERVICE

METHOD : delivery & service as subsystems.
DISTRIBUTION/ DELIVERY :  the transportation of prepared foods from production to place of service
SERVICE: involves assembling prepared menu items &distributing them to the consumer
CENTRALIZED DELIVERY SERVICE SYSTEM :  prepare food are portioned and assemble for individual meals at a central area in or adjacent to main kitchen.
=>For example: over the counter service in quick service restaurant, table or counter service in restaurant and banquet service where food is plated in a central location and transported to the dining area service.
DECENTRALIZED DELIVERY SERVICE SYSTEM : prepare foods are sent hot and cold to serving kitchen located throughout the facility, where reheating, portioning and meal assembly occur
=>for example : large hospital and medical centers

ASSEMBLY
=>piecing together of prepare menu item to complete an entire meal.
=>tray assembly
      :) 2 major system use assemble tray
            -central location
            - decentralized units


FACTOR AFFECTING CHOICE OF DISTRIBUTION SYSTEM
=>type of foodservice system
     -conventional
     - ready prepare
     -commissary
     -assembly serve
=>kind of foodservice organization
     -school, colleges, industrial plants
     -fast food
    - hospital and nursing homes
    -table service restaurants
    -hotels
=>size  and physical layout of facility
  - the size and building arrangement of the facility are additional factors to consider when selecting a delivery system.
=>style of service
  -self service
  -tray service
  - portable service
=>skill level of available personnel
=>economic factor
=>quality  standards for food and microbial safety
=>timing required for meal service
=>space requirement or space available
=>energy usage

EQUIPMENT NEEDS
=> general classification of delivery service equipment
    -fixed or built in equipment
    - mobile equipment
   -portable equipment
   - pellet disc
   - insulated tray with insulated cover
=> equipment for specific uses
     -reheating frozen or chilled foods
     - meal assembly
     -temperature maintenance and holding
    -transportation and delivery
     -serving
STYLE OF SERVICE    

-self service
-cafeteria
   *traditional
    *scramble system
-machine vended
-buffet
-drive thru pick up
-tray service
-counter wait service
-table wait service
      *american service
      *french service
           :) rechaud
           :) chef de rang
           :) commis de rang
      *russian service
           :)banquet
      * family style

CHAPTER 8 : PRODUCTION

ASSALAMUALAIKUM...............
    TODAY THE NEXT CHAPTER IS ABOUT PRODUCTION........

FOOD PRODUCTION
I) OBJECTIVES OF COOKING IN FOOD PRODUCTION
   -enhance easthetic appeal
   -destroy harmful organisms
II)COMPUTERS IN PRODUCTION
 -expanding or reducing recipes
 - storing recipes

RECIPE FORMULATION
=> STANDARDIZED RECIPE
=>FORMAT
=>RECIPE TITLE
=>YIELD AND PORTION SIZE
=>COOKING TIME AND TEMPERATURE
=>INGREDIENTS AND QUANTITIES
=>PROCEDURES
=>RECIPE YIELD
=>QUALITY STANDARDS
=> RECIPE ADJUSTMENT
      -factor method: quantities of ingredient in the original recipe are multiplied by a conversion factor
      - percentage method: the percentage of the total weight of the product is calculated for each                    ingredient


FORECASTING
forecasting=> a prediction of food need for a ady or other specific period of time.
reasons:

historical data
=>

criteria for  selecting a forecasting method
=> using the manual or computer forecasting method,factor like a cost, accuracy, relevancy, lead time, pattern of food selection  and ease of  use should be considered.

CHAPTER 7 :RECEIVING, STORAGE AND INVENTORY

HELLLO... YOU ALLL

Today I will continue with the next chapter, the next chapter is about receiving,storage and inventory.......
firstly I want to intro about what is the receiving.......    

RECEIVING

what is receiving??????
Receiving is about  food service  operation inspects product and takes legal possession of the product ordered.

A GOOD RECEIVING PROGRAM SHOULD INCLUDE:::::::::::

1) COORDINATION WITH OTHER DEPARTMENTS
=> Purchasing,production and accounting are 3 key area need a will defined working relationship...
this is they are rotated purchasing,production

2) training for receiving personnel
=> this receiving should include  knowledge of food quality standards, written specifications and documentation procedures.
=> this personnel specifically allocated to and trained in proper receiving contribute to an efficient and effective  program.

3) facilities, equipment and sanitation
=>a well designed receiving area should be as close to the delivery docks storage as possible with easy access to the storage facilities of the operation.

4) scheduled hour for receiving
=> hour receiving should defined to avoid the busiest production time in the operation and  access the arrival of to many deliveries at the same time

5)security
=>security measure prevent theft and deliberate contamination a food and supplier
=>personnel should not have access to the receiving area

POTENTIAL CONSEQUENCES OF A POORLY PLAN RECEIVING PROGRAM INCLUDE:
-short weights
-substandard quality
-double billing, inflated price
-mislabeled merchandise
-inappropriate substitutions
-spoiled and damaged merchandise
-pilferage or theft
    * this is the act of stealing, usually in small quantities

THE RECEIVING PROCESS
the receiving process involves 5 key step :
 1) physically inspect delivery and check it against the purchase order.
2)inspect the delivery against the invoice.
3)accept an order only if all quantities and quality specification are met.
4)complete receiving record.
5)transfer goods to appropriate storage.


THIS ABOUT STORAGE
in the storage, there are 3 basic type of storage that must be maintained  and managed for maximum shelf life of products

1) DRY STORAGE
=> this is intended for nonperishable food that do not require refrigeration.
=>the food dry storage area are that it be dry,cool and ventilated

i)TEMPERATURE AND VENTILATION
=>that temperature not be over 70'F
=>
ii)STOREROOM ARRANGEMENT
=>food should be storage using the FIFO method

iii)REFRIGERATED AND FREEZER STORAGE
=>recommended temperatures:
-fresh fruit and vegetable : 40'F -45'F
- meat,poultry,dairy products, eggs: 32'F -40'F

INVENTORY RECORDS AND CONTROL
-receiving
-storeroom issues
-perpetual inventory
-physical inventory                  






 SEE YOU ALL,THE NEXT CHAPTER..................
                               BYE,BYE

                                  

CHAPTER 6 - PURCHASING

PURCHASING

Purchasing is the function of acquiring desired products and services.
Standards for - quality
                      - quantity
                      - price







THE MARKET

Market :

            -Marketing channel => that the food processing and distribution system, beginning with the   grower of raw food products and ending at the final consumption

              -Primary market=> basic source of food supply

             -secondary market=> that product accepted from the primary market and distributed to buyer

-broker=> serves as a sales representative for single manufacturer

• Market regulation : U.S. Food and Inspection Program

  => Interstate commerce : financial transactions (buying and selling goods) carried on between states

  => Intrastate commerce : financial transactions (buying and selling goods) carried on within state boundaries

• U.S. Department of Agriculture (USDA)
• Food and Drug Administration (FDA)

             =>Misbranded

             => Standards of identity

             => Standards of quality

             => Standards of fill

• National Marine and Fisheries Service
• U.S. Public Health Department
• Environmental Protection Agency
• Department of Treasury 

THE BUYER

• The art negotiation
• Ethics in purchasing
• type of purchasing

             =>Centralized purchasing

             => Group or cooperative purchasing

METHODS OF PURCHASING

• Informal /open market buying
• formal competitive bid buying
• Advantage and disadvantage
• Competitive bidding variations
• Variations on methods of purchasing

                   =>cost push purchasing

                   =>prime vending

                   =>blanket purchasing Agreement

                   =>just in time purchasing

• Market form of foods
• food quality
• quality standards
• grades
• grading and acceptance service 
• brands

CHAPTER 5 : THE MANU

ASSALAMMUALAIKUM...........
TODAY I WANT TO CONTINUE with next CHAPTER....
this chapter about a menu...... do you know what is MENU?????????


MENU is a detail list of food items that may be ordered or served such as restaurant,school and hospital.





MENU PLANNING

• organization 
• customer
• operational and managerial

1. Organizational mission and goals

2.The customer 

( demographics, sociocultural influences and eating habits)

• Demographics =>  the  demographics refer to the statistic of population such as age, gender and ethnicity.
• Sociocultural influences => refer combination  of social and culture factor such as marital status, lifestyle, ethnic background, values.
• Nutritional requirements => nutrition influences the menu planning process depend on type of food service like school and hospital.                                                                                                                                     => DRA(Recommended daily allowards)                                                                                             -this is specify nutrient  level for various age group by gender
• Dietary reference intakes(DRI)
• Food consumption, trends, habits and preferences 

3. Budget guidelines

MENU PLANNING: production and service capabilities

• Equipment and physical facilities.
• personnel
• availability of food
• style of service
• extent of selection

Extent of selection

• selective menu : this menu include two or more food and we can a choices/ menu that lets you choose what food you like.

• semi selective menu:  that menu includes one or more food choice in at least one menu category

• non selective menu: this menu do not have a choice.

• static menu/ set menu :this is use a same menu /same offering every day like restaurant

• cycle menu : rotated the same menu such as school

• table d'hote: this is a complete menu from appetizer until dessert and that a fixed price

• single use menu : this menu used only once like wedding event

• du jour menu: this menu use for special day and use only once day like mother's day

THE PRINTED MENU

• menu design and format
• descriptive wording
• truth in menu legislation
• menu marketing
• spoken menus

CATERING SYSTEM

CHAPTER 2 : THE SYSTEM APPROACH

System approach is based on the idea that complex organization are made up to interdependent parts(subsystem) that interact to achieve common goal.

CLASSIFICATION OF FOOD SERVICES

The food service can divide into 3 major categories:

      Ø  Commercial  

      =>example: restaurants, supermarket, convenience store, delis (more to pastry & baking) , snack bars, and other retail food establishment. 

     Ø  Noncommercial: sometimes called institutional or on-site

=>example: business, educational, governmental, correctional, or other organization that operate their own foodservice. 

     Ø  Military

  This type of foodservice organization, a broad scope of service is offered. 

Ø  Scope of service is the number and type of business units offered by individual foodservice operation. 

=>for example: in the hospital the departments food and nutrition offer the patient meal and nutrition services.  

The system concept and approach 

Ø  A BRIEF HISTORY OF SYSTEMS THEORY

·         This included the scientific management theory, which put emphasis on efficient work performance. If all performed efficiently, the goals could be reached. 

·         The human relation movement found that social and psychological factor was important measure of employee satisfactions. 

Ø  A SYSTEMS MODEL 

·         CONTROL => the self-imposed plans and legal documents that effect the organization function. 

·         MANAGEMENT=> the integration and coordination of resources to achieve the desired objectives of the organization. 

·         MEMORY=>records of past performance that assist in improving future effectiveness. 

·         INPUTS=>resource such as money, material, time, and information required by system. 

·         OPERATION=>the work performed to transform inputs into outputs. 

·         OUTPUTS=> finish product and service of an organization. 

·         FEEDBACK=>information on how operation worked or failed, or how they should be changed or modified to restore equilibrium. 

 Ø  3 area of common use of this approach are as follow: 

·         System philosophy or thinking is a way of thinking about phenomena in term of the whole, the    part, and their interrelationships. 

·         System analysis is a method of problem solving or decision making. 

·         System management is the application of system theory to managing organization or          subsystem. 

TYPE OF FOODSERVICE SYSTEM 

These 4 types of foodservice system: 

Ø  Conventional (traditionally) 

·         Raw food are purchased, prepared on-site, and served soon after preparation. 

·         Typical users of the conventional system a smaller foodservice operations. 

·         For example: restaurant, schools, colleges, hospital and health care facilities.

ADVANTAGES	DISADVANTAGES	ROTIONALE
Quality control  Menu flexibility Less freezer storage required	Stressful workday  Difficulty in scheduling workers	Foods may be procured with limited amount of processing  Conventional system demand skilled labor

Ø  Ready-prepare(cook/chill or cook /freeze)

·         Food is prepared on-site, then chilled or freezes and stored for reheating at a later time.

• cook/chill method =>prepare and cooked by a conventional or other method,then quickly chiller for use at a later time.
• cook/freeze method=>prepare and cooked by conventional or other method, then frozen for use at a later time
• Rethermalized (chilled or frozen food are return to eating temperature)

• a  blast chiller used to bring bulk food from cooking temperature to 37 F in 90 minute or less

ADVANTAGES	DISADVANTAGES	ROTIONALE
Reduction of “peaks and valleys” of workloads  Reduction in labor cost   Improved quality and quantity control	Need for large cold storage and freezer units   Need for costly rethermalization equipment in some cases	Reduced labor expenses  Decreased need for skilled labor Volume food procurement may decrease food cost

 Ø  Assembly/serve system

• Also known as the “kitchenless kitchen“ fully prepare food are purchased, stored, assembled, heated and served.
• example:7e

ADVANTAGE	DISADVANTAGE	ROTIONALE
Labor savings  Lower procurement costs   Minimal equipment and space requirements	Limited availability of desired menu items  High cost of prepared foods  Additional freezer space requirements Concern over recycling or disposing of packaging material	Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.

 ØCommissary (center production kitchen)

• central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparation.
• typical user of this system are airline caterers, large city school system, franchised or chain restaurant organization that provide food for their various outlet and vending companies.
• example for commissary :secret recipe.

ADVANTAGES	DISADVANTAGES	ROTIONALE
Large volume food purchasing reduces cost   Effective and consistent quality control	Many critical point where contamination of food can occur  Specialized equipment and trucks are needed for food safety  High cost of equipment and equipment maintenance	Accommodates remote service areas