EQUIPMENT AND FURNISHINGS

FACTORS AFFECTING SELECTION OF EQUIPMENT

• Important considerations in equipment selection include the following:

1. Menu 
2. Number and type of patrons
3. Form of food purchased and style of service 
4. Labor hours and worker abilities
5. The budget
6. The floor plan

FEATURES OF EQUIPMENT

• Modular
• size or capacity
• Materials
• Metal
• Standard gauge
• Finish of metals
• Glass
• Other materials
• construction
• Food shields
• Safety features
• Installation, operation, and performance
• Maintenance and replacement

METHOD OF PURCHASE

• After investigations are conducted, and equipment is established, specifications are written and submitted to firms.

SELECTION OF SOME BASIC ITEMS

• Cooking equipment
• Electric, gas, and steam equipment
• Non-cooking equipment
• Some new equipment designs

DINING ROOM FURNISHINGS

• Dinnerware
• Tableware
• Glassware
• Table covers

FACILITIES, PLANNING AND DESIGN

PRELIMINARY PREPARATION FOR FACILITY PLANNING

• Trend affecting food service design
• Change in desired menu items
• Special considerations for specific types of food service

STEPS IN THE PLANNING PROCEDURE

• The prospectus
• Rationale
• Physical and operational characteristic 
• Regulatory information
• The planning team
• Feasibility study
• Menu analysis
• Architectural features
• Budget relationship

DESIGN DEVELOPMENT

• Space allowances and relationships
• Flow diagram of space relationship
• Schematic drawing

WORK AREAS

• Seven major type:

1. receiving
2. storing and issuing food
3. pre-preparation
4. preparation
5. food assembly 
6. ware-washing
7. supporting service

• Mechanics of  drawing
• Designing by computer
• Architect's blueprints
• Specifications and contract document
• Bids, contract, construction, and inspection

SERVICE

METHOD OF ASSEMBLY, DELIVERY, AND SERVICE

• Methods- delivery and service as subsystems
• Distribution or delivery refers to the transportation of prepared foods from production to place of service.
• Service involved assembling prepared menu items and distributing them to the customer.
• Centralized delivery service system.
• Decentralized delivery service system.
• Assembly is the fitting together of prepared menu items to complete an entire menu.

FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEM

• Type of food service system:

* conventional
* ready-prepared 
* commissary
* assembly-serve

• Kind of food service organization:

* schools, colleges, industrial plants
* fast food
* hospital and nursing homes
* table service restaurants
* hotels

• Size and physical layout of facilities 
• Style of service:

* self-service
* tray service
* portable service

• Skill level of available personnel
• Economic factors
• Quality standard for food and microbial safety
• Timing required for meal service
• Space requirement 
• Energy usage

EQUIPMENT NEEDS

• General classification of delivery- service equipment:

* fixed or build-in equipment

* mobile equipment

* portable equipment

* pellet disc

* insulated trays with insulated covers

• Equipment for specific uses
• Temperature maintenance and holding
• Transportation and delivery
• Serving

STYLES OF SERVICE

• Self service
• Cafeteria
• Machine vended
• Buffet
• Drive-through pick-up
• Tray service
• Counter wait service
• Table wait service

PRODUCTION

FOOD PRODUCTION

Objective of cooking in food production

• Enhance aesthetic appeal
• Destroy harmful organisms
• Improve digestibility, maximize nutrient retention

Computers in production

• Expanding or reducing recipes 
• Storing recipes

RECIPE FORMULATION

Standardized recipe

• A recipe that has been carefully tested under controlled conditions. A recipe is considered standardized only when it has been adapted for use by a specific food service.

Format

• An orderly arrangement of the recipe information should be developed.
• Recipe title
• Yield and portion size
• Cooking time and temperature: this is often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading the entire recipe.

Ingredient and quantities

• Names of ingredients are usually listed on the left side of the recipe with the quantities arranged in one or more columns to accommodate different yield.
• As purchased (AP)

Procedures

• Directions for preparation should be listed in logical steps
• Timing should be provided for some procedures
• The recipe should be tested before being served to customers

Recipe yield 

• A measure of the total amount produced by a recipe

Quality standard

• measurable statement of the aesthetic characteristic of food item that serve as the basis for sensory analysis of the food product

Recipe adjustment

• Factor method: quantities of ingredients 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

Adapting small quantity recipes

1. Prepare the product in the amount of the original recipe
2. Evaluate the product
3. Double or expand the recipe, evaluate
4. Double or expend recipe again, evaluate
5. If satisfactory at this point, enlarge the recipe by increment of 25 %

FORECASTING

• Forecasting is a prediction of food needs for a day or other specific period of time

Reason for forecasting

• A great amount of time is needed to complete all phases of menu item production
• Accurate forecasting minimize the chance of overproduction

Quantities to produce

1. Determine the portion size in ounces
2. Multiple portion size by estimated number to be served and convert to pound. This is the edible portion 
3. To determine the amount to order divide the EP by the yield
4. Convert the amount needed to purchase units

PRODUCTION SCHEDULING

• A decision making and communication process whereby the production staff is informed of how the actual activity of food preparation is to take place over a specified period of time.

PRODUCTION CONTROL

• Ingredient assembly
• Personnel and equipment
• Portion control

PRODUCT EVALUATION 

• This is part of the initial testing phase of a new recipe and important for quality control

RECEIVING, STORAGE, AND INVENTORY

RECEIVING

• DEFINITION: Receiving is the point at which food service operation inspect the products and take legal ownership and physical possession of the items ordered.

• PURPOSE:

 * To ensure that the food and supplies delivered match
 preestablished specifications for quantity and quality.

* A goal of the receiving process to prevent product loss by mishandling and theft.

• PROCESS:

* Inspection of product

* Completion of documents

* Prompt transfer to appropriate storage

• GOOD RECEIVING PROGRAM:

* Coordination with other department

* Training for receiving personnel

* Parameters of authority and supervision

* Scheduled receiving hours

* Security measures

* Documentation procedures

• POTENTIAL CONSEQUENCE OF A POORLY PLANNED RECEIVING PROGRAM:

* Short weight

* Substandard quality

* Doubled billing

* Inflated priced

* Mislabeled merchandise

* Inappropriate substitutions

* Spoilage or damaged merchandise

* Pilferage or theft










COORDINATION WITH OTHER DEPARTMENT

• Purchasing, production, and accounting are three key areas that need a well-coordinated working relationship with receiving personnel.
• The purchasing department typically is responsible for scheduling deliveries through contractual agreement.
• The production department depends on the receiving unit to get needed food and supplies in the storage areas in time for scheduled production.
• The accounting department is responsible for processing the billing of food and supply purchases.

PERSONNEL

• Personnel specifically allocated to and trained in proper receiving contribute to an efficient and effective program.
• Desirable qualifications for a receiving or storeroom clerk:

* knowledge of food quality standard as established through specifications.

* the ability to evaluate product quality and recognize unacceptable product.

* understanding of the proper documentation procedures.

FACILITIES, EQUIPMENT, AND SANITATION

• A well designed receiving area should be as close to the delivery docks as possible,with easy access to the storage facilities of the operation.
• This arrangement helps to minimize cross traffic through the production area and reinforces good security measures.
• The area itself should be large enough to accommodate an entire delivery at one time.
• If a receiving office is in the area, it should have large glass windows so that receiving personnel can easily monitor the activities of the area.
• The amount and capacity of receiving equipment depend on the size and frequency of deliveries. 
• Cleaning and sanitation procedures for the receiving area should be defined by policy.

 

SCHEDULED HOURS FOR RECEIVING

• Hours of receiving should be defined by policy or contract, and vendors should be instructed to deliver within a specific    time range.
• The purpose:

* to avoid the busiest production times in the operation and the arrival of too many deliveries at the same time.

* ensure that receiving areas are accessible and personnel are on hand.

SECURITY

• A few additional practices can contribute to an even more secure receiving area:

* deliveries should be checked immediately on arrival
* After the receiving personnel have confirmed that the order meets specifications, the invoice can be signed, and the delivery should be moved immediately to the proper storage.
* doors to the receiving area should be kept locked.
* only authorized personnel should have access to the receiving area.

THE RECEIVING PROCESS

• The receiving process involves five key steps:

* physically inspect the delivery and check it against the purchase order.
* inspect the delivery against the invoice.
* accept an order only if all quantities and quality specification are met.
* complete receiving record.
* transfer goods to appropriate storage.


METHOD

• Blind method: involved providing an invoice or purchase order, one in which the quantities have been erased or blacked out, to the receiving clerk. 
• Invoice receiving: the receiving clerk check the delivered items against the original purchase order and notes any deviations.

TIPS FOR INSPECTING DELIVERIES

• Anticipate arrival and be prepared.
• Have purchase orders and specifications ready.
• Inspect food immediately on arrival.
• Check temperature of refrigerated items on arrival.
• Check frozen items for evidence of thawing or burn.
• Randomly open cases or crates for large deliveries to determine that the container includes the entire order.

STORAGE

• Dry storage

* The main requisites of a food dry-storage area are that it be dry, cool, and properly ventilated.
* Dry storage in intended for nonperishable foods that do not require refrigeration. 
* temperature not over 70 F  
* Food and supplies should be stored in an orderly and systematic arrangement.
* Sanitation of food in dry storage must be protected from insects and rodents by means of preventative measures, such as the use of proper insecticides and rodenticides. 

• REFRIGERATED AND FREEZER STORAGE

* The storage of perishable foods is an important factor in their safety and quality.

* Fresh and frozen food should be placed in refrigerated or frozen storage immediately after delivery and kept at these temperature until ready to use.

* Recommended holding temperature:

1. Fresh fruit and vegetables 40 F - 45 F
2. Meat, poultry, dairy product, and eggs 32 F- 40 F
3. Frozen product 0 F- 10 F

* cleanliness is vital of food safety. Refrigerator should be thoroughly cleaned at least weekly, and any spillage wiped up immediately.

INVENTORY RECORDS AND CONTROL

• Receiving

* All incoming supplies should be inspected and record on a receiving record form.

• Storeroom issues 

* One employee should be designated responsible for receiving, putting away, and issuing goods from the storeroom.

* No food or supplies should be removed from the storeroom without authorization.

• Perpetual inventory

* A running record of the balance of product in stock

• Physical inventory

* An actual count of item in stock

1.        

PURHASING

DEFINITION:

Purchasing refers to a business or organization attempting to acquiring goods or services to accomplish the goals of its enterprise. 





THE MARKET:

a regular gathering of people for the purchase and sale of provisions, livestock, and other commodities.





MARKETING CHANNEL:

A marketing channel is a set of practices or activities necessary to transfer the ownership of goods, from the point of production to the point of consumption. It is the way products and services get to the end-user, the consumer; also known as a distribution channel.









PRIMARY MARKET:


The primary market is the part of the capital market that deals with issuing of new securities.


SECONDARY MARKET:

 A market where investors purchase securities or assets from other investors, rather than from issuing companies themselves.


LOCAL MARKET:

Client and customers who will buy a product in the region or area in which it 

is produced.


BROKER:

a person who buys and sells goods or assets for others.


MARKET REGULATION:

A regulated market or controlled market, is a market where the government controls the forces of supply and demand, such as who is allowed to enter the market or what prices may be charged.

1. 
   

FEDERAL INSPECTION STAMPS:






THE BUYER:

a person who makes a purchase.







THE VENDOR:

a person or company offering something for sale,especially a trader in the street.












FEDERAL GRADE STAMPS:

FOODSERVICE MANAGEMENT

THE MENU

DEFINITION:a list of dishes available in a restaurant. 

MENU PLANNING:Menu planning is the first control point in the food service system. The menu is a listing of the items the food service operation has for sale. Without a menu the customer will not know what their options are for goods to purchase.

TYPES OF MENU:

SELECTIVE MENU

selective menu is a menu that lets you choose what foods you like

SEMI-SELECTIVE MENU

This includes one or more food choices in at least one menu category

NON-SELECTIVE MENU

A menu in which it's recipients do not have a choice.

STATIC MENU

A menu that is used each day

single-use menu

A menu specially planned and used only once,usually for a holiday or catered event.Example like you can create own menu wedding,birthday party and others.

cycle menu

A cycle menu is used to prepare, forecast and predict the food that is available during a period of time, 

TABLE D'HOTE MENU

 is a menu where multi- course with only a few choices are charged at a fixed total price.

DU JOUR MENU

Menu of the day

MENU WRITING

MENU PRINTED

Full-Color Restaurant Menu Printing

Top-quality printing

Lightning-fast turnaround times, including one-day

Lamination available for a durable, water-resistant finish

Available in standard 8.5" x 11" menu size and custom sizes

Foil stamps and die cuts available