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14 Cards in this Set
- Front
- Back
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Steps in decision making process
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1. Identify needs by planning new or reviewing existing menus for each business unit of the food service organization
2. Determine standards of quality for each food item and write specifications 3. Estimate quantities needed 4. Calculate desired inventory or stock levels for each item 5. Identify amounts to purchase by subtracting stock levels from desired quantities 6. Develop purchase orders 7. Conduct market research on potential vendors' product availability 8.Select and negotiate with vendors |
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Production scheduling
-What is it? -What is the purpose? -What does it consist of? |
-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
-Purpose is to ensure efficient use of time, equipment, and space by identifying ---what menu items to prepare ---what quantities to produce ---when individual items are to be produced ---who is to prepare each item -Consists of production schedules and production meetings |
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Production schedules
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-detailed documents used to communicate with/to the production staff the work that needs to be done for a specific period of time
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Production meetings
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Conducted with production staff to discuss the menu and production plans to heighten the effectiveness of the written production schedule
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Ingredient room flow
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1. begins with purchasing, receiving, and storage of foods
2. continues through forecasting and production |
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ingredient assembly
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-area designed for measuring ingredients
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Standardized recipes
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-provides assurance that standards of quality will be consistently maintained
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Advantages of the ingredient room
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1. Contributes to the cost reduction and quality improvement
2. Redirection of cooks' skills away from collecting, assembling, and measuring ingredients to production, garnishing, and portion control 3. More efficient use of labor |
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Centralized ingredient control
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-Control of unused portions is facilitated because storage is located centrally rather than in various work units
-ability to combine tasks for two or more recipes using similar ingredients |
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Function of the ingredient room
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-Primary function is to coordinate assembly, pre-preparation, measuring and weighing of the ingredients
-availability of the appropriate equipment will help determine the activities to be performed |
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Ingredient room organization
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-Should be located between the storage and production areas
-Necessary equipment includes: ---refrigeration ---water supply ---trucks or carts for assembly and delivery ---worktable or counter ---scales |
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Ingredient room staffing
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-Responsible for receiving, storage and ingredient assembly
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Life cycle costs
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-Sum of recurring and one-time (non-recurring) costs over the full life span or a specified period of a good, service, structure, or system
-Includes purchase price, installation cost, operating costs, maintenance, and upgrade costs, and remaining (residual or salvage) value at the end of ownership or its useful life |
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Life-cycle cost analysis (LCCA)
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-A tool to determine the most cost-effective option among different competing alternatives to purchase, own, operate, maintain, and finally dispose of an object or process, when each is equally appropriate to be implemented on technical grounds
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