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66 Cards in this Set
- Front
- Back
Procurement |
-first functional subsystem of the transformation element - aka purchasing (the aquisition of products) |
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FDA |
-Set standards for identity, quality and fill -safegaurds adulteration and misbranding of foods |
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FSIS |
ensures nation's supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged |
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US Public Health Service |
advises state and local government on sanitation standards for prevention of infectious disease and evaluates the wholesomeness of milk |
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USDA |
Assures the nation's meat and poulty supply is safe, wholesome, unadulterated, and properlylabeled and packaged by enforcing an inspection program. |
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National Marine Fisheries Service |
responsible for inspecting seafood processorsand importers |
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shield stamp |
identifies federal grade |
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round stamp |
denotes federal inspection that all processing was done under government supervision and that the product is wholesome |
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purchasing |
the acquisition of products (right product,right amount, right time, right price) |
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market |
the ways in which commodities move from the producer to the consumerwith an exchange of ownership |
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market channel |
where an exchange of ownership of a producttakes place. The marketingchannel consists of five major components: producers, processors or manufacturers, distributors,suppliers, and customers |
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producer |
produces the raw food sold to processors tomanufacturers, who sell to distributors or directly to the foodserviceoperation |
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manufacturer |
one of the 5 components of the marketingchannel responsible for moving the product from the producer (farmer orrancher) to the distributor |
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distributer |
transfers the product from the processor ormanufacturer to the supplier |
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wholesaler |
distributors who purchase large quantitiesfrom various manufacturers or processors, and redistribute the food throughmarketing channels |
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special breed distributer |
as specialists move products in very largeamounts for restaurant chains that purchase food directly from processors |
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wholesale club |
a glorified supermarket that carries food inboth household amounts as well as institutional size |
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broker |
an independent sales representative whorepresents a number of products never taking title to the products theysell. A broker aids in sales andmarketing of the product |
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manufacturer's representative |
represent small manufacturing companies anddo not take title, bill or set prices |
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customer |
the last component of the marketing channel;anyone who is affected by a product or service |
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invoice receiving |
checking the quantity of each productdelivered against the purchase order and the invoice |
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blind receiving |
using an invoice or purchase order with thequantity blanked out, the receiver records the quantity of each productreceived |
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electronic receiving |
the use of computerized processes such astabulator scales, UPC codes, bar codes, handheld scanners |
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theft |
premeditated burglary |
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pilferage |
internal stealing, usually in smallerquantities |
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issuing |
the process used to supply food to productionunits after it has been received |
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direct issues |
products sent directly from receiving toproduction without going through storage |
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storeroom issues |
item is received, but not used that same day,is stored in cold or dry stores, and then is distributed to production (orservice) preferably using a written requisition |
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storeroom requisition |
a written record of product distributed fromstorage into production. Its usecontrols costs, assures supplies are not wasted, helps in inventory control,and prevents loss from pilferage |
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inventory records |
helps control inventory by noting what iscurrently in stock and the cost value of that stock |
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independent purchasing |
authorized purchasing done by a unit or department of an organization (small hospital) |
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centralized purchasing |
the purchasing department is responsible for ordering all supplies and equipment for all units in the organization (hospitals, school systems, business and industry) |
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group purchasing |
several independent organizations band together and form a purchasing consortium to increase volume and therefore reduce cost |
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warehouse purchasing |
provides a wide range of products in the original cartons stacked on pallets ormetal shelves; self-service, cash and carry approach |
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JIT |
just-in-time purchasing: product is purchased in the exact quantity needed for specific production period delivered "just in time" |
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formal competetitve bid |
written specs with quantities needed to vendors, vendors bid, you go with lowest price |
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daily bid |
used for perishable products with varying prices, daily quotes made over phone or email, bids are made, lowest price and closest specs |
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spec |
description of product in terms clear to buy and seller: name of product, grade, brand or other quality designation, name and size of container, count per container, unit price |
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recieving |
receiving must accept responsibility forevaluation and verification of the product followed by proper storage anddistribution. |
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good receiving practices |
1. Inspect food uponarrival with the purchase order and specifications. 2. Inspect forquality, quantity, andpackaging. 3. Acceptance or rejectionof the order 4. Upon acceptance, thereceiving record would be completed. 5. The order would quicklybe stored in either cold or dry stores using FIFO. Invoice information would be entered into the purchaserecord. |
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pilgerage and theft |
can be avoided by having one specific person do recieving at all times. check inventory regularly |
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QFP |
organization of professional workers using special equipment producing food in large quantities for the consumption of others |
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production |
The managerial function ofconverting food purchased in various stages of preparation into menu items thatare served to customers |
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conduction |
transfer of heat through direct contact from one item or subject to another |
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convection |
heat spread by movement of air, steam or liquid |
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radiation |
energy transferred by waves from source to the food |
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veggie cookery |
Shortest timepossible; Least amount of water:steam, highpressure steam (preferred), SJK (least preferred)BATCH COOKING—asclose to service time as possible: No mixed batches (oldwith just cooked)Holding time—20minutes
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meat cookery |
Dry or Moist cooking methods, there will be shrinkage: loss of moisture and fat loss |
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Frying |
no additives, replace 1/2 to 1/3 daily, flavorless fat |
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fat absorption |
Fat too cold=poorcolor, soggy, greasy, excessive fat absorption Fat too hot=burnsfood before inside of food is cooked Overloading=drops fattemp—too much absorption |
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conventional oven |
cooks food by surrounding it with hot air |
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convectional oven |
cooks food more quickly by circulating hot air |
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griddle |
conduction |
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grill |
conduction |
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steam jacket kettle |
convection |
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steamer |
convection |
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deck oven |
conduction and convention |
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titling braising pan |
conduction and convection |
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deep fat fryer |
conduction and convection |
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flash bake oven |
radiation |
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impinger oven |
convection |
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time series forecasting |
Methods that assume thereis an identifiable pattern of demand over time. This method is useful for short-termforecasts. Variations are reduced to a trend line using either moving averageor exponential smoothing |
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casual |
Assumes that there is anidentifiable relationship between the item being forecast and other factors.Many factors that the manager believes important could be considered. They areused for medium and long term forecasting usually due to the high cost ofdeveloping the model. Regression analysis is the statistical tool used tocreate causal forecasting models |
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subjective |
Is used when relevant dataare not available or relationships between the data do not persist over time.Qualitative information and opinions are used to inform the forecast |
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pros of an ingredient room |
The cook would not need tocollect and measure ingredients for the recipes. He or she could use their timeand skills in mixing and blending the ingredients in accordance with thestandardized recipes |
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HACCP (Hazard Analysis Critical Control Point) |
-Hazard Analysis -indentify critical control point -establish critical limits for each point -Establish cc point monitoring requirements -Establish corrective actions -Establish record keeping procedures -Establish procedures: HACCP system is working as intended |