chapter 4 food product flow. foodservice organizations, 5th edition spears & gregoire ©2004...
TRANSCRIPT
Chapter 4
Food Product Flow
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Flow of Food
Alternate paths that food and menu items may follow Initiating with receiving & ending with
service to the customerAimed at increasing productivity, decreasing
cost, or strengthening control of operationsChanges occurring in food throughout all
stages must be controlled to ensure quality & safety of finished products
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Flow of Food
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Types of Foodservices
Increasing labor costs & shortage of highly skilled employeesUsing new forms of food with built-in
convenience or labor-saving features4 types of foodservice operations
Conventional or traditionalReady preparedCommissaryAssembly / serve
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Conventional Foodservice
Foods are purchased in various stages of preparation for individual operation
Production, distribution, & service are completed on same premises
Following production, foods are held hot or refrigerated to be served as soon as possible
Proportioned meats, baked goods, & fresh, canned, frozen, or preprocessed fruits and veggies
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Conventional Foodservice
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Conventional Foodservice
Menu items are prepared near to service time to assure quality
Hot-holding conditions affected by temperature, humidity, & length of holding timeNutritional & sensory quality can be
adversely affected
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Conventional Foodservice
May be distributed to adjacent or nearby serving area (cafeteria or dining room)
Hospitals or healthcare facilities – food served on traysCentralized service – individual patient trays
assembled in or close to production areaDecentralized service – distributed in bulk
quantities for tray assembly close to patients’ rooms (galley in hospital wing)
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
Evolved because of increased labor costs & shortage of skilled personnel
Menu items produced & chilled or frozen until heated for service later
Produced for inventory & subsequent withdrawal
Readily available at any time for final assembly & heating for service
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
Center-of-the-plateMenu items & hot veggies require 2 phases
of heat processing in ready prepared foodservice
1st during production2nd after storage
In some operations, reheated in bulk prior to assembly of customer meals
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
Cook-chill – partially cooked, rapidly chilled, held in chilled storage, & reheated just prior to serviceUse remains limited throughout industry
Cook-freeze - partially cooked, rapidly frozen, held in freezer storage, & reheated just prior to serviceFrozen from 2 weeks to 3 months
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
Sous vide – sealing raw, fresh food items in plastic pouches to allow chilled storage & then cooking in boiling water prior to serviceOnly licensed food processors can perform
sous vide process Improper handling can cause
microbiological health hazards
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
Special recipe formulations needed because of changes during chilling or freezing of food
Development of off-flavors may be problem; controlled bySubstituting stable ingredientsGreater control of storage time,
temperature, & packagingAdding stabilizers
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
ChallengesRetention of microbiological, nutritional, &
sensory qualities of foodCritical control points for cooling & reheating
extremely importantIf time & temperature standards not
followed, discard product
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Ready Prepared Foodservice
Adopted to reduce labor expenditures & use staff more effectively
Production designed to meet future rather than immediate needs
Production personnel can be scheduled for regular hours (no early/late shifts)
Does not require as many highly skilled employees
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
Centralized procurement & production facilities with distribution of prepared menu items to several remote areas for final preparation & service
Developed due to technological innovations & design of sophisticated foodservice equipment
Menu items delivered hot or cold/hold & served, some chill or freeze
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
Foods purchased have little or no processing Generally purchased in large quantities
Advantages: Large-scale purchasing Increased supplier competition & cooperation Volume discounts
Operational advantages include centralized receiving, storage, & inventory control
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
Equipment for preprocessing & production different from conventional foodservices
Large central units designed like food industry operations
Require major modifications of recipes & food preparation techniques
Menu items may be stored in bulk or in individual portions
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
Packaging & storage challengingVarious packaging materials used
Such as individual pouches or disposable serving dishes
Specialized equipment required for packaging, storing, & distributing
Preserving microbiological, nutritional, & sensory qualities during holding and heating can be problem
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
Adopted in operations in which service centers are remote from production unit
Reduce duplication of production, labor, & equipment
Space requirements can be minimizedHigh initial costs, purchase of
transportation equipment, & operating costs are concerns in evaluating cost-effectiveness
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
Especially suitable for unique situationsLong been used in schools
Many have combined with conventional foodservice
Large secondary schools serve as “base kitchens” – transport to elementary schools
School districts built large central commissaries in which food products prepared, chilled in bulk, then transported to schools throughout the district
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Commissary Foodservice
AdvantagesEquipment & personnel operate at high
efficiency rate during day with no idle periods
Often operates 8 hours a day, 5 days a weekWith greater number of dependent service
centers, operation may be extended to multiple shifts 24 hours a day, 7 days a week
Must have highly skilled personnel
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Assembly / Serve Foodservice
Purchased pre-prepared & require minimal cooking before service
Food products brought into operation with maximum degree of processingFresh, frozen, & dried items
Only storage, assembly, heating, & service functions commonly performed in these foodservicesReduces labor and equipment costs
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Assembly / Serve Foodservice
3 market forms of foods predominantly used in these foodservice operationsBulk – requires portioning before or after
heating within foodservice operationProportioned – requires assembly & heatingPreplated – require only heating for
distribution & service, most easily handled
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Assembly / Serve Foodservice
Patient trays are assembled & food items reheated in gallery before service Eliminates need for central kitchen
Combination of foods is used, some requiring limited degree of processing & others requiring none Partially prepared foods – often add other
ingredients before heating or cooling Completely processed foods may be enhanced to
individualize (adding sauce to an entrée)
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Foodservice Organizations, 5th editionSpears & Gregoire
Assembly / Serve Foodservice
Offers easy solution to labor & production problems
Readily available supply of highly processed, high-quality food products is a prerequisite for a successful assembly/serve operationSpecial diet modifications can be problem
Another complaint – lack of individuality