Chapter 11 : Equipment and Furnishings

Equipment and Furnishings

introduction

- the first step in equipment and furnishing selection is for the manager to determine goals and need of the facility.

* Final Exam

Factors Affecting Selection of Equipment

Menu

- the menu pattern and typical foods to be served must be known on order to estimate equipment needs.

Number and type of patrons

- estimate how many oven want to use.

Form of food purchased and styles of service

- adequate facilities for the short and long term storage at the proper temperature must be provided.

Labor hours and worker abilities

- skill level of workers

- rising pay rates for employees

The Budget

- the budgetary allowance must cover the cost of equipment, as well as installation.

Features of Equipment

Modular

• that size to which all units of equipment are proportioned, compatible in size to fit together.
• design and function
• beauty and utility may be combined in foodservice equipment.

Size or Capacity

• the size or capacity of equipment for a given situation is determined by the type of menu, type of service, and quantities of food produced.
• the selction of certain modular equipment has proven advantageous in quantity food operations.

Metal

cust iron

aluminium





galvanized

stainless steel

standard gauge

- the U.S standard gauge is a weight, not a thickness gauge.

finish of metals

- the surface or finish of metals may be dull or bright, the higher the polish, the more susceptible to scratches.

glass

- glass protects against, metallic contamination, corrosion, and absorption

other materials

• polyurethane
• polycarbonate

safety features

- safety features for the protection of food and workers are important factors in the selection of equipment.

maintenance and replacement

- the operating cost of equipment like electricity or gas is an important consideration in purchasing.

Selection of Some Basic Items

Electric, gas, and steam equipment

• gas fired
• steam-heated
• steam cabinet
• low pressure steamer
• pressureless convection steamer

Non-cooking equipment

•  power-operated equipment

Summary

- prospective foodservice managers, and those employed in the field, should hae a working knowledge of equipment and furnishings.

Chapter 10 : Facilities Planning and Design

Facilities Planning and Design

Introduction

- there is documented evidence that the design and layout of an operation is a key factor in determining the success or failure of the business.

Definitions and Goals

Physical : weight, size

Design : to plan and make and make something for a specific use or purpose.

Layout : it establishes the overall appearance, relative importance, and relationship between the graphic elements to achieve a smooth flow of information.

* Final Exam

Preliminary Preparation for Facility Planning

Trends affecting foodservice design

1. Changes in patterns of dining out

- more people than ever before are eating meals away from home

2. change in desired menu items

- a concern for physical fitness and well-being has led to an increase in lighter menu offerings.

3. economic factors

- resource maximization

- cost of wages, food, and utilities can influence selection of a type of foodservice.

4. information on developments in design and equipment

- visits to new facilities of the same type that you are planning may garner new ideas.

Special considerations for specific types of foodservices

1. Commercial Facilities

hotels

restaurant

2. Schools and Universities

schools

universities

3. Hospitals and health care centers

- facility planning must provide for the needs of staff, employees, visitors, guests, and patients.

Steps in the Planning Procedure

The prospectus

1. a written description that details all aspects of the situation under consideration

2. the prospectus usually contains three major sections:

• the rationale
• physical and operational characteristics
• regulatory information

3. rationale includes the following :

• title
• goal
• objective
• policy
• procedure

4. physical amd operational characteristics

- physical characteristics relate to architectural or design features.

- operational data refer to activities that take place in the foodservice department.

5. menu analysis

- an important step in planning is to identify the type of menu and various ffood preparation methods for that menu

6. architectural features

• building style and materials
• floors 
• walls, ceilings, and noise reduction
• lighting
• heating, ventilation, and air conditioning
• built in refrigeration
• plumbing
• electricity

Work areas

7 major types of work may occur in foodservice departments :

1. receiving
2. storing and issuing food
3. prepreparation
4. preparation
5. food assembly/serving
6. warewashing
7. supporting services

mechanics of drawing

- the actual drawing of a plan to scale requires certain tools and techniques.

examples of architectural symbols

designing by computer

- computer- aided design/ computer-aided manufacturing (CAD/CAM)

architect's blueprints

- after the preliminary plans are thoroughly checked, the architect prepares a set of drawings reproduced as blueprints.

bids, contracts, construction, and inspection.

- punch list

Summary

- a balance of beauty and utility in the structure, furnishings, and equipment is helpful for successful foodservice planning.

Chapter 9 : Service

S E R V I C E 

haii, today we proceed to next chapter yeahh.. What is service?

Key Concepts:

> centralized

> decentralized

> off-site

> portable meal

Introduction:

- the goals of a delivery and service system is maintain quality food characteristics, ensure microbial safety of food and serve food that is attractive and satisfying to the consumer.

Methods of Assembly, Delivery, and Service.

(delivery and service as subsystems)

• distribution/delivery - preapred food from production ---> place of service
• service - assembling prepared menu items ---> to consumer

Centralized delivery-service system

• prepared food - assemble - delivered - serve to customer

Decentralized delivery- service system

• bulk quantities of food - sent to kitchen located throughout the facility - serve to customer

Assembly

- assembly is the fitting together of prepared menu items to complete an entire menu.

- tray assembly

• central location
• decentralized units

Cook/Chill tray line






Parallel cook/serve tray line

Cook/ Serve Circular Tray line

* Final Exam

Factors Affecting Choice of Distribution Systems

type of foodservice system :

1. conventional
2. ready-prepared
3. comissary
4. assembly-serve

kind of foodservice organization :

1. schools, colleges, industrial plants
2. fast food
3. hospitals and nursing homes
4. table service restaurants
5. hotels

style of service

tray service

Portable Service

self service

Economic Factors

- labor and equipment needed must be calculated and evaluated in relation to budget allocations.

Timing Required for Meal Service

- the time of day desired or established for meals is another factor influencing the choice of a delivery-service system.

Size and Physical Layout of Facility

- the size and building arrangement of the facility are additional factors to consider when selecting a delivery system.

Equipment Needs

• fixed or built in equipment
• mobile equipment
• portable equipment
• insulated trays with insulated covers

equipment for specific uses

1. reheating frozen or chilled foods

- with any rethermalization system, the objective is to heat the food product to service temperature and to retain nutrient content, microbial safety and sensory quality.

2. meal assembly

- meal assembly requires that the various menu items that make up meal be collected and put in one place.

3. temperature maintenance and holding

- equipment for this short-time holding includes refrigerated and heated storage units.

4. transportation and delivery

- when choosing transportation equipment, the manager must consider holding time, distance to be traveled, and the layout of the building.

5. serving

Style of Service

buffet

machine vended

Drive thru Pick-up

Room Service

Family Style



Summary

- customer satisfaction depends in large part on the pleasing presentation of carefully prepared, assembled, and transported food.

- the style of service used whether self-serve, tray, or waiter, waitress service, must be appropriate for the type of organization and for attaining its goals.

Alhamdulilah..

Chapter 8 : Production

Introduction :

- the transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any foodservice system.

Food Production

1. Objectives of cooking in food production

• enhance aesthetic appeal (comparison within grilled lamb and raw lamb in plate)
• destroy harmful organisms
• improve digestibility, maximize nutrient retention.

     2. Computers in production

• expanding or reducing recipes
• storing recipes

* Famous Question

Recipe Formulation

i. 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 foodservice.

ii. Format

- an orderly arrangement of the recipe information should be developed.

iii. Recipe Title

iv. Yield and portion size

v. Cooking time and temperature

- preheating the oven at the top of scheduling of cooking.

Ingredients 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 yields.

- as purchased (AP) : (need to be specific)

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 Standards

- measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

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 expand the recipe again, evaluate
5. if satisfactory at this point, enlarge the recipe by increments of 25%

example of recipe 

F O R E C A S T I N G

Forecasting

- a prediction of food needs for a day or other specific period of time

Reasons for forecasting

- accurate forecasting minimizes the chance of overproduction.

- a great amount of time is needed to complete all phases of menu item production.

Quantities to Produce

- a general procedure for determining amounts of meats, poultry, fruits, and vegetables :

• step 1 : determine the portion size in ounces
• step 2 : multiply portion size by estimated number to be served and convert to pounds. this is the edible portion (EP)
• step 3 : to determine the amount to order divide the EP by the yield percentage
• step 4 : convert the amount needed to puchase units

P R O D U C T I O N S C H E D U L I N G

Production Scheduling/Briefing

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

Production Meetings

- a meeting with the production staff to discuss the menu and production plans

P R O D U C T I O N C O N T R O L

i. ingredient assembly

- central assembly of ingredients for food production has been found to be cost effective in many operations.

ii. personnel and equipment

- personnel assigned to the ingredient room must be able to read, write, and perform simple arithmetic. safety precautions and sanitation standards should be stressed.

P R O D U C T E V A L U A T I O N

- this is part of the initial testing phase of a new recipe and important for quality control.

Summary

- basic to production planning and scheduling is a forecast.

- once standardized recipes are implemented, the manager must ensure quality standards are met.

Receiving, Storage and Inventory

Chapter 7: Receiving, Storage and Inventory

Introduction :

- A successful purchasing function in a foodservice operation is integrated with a series of receiving, storage and inventory procedures for food and supplies.

Receiving

- the point at which a foodservice operation inspects product and takes legal possession of the product ordered.

- a well designed receiving process is important to cost and quality control, and warrants careful planning and implementation.

* Important (final exam)

A good receiving program should include:

> coordination with other departments

> training for receiving personnel

> parameters of authority and supervision

> scheduled receiving hours 

> security measures 

> documentation

Potential consequences of a poorly planned receiving program include:

- short weights 

- substandard quality

- double billing, inflated prices

- mislabeled merchandise

- pilferage or theft

Coordination with other departments

• purchasing, production and accounting are three key areas that need a well defined working relationship with receiving personnel. (rotate every 2 years)

Personnel

• qualifications of the receiving clerk should include (knowledge of food quality standards, written specification, documentation procedures)

Security

•  unauthorized personnel should not have access to the receiving area.

Methods

• blind method (quantity is not stated) 

• invoice receiving (all stated)

Scheduled hours for receiving

- the purpose of defined receiving times is to avoid the busiest production times.

 example of invoice receiving

S T O R A G E

Dry Storage

- the main requisites of a food dry storage area are that it be dry, cool and properly ventilated.

Temperature and Ventilation

- the temperature should not be over 70.F / 23.C

- a wall vent is the most efficient method of circulating air.

Storeroom Arrangement

- food should be stored using the first-in first-out method

- a definite place should be assigned

Sanitation

- a regular cleaning schedule designed according to the volume of traffic is vital to maintaining cleanliness and sanitation.

example of dry storage and FIFO method

Refrigerated and Freezer Storage

i. Recommended temperatures :

• fresh fruits and vegetables : 40.F to 45.F
• meat, poultry, dairy products, eggs : 32.F to 40.F
• frozen products : 0.F to -20.F

ii. cleanliness is vital to food safety.

* Famous Question

Inventory Records and Control

Receiving

- all incoming supplies should be inspected and recorded 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 on hand for each item of goods in a storeroom.

Physical Inventory

- An actual account of items in all storage areas.

Summary

> Documentation is most important in storage.

Chapter 6 : P U R C H A S I N G . .

PURCHASING

introduction : purchasing is an essential foodservice function. today's market offers a large variety of products from which well-informed selections must be made. for example, meat, it should state details where are the product from and for many portions.

What is Purchasing ?

- purchasing is the process of getting the right product into a facility at the right time and in a form that meets pre-established standards for quantity, quality, and price.

Basic Flow of Purchasing Activities

1. identify needs by planning new or reviewing existing menus for each business unit of the foodservice 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

The Market

Market 

- the medium through which a change of ownership occurs.

i. Marketing Channel

- the food processing and distribution system, beginning with the grower of raw food products and ending at the final consumption. (original from fisherman, farmer)

ii. Primary Market

- the basic source of food supply including growing regions and processing plants

iii. Secondary Market

- the physical, functional unit of the marketing system in which products are accepted from the primary markets and distributed to buyer. ( "pasar borong")

iv. Local Market

- suppliers within close proximity to the buyer

v. Broker

- a wholesaler who does not assume ownership of the goods, brings the buyer and seller together.

U.S Department of Agriculture (USDA)

- The Food Safety and Inspection Service within the USDA is responsible for inspecting meats, poultry, and other processed foods.

Food and Drug Administration (FDA)

- responsible for the enforcement of the federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labelling Act, the Nutritional Labelling and Education Act and the Food Safety Modernization Act.

- misbranded : wrong label

- standards of identity : specifications in term of originality

- standards of quality : grades

- standards of fill : quantity

The Buyer

The Art of Negotiation 

- the communication skills used by individuals to confer with each other to reach an agreement or compromise.

Ethics in Purchasing

- products should be evaluated objectively, and buying decisions made on the basis of quality, price and service.

Types of Purchasing : foodservice organizations work under different types of purchasing arrangements depending on..

> number of factors

> organizational size, ownership

> geographic location

- centralized purchasing (only 1 purchasing department)

- group or cooperative purchasing (3 hotel, use the same purchasing)

The Vendor

- a seller, a source of supply

- the selection of vendors is one of the most important decisions that must be made in purchasing program and the buyer should carefully evaluate the product line of the vendor.

Methods of Purchasing

i. Informal or open-market buying

- common in smaller foodservice operations, involves ordering needed food and supplies from a selected list of vendors on daily, weekly, or monthly price quotations.

ii. Formal competitive bid buying

- written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices. (for special item)

* Famous Question

Variations on methods of purchasing

i. Cost-Plus Purchasing : a buyer agrees to buy certain items from a purveyor for an agreed-on period of time based on a fixed mark-up

ii. Prime Vending : involves a formal agreement with a single vendor to supply the majority of product needs

iii. Blanket Purchase Agreement : used when a wide variety of items are purchased from local suppliers, but the exact items, quantity, and delivery requirements are not known.

iv. Just-in-Time Purchasing : the product is purchased in the exact quantities required for a specific production run and delivered just-in-time.

* last sem final exam

i. Market forms of foods

- costs involved in purchase of and use of fresh or natural forms versus ready-to-eat foods are major factors to consider

ii. food quality

- before purchasing, the quality of foods most appropriate to the foodservice operation and their use must be decided. 

iii. grades (egg)

iv. quality standards

v.. brands

Purchasing Procedures

i. identifying needs

- requisition

ii. inventory stock level

- a minimum and maximum stock level must be established

iii. quantity to buy

- depends on money, storage space, method of buying, and frequency of deliveries.

Specifications

- name of the product

- federal grade or brand

- unit on which price was quoted

- name and size of container

- count per container or approximate number per pound

Issuing bid requests

- provides vendors with an opportunity to submit bids for specific items needed by a buyer.

Developing purchase orders

- requisition

- the purchase order specifies the quantity of each item needed for the bid period, quality specifications, and required date of delivery.

Tabulating and evaluating bids

- in most instances, public purchasing laws specify that the award be made to the lowest responsible bidder. (make a timetable and choose the best supplier)

Awarding contracts

- the general conditions of the contract should include services to be rendered, dates and method of deliveries, inspection requests, grade certificates, procedures for payment and sustitution. 

Summary

-purchasing is an essential function in the operation of a foodservice organization.

-informal or formal methods of buying may be used.

 Alhamdulillah, done for chapter 6 ! ^^,

Chapter 5 : Menu

Assalamualaikum. hai everybody. today I would like to share what I was learned in my catering class.. 

INTRODUCTION :

In foodservice industry, menu is the most important because it tell the customer what foods are sold and sometimes it can describe the concept of certain restaurant such as " Nasi Ayam ".

MENU PLANNING

Several factors to consider when planning a menu :

Organizational

- the menu must reflect the organization's stated purpose as defined in the mission statement.

The Customer

we need to focus on...

i.  Demographics ( age, gender, race, family size, education) because they vary among population groups and change frequently.

ii. Sociocultural Influences ( maritul status, lifestyle, ethnic background, values:family values, money values) greatly impact menu planning.

iii. Nutritional Requirements

- nutritional requirements vary depending on the type of foodservice and population served.

iv. Dietary Reference Intakes (DRI)

- nutrient recommendations that address the needs of specific groups and individuals.

Production and Service Capabilities

Budget Guidelines

- in retail operations, the amount to be budgeted is based on projected income from the sale of food.

- this income must generate adequate revenue to cover raw food cost, labor, operating expenses, and allow for desired profit.

Equipment and Physical Facilities

- every menu that we have, it must have enough equipment and available work space to make the food.

Personnel

- the employees should have skill and knowledge are factors to consider in determining the complexity of the menu.

Extent of Selection

i. Selective Menu : 2 or more food choices in each menu category such as appetizers, entrees, vegetables, salads and desserts.

ii. Semiselective Menu :a menu that includes one or more food choices in at least one menu category.

iii. Nonselective Menu: a menu that offers no choice of food items

iv. Cycle Menu : a carefully planned set of menus that is rotated at definite time intervals such as buffet. 

the example of du jour menu : menu of the day

the example of table d'hote menu

the example of a la carte menu

MENU WRITING

i. Timetable for planning, development, and implementation.

- menu should be planned depends on the type of menu, extent of selections, and size and complexity of the foodservice operation.

ii. Steps in Menu Development

note : entrees in France is as appetizer and US is as main dish.

soups and sandwiches

salads

desserts

beverages

checklist for menu evaluation 

- the menu should be evaluated prior to use, and on an ongoing basis.

writing menus for modified diets

- the foodservice department is responsible to prepare healthier foods which is can eat by diets people.

menus as documents

- printed master menus for both general and modified diets are excellent documents for department evaluation and budget planning.

THE PRINTED MENU

i. menu design and format

- the menu should easy to read and interesting to look.

ii. descriptive wording

- the menu will be more interesting if we put the picture of food that available and it will make customer want to try the food. 

iii. spoken menus

- this is the communicating by reading the menu to customer. 

the waiter explain the menu to the customer

CUSTOMER SATISFACTION

i. Surveys and Comment Cards

- we need to prepare surveys and comment cards and give it to customer to know about our service, food and improvement to our restaurant. So, we can upgrade our service and try apply any suggestion from customer which is it is suitable with our restaurant.

the example of comment card

ii. Frequency ratings or popularity indexes

- customers are asked to rate or rank menu items according to preference. 

iii. Sales data

- sales data that is tracked by modern registers can be used to revise an existing menu or plan a new one.

SUMMARY 

- in planning a menu, many factors must be considered.

- the menu can take different forms, any style and can give information directly to customer.

Alhamdulilah, done for Chapter 5 !