Foodservice and Nutrition Management Flashcards
(159 cards)
1
Q
What type of stainless steel is the most durable?
A
340
2
Q
What are the largest segments of the commercial foodservice market?
A
Full-service and fast-food restaurants
3
Q
According to the NRA, restaurants are the nation’s _____-largest _______-sector employer
A
second, private
4
Q
How many Americans are provided jobs by restaurants?
A
One in ten
5
Q
What is onsite foodservice?
A
6
Q
What is commercial foodservice?
A
Where sale of food is the primary activity and profit is desired
7
Q
Examples of onsite foodservice
A
Where sale of food is secondary to the goal of the organization (not typically for profit), provides meals primarily to those involved in the facility, as well as visitors
8
Q
Examples of commercial foodservice
A
Limited service, fine dining, lodging, food and beverage, recreation/sports/convenience stores
9
Q
Examples of onsite foodservice
A
Hospitals, childcare, schools, colleges/universities, correctional facilities, senior-care, military operations
10
Q
Self-operation
A
foodservice is managed by an
employee of the company in which the
foodservice is located
11
Q
Partnering
A
contracting with foodservice
management companies (ie., ARAMARK,
Sodexo, Compass Group)
12
Q
Systems concept
A
Developed in 1968 by Ludwig Von Bertalanffy - theory that systems are either open or closed, depending on the amount of interactions with the environment
13
Q
What is a system?
A
A collection of interrelated parts or sub-
systems unified by design to obtain one
or more objectives.
14
Q
FS system inputs
A
Human - labor and skills
Materials - food and supplies
Facilities - space and equipment
Operational - money, time, utilities, and info
15
Q
FS system outputs
A
Safe and desirable meals, customer and employee satisfaction, and financial accountability
16
Q
Strategic management
A
Focused on competitive advantage, intent focused, long-term oriented
17
Q
Steps in the Strategic Management Process
A
Analysis (company and environment)
Implementation (strategic direction, strategies)
Evaluation (performance)
18
Q
Vision vs Mission
A
Vision - broad terms expressing where a company or organization wants to be in the future
Mission - provides more focus, describes what the company does
19
Q
Implementation strategies
A
Cost leadership, differentiation, focus
20
Q
Evaluation
A
Final step in the strategic management process
- Assessing whether changes have occurred and
whether the organization is progressing toward achieving its objectives
21
Q
Four areas of sustainability
A
Built environment
Water, ecosystems, and agriculture
Energy and the environment
Materials and toxins
22
Q
Sectors of food systems
A
Production
Transformation
Distribution
Access
Consumption
23
Q
Providing room service in a hospital
and having higher patient satisfaction
scores than other hospitals in the
region is an example of
A
competitive advantage
24
Q
Examining trends in the foodservice
industry is an example of what
component of strategic planning?
A
monitoring the environment
25
Parts of plan establishment
Starting with a purpose
Precise, accurate graphic presentation
Unique characteristics
26
FSF planning considerations
Market
Employees
Management
27
The planning team consists of
Owner/administrator
Foodservice manager
Architect
Foodservice design consultant
Builder
28
Concept
the idea for a restaurant or FSF
29
Key concept considerations
Food
Service
Design/decor
Uniqueness
30
Five M's of concept development
Menu
Market
Money needed
Management
Method of execution
31
Concept examples (on-site/institutional)
Tray service, room service, coffee shop, grab&go, independent living. congregate care, skilled nursing
32
Concept examples (school)
Childcare - daycare or preschool
K-12 schools - national school food programs
Colleges and universities - community, 4-year
33
Prospectus
a written description that details all aspects of the situation under consideration
34
Sections of the prospectus
Rationale
Physical and operational characteristics
Regulatory information
35
Rationale includes
Title/name
Goal
Objective
Policy
Procedure
36
Physical characteristics
Relates to architectural or design features
37
Operational characteristics
Refers to activities that take
place in the foodservice department: menu,
food prep/service, customer and employee
characteristics
38
Architectural Features
Building style, materials, flooring
39
Preferred flooring for FS kitchens
quarry tile (unglazed red tile)
40
The health department requires flooring to be __ inches up all walls and equipment bases
six
41
Regulatory information
Standards of safety, sanitation and
cleanliness, noise control and waste
disposal.
42
Feasibility study
Collection of data about the market and
other factors relating to the operation of
the proposed facility
43
Data sources for a feasibility study
payroll, production and inventory records, city, county, state, and national regs, statistics regarding trends, average costs, customer information obtained from trade journals
44
Quality is defined by
the customer through his or her satisfaction
45
How often does the quality of foodservice operations need to be improved/monitored
on a continual basis
46
Quality
The characteristics of a product or service that
bear on its ability to satisfy stated or implied
needs and a product or service that is free of
defects
47
Quality management is a component of the _____ element
control
48
Who is considered to be the "father of total quality management"
Dr. W. Edwards Deming
49
QA programs are ________
output oriented
50
Quality assurance
Include the process of defining measurable quality standards, puts controls in place that ensure standards are met
51
QA is a _____ process
reactive - based on follow-up, inspection, and finding error after the fact
52
Total Quality Management
umbrella term to describe an organization’s
efforts toward improving quality
53
Six Components of TQM
54
TQM encourages
employee participation (usually in teams) to identify problems and finding solutions for the improvement of the organization’s overall performance
55
Continuous Quality Improvement involves
reviewing operations on a routine basis with the goal of finding ways to continually improve the processes in and the outcomes of the operation
56
CQI focuses on _______ rather than ________
processes, people
57
Tools used in process involvement
benchmarking, comparison
58
Benchmarking
involves comparing one’s performance with those believed to be “best in class”
59
Comparisons help managers _____
identify areas on which to focus improvement efforts
60
Cause analysis tools
Help determine why a certain outcome is occurring (cause and effect diagrams - Ishikawa or fishbone)
61
Process analysis tools
Details all of the elements in a process
and the sequence in which these
elements occur (flowcharts, stopwatch timing, and videotaping)
62
ISO 9001 Standards
A group of five individual but related
international standards on quality management, developed by the International Organization for Standardization (ISO).
63
International Organization for Standardization
Worldwide, non-governmental federation consisting of representatives from national standard groups in more than 160 countries
64
Joint Commission
An independent, not-for-profit organization that sets standards for and accredits healthcare organizations
Continuously improves the safety and quality of patient care
Voluntary
65
How many healthcare organizations are JC accredited in the US
More than 17,000
66
Keys to Excellence
provides quality standards for Child Nutrition Programs (The School Nutrition Association)
67
Professional Practices in College and University Food Services
quality standards set by the National Association of College and University Food Services
68
Kitchen placement affects
Quality of the food
Number of people who can dine at any particular time of day
Roles and workload of the kitchen employees and servers
Utility costs
Atmosphere of the front-of-house space
69
Design
overall space planning - defines the size, shape, style, and decoration of space and equipment in the kitchen.
70
Layout
the detailed arrangement of kitchen floor and workspace—where each piece of equipment will be located and where each workstation will be
71
Work center
an area in which workers perform a specific task, such as tossing salads or garnishing plates
72
Work section
When several work centers are grouped
together by the nature of the work being
done (cooking, baking, etc)
73
Design considerations
Maximum flexibility in foodservice design is key
* Multiple uses for equipment
* Mobility of equipment within the kitchen
* Operational flexibility
* Labor flexibility
74
Basic kitchen-related costs and ways to reduce them
Labor, utilities, food
* Increased productivity
* Increased energy efficiency
* Menu flexibility and planning
75
Trends in kitchen design
Driven by consumer demands, economic factors
76
Semi-open kitchens
Display kitchens that consist of half-walls and under-counter storage to keep messier aspects of cooking out of view
77
Display kitchen considerations
More expensive ($550 vs $250-350/sq. ft)
Should only be used when the menu and food prep. techniques lend themselves to display
78
Appliances to display
Wood-burning ovens or gas-fired counterparts
Induction range tops
Rotisserie ovens or grills
Cooking suites or islands
79
Marché kitchen
Display-style concept for retail foodservice with European origins - Diners stand and watch the action instead of being seated and waited on
80
Features of a Marché kitchen
Most include attractive, upscale design touches: Blonde wood, tiled pedestals and warmer trays, faux finishes on ventilation hoods and equipment
81
Small, high-tech kitchens
Designed with carefully orchestrated work centers, for ergonomics and efficient labor utilization
82
Features of small, high-tech kitchens
Outfitted with the highest-quality equipment
Greater use of technology (touch screens, programmable appliances)
Commonsense touches (Trash receptacles built into counters, compact storage for work centers)
83
How much of your budget should consist of the contingency amount
20%
84
Typical timeline for FSF design and construction
Design phase: 16-18 weeks
Construction and/or remodeling process: 16-24 weeks
85
HACCP compliant design includes
Reach-in coolers in every prep area
Mobile ovens, fryers, ranges, storage racks
Hand-washing sinks closest to the stations that will need them most
Raw and finished foods in separate refrigerators
86
Considerations for sufficient space to perform required tasks
Number of people working in an area
Amount/types of equipment needed in the area
Amount of storage needed for immediately accessible supplies
Types of products being produced in area
Clearance needed for moving equipment, opening appliance doors, etc.
87
Aisles should be at least ___ inches wide
36
88
Comfortable temperature range
72-82 F
89
Common flow patterns for food prep
Straight/assembly line
Parallel flow (back to back, L shape, diamond shape)
90
Preparation areas
Fabrication
Preparation
Production
Holding
Assembly
91
Production areas
Griddle station
Broiler station
Production
Sauté station
Holding station
92
Bakery areas
Mixing station
Proofing station
Forming area
Baking station
Finishing station
93
Fabrication/Pre-prep - Needs
sink, heavy cutting board, portion scales, meat saws, grinders and slicers - Place on mobile carts as feasible to share with other areas of the kitchen.
94
Preparation
Foods are sorted further into individual or batch servings - lettuce and tomatoes are diced for salad prep, shrimp is battered or peeled, ingredients are mixed such as meatloaf, casseroles, salad dressings
95
Preparation - Needs
worktables, compartment sinks, refrigerators, and mechanical equipment
96
Garde Manger
encompasses both food prep and garnishing
97
Production
Hot food prep= hot line
Cold food prep= pantry or garde manger
98
Holding
Banquet service, cafeterias and hospitals, food must be prepped well in advance and stored at proper temperatures until served.
Hospital “room service” avoids long holding and delivers fresher foods.
99
Dry heat cooking methods
sauté, broil, roast, fry, bake
100
Moist-heat cooking methods
braise, boil, steam
101
Hot line law requirement
all heat or moisture producing equipment must be located under ventilating hoods
102
Utility distribution cented
Designed to provide all necessary
services (gas, electricity, hot and cold water and steam) for the cooking equipment placed under the exhaust canopy - Most systems are shaped like a big H
103
Standard width and lengths for worktables
width - 30 inches
length - 24 inches up in 1 ft increments
104
How often should floor drains be placed
in front of every sink in the prep area and a floor drain for every 6 linear feet of your hot line
105
How many food-borne illness cases are estimated annually
48 million
106
FDA Food Establishment Plan review guide
Ensures food safety is a priority from start of project
- Complete and submit to local health department before business opens
- A requirement in many cities and states
- A flow plan is also required: charts/flow patterns for food, dishes, utensils, waste, list of foods prepared more than 12 hours in advance of serving, and safety plan for handling them
107
HACCP system
Seven-step process to identify food handling points (cooking, storage, holding, etc.) to keep foods safe for consumption
108
The farm-to-table trend in foodservice affects kitchen design by requiring
more refrigerated space for fresh ingredients
109
The restaurant market is so volatile that most likely in ___ years you will need to change the menu, concept, or size
3-5
110
Workspace design variables
Number of guests
Menu
Type of cooking
Service system
111
Warewashing
Term for collecting soiled dishes, glasses, flatware, pots and pans as well as scraping, rinsing, sanitizing and drying them.
112
What is one of the most costly areas to operate for owners
The warewashing area
113
The best dish rooms operate at __% efficiency
70
114
How large are dish machines
30-36 inches for single tank machines, 20 ft wide for commercial flight-type machines
115
Considerations for receiving area design
Volume of Goods to be Received
Frequency of Delivery
Distance between Receiving and Storage Areas
116
Minimum equipment requirements for receiving areas
8 ft. square-receiving table, dolly or cart, trashcan
117
Loading dock size requirements
Minimum space is 8 ft. wide and 10-15 ft. long
Space for 2 trucks should be 80-120 sq. ft.
If you are sending finished food products offsite (ie-catering), 2 separate doors and rooms are needed (one for waste, and a clean area for
prepared food products)
118
Dry storage requirements
Standard restaurant storeroom is 8’ wide
Depth determined by need
Door should open OUT to an aisle (to maximize space)
Food stored separately from cleaning products
119
Refrigerated storage requirements
Three Options: Reach-in refrigerator or
freezer, Walk-in cooler, Walk-in freezer
General guidelines:
1 to 1.5 cu feet per meal served
Fine dining: 2-5 cu feet
120
How large is movable shelving
27 in wide, 5 ft long
121
If dry storage must be wider than 8 ft, what should be done
increase it in multiples of 7; this allows for 2 rows of shelves, each a standard 21 inches wide, plus a 3-foot aisle
122
How large is an average case of food
One cubic foot
123
How much of a walk-in refrigerator is taken up by aisle(s), evaporator, and fans
1/3-1/2
124
Employee area size requirements
150 ft. for 10 – 20 workers
250 ft. for 20+ workers
One hand sink and one toilet per 8 employees two of each per 20-25, three of each for 25-35
125
Office area size requirements
Public - Minimum 150 ft²
Private - 60 ft²
If accounting done onsite, separate office is needed
126
Minimum toilet stall size
4.5 square feet
127
American Disabilities Act
Became law in 1990
In 1992, ADA was revised to include a
requirement that companies with 15 or more
employees cannot fire or refuse to hire people
with disabilities unless the disability prevents
the person from performing the job.
ADA is a civil rights act and no FSF is exempt
from compliance.
128
Design and the ADA
1. Obtain copies of the ADA Accessibility Guidelines (ADAAG); give them to architects and building contractors.
2. Specify to them that you expect your new facility to comply with ADA standards. Emphasize that ADA compliance is a top priority.
3. Before construction begins, check building plans for common ADA-related mistakes. Consider having them reviewed by someone with ADA expertise.
4. Be sure the facility is being built according to the ADA requirements as shown in the building plans.
5. Inspect the facility at completion of construction to identify ADA mistakes, if any, and have them corrected promptly.
129
FSF design aspects - ADA compliance
Parking, entrances, public areas, kitchen area
130
ADA compliant parking
Number of accessible spaces depends on total number of spaces in lot (1:25)
Located in the shorted accessible route from parking to an accessible entrance
131
ADA compliant entrances
At least 50% of entrances must be accessible to people with disabilities
132
ADA compliant public areas
Aisle width, ramps or lifts, lower tray slides, sneeze guards, accessible restrooms
133
ADA compliant kitchen area
Hand sink, work table height requirements.
134
At entrances and exits, the doors must
Be at least 32 inches wide if it cannot be opened electronically
135
A FSF should have enough dry and refrigerated storage for
Two-three weeks worth of supplies
136
What is NOT a primary function area under the ADA?
Employee break rooms
137
Effective energy management requires
commitment by organizational leaders and participation by every employee within the organization
138
Solid waste management
an ethically, legally, and economically mandated priority of foodservice management
139
The first step in an integrated solid waste management program is
source reduction
140
Recycling benefits
reduces waste handling costs, dependence on scarce natural resources, manufacturing energy costs, amount of material sent to landfills, and the potential pollution of nature
141
What can be used to determine the amount and type of waste generated by a foodservice operation
Waste assessment, audits, and analyses
142
What is the single biggest controllable energy user in most commercial kitchens
The ventilation system
143
The cost of heating and cooling a kitchen can be reduced by
transferring air from the dining room
144
Utility costs can make up ___% of total operating expenses
4-7
145
Planning and implementation of an Energy Management system requires
Energy accounting
Energy audit
Retrofitting
Low cost and no cost ideas
Capital project
Continued surveillance
146
Ways to conserve natural resources
Mixing power sources
Efficient use of hot water generators and booster heaters for dishwashers
147
Ways to conserve energy
Have a free walk-through from a
utility company to get suggestions.
Use equipment at full capacity.
Turn equipment on only when needed.
Practice preventative maintenance
148
Four categories of energy conservation
Improve equipment efficiency
Reduce equipment operating time
Recover energy that would otherwise be wasted
Use a cheaper energy source
149
Water conservation practices
Turning off faucets completely
Running dishwashers at full capacity
Using low-flow toilets
Serving water to customers only when requested
Using grey water.
150
Purpose of grey water
Recycled water used for flushing toilets and irrigation
151
Source reduction
The design and manufacturing of products
and packaging of products with minimum
toxic content and minimum volume of
material and/or a longer life.
152
The advantages of feeding foodwaste to
animals are
Waste is diverted from landfills
Nutrient density of animal diets can be increased
Ration costs can be reduced and farmer’s profits increased
153
Facility waste assessments
A systematic way to identify waste
reduction opportunities in a specific
operation
154
Waste stream analysis
a systematic method of collecting, sorting, and weighing waste.
155
Waste audit
a method of determining the amounts and types of waste produced by an operation.
156
SLIDESET NINE
157
Policies are important in organizations because
they specify what must or must not be done
158
Corporate culture is defined as
shared philosophies, values, assumptions, and norms
159
