NUT335 Food Service and Safety Management Handout PDF

17/01/2023 NUT335 Food Service and Safety Management Chapter 1. Introduction to Food Service Management Chapter 2. The System Approach Outline Chapter 1 Introduction to Foodservice Management  Introduction  Foodservice in USA Chapter 2 The System Approach  Factors...

17/01/2023 NUT335 Food Service and Safety Management Chapter 1. Introduction to Food Service Management Chapter 2. The System Approach Outline Chapter 1 Introduction to Foodservice Management  Introduction  Foodservice in USA Chapter 2 The System Approach  Factors Affecting the Foodservice Industry Growth  Facts about the Status of the Foodservice Industry in the USA  Trends in Foodservice  Food Service Operation  The Systems Approach  The System Concept  Benefits of Systems Approach  Flow of a traditional foodservice operation  Types of Foodservice Systems 2  Chapter 1 Introduction to Foodservice Management 3 Introduction The foodservice industry: All establishments where food is served outside home (restaurants, foodservices in schools, hospitals, recreational facilities, military, correctional facilities, retirement residences etc.) The history of foodservice is a mirror of the social, political, and economic times of our world (Ex: Foodservice in Lebanon during the socio-economic crisis) The Food service industry employs R&D scientists, food technologists, farmers, processors, manufacturers, distributors, suppliers, people who work in office, plant, school cafeterias, hotels, hospitals, correctional facilities, the military, in-flight foodservice, hotel dining rooms, coffee shops etc. 4  Introduction Foodservice industry success stories:  Macdonald’s (1948, more than 38000 branches worldwide across 100 countries)  KFC (1930, more than 50000 branches worldwide across 155 countries) Foodservice managers face decisions about how to organize foodservice departments for the efficient procurement, production, distribution, and service of their meals Foodservice managers should have knowledge of food safety, menu planning, purchasing, preparation, delivery, personnel direction, wise planning, good system of financial control, and efficient facility design and equipment arrangement 5  Foodservice in USA Ranked #1 among private-sector employers 1/2 of all adults in the USA have worked in the foodservice industry 80% of foodservice owners started at an entry-level job in the industry Foodservice is the largest employer of ethnic groups, minorities, women, workers with disabilities, and entry-level workers. Restaurant industry’s share of the food budget was 25% in 1955, compared with more than 50% today ¾ of consumers say going to a restaurant is far better than cooking and cleaning at home 6  Chapter 2 The System Approach 7  Factors Affecting the Foodservice Industry Growth 1. Socioeconomic Trends The changing status of women Increasing number of one-person household More people can afford to dine out Awakened interest in health, well-being, improving nutritional status (healthier menu choices) and food safety 2. Demographic Changes Population growth is slowing (more older people, life span lengthening, more retirement and health care facilities) 8  Facts about the Status of the Foodservice Industry in the USA More than 50 percent of all consumers visit a foodservice on special occasions (birthdays, Mother’s Day and Valentine’s Day) August is the most popular month to eat out and Saturday is the most popular day of the week for dining out 3/4 of foodservice operators have an e-mail address for customer comments 1/3 of restaurant operators plan to allocate a larger proportion of their budget to food safety Hot sandwiches are more popular than cold ones Ethnic foods are growing immensely (Mexican, Asian cuisine etc.) Consumers are demanding more variety of food and beverages 94% of the population of the United States eats pizza In the fast-food segment of the industry people prefer larger portions than diet foods https://www.youtube.com/watch?v=FpG8nJl3of4 9  Lebanon: Effect of Socio-Economic Crisis Since Lebanon relies on import for 80% of its foodstuff, the depreciation of the Lebanese pound, electricity shortage, diminishing state subsidy etc.  Rise in cases of food poisoning since food in chillers and freezers cannot be kept at required temperatures  Many contract with private food safety consultants were cancelled  Absence of regular supervision and safety checks  Food inflation has reached among the highest in the world, consumers are buying cheaper items where safety standards cannot be guaranteed  The roads are full of waste, which causes a gathering of rats, flies and mice, which carry germs To avoid food poisoning Lebanese are: buying items and cooking the same day, going vegan, buying in small quantities, eating cupboard items that do not rely on refrigeration etc. 10 Trends in Foodservice 1. Equipments (Smaller, energy efficient, multitasking, high volume, faster cooking) 2. Self-service and “grab n go” options 3. Sous vide or “under vacuum” method (cooking food at lower temperatures to reduce costs and improve flavor) 4. Use of software 5. Increased use of Environmentally friendly materials (recycled materials, biodegradable) 6. Spill-free, leak-proof, take-out containers 7. Safer, more comfortable, and more fashionable shoes and antimicrobial, and lighter floor mats to avoid slip of workers 11 Trends in Foodservice 8. Trans fat-free oils that are also low in saturated fat with a long fry life 9. Increase interest in Café (fine dining restaurants are down) and in healthy, fresh food 10. Value pricing, multiple-branding, display cooking 11. Cook/chill method 12. Restaurant are displaying the nutritional content of their meals 13. The 4-F’s—family, food, fast, and fun (could be added a fifth F—fresh) Trends in the restaurant industry https://www.youtube.com/watch?v=LntHXRR2kY0 Future of Food https://www.youtube.com/watch?v=CmgPMIZoB8I 12 Food Service Operations  Mission Statement: A summary of an organization’s purpose, customers, products, and services. It guides the organizational decision- making To achieve it SMART objectives must be developed  Objectives: Specific and measurable goals or targets of an organization Example: Decrease wait time for takeout orders by 5% in the next quarter  Management is the effective and efficient integration and coordination of resources to achieve the desired objectives 13 Food Service Operations Foodservice managers should: 1. Know how to organize foodservice departments for the efficient procurement, production, distribution, and service of their meals. 2. Recognize the scope of services to gain an appreciation for the complexity of the departments 3. Understand the financial status to contain costs or generate revenue (financial report preparation) 4. Development and control of operational and capital budgets 5. Menu planning 6. Purchasing, preparation, delivery of meals 7. Personnel direction, training, supervision, performance monitoring 8. Ensuring quality and safety of all food prepared 9. Facility design and equipment arrangement 14 The Systems Approach  Organizations are systems, collections of interdependent parts or subsystems that work together to achieve specified goals  Management’s role is considered a “systematic endeavor,” one that recognizes the needs of all of the parts.  The recognition that a change made in one part of the system has an impact on all other parts of the system  A system includes inputs (the subsystems that perform the operations), processes, outputs, feedback, and the general environment  An organization is also an open system that is influenced by and interacts with external forces in its surrounding environment (ex: customers and other constituents, competitors, suppliers)  Behavior of the system does not depend on what each part is doing, but on how each part is interacting with the rest  Synergy is achieved when the various units of an organization share common goals 15 The Systems Concept 16 Benefits of Systems Approach  More effective problem solving: ability to trace the problem, understanding the big picture  More effective communication: Ongoing communication among all parts of the organization is critical for the success of the system  More effective planning: understanding the goals, objectives and mission statement of the organization help determine the desired outputs  More effective organizational development 17  Flow of a traditional foodservice operation Storage& Preprep& Distribution Sanitation& Purchasing Receiving inventory ingredient Production & Service Maintenance Control assembly The functional subsystems of a traditional foodservice operation 18  Types of Foodservice Systems Ready-prepared Conventional (cook/chill or cook/freeze) The four systems differ in: 1. Where the food is prepared 2. Where it is served 3. Time span between preparation and service 4. Forms of foods purchased 5. Methods of holding prepared foods Commissary (central Assembly/Serve 6. Amount and kind of labor and production kitchen) equipment required 19 Types of Foodservice Systems Type Definition Advantages Disadvantages Conventional Food prepared in a kitchen Good quality control is Uneven, stressful workload caused by (ex: restaurants, in the same facility where it considered meal period demands hospital cafeterias) is served and held a short Greater menu flexibility Difficulty for workers to achieve high time, either hot or cold, until Less freezer storage productivity due to varying workload serving time (traditional) space(energy saving) Difficulty in scheduling workers (12-15 hours workday) Ready-Prepared Foods are prepared on the Reduction of “peaks and Need for large cold storage units (extra Foodservice premises, then chilled or valleys” of workloads found cost and space, ex: blast chiller) System frozen and stored for use at in the conventional system Possible food safety issues (monitor of (ex: large some later time. Effective Easier Scheduling (8- temperature and time) hospitals, aircraft) with limited labor hour/day) Possible textural damage of food items Reduction in production during freezing labor costs Need for rethermalization equipment More balanced use of (microwaves and convection ovens) equipment when preparation is spread over 8 hours, rather than at mealtime only 20 Types of Foodservice Systems Type Definition Advantages Disadvantages Commissary/ Large central kitchen with Cost savings due to large Concern over food safety and Centralized centralized food purchasing volume purchasing and distribution of prepared foods (Ex: airline and delivery of prepared reduced duplication of Need for proper transportation caterers, foods to service (satellite) labor methods to maintain food safety and franchised units located in separate Minimization of space quality restaurants) areas for final preparation requirements at the service High cost of purchase and and service. Prepared foods sites maintenance of sophisticated may be stored frozen, chilled Effective quality control equipment or hot-held Assembly-serve “kitchenless kitchen” No need for highly skilled Need for large cold storage units (extra Food Service requires no on-site food labor cost and space, ex: blast chiller) production. Fully prepared Minimal equipment and Possible food safety issues (monitor of foods are purchased, and space requirements (no temperature and time) require storage, final need for dishwashing unit) Possible textural damage of food items assembling, heating, and Minimal operating costs during freezing serving for gas, electricity, and Need for rethermalization equipment water, less waste (microwaves and convection ovens) 21