FSSM
Terms
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- static/restaurant style menu
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same items everyday
best for restaurnats - cycle menu
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different items each day for set period then repeated
good for healthcare facilities - single use menu
- holiday / theme menus
- non-select menu
- no choices
- pre-select
- choices to satisfy dislikes
- table d'hote
- completed meal with several courses at a set price
- a la carte
- stated price for each menu item
- National School Lunch Program (Type A USDA)
- reimbursable - regulations are set by federal govt.
- crisis menu
- 3 day supply
- the menu is...
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*primary control of FS operation
*customer driven
*must have variety in non commercial operations (LTC) - food preferences can be determined by
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market research - restaurants
small scale surveys - HC
plate waste (most inexpensive) - aesthetic factors
- flavor, texture, color, shape, shape, method of prep; look for variety and flavors that compliment
- good menu planning
- balances the use and capacity of equipment, storage space and delivery days
- use of computer system
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saves labor
reduces food waste
controls costs - MIX management
- combines high and low cost menu items to stay in budget
- bid buying
- buyer decides which supplier will be chosen based on price quotes and specs
- fixed bid
- large quantities, non-perishable goods
- daily bid
- perishable products
- sealed bid
- generally govt contracts like school milk, govt buildings
- independent purchasing
- each dept in an organization has its own purchaing agent
- centralized purchasing
- a purchasing dept does all the buying for the entire organization
- group purchasing
- various foodservice operations joining together to take advantage of volume purchasing (non-commercial)
- warehouse club purchasing
- popular among single unit restauranteurs
- prime vendor
- primary supplier, but not sole supplier, generally has $ amt. committment for minimum purchases - provides most of goods (ex: GFS, SYSCO)
- specifications include
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name of product
federal grade / quality des.
size of container
count or wt. per container
unit on which price is based - vaule analysis
- methodical investigation of all components of a product or service with the goal of eliminating unnecessary costs w/o decreasing effectiveness of product/service
- purchase requisition
- originates within the unit of the FS operation
- purchase order
- competed by buyer, sent to the supplier, using info on the requisition form
- invoice
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prepared by supplier
when items are delivered the invoice must be compared to PO - receiving
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control point / possibly critical control point
procedures for inspection must be in place
if standards not met delivery must be rejected - dry storage
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limit number of doors
windows should be opaque
needs good ventilation
temp: 50-70 (Spears) 70(West)
humidity:50-60%(Sp) 65-70%(W)
rec storage times: canned goods - 12 months; dried fruits and veggies - 2 wks.; whole grain flour - 2 months - low temp storage - temps
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meat - 30 - 36
fish - 30 - 32
dairy - 36 - 40
fruit and veggies - 40 - 45 - low temp storage - humidity
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75-95 most foods
85-95 high moisture foods
(if humidity too low - things begin to wilt) - low temp storage - rec storage times
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whole muscle meats: 3-5 days
ground meats: 1-2 days
fish: 2-3 days
fruit & veggie: 5-7 days
eggs: 4-5 weeks from packing - freezer temps
- 0 - -10 degrees
- recommended storage times
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chicken: 6-12 months
meats: 3-6 months
frozen eggs: 9 months - inventory
- material assets owned by an organization
- issuing procedures - direct
- from receiving to unit, no stroage time
- issuing procedures - storeroom issue
- use requisition, ingredient room gives cost benefit
- physical inventory
- actual counting and recording of products
- perpetual inventory
- purchases and issues continuously recorded
- JIT (Just in Time)
- used in direct issue, does not tie ip $ in in inventory
- ABC Method
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categorizes by value (A = most expensive)
highest price is controlled very closely and can be time saving - safety stock
- back up supply - depends on importance of product