FSSM 2
Terms
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- Economic Order Quantity
- balances ordering costs and inventory holding costs to deteremine size and frequency of orders - requires computer assistance
- costing of inventory - FIFO
- uses most recent prices
- costing of inventory - LIFO
- uses price of oldest stock
- costing of inventory - latest purchase price
- fastest and simplest to use
- forecasting involves
-
intution
moveable avg / time series
regression analysis
subjective forecasting - ingrediet and cost controls
-
ingredient room saves money
standardized recipes give quality - conduction heat transer system
- transfer through direct contact (grilling, broiling, frying)
- convection heat transfer system
- heated by movement of liquid or vapor (convection ovens, steamer fans, rotatry oven)
- radiation heat transfer system
- infrared, microwave
- induction heat transfer system
- uses electrical magnetic fields to excilt molecules of metal on cooking surfaces (widely used in Japan - no open flame)
- nutrient value maintained by controlling
-
pre-prep time
cooking time
cooking temp
exposure to H2O - moist heat cooking
- steam jacketed kettle, tilting frying pan, pressurerless convection steamer, COMBINATION CONVECTION OVEN/STEAMER
- dry heat cooking
- range oven, deck oven, charbroiler, grill, clamshells, deep fat frying, pressure fryer, COMBINATION CONVECTION OVEN/STEAMER
- cantilever
- wall mounted equipment that makes floor cleaning easier
- warranties
-
begin when equipment is delivered (unless negotiated differently)
become void if maintenace staff is not properly trained before performing service or repair