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PRODUCT FLOW & kitchen design.doc

3 Pages

Nutrition and Food
Course Code
FNS 200
Donna Barnes

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PRODUCT FLOW & KITCHEN DESIGN (Week 9) -Food product flow are alternative paths w/in foodservice ops that food & menu items may flow, beginning w/ receiving & ending w/ service to the customer. Alt paths aim at inc productivity, dec cost or strengthening control of ops. Physical, chemical & microbiological changes occurring in food throughout all stages of procurement, production, service must be controlled to ensure quality & safety of products. Types of Foodservices (Food Production Options) I. Conventional/Traditional foodservice -Foods are served on trays using centralized service (plates & trays are assembled close to production) or decentralized service (good transported in bulk to a location separate from production & plates & trays are assembled in that location). Food produced is served on the same day. Conventional foodservice requires full complement of staff during time of service. Raw foods and convenience foods are purchased. High labour costs and moderate food costs. -Conventional foodservice is like homecooking. Hospital service goes from breakfast lunchdinner w/ patients having the options to request snacks. Most of the food bought is used for the day which means, this type doesn’t rely much on inventory. The level of processing is high b/c there are more ingredients than prepared products. 7 day/week production staff is required & they get time ½ or 2x pay on holidays. *Food goes from procurementproductionhot holdingmeal assembly transportationservice to customer II. Ready-prepared foodservice -Many hospitals use cook chill (allows for a 4-day shelf life; menu items are partially cooked, rapidly chilled & held in chilled storage prior to service using special carts/ convection/microwave ovens), cook-freeze (3-6month shelf life; menu items are partially cooked, rapidly frozen, held in freezer storage & reheated prior to service) technology. Sous-vide is the process of sealing raw, fresh food items in plastic pouches to allow chilled storage & then cooking in boiling H2O prior to service, aka reduced O2 packing; extends shelf life to 21 days. -Produces large quantities of food for service in the future. Foods are placed in inventory & must be rethermalized. Raw foods & convenience foods are purchased. 40hr work wk for production staff. Moderate labour costs & food costs. Specialized equipment required such as blast chillers, tumble chillers, rapid thawing refrigerator, conveyor belt, shrink wrap machines, etc. Food safety is a concern b/c of thawing and reheating. Works best w/ a static menu. -Evolved b/c scratch cooking is a time consuming process, labour was expensive, shortage of skilled labour but sometimes they actually spend more on prepared meals than if it was done from scratch, eg. pudding cups. Instead of preparing foods for immediate use, we can build inventory to use days/months later. You would not need production staff on weekends or even chefs/cooks b/c you’re just reheating foods. The # of production staff decreases b/c efficiency increased, ie. Synergies of doing more in the same amt of time. -From conventional to cook/chill/freeze/sousvide, there was a change in kitchen design: special appliances, regular storage area b/c food is still prepared on site, etc. The disadvantage w/ this type of service is that you can’t multiply recipes; if you chill something, will the quality of food change?. You need a special chef to understand food technology & one that understands standardized recipes & then you can get less qualified cooks for other shifts. Cold production includes salads, sandwiches & sometimes dessert; staff makes cooked ingredients ahead of time & produced fairly close to the time of service to avoid compromising quality. In an ideal kitchen, if you’re making batches, how will you consider for special diets. Still need to do modifications & if you become an expert, you’ll be able to make those ahead too. Eg. If it’ll cost you $400,000 to refurbish a kitchen, you can negotiate that it’ll save the company money in the long run like $100,000 each year b/c of adapting ready- prepared foodservice. Say you pay it pack after 4 yrs, thus in the 5 year, you’re actually saving money. Sometimes it’s not about the upfront expense, it’s what happens in thereafter & this also led to the movement to prepared food items. *Food goes from procurementproductionchilling/chilled storagebulk reheating hot holdingmeal assemblyservice to customer OR can proceed right to meal assembly III. Commissary foodservice -Cooking in one location & send food to a variety of units for service. Primarily raw foods are purchased. Low food cost. Production staff is in one unit only. Low- moderate labour costs. Transportation of finished goods required. Specialized equipment needed; foods can be hot, chilled/frozen. Food safety is a concern primarily due to food being transported from location to location. -are centralized procurement & production f
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