Chapter 4 Food Product Flow Flow of Food

Chapter 4 Food Product Flow

Flow of Food l Alternate paths that food and menu items may follow Initiating with receiving & ending with service to the customer l Aimed at increasing productivity, decreasing cost, or strengthening control of operations l l Changes occurring in food throughout all stages must be controlled to ensure quality & safety of finished products © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Flow of Food © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Types of Foodservices l Increasing labor costs & shortage of highly skilled employees l l 4 Using new forms of food with built-in convenience or labor-saving features types of foodservice operations Conventional or traditional l Ready prepared l Commissary l Assembly / serve l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Conventional Foodservice Foods are purchased in various stages of preparation for individual operation l Production, distribution, & service are completed on same premises l Following production, foods are held hot or refrigerated to be served as soon as possible l Proportioned meats, baked goods, & fresh, canned, frozen, or preprocessed fruits and veggies l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Conventional Foodservice © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Conventional Foodservice l Menu items are prepared near to service time to assure quality l Hot-holding conditions affected by temperature, humidity, & length of holding time l Nutritional & sensory quality can be adversely affected © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Conventional Foodservice l May be distributed to adjacent or nearby serving area (cafeteria or dining room) l Hospitals or healthcare facilities – food served on trays Centralized service – individual patient trays assembled in or close to production area l Decentralized service – distributed in bulk quantities for tray assembly close to patients’ rooms (galley in hospital wing) l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Evolved because of increased labor costs & shortage of skilled personnel l Menu items produced & chilled or frozen until heated for service later l Produced for inventory & subsequent withdrawal l Readily available at any time for final assembly & heating for service © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Center-of-the-plate l Menu items & hot veggies require 2 phases of heat processing in ready prepared foodservice 1 st during production l 2 nd after storage l l In some operations, reheated in bulk prior to assembly of customer meals © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Cook-chill – partially cooked, rapidly chilled, held in chilled storage, & reheated just prior to service l Use remains limited throughout industry l Cook-freeze - partially cooked, rapidly frozen, held in freezer storage, & reheated just prior to service l Frozen from 2 weeks to 3 months © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Sous vide – sealing raw, fresh food items in plastic pouches to allow chilled storage & then cooking in boiling water prior to service Only licensed food processors can perform sous vide process l Improper handling can cause microbiological health hazards l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Special recipe formulations needed because of changes during chilling or freezing of food l Development of off-flavors may be problem; controlled by Substituting stable ingredients l Greater control of storage time, temperature, & packaging l Adding stabilizers l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Challenges Retention of microbiological, nutritional, & sensory qualities of food l Critical control points for cooling & reheating extremely important l l If time & temperature standards not followed, discard product © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Ready Prepared Foodservice l Adopted to reduce labor expenditures & use staff more effectively l Production designed to meet future rather than immediate needs l Production personnel can be scheduled for regular hours (no early/late shifts) l Does not require as many highly skilled employees © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Centralized procurement & production facilities with distribution of prepared menu items to several remote areas for final preparation & service l Developed due to technological innovations & design of sophisticated foodservice equipment l Menu items delivered hot or cold/hold & served, some chill or freeze © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Foods purchased have little or no processing l l Advantages: l l Generally purchased in large quantities Large-scale purchasing Increased supplier competition & cooperation Volume discounts Operational advantages include centralized receiving, storage, & inventory control © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Equipment for preprocessing & production different from conventional foodservices l Large central units designed like food industry operations l Require major modifications of recipes & food preparation techniques l Menu items may be stored in bulk or in individual portions © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Packaging & storage challenging l Various packaging materials used l Such as individual pouches or disposable serving dishes l Specialized equipment required for packaging, storing, & distributing l Preserving microbiological, nutritional, & sensory qualities during holding and heating can be problem © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Adopted in operations in which service centers are remote from production unit l Reduce duplication of production, labor, & equipment l Space requirements can be minimized l High initial costs, purchase of transportation equipment, & operating costs are concerns in evaluating costeffectiveness © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Especially suitable for unique situations l Long been used in schools Many have combined with conventional foodservice l Large secondary schools serve as “base kitchens” – transport to elementary schools l School districts built large central commissaries in which food products prepared, chilled in bulk, then transported to schools throughout the district l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commissary Foodservice l Advantages l Equipment & personnel operate at high efficiency rate during day with no idle periods l l Often operates 8 hours a day, 5 days a week With greater number of dependent service centers, operation may be extended to multiple shifts 24 hours a day, 7 days a week l Must have highly skilled personnel © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Assembly / Serve Foodservice l Purchased pre-prepared & require minimal cooking before service l Food products brought into operation with maximum degree of processing l Fresh, frozen, & dried items l Only storage, assembly, heating, & service functions commonly performed in these foodservices l Reduces labor and equipment costs © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Assembly / Serve Foodservice l 3 market forms of foods predominantly used in these foodservice operations Bulk – requires portioning before or after heating within foodservice operation l Proportioned – requires assembly & heating l Preplated – require only heating for distribution & service, most easily handled l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Assembly / Serve Foodservice l Patient trays are assembled & food items reheated in gallery before service l l Eliminates need for central kitchen Combination of foods is used, some requiring limited degree of processing & others requiring none l l Partially prepared foods – often add other ingredients before heating or cooling Completely processed foods may be enhanced to individualize (adding sauce to an entrée) © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Assembly / Serve Foodservice l Offers easy solution to labor & production problems l Readily available supply of highly processed, high-quality food products is a prerequisite for a successful assembly/serve operation l Special diet modifications can be problem l Another complaint – lack of individuality © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire