Question

8 Food and Beverage

The following Course Outcomes are assessed in this Assignment.

AB213-4: Explain the process for purchasing, receiving, storing, and producing a food item.

GEL-2.01: Communicate the impact of mathematical results in a discipline specific situation.

Scenario: The Shelton Hospital needs chicken for dinner to be served a week from this coming Saturday and it is being ordered today for this 250 bed hospital. The vendor provides shipment within three days of ordering in a frozen state.

• Describe the purchasing and include the specifications (see Chapter 6) that would be included in the Purchase Order (i.e., PO) for the 100 pounds of bone-in chicken.
• Describe the receiving and the inspection process concerning the chicken.
• Explain the storing, thawing methods, temperature, and subsequent preparation process for the 100 pounds of bone-in chicken based on the state in which it arrived, the arrival date, and serving date (show the dates for each step).
• Explain the production process steps for preparing just the roast chicken entrée (i.e., main course) cut into eight pieces for the hospital for one night’s dinner. Show your calculations for the dinner to demonstrate sufficient servings. Specify all the steps from beginning to service.

Answer 1

1.  Explain the process for purchasing, receiving, storing, and producing a food item.

Purchasing is the formal process of buying goods and services. The purchasing process can vary from one organization to another, but there are some common key elements.The process usually starts with a demand or requirements ,this could be for a physical part (inventory) or a service. A requisition is generated, which details the requirements (in some cases providing a requirements specification) which actions the procurement department. A request for proposal (RFP) or request for quotation (RFQ) is then raised. Suppliers send their quotations in response to the RFQ, and a review is undertaken where the best offer (typically based on price, availability and quality) is given the purchase order.

Purchase orders (PO) can be of various types,including:

• standard - a one time buy
• planned - an agreement on a specific item at an approximate date
• blanket - an agreement on specific terms and conditions: date and quantity and amount are not specified.

CLASSIFICATION OF FOOD PURCHASE

1. Perishable food – are food items that have short, useful life after they have been received. Items that are liable to spoil or decay. Ex: meat, poultry, seafood, fruits, vegetables, butter and eggs.

2. Staple food – are food items that have longer shelf life-often stored on shelves at room temperature, usually in a storeroom. Ex: groceries and canned goods.

3. Contract items – are food items usually consumed every day and thus have to be purchased on the basis of a negotiated contract. Ex: coffee, milk, oil, ice cream, noodles, breads .

BUYING GUIDELINES : - Buy by weight ,Buy by count or size , Buy by brands or trade names ,Buy foods in season

WISE BUYING OF FOOD :- It includes,

A. Purchasing Meat

• Consider the desirable characteristics of each type of meat.
• Buy only the reliable sources or markets that are regularly inspected.
• Choose meat reasonably free from bruises and foul odor.
• Check whether the meat is freshly butchered or frozen.
• Choose cuts of meat suitable to the preparation desired.
• Look for the stamp of the Bureau of Animal Industry.
• Buy exact quantity to be used.

B. Purchasing Poultry

• Age is an important consideration. Full-grown poultry has a better flavor, young birds are usually tender and contains little fat.
• Consider the condition of the bird when it was slaughtered.
• Select the type best suited for the recipe.
• Be vigilant for any deterioration such as foul odor and discoloration.

C. Purchasing Seafood

• Fish and other seafood should be fresh.
• Fresh fish has bright and full eyes, gills are bright red and clean, flesh is firm, and scales are intact.

D. Purchasing Fruits and Vegetables

• Vegetables should be bought fresh. Green vegetables should be green and crispy vegetables should be crispy.
• Check that they are clean, free from damaging cuts and bruises, and are not oversized.
• Choose fruits in season. Vegetables should no sign of wilting and are free from dirt.

RECEIVING

Receiving Receiving is the point at which food service operation inspects and takes legal ownership and physical possession of items ordered. Its purpose is to ensure that the food and supplies delivered match the established quantity and quality specifications.

STANDARDS FOR RECEIVING

• The quality delivered should be the same as the quantity listed.
• The quality of the item delivered should conform to the establishments` standard purchase specifications (SPS).
• The prices on the invoice should be the same as those circled on the quotation list.
• All invoices for foods delivered in a given day should be listed by the receiving clerk`s daily report for that day. Meat tags should be filled out.
• Completed paperwork should be forwarded to proper personnel.
• Food should be moved to the appropriate storage area.

METHODS OF RECEIVING

1. Blind Method – providing an invoice or purchase order. The clerk will quantify each item by weighing, measuring or counting, and recording it.

2. Invoice Receiving – Is a frequently used and more traditional method. The receiving clerk checks the delivered items against the original purchase order and takes note of any deviations. This method is efficient but requires careful evaluation to ensure the accuracy of delivery.

STORAGE

Proper storage of food immediately after it has been received and checked is an important factor in the prevention and control of loss or waste. Perishables need to be places immediately to refrigerated or frozen storage. Staples should be stored in an orderly and systematic arrangement. Food should be protected from pests, rodents, and insects. Storage should also have a low humidity and proper ventilation to help prevent spoilage.

HOW TO PROTECT FOOFOOD PRODUCTIONDS FROM CROSS- CONTAMINATION

• In a clean, dry location
• Where it is not exposed to splash, dust, or other contamination.
• At least 6 inches (15 cm) above the floor a) Food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment. b) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

FOOD PRODUCTION

Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. Home food production includes converting produce into forms for long-term storage.

Types of Food Production

Food production is further classified into different types including, cultivation, selection, crop management, harvesting, crop production, preserving, baking, pasteurizing, pudding, carving, butchering, fermenting, pickling, drink and candy making, restaurants,

Methods of Food Production

• Chopping or slicing of vegetables.
• Curing food.
• Grinding and marinating.
• Emulsification.
• Food fermentation.
• Fermenting beer at brewing industries.
• Boiling, broiling, frying, grilling, steaming and mixing.
• Pasteurization.
• Fruit juice processing.
• Removing the outer layers either by peeling and skinning.
• Gasification of soft drinks.
• Preserving and packaging of food products by vacuum packs.

2.Purchasing

Purchasing is the act of buying the goods and services that a company needs to operate and/or manufacture products. Given that the purchasing department of an average company spends an estimated 50 to 70 percent of every revenue dollar on items ranging from raw materials to services, there has been greater focus on purchasing in recent years as firms look at ways to lower their operating costs. Purchasing is now seen as more of a strategic function that can be used to control bottom-line costs. Companies are also seeking to improve purchasing processes as a means of improving customer satisfaction.

Why Specifications are so Important ?

Specifications are used throughout our lives, in ways you probably never thought about. A recipe for a cake or a cookie is a form of specification. All well written specifications are the product of concentrated group effort and are worth preserving. They represent the fruits of lengthy deliberation and study, combined with past experiences, and are essential to any efficient purchasing program.

Specification Definition—A specification (part of an ITB/IFB or RFP solicitation) is a concise description of a good or service that an entity seeks to buy, and the requirements the vendor must meet in order to be considered for the award. A specification may include requirements for testing, inspection or preparing an item for delivery, or preparing or installing it for use, requirements for samples, descriptive literature, warranty, and packaging. The specification is the total description of the purchase.

Specification Purpose—The purpose of any specification is to provide purchasing personnel with clear guidelines to purchasing, and to provide vendors with firm criteria of minimum product or service acceptability. 3Success of the purchasing activity relies on the specification being a true and accurate statement of the buyer’s requirements.4

Characteristics of a Good Specification—A good specification has four (4) characteristics:

1. It should set the minimum acceptability of the good or service. The vendor must know the minimum standard to determine what to provide. A standard which is too high means tax dollars may be wasted. Conversely, a standard which is too low means the goods or services will not meet the expectations of the user.

2. It should promote competitive bidding. The maximum number of responsive vendors should be able to bid to the specification. Restrictive specifications decrease competition.

3. It should contain provisions for reasonable tests and inspections for acceptability for the good or service. The specification should permit tendered goods or services to be evaluated against defined criteria by examination, trial, test or documentation. The methods and timing of testing and inspecting must be indicated in the specification.

4. It should provide for an equitable award to the lowest responsive bidder. The buyer obtains goods or services that will perform to expectations, and the vendor is able to provide the goods or services at an equitable agreed upon price.

Types of Purchasing Specifications

There are several of types of specifications that are commonly used. The following are some of the most common forms:

• Performance Specification—A type of specification in which the goods and/or services are described in terms of required performance. They may include such details as required power, strength of material, test methods, and standards of acceptability and recommended practices. Performance specifications define the task or desired result by focusing on what is to be achieved (e.g., truck or airplane).
• Design Specification—These are detailed descriptions of a good or service, including such things as details of construction or production, dimensions, chemical composition, physical properties, materials, ingredients and other details needed for the provider to produce an item of minimum acceptability. Design specifications are usually required for construction projects and custom produced items and for many services. Architects and engineers typically prepare design specifications for construction and manufactured products (e.g., buildings, highways, or other public works projects).
• Combination Specification—This type of specification includes elements of both design and performance specifications.
• Brand Name or Equal—This type of specification is used to describe a commodity of a fairly common nature. It states a detailed description and a manufacturer and catalog or model number which meets the description and has been determined to be acceptable. Competition among brands is usually attained by specifying “brand A or equal” in the specification.
• Industry Standard—In this type of specification, all goods made to an industry standard are identical, regardless of manufacturer, and will result in acquisition of goods of uniform quality. An example is the UIL standard for electrical products.

Recieving and Inspection process of Chicken

Fresh meat is shipped in pieces and/or by weight. Count and weigh the fresh items. Check for leaking vacuum-packed (Cryovac) packages, and check the grade of the meat against the grade on the invoice. In addition, if specifications were given on the order form, confirm the cuts of meat do meet those specifications.

Fresh poultry and seafood should also be counted, weighed, and checked for quality.

Frozen products are often delivered in cases and cartons. Open the cases to count the items and to check for signs of freezer burn, torn wrappings, partial thawing, or other problems.

In summary, when receiving goods, remember:

• The quantity of the goods received should match the quantity on the invoice and the quantity on the purchase order.
• The quality of the goods received should be to the specifications given on the invoice or to specifications previously worked out with the supplier. This includes supplying the specific brand name when it is requested.
• The prices of the goods should be listed on the invoice and should match the prices on the purchase order.

Safe Storage

Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. However, freeze chicken immediately if you do not plan to use it within two days after purchasing. You can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double-wrapping or rewrapping with freezer paper, aluminum foil or plastic wrap.

Stocking the freezer with boneless, skinless chicken breasts and thighs can be a real timesaver. Divide the chicken into efficient, meal-size portions and package for freezing. These convenient packages defrost and cook quickly into chicken recipes that can eliminate leftovers.

Cooking Safety

Be sure chicken is cooked completely to eliminate the chance of foodborne illness. Check the internal temperature with a meat thermometer in several locations to ensure doneness. Internal temperature should be a minimum of 170°F when checked in breast area and a minimum of 175°F when checked in the thigh area. If a meat thermometer is not available, check for doneness by piercing the breast and thigh with a fork and be sure the juices run clear.

If cooking a chicken that has been stuffed, be sure to check the stuffing for doneness. It should reach an internal temperature of 165°F. Do not stuff until just before cooking and remove immediately once it is done. It is recommended that stuffing be cooked outside the chicken in a separate dish to reduce the risk of bacteria growth.

Do not partially cook chicken and then store to complete cooking at a later time. The chicken should be cooked completely. Shown below are the temperatures chicken should reach for proper doneness.

Production Process

5 Steps for Glorious Roasted Chicken

1. Make sure the chicken is dry: We do not recommend rinsing your chicken before roasting. Washing may spread bacteria from the chicken to the sink and across other food prep surfaces, and we want the chicken’s skin to be as dry as possible so it will cook up crisp. Once you’ve got the chicken out of its packaging, pat it completely dry inside and out with paper towels.
2. Be generous with the salt: A tablespoon of salt may seem like too much for a small chicken, but you want to be incredibly generous with the salt on the skin and inside the chicken’s cavity to ensure that some of the seasoning works its way past the skin into the meat. Salting keeps the chicken juicy too. Oil or butter on the chicken before roasting is optional.
3. Truss the chicken: Trussing is a traditional method for tying the chicken’s legs together. Although techniques for bigger poultry like turkey require tying up the whole tail end, for a simple roast chicken, just bring the drumsticks together with kitchen twine. This really just keeps those drumsticks from drying out while the breast cooks through, and makes the whole chicken cook more evenly.
4. Roast with patience: A roasted chicken is simple, but it is not quick. The chicken will roast for a minimum of one hour, but you can help the bird along by leaving it alone. There’s no need to baste or bother or probe the chicken for one hour.
5. Rest before carving: Rest the chicken for at least 15 minutes before carving. This allows the chicken to continue to cook, redistribute its juices, and cool down enough for you to carve it after it rests.

100 Pound chicken serving for 250 beds

Chicken cut into eight pieces for the hospital for one night’s dinner

2 Pound chicken can be served for 6 beds

So,that 100 Pound can be served for 300 beds

There is suffiecient chicken to serve