Cook College Barbara L. Tangel

11:709:349 Management of Food Service Systems Davison Hall 229B

Spring, 2001 932-6525

Email: bltangel@rci.rutgers.edu

Office Hrs: M 2

W 2, & by appt.

Required Text: Warfel, M.C., and Marion L. Cremer, Purchasing for Food Service Managers, 4^th ed., McCutchan Publishing, 2000.

Recommended: Payne-Palacio, J. and M. Theis, West and Wood's

Introduction to Foodservice, 8th ed., Merrill-Prentice-Hall, 1997.

Date Topic Assignment

1/16/01 Course Overview, objectives,

Outline, course requirements

1/19 Farms, markets, and market W&C: Ch 1, 2

agencies. P-P & T pp. 116-119.

1/23, 1/26 Laws of the food industry W&C: Ch 3 PP.&T: pp. 119-122, 73.

1/30 Assessment of Food Quality Grade Standards P-P & T.: pp. 132-136,145

2/2 Written Food Specifications W&C: Ch 7

P-P & T pp.138-140

2/6, 2/9 Food Purchasing Policies & W&C: Ch 4,5,6,11,12

2/13 Procedures, Need Determination P-P & T pp.123-131,

Ethics in buying. 141-146

2/16 Inventory Control, Receiving W&C: Ch 8, 9

and Storage of Food P-P & T: pp. 146-165

2/20, 2/23 Purchase of Meat and Meat W&C: Ch 13

Products

2/27 Purchase of Poultry and Eggs W&C: Ch 14

3/2 Midterm Exam

3/6, 3/9 Purchase of Marine and Dairy W&C: Ch 15, 16

Date Topic Assignment

3/27 Purchase of Grocery Products W&C: Ch 17, 20

3/30, 4/3 Financial Management of W&C: Ch 10

4/6, 4/10 Foodservice, Budget Planning, P-P & T Ch. 16 Financial Statements

4/13 Overview of Layout and Design P-P & T Ch 10

4/17, 4/20 Food Flow, Work Center, Section P-P & T: Ch 11,15 Design

4/24, 4/27 Space Allocation in the P-P & T Ch 11 Physical Facility

Course Evaluation: Midterm 100 points

Final 100

Term Work 200

2) hospital nonselective menu (two days, with all of the diets)

3) corporate selective menu (two days, including executive and employee menus)

4) School lunch (one week, including breakfast and lunch and salad bar)

5) College selective menu (one day, including lunch and dinner salad and specialty bars)

2. A summary of the conditions of the food service which influence your choice of the menu and form of foods purchased including, but not limited to:

2) Age, sex, health status of clientele.

3) Summary of portion sizes, i.e. casseroles = 6 oz., "whole" meats = 3 oz. EP,

4) Description of portion control techniques

6) Description of the types of purchasing used to obtain the major ingredient groups. For example, meats are purchased by competitive bid, produce is purchased on the open market, groceries are a standing order, etc. For each major commodity group, indicate purchasing method

7) Inventory management-including par stock, emergencies, weather, natural disasters, etc.)

8. 8) Vendor availability and delivery dates.
9. 9) Foodservice department disaster plans for utility failure, food shortage caused by overproduction or nondelivery, and unusual weather conditions. Be specific, a disaster may happen anywhere, and plans must be on file. Do not simply say, "facility will close," since clients may not have a way to go home.

1. Detailed list of employees indicating the duties of each. Carefully analyze the menu

Due date for item 2. is Friday, February 16, 2001.

3. Written food specifications: include 6 detailed specifications for food items purchased on the menu. These specifications describe the food in such a way to present a mental image of the product, without the use of pictures. Details to be included to achieve this are descriptions of product name, age, grade, size, color, state of preservation, pack style, pack size, condition of the food, condition of the package, and many other considerations. It is better to be more detailed than to leave out information critical to the description of the item. The six specs should be:

1. A fresh, refrigerated, meat.
2. A fresh, refrigerated poultry or marine product
3. A dairy product or egg product

4) Fresh produce item, fruit, vegetable, or prepared salad.

5) A prefabricated convenience food, such as peeled potatoes or tossed salad mix

6) A portion-controlled food, such as a beef patty, fish filet, or a bag of crackers.

Due date for item 3 is Friday, March 9, 2001.

4. Amount to Order Determination: Plan the quantities to be ordered for 100 items on your menu. These items may be the entire menu item, for instance, a serving of juice, or you may use a number of recipes used in your menu, and each ingredient in the recipe would count as an item. If a recipe included 12 ingredients, then that would be 12 items to purchase.

1. Calculate the amount to order (amount needed divided by purchase unit.

f. Be sure to include all items for which specifications were written.

1. Provision of organized estimates of future income, expenses, human resources, and equipment, broken down by time period and department.
2. Provision of a coordinated management policy, in long and short-term, using accounting terms
3. Provision of a method of control to compare actual results to budgetary plans, so that adjustments can be made over time.

Due date for section 5 is Friday, April 27, 2001.

4. References for all materials used in completing this project for items 2,3,4, and 5 are due with the appropriate sections.