Introduction to institutional food management
- 1. INTRODUCTION TO INSTITUTIONAL FOOD MANAGEMENT
- 2. Institutional Food management The art of providing food and drink aesthetically and scientifically to a large number of people in a satisfactory and cost effective manner
- 3. INSTITUTIONAL FOOD MANAGEMENT Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation Organizedgroup of workers using special equipment and facilities to produce food for the consumption of others
- 4. WHAT MAKES FOOD MANAGEMENT PRODUCTION DIFFERENT?? Volume Organization Mode of operation
- 5. WHAT MAKES FOOD MANAGEMENT PRODUCTION DIFFERENT?? Volume -larger output quantities e.g 25, 50, 100 or more - Need adjustments on the ff: A. storage B. equipment C. purchasing
- 6. WHAT MAKES FOOD MANAGEMENT PRODUCTION DIFFERENT?? Organization Requires workers that are skilled and knowledgeable Facilities and design
- 7. WHAT MAKES FOOD MANAGEMENT PRODUCTION DIFFERENT?? Mode of operation Recipe quantification Production planning Specialized equipment Employs convenience products, standards and techniques
- 8. 3 ASPECTS TO FULLY UNDERSTAND QUANTITY FOOD PRODUCTION Standards Expected output should or must be Principles Must know what knowledge must be applied to get the desired results Techniques Must be acquainted with the steps and procedures involved in production
- 9. TRENDS IN FOOD MANAGEMENT 1. Nutrition as a trendsetter 2. Information technology as a trendsetter 3. Freezing, storage, and packaging technology as a trendsetter 4. Environmental renewal as a trendsetter 5. Convenience food as a trendsetter
- 10. CONVENIENCE FOOD?? Food products with a higher processed level as its raw or natural state Convenience food are closer to its servable state
- 11. CONVENIENCE PRODUCTS CAN BE DIFFERENTIATED INTO FOUR: 1. Ready to cook 2. Half-prepared products 3. Ready to serve products 4. Ready to eat products
- 12. CONVENIENCE PRODUCTS CAN BE DIFFERENTIATED INTO FOUR: 1. Ready to cook Partly processed products made ready for the kitchen However must undergo the complete cooking process E.g pre-peeled potatoes, pre-cut vegetables, pre-cut and portioned fillets of meats
- 13. CONVENIENCE PRODUCTS CAN BE DIFFERENTIATED INTO FOUR: 2. Half-prepared products pre-prepared and made ready that requires short additional cooking time E.g pre-baked breads, powdered bouillon , frozen fries,pizzas
- 14. CONVENIENCE PRODUCTS CAN BE DIFFERENTIATED INTO FOUR: 3. Ready to serve products Products that have been completely cooked Reheating of products E.g all kinds of cooked canned goods, microwavable products
- 15. CONVENIENCE PRODUCTS CAN BE DIFFERENTIATED INTO FOUR: 4. Ready to eat products Pre prepared Cooked Portioned E.g. candies, yogurt, ice cream, butters and condiments