Guage Scale -> lower the number thicker the metal

10 (thickest) - 22 (thinnest)

dull or bright

higher numbers -> finer finish and higher polish

equipment standards

NSFI

National santitation foundation international

seal of approval = meets standards

easy to clean and sanatize

(EPQ/APQ)* 100

when using APQ round EPQ down

When using EPQ round APQ up

number of people need/number of people recipe is made for = factor

factor* amount needed = actual amount needed

ex: 50/8 - 6.25

2/3 cup * 6.25 - 4.125 cups ( round to 1 qt)

less evaporation in soup

50/10 = 5

5* 3qts = 15 qts

minus by 10% to factor in less evaporation

15*.10=1.5qt

15-1.5 = 13.5 qts

raw food costs

percentage of the retail price the raw food cost will contribute

ex: salmon filets 2 1/2 lbs @ 5.54/lb

5.54*2.5 = 13.85 for total salmon cost for recipe

used in institutions

requires knowledge of food costs

actual time employees spend preparing each item

direct

(prime food cost)

indirect

(prime food cost)

steak sandwich sells for $8.90

labor cost - $3.00 and desired to be 35% of total cost (3.00/.35=8.57)

food cost - $2.75 and is desired to be 30% of sale price

(2.75*.30 = 8.57)

to determine actual selling price  (3.00+ 2.75)/(35%+30%) or .65 = $8.84

this means 35% left to cover other expenses - gas, electric and profit

requires accurate cost records (food and labor costs and other costs)

other costs are obtained asa a % of sales from profit and loss of statements

add amount of profit that is acceptable

filet mignon dinner

1. find food and labor cost

cost/steak - 4.50

total cost of meal = 5.50

labor cost - 5.50

totalfood and labor cost 11.00

add overhead and profit margin (decided by management)

if 45% percent (11*.45) add $4.95 or rounded 5.00 to price

price of filet = $15.95 or rounded 16.00

milk: 6-8 fl oz

meat or meat alternative including cheese: 1-3oz, 1/2 to 1 1/2 eggs, 1/4 - 3/4 cups dried beans or peas, peanut butter 2-6tbsp, yogurt 1/2 to 1 1/2 cups

veggies and fruit: 2 ore more servings of 1/2 to 3/4 cups

grains: 5-10 servings/wk

designed to increase calories from low-fat food sources in order to meet the dietary guidelines

fruit and vegetables and grain servings increased

NSMP

designed to enhance choosing items that create meals that meet nutrient standards

used by schools that lack the technical resources to conduct nutrient analysis themselves

use outside source (usually another school district)

no more than 30% calories from fat

less than 10% for saturated fat

1/3 RDA vit A, Vit C, Calcium, Iron, Protein, Kcals

no more than 30% calories from fat

less than 10% for saturated fat

1/4 RDA for Vit A, Vit C, Calcium, Iron, Protein, Kcals

lunch = 4 food components, 5 food items

breakfast = 3 or 4 food components, 4 food items

families with incomes at 130% to 185% of the poverty level

cost = $0.40

concept of healthy school lunch meeting more than just dietary guidelines

-considers taste and presentation

- focus on customer - includes cultural, regional or ethnic preferences

- makes meals accessible to all children

1/4th RDA for protein, Ca, Fe and Vit A and C for breakfast

1/3rd RDA for Protein, Ca, Fe and Vit A and C for lunch

caloric goals - age appropiate

balance nutrient guidelines

JCAHO

• focus on aspects of patient care essential to quality patient care
• be applicable to all organizations and services
• represent a consensus for performance
• initially created to ensure the establishment of Quality Assurance Programs
• to improve the quality of care provided to the public through the provision of healthcare accrediation and related services that support perforamnce improvement

improve the quality of care provided to the public

if a hospital is not JCAHO accredited, its ability to recieve governemnt reimbursement is jeopardized

-controling quality in foodservice

evaluates the organizations compliance and strengths and weaknesses

expected to correct problems to compy with major provisions

JCAHO key nutrition standards

patient assessment

patient care

patient and family education

Lab values - serum levels of protein, minerals, lipids, sugar

anthropometrics - weight, height, % body fat

diet history - 24 hour recall or typical days intake

use assessment info to develop appropriate dietary intervention if required

may discuss healthy eating habits

JCAHO patient and family education

• necessary to help ensure positive pt health outcomes
• involve family in care decisions and implementing behavioral modifications
• family responsible for relaying nutritional goals when meeting with other care providers (honesty)
• education best if interactive with specific pt

dummy trays or test trays

taste appearance

temperature

correct food is served

questionnaires

comment cards

frequency of purchase

plate waste

customer complaint analysis

focus groups

mystery shoppers

hedonic scale

uses pictures to get results from children

12 -13 cups per can

25 portions

6 cans per case

institutional size for fruits, and veggies

8 cups per can

16-20 servings

institutional size for canned fish, sweet potatoes

5 2/3 cups

10-12 servings

12 caans per case

fruit and veggie juices, condensed soups

3 1/2 cups

5-7 servings

24 cans per case

fruits, some veggies

when substituing one can for another size

one no. 10 can is

5 no. 2 cans

4 no. 2 1/2 cans

5 lbs/.89 = 5.62 lbs

 purchase 6 lbs round up

50*.89

EP = 44.5 lbs

9 lbs of broccoli

5/.61 = 8.2 lbs round up to 9

10 lbs AP is 8.5 lbs

10*.85

round down with AP

10 lbs/.85 = 11.8 lbs

need to order 12 lbs of apples

3 oz *150 = 450 oz/ 16oz = 28.1 lbs

28.1lbs/.88 = 31.9 AP

Need to purchase 32 lbs of green beans

52*.74 = 38.48 round to 39 lbs

now 39*16=615.7 oz

615.7oz/2.5oz (serving size)

246 servings (round servings down)

Cost/serve of food 1.41

100/30 to get factor 3.33

$1.41*3.3 = $4.65 which can be rounded to $4.95

100/25 = 4

4*$1.41 = $5.64

an etree

a side dish

milk as a beverage

When a hospital administration decides to use a foodservice management company

 the administration evaluates proposals and awards the contract

psychological influences

cultural influences

10 tbsp

6 oz

entree salads

8 tbsp

4-5 oz

entrees

dipper 10

6 tbsp

3-4 oz

desserts, meat patties

3 tbsp

 2 1/2 - 3 oz

muffins, desserts

3 1/2 tbsp

1 3/4 - 2 oz

muffins, cupcakes, saucers, sandwich fillings

2 2/3 tbso

1 1/2 - 1 3/4 oz

cream puffs

2 1/3 tbsp

1 - 1 1/2 oz

large drop cookies

1 1/2 tbsp

3/4 oz

drop cookies

1 tbsp

1/2 oz

small drop cookies, garnishes

dipper 100

scant 2 tsp

tea cookies

Sodium: canned soup, fast food, frozen foods,

cholesterol: milk, eggs (dairy)

sugar: processed foods, fruit juices, fruits, milk

etc.