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Educational Showcase 2006 The Protein Purchase Decision

Educational Showcase 2006 The Protein Purchase Decision. Factors to Consider. Quality Facility equipment Service style Cooking method and schedule Product specifications Cost focal point Yield analysis Costing analysis. Quality. Standard definition Product purchase specifications

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Educational Showcase 2006 The Protein Purchase Decision

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  1. Educational Showcase 2006 The Protein Purchase Decision

  2. Factors to Consider • Quality • Facility equipment • Service style • Cooking method and schedule • Product specifications • Cost focal point • Yield analysis • Costing analysis

  3. Quality • Standard definition • Product purchase specifications • Patient acceptance • Eatability – eye appeal, aroma, taste • Product returned to the dishroom • Nutrition received by patient

  4. Equipment • Oven capacity • Type of ovens • Menu requirements needing oven space • Use of thermometers for doneness • Sharp slicing equipment

  5. Service Style • Trayline, galley, cafeteria • Hot holding time before service • Slice as needed or slice ahead • Time between plating and consumption

  6. Cooking Method and Timing • Dry roast or wet roast, affect on nutrition • Cooking temperature • Start frozen or thawed (fresh) • Roast on a rack? • Cook for today or tomorrow • If cooking for tomorrow, do not go to full temperature

  7. Refrigerated Storage Capacity • Sufficient fridge and freezer capacity? • Room to thaw meats? • Room to hold cooked meats for next day service?

  8. Cost Focal Point • Back door or on the plate? • Costs of rejected portions? • Cost of replacement for not consumed foods • Costing method • Use of yield factors in cost comparisons

  9. Yield Analysis • Type of roast or cut • Thaw in fridge versus cook from frozen • Excess trim • Cooking method temperature, and shrinkage • Resting time before slicing • Slicing method and shrinkage

  10. Costing Analysis • Ideal cooking an slicing loss • Inside Round & Blss Pork Loin = 40% • BRT Fresh Ham & Shoulder Clod = 60% • 100 portion @ 3.0 oz cooked weight • Inside Round @ 5.23 = 0.628 • Shoulder Clod @ 4.24 = 0.577 • BRT Fresh Ham @ 3.54 = 0.481 • Blss Pork Loin @ 5.56 = 0.667

  11. Costing Method • Determine finished weight (100 x 3 oz) • 300 oz / 16 oz/lb / 2.2 lb/kg = 8.5 kg • Determine raw weight needed – multiply by loss factor • 8.5 kg X 1.4 = 12.0 kg; 8.5 x 1.6 = 13.6 kg • Multiple raw weight by cost per kg • 12.0 kg x 5.23 (Cdn Inside Rd) = 62.76 • Divide by number of portions • 62.76 / 100 = 0.628 portion cost

  12. Q & A / Discussion • Factors will vary from facility to facility • Procedures and process will affect yield • Equipment capabilities will dictate some decisions • Patient satisfaction will dictate some decisions • There is no “Right Way”

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