FOOD MANAGEMENT AND FOOD SERVICE MANAGEMENT BY AYESHA CHOUDHARY NARGIS SHAIKH SHABNAM VIRANI

FOOD MANAGEMENTANDFOOD SERVICE MANAGEMENT

BY: AYESHA CHOUDHARY NARGIS SHAIKH SHABNAM VIRANI

WHAT IS FOOD MANAGEMENT?Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. Thefood serviceindustry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type.When many people think of food management, their minds immediately turn to the food service industry. Essentially, food service seeks to make sure that any food sold to businesses or individual consumers meet strict quality regulations. Within this capacity, food inspectors may be responsible for making sure preparation facilities are clean and free of contamination, as well as make sure that both raw and packaged foods are stored in an area that is safe and at the proper temperature as they await shipment to customers.Food service inspectors labour infood processing plants to ensure all packaged foods are prepared according to standards and are readied for shipment in a manner that will keep the food fresh all the way to its destination

Upon delivery, other inspectors will go through the delivered foods and make sure there was no damage during transport that could impact the quality and freshness of the food The process of food management continues with the preparation of meals that are served to the general public. An expert foodmanager will know how to organize a commercial kitchen to best advantage, how to store foods properly, and how to determine if food is not fresh enough to use in the preparation of any recipe. A manager in this capacity may be a chef at a local restaurant, or be a member of the hospitality management team at a hotel. To a degree all members of the kitchen staff are also considered part of the food management team, as they work closely with the food and the preparation of menu items.Along with hotel and restaurant jobs, food management also involves making sure that food past its prime is not sold in supermarkets. Many packaged foods today are stamped with a date that indicates when the product should be used by. It is not unusual for manufacturers of items such as packaged cereals to routinely send quality inspectors around to make sure their items do not remain on supermarket shelves past those dates. Doing so helps to ensure that consumers have access to packaged food that is at its best in terms of freshness and taste.

Anyone who works with food can be said to engage in the task of food management. Even in the home, people who are tasked with preparing meals will evaluate the quality of food on hand, discard items that are no longer fresh, and seek to prepare meals that are tasty as well as visually appealing. In addition to minimizing the risks associated with consuming foods that are past their prime, the attention to the actual preparation and presentation also help to make consumption a more pleasant experience.FOOD MANAGEMENT INVOLVESPURCHASINGPurchasing management directs the flow of goods and services in a company and handles all data relating to contact withsuppliers. To be effective, it requires knowledge of the supply chain, business and tax laws, invoice andinventoryprocedures, and transportation and logistics issues. Although a strong knowledge of the products and services to be purchased is essential, professionals in this field must also be able to plan, execute, and oversee purchasing strategies that help their company be more profitable.Sourcing reliable suppliers is a crucial part of purchasing management. Managers, agents, and buyers usually learn about new products and services from Internet searches,trade shows, and conferences. They meet with potential suppliers in their plants whenever possible. Skills in foreign languages may be helpful for sourcing suppliers in other countries. Individuals who work in this area must always assess potential suppliers in terms of the supplier's ability to deliver quality merchandise at a suitable price and on time.Purchasing management professionals must be good negotiators, understand technical product information, have good mathematical ability, understand spread sheet software, understand marketingmethodology, and be outstanding decision makers To get ahead in this field requires good leadership skills, and higher positions often require a master's degree in a business related subject. Entry level positions, such as junior buyers, assistant buyers, and purchasing clerks, often require a college degree and some product knowledge. Larger distributors may require a bachelor's degree for entry level jobs in this field. Employees typically being their training and learning in sales, then supervision and invoice and stock monitoring. Professional designations include Certified Purchasing Professional (CPP) in the United States, and Certified Professional Purchaser (CPP) in Canada.Purchasing managers, buyers, and materials managers control budgets, manage staff, and may analyse procurement methods as well as negotiatesupplier contracts. These professionals must understand tax laws, purchasing trends, ethics, and global outsourcing issues. Buyers and purchasing agents usually deal specifically with purchasing tasks, while managers usually supervise others, including purchasing agents. Titles and duties vary greatly between industries and employers, however.Buyers need the ability to select products that consumers will want to buy, so they need to understand trends as well as economic conditions that affect consumer buying decisions. Those employed in small stores may be responsible for purchasing the store's entire inventory, while people working for larger operations may focus on a few product lines.Merchandise managers may work with an advertising team to create a campaign for the goods they purchase. Follow up is an important part of this job, as responsibility does not end in purchasing goods. For example, managers need to check to be sure the products they buy are being displayed well to attract consumers. Buyers must keep track of customer demands for new products as well as determine how well goods are selling.

Purchasing Cycle/ System OR Steps In PurchasingPurchasing ProcessPurchasing Process includes as usual 8 main stages as follows:Market surveyRequisitioningApprovingStudying MarketMaking Purchase DecisionPlacing OrdersReceipting Goods and Services ReceivedAccounting Goods and ServicesReceiving Invoices and Making PaymentDebit note in case of material defectPurchasing Management Process Purchasing Management Process consists usually of 3 stagesPurchasing Planning,Purchasing Tracking,Purchasing Reporting,

Purchasing PlanningPurchasing Planning may include steps as follows:creating purchasing projects and tasksproviding related information (files, links, notes etc.)assigning purchasing tasks to the concern personsetting task priorities, start/finish dates etc.assigning supervisorssetting reminderscontrol and evaluationPurchasing ReportingPurchasing Reporting includes:comparing actual and estimated valuescalculating purchasing task and project statisticssorting, grouping or filtering tasks by attributescreating charts to visualize key statistics and KPIsSTORINGMethods of food storage have been practiced for centuries. From the first methods of drying and curing, to canning and finally the modern luxury of freezing, humans have a history of packing and saving food items for storage. The best method of storage depends on the item being stored and the length of storage time neededMETHODS OF FOOD STORAGEFreezingFreezing is the most universally effective method for food storage. Most foods, outside of delicate items such as whipping cream, eggs, leafy vegetables and cheeses, can be stored in the freezer for extended periods of time. Meat, baked goods, fruits, certain vegetables and fish can all be stored in the freezer for multiple months as long as the items are properly packaged to prevent dry out and freezer burn. Freezer ziplock bags and freezer-safe locking containers are best for freezer storage.CanningCanning, along with curing and drying, is a traditional method of food storage and preservation dating to the periods before the advent of refrigeration. Canning was originally used for the storage of fruits and vegetables during the winter months when fresh items were not available. Most canned items include jams, jellies, preserved fruits, pickled cucumbers, asparagus, beets, green beans, onions and garlic. Canning is done using pressure or boiling to remove air from the inside of the jar and seal the lid.DRYINGThough it is possible to can meat and fish, for home storage purposes it is more common to dry or cure meat and fish in order to store for extended periods of time. Drying meat into jerky is the usual product of drying game meat. Fish has also been dry preserved for centuries by dry packing the meat in salt. Dried salted fish can last for months without any refrigeration. Many vegetables and fruits are dried for storage as well including chili peppers and tomatoes. Drying is done either using the traditional sun-drying method or by using a dehydrator machine.CuringCuring is a process that allows meat to be stored at room temperature. Meats such as salami, pepperoni, cured ham and prosciutto are all air-cured meats. Cured meats are generally preserved with salts, nitrates and nitrites and then cured for a period of time in a dry, climate-controlled area.SealingAirtight sealing is the shortest term storage for the majority of foods. Some foods, like marshmallows, dry noodles, rice and chocolate chips, can stay fresh for many months if sealed in an airtight container or bag. However, the majority of fresh foods including vegetables, fruits, breads, meats, crackers, cookies and cheeses cannot stay fresh in a sealed bag for long. Plastic ziplock bags, locking containers and screw-top jars are great short-term storage devices for items consumed within one to two weeks.

RECEIVINGReceiving food and supplies from your vendors requires more than simply taking boxes off a delivery truck. Restaurant owners and managers should have procedures in place for any employee who handles deliveries. Consider these suggestions for ways to manage deliveries and other receiving procedures in your restaurant.Verify Quantity and QualityWhenever a restaurant receives an order, the manager or responsible employee should "check in the order," or verify that the correct amount of products were received as well as checking the quality of the incoming product. Follow these steps:Verify the quantity.Be sure that every product you ordered is accounted for in the delivery. An easy way to do this is to compare your order guide to your invoice and manually check off all items as you look through the delivery. Be sure that product weights and counts are correct.Dealing with Damaged ProductsSome vendors refuse to refund or replace damaged items once you have signed the invoice. Be sure you have negotiated all terms of your business relationship with your vendor in case you receive damaged or unusable products in your delivery.

Ensure quality.Be sure the items are of good quality. All refrigerated or frozen items should arrive at the proper temperature, and products should show no signs or damage. However, for one reason or another, food products may arrive unusable. When product is received in poor condition, such as mouldy or rotten, the manager should refuse the order if possible, and contact the vendor immediately to schedule another delivery.Check the cost.Make sure the total cost on the invoice is correct. The money you spend on food orders and other supplies usually makes up a large part of your restaurant expenses, and recording the appropriate amount in your financial records is very important to your overall profits and losses.

ISSUINGIn a formal issuing system the person in charge of the storeroom checks to determine that each order has been properly authorized, removes product storage tags, and proceeds to fill the order. The storeroom person then costs out each item ordered and totals the costs. A copy of the completed requisition is sent to the operation's accounting office along with any storage tags removed from the items. This system prevents personnel from helping themselves to whatever they want, whenever they want it.

While putting orders together, the storeroom person should note any items in short supply and direct this information to the operation's buyer so the items can be reordered. Careful inspection of written requests for inventory items and accuracy are important during product issuing. In some establishments, the storeroom person not only assembles the order for a department, but also delivers it to that area. Prearranged issuing times for each department can eliminate confusion and enable the storeroom person to work more efficiently.

Requisitions are the backbone of a successful issuing control point. Written and orders are required from a department before any products are released. The requisition forms may be sequentially numbered and/or color-coded by department for control purposes. Putting requisitions in writing provides documentation and, therefore, greater control.

The need for documentation exists whenever a product is transferred from one area of responsibility to another. In this case, the products are transferred from storage to production. Usually a supply of products sufficient for one day or one meal period is issued to each department . Issues should be properly costed This facilitates the calculation of daily food cost and reminds employees to think of inventory as money. Requisitions must be subtracted from perpetual inventory records to maintain accuracy. Daily issues help establish usage rates and reorder points.

When products are issued, the FIFO [first in - first out] system must be followed. Proper stock rotation minimizes spoilage, contamination, and loss of product quality. The order in which products are assembled for issuing is the reverse of the order in which they are stored. That is, the least perishable items are taken from storage first and the most perishable products last. This minimizes possible contamination and maintains product temperature control. The food production manager (chef or assistant manager) should be notified if perishable products are nearing the end of their shelf life.

Storeroom facilities should not be left unattended if the issuing control system is to remain intact. For maximum security, storeroom facilities should be kept locked with access limited to the storeroom person and the manager. Staff needs to be organized and request the items they need for the day rather than running in and out of the storage areas all day. Restricting unauthorized access to storage areas helps to eliminate losses due to thefts and pilferage.

It is management's responsibility to establish policies and standards for issuing. Although some operations do not find it necessary to use a formalized issuing system, managers who view their inventory as a form of money realize the importance of carefully controlling the issuing function. It is management's job to follow up on the issuing control point to determine that standards are being maintained.CONTROL IN RELATION TO ABOVE OPERATIONS