FSM Voicethread Presentation

Domain IV.
Topic B
Procurement, Production,
Service EOQ
(Inman pp.4-14)
Joanna Fitzmorris, MPH

I. Principles,
concepts,
methods
A. Procurement
One of the transformations in the food systems model
Right Product, Right Amount, Right Time, Right Price
Broadline distributor: large quantities

Specialty vendor: carries limited variety or single commodity
Inman J New England Center for Nutrition Education. Inman's Review of Dietetics. Stoughton MA: New England Center for Nutrition Education; 2022.Payne-Palacio J Theis M.
Foodservice Management : Principles and Practices. Thirteenth ed. Boston: Pearson; 2016.
B. Purchasing Department
profit center:
assigned both expense and revenue responsibilities (cafeteria)
cost center:
manage expenses, but do not generate profit (patient)
Production Processing Manufacturing
Distribution Foodservice
informal, open market
formal, competitive bid

buying
C. Methods future contracts
prime vending
centralized purchasing
group or co-op purchasing
JIT just-in-time purchasing

Informal, open market
when a small amount is needed quickly
Formal, competitive
bid buying
bids are opened together; place order with lowest bid (price)
Future Contracts
purchase goods at a specific price to be shipped later
Prime Vending
use single vendor for majority of purchases, saves time
and money
Centralized Purchasing
personnel in one office does all purchasing for all units in
that organization
Group or Co-op Purchasing

involves union of separate units (hospitals), not related to a
single management for joint purchasing
JIT just-in-time
purchasing
purchase products as needed for production and
immediate consumption by buyer, without having to store
and record it in the inventory.
goal: store little product in inventory for as little time as

possible - maximizes cash flow
Written Specifications
accurate word picture or definition of a product
Quality Standard: level of wholesomeness,

cleanliness, or freedom from undesirable substances
Grade: market classification of quality
Formularies
descriptions of approved products that an
organization would like all personnel to use.
Vendor Performance
Requirements
compare price, quality, service
D. Procurement
Decisions:
Amount to Order
determining APQ/EPQ/%Yield
needs EOQ
Amount to Order:
As Purchased Quantity (APQ):
the weight, volume or count of non-fabricated ingredient
Edible Portion (EPQ):
the weight, volume or count of fabricated ingredient
Trim:
EPQ
the weight or volume of the waste (APQ – EPQ = TRIM)
------
Yield Percent (Y%): APQ x Y%
the percent of APQ that is EPQ (edible)
YIELD PERCENT TRIANGLE
The Yield Percent Triangle is a tool used
to solve for the EPQ (part), APQ (whole),
or Yield % (percent) in a problem.
EPQ EPQ EPQ

------ ------ ------
APQ x Y% APQ x Y% APQ x Y%
APQ=EPQ/Y% EPQ=APQ*Y% Y%=EPQ/APQ
Practice:
You have 20 lemons that you are going to juice for lemonade. Each
lemon weighs 3.5 ounces. You squeeze 31.5 fluid ounces. What is the yield
percent for lemons for juice?
EPQ = 31.5 fl. oz.

APQ = 20 lemons x 3.5 ounces = 70 ounces
31.5 fl. oz.

70 fl. oz x Y%
0.45 x 100 = 45% yield for lemons for juice
Recipe #1 calls for 3 apples (24 oz). The recipe then says to
peel and dice the apples. This means the recipe will require
24 oz (1.5 lbs) of apple, but only 18 oz of apple will end up in the
recipe (24 oz x .75 = 18 oz).
-This is an example of a recipe asking for an APQ
- For this recipe you must buy 3 apples.
Recipe #2 calls for 24 ounces of peeled and diced apples.

However, in order to get 24 ounces, you must start with 32 oz
(32 oz x .75 = 24 oz) of apple that will end up in the recipe.
-This is an example of a recipe asking for an EPQ
-For this recipe, you must buy 4 apples.
EOQ
Economic Order Quantity
a quantitative approach to ordering staple or regularly stocked
items. to decrease costs, place orders as seldom as possible by
ordering larger quantities
EOQ = √(2DS/H)
D = annual demand or number of units required in a year
S = cost of placing an order
H = holding cost per unit per year
when the cost of placing an order aligns with the cost of

holding the items EOQ is obtained
EOQ = √(2DS/H)
Determine the EOQ for a hotel that needs to
purchase 10,000 food items PER YEAR. D = annual demand or
number of units required in
a year
1. Determine annual demand (D) S = cost of placing an order
2. Determine cost of placing order (S) H = holding cost per unit
3. Determine holding cost/unit/year (H) per year
4. Calculate EOQ:
EOQ = √(2 * 10,000 * 100 / 0.10)

= √(2 * 100,000)
= √(200,000)
= 447.72
Advantages of using EOQ:
Reduced Inventory Carrying Cost

Increased Supply Chain Efficiency
Improved Customer Satisfaction
Limitations of the EOQ model
Assumptions: demand, ordering, and holding
costs are constant
Inflexibility
Simplistic Approach
II. Principles of
Quantity Food
Preparation
& Processing
A. Dispersion
Systems -
mixture of solids, to change degree of
liquids, gases dispersion - apply heat

or beat
interface: line that forms

between two immiscible
liquids (oil and water)
gas in liquid:
whipped egg whites (foam)
classified
gas in solid:
according to sponge cake (suspension)
state of liquid in liquid:
matter in mayonnaise (emulsion)
each phase solid in liquid:

of the gravy (sol)
dispersion liquid in solid:

custard (gel)
small particles:
true solution (sugar, salt)
classified on
basis of size large particles:
colloidal dispersion (protein,
of dispersed cooked starch)
particles clumps of molecules:

suspension which separates
upon standing (fat, uncooked
starch)
B. Function of
Acid
Vegetables
Angel Food Cake

acid causes loss
heat disrupts cells and
of color when releases organic acids
green vegetables
are overcooked to prevent - cook for short
time; leave lid off for first few
or canned minutes to allow
escape of volatile acids
maintains white color by
preventing the Maillard
browning reaction
angel food cake -
cream of tartar - contributes to large volume by
acidic pH stabilizing egg white foam
contributes to tender crumb
without cream of tartar: tough,

yellow, small cake
C. Enzymes
act as catalysts enzymatic oxidation causes
browning of cut surfaces
may remain active after role in ripening of fruit: converts
cells die starch to sugar, softens
all are proteins

acid will lower pH and inhibit
enzyme activity
blanch vegetables before freezing

to destroy enzymes
D. Non-enzymatic
Browning -
Maillard Reaction
reducing sugar + amino acid
E. Heat Transfer
Equipment
conduction: heat moves from one particle to another
by contact
convection: heated air moved with fan
induction:
electrical magnetic vibrations excite the molecules
of metal cooking surfaces.
radiation: infrared waves from glowing heat
composed of a variety of
natural and/or synthetic
ingredients
F. Engineered advantages - consistent

in year-round availability,
Foods taste, appearance,
nutrient content; long
shelf life
meat analogs, seafood

analogs, vegetable blends
G. Preservation
and Packaging Food Spoilage
Methods Methods of Food

Preservation
molds
yeasts
Food Spoilage
bacteria
FATTOM = food, acidity,

temperature, time, oxygen,
moisture
enzymes
Chilling
Freezing
Drying
Methods of Food Canning

Preservaton Irradiation
Pascalization
Chemical Preservatives
Sugar, Salt
III. Food
Production
Control
Procedures
A. production assures efficient use of
Schedule employee time and
minimum production
problems
assign preparation to
employees by hour of
the day
C. Quality Control
employee evaluations,
taste panels, customer
reaction
problem: lack of
objective measures
D. Quantity
Control: proper
forecasting, inform server: size
portion, dish, serving tool
control portion Shortcut: to determine the
sizes number of ounces in a
scoop (disher) divide the
scoop number into 32.
E.Tools of
Production
Control Gantt progress chart
PERT
PERT-
Program
Evaluation
and Review
Technique,
CPM - Critical
Path Method
Gantt progress chart
Cordale High School
Quiz Bee Schedule
TO-DO'S Week 1 Week 2 Week 3 Week 4
Post sign-up sheets
Hold auditions
Finalize performers line-up
Confirm the date
Book the venue
Finalize judge line-up
Announce the event
Decorate the gym
IV. Production
Systems
B. Commissary
- Satellite:
centralizes procurement and
production; food production
and service areas are in
separate facilities
C. Ready-
Prepared:
cook-chill
cook-freeze
D. Assembly-
Serve
total convenience,
minimal cooking concept
E. Display
Cooking:
restaurant design where

food is displayed and
prepared

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Domain IV.

Joanna Fitzmorris, MPH

Broadline distributor: large quantities

Production Processing Manufacturing

formal, competitive bid

C. Methods future contracts

group or co-op purchasing

JIT just-in-time purchasing

Group or Co-op Purchasing

goal: store little product in inventory for as little time as

Quality Standard: level of wholesomeness,

Grade: market classification of quality

EPQ EPQ EPQ

APQ=EPQ/Y% EPQ=APQ*Y% Y%=EPQ/APQ

EPQ = 31.5 fl. oz.

31.5 fl. oz.

0.45 x 100 = 45% yield for lemons for juice

Recipe #2 calls for 24 ounces of peeled and diced apples.

when the cost of placing an order aligns with the cost of

EOQ = √(2 * 10,000 * 100 / 0.10)

Reduced Inventory Carrying Cost

liquids, gases dispersion - apply heat

interface: line that forms

each phase solid in liquid:

dispersion liquid in solid:

particles clumps of molecules:

Angel Food Cake

contributes to tender crumb

without cream of tartar: tough,

all are proteins

blanch vegetables before freezing

convection: heated air moved with fan

radiation: infrared waves from glowing heat

F. Engineered advantages - consistent

meat analogs, seafood

Methods Methods of Food

FATTOM = food, acidity,

Methods of Food Canning

TO-DO'S Week 1 Week 2 Week 3 Week 4

Post sign-up sheets

Finalize performers line-up

Confirm the date

Book the venue

Finalize judge line-up

Announce the event

Decorate the gym

restaurant design where

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