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