1. INTRODUCTION TO
INSTITUTIONAL FOOD
MANAGEMENT

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