Educational Showcase 2006 The Protein Purchase Decision

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

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

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

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

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

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

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

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

Costing Analysis Ideal cooking an slicing loss Ideal cooking an slicing loss Inside Round & Blss Pork Loin = 40% Inside Round & Blss Pork Loin = 40% BRT Fresh Ham & Shoulder Clod = 60% BRT Fresh Ham & Shoulder Clod = 60% oz cooked weight oz cooked weight Inside 5.23 = Inside 5.23 = Shoulder 4.24 = Shoulder 4.24 = BRT Fresh 3.54 = BRT Fresh 3.54 = Blss Pork 5.56 = Blss Pork 5.56 = 0.667

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

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