institutional industrial, and hospital catering
I. TYPES•Profit oriented
- commercial canteens, restaurants, café, etc. within the premisescatering to all the people (students, staff, visitors, etc.)
•Running on break even
- industrial canteens, college canteens catering to staff requirements only.
- serving meals as a part of employee/ student welfare schemes.
Mostly Institutional and industrial catering are non-profit oriented.
II.MENU CONSIDERATIONS•Cyclic menu for regular meals and limited choice in canteens.
• Nutritional requirements are kept in mind while planning menu.
•Reasonable prices consistent with service offered.
•Menus are relatively simple, which can be prepared by limited kitchen staff in limited time.
•Special menus are prepared for special occasion like on festivals, functions and parties.
III. PROBLEMS ASSOCIATED•Menu fatigue
•Blending nutritional aspect with taste is little difficult. E.g. porridge is a healthyfood but most of the people do not like it.
•People eat in varied proportions, for example men eat more than women, people doing physical labour eat more than those doing office work.
•Staff serving food finds it difficult to meet the expectations of consumers. E.g.-everyone cannot be given a leg piece of chicken etc.
•Also a large number people are to be fed in a limited time.
•Arranging adequate facilities and managing them is a challenge, like space of dinning hall, seating arrangements, food and water service, etc.
•Chef has work within tight budgets and yet has to meet the high expectations of consumers.
IV.SCOPE FOR DEVELOPMENT AND GROWTH-Assignment
INDENTINGIndent is a document stating the requirements of goods with the quantityrequired along with its specification. It is sent to the store department, whichin turn procures the items, and dispatches the same to the department on theday specified.
FACTORS AFFECTING INDENTING•The number of persons to feed; the larger number of people the lesser the indent quantity becomes.
• Number of items on the menu
•Choice provided on the menu
• Number of non-veg items on the menu and its vegetarian alternatives
• Number of vegetarians
•Beef, mutton, chicken eaters
•Whether or not Indian bread is there or only rice is included
•Type of people to dine
•Choice of desserts provided
•If a dry or gravy preparation
•Selling price of the menu
•Mise-en-place to be maintained
•If a la carte or a banquet or a buffet
•Silver, plated or buffet service
ORDER OF WRITING FOOD ITEMS WHILE INDENTING1.Non-veg items like fish, chicken, mutton etc.
2.Dairy products like milk, curd, ghee, paneer, butter, cream,khoya and eggs.
3.Perishables -vegetables and fruits
4.Non-perishables (flour, lentil, rice, oil, spices-whole and powdered)
5.Any tinned products6.Sugar, dry fruits etc.
PORTION SIZE FOR COMMON FOOD ITEMSONE KG OF Salad 15-20 portions
Lamb /mutton/fish fillet -6-8 portions (dry), 8-10 por (curry/gravy)
Chicken 5 por for curry, 4 por for butter chicken
Vegetable 6-8 portions (dry), 8-10 por (gravy)
Paneer 10 por
Paneer + vegetables – 15-18 por
Dal 25-30 por
Rice 8-10 por
Rice with bread 20 por
Curd for raita 15-20 por
Dough made with one kg of flour gives
Phulka 30 no.Tandoori roti 12-14 no.Paratha 12-14 no.Malabari paratha /Roomali roti/naan 10 no.Loochi 55-60 no.
Dessert made with one ltr of milk
Rabhri 4 por
Kesari kheer 4-6 por
Doodh pak 6 por
Payesh 8 por
Payasam 8-10 por
Phirni 5 por
EQUIPMENTThe term equipment refers to all machinery, tools, utensils, crockery, cutlery; furniture that may be used for preparation, storage and service of food.
I. CLASSIFICATION OF EQUIPMENT•According to weight and size
1. HEAVY DUTY EQUIPMENT
-too heavy to be moved made up of heavy metal and capable of performing heavy work. E.g.- gas range, oven etc.2.
MEDIUM DUTY EQUIPMENT
- Not too difficult to move for occasional cleaning could be made to dismantle. E.g.- grinder, juicer etc.3.
LIGHT DUTY EQUIPMENT
- can be moved easily, are easy to handle, light in weight and smaller in size. E.g.- beater, wooden spoon etc.
According to order of use in production cycle
1. RECEIVING EQUIPMENTS
- e.g.- receiving platform, trolley, weighing scale etc.
2. STORING EQUIPMENTS
-e.g.-racks, shelves, jar etc.
3. KITCHEN EQUIPMENTS
- e.g.- gas range, salamander etc.
According to mode of operation
1. FULLY HAND OPERATED
- e.g. flat spoon, wooden spoon etc.
2. SEMI AUTOMATIC
- e.g.- mixing equipments3.
II. SELECTION CRITERIAa)Size and type of establishment.
c) Purpose for which equipment is to be used.
d)Utility in terms of design.
e)Frequency of use.
g) Ease of installation, maintenance and operation.
i)Availability of spare parts.
k)Economy (in terms of fuel consumption).
l) Ease in cleaning.
n) Source of supply.
III. PURCHASING EQUIPMENTS
1.SELECTION OF SUPPLIER•On the basis of past experience.
•Trade directories & journals.
•Trade fairs and seminars.
2 .PURCHASE SPECIFICATION
3. PURCHASE PROCEDURE
•Recognition of need.
•Specification of equipment required.
•Selection of sources of supply.
•Enquiries regarding price.
•Placing the order.
•Following up the order.
•Checking the invoices received against specification.
•Maintaining records and files.
•Maintaining public relations with vendors (to avoid problems during/ after sales service).
IV. CARE & MAINTENANCE OF EQUIPMENTSAll equipments, large or small, heavy or light requires care in handling, use and storage in order to extend its life to the maximum and to reduce its rate of depreciation and maintain it in reasonably attractive and efficient condition.
•Care and maintenance of equipment begins at the time of its purchase. The equipment should be designed for easy cleaning. Movable parts particularly that come in contact with food should be removed easily without the need of special tools. The remaining shell should be made up of smooth, non-corrosive, non-chip material, free from cracks.
•Proper installation is another major requirement to ensure proper care of equipment. Stationery equipment should be installed far enough from the wall so that the worker can clean behind it.
•There should not be too many pipes or electrical cords near the equipment as it will create difficulty in cleaning and may contribute a safety hazard for cleanliness.
•As per the type of equipment and the purpose for which it is being used, the equipment should be cleaned, after every use, daily or periodically.
•Besides cleaning, heavy and medium duty equipment also requires oiling, greasing, repainting etc and as per the instructions of manufacturer, the equipment should be dismantled to clean every component.
V. LIST OF MANUFACTURERS•Electrolux
•Continental equipment India pvt. Ltd.
•Rite equipments pvt. Ltd.
VI. HEAT AND COLD GENERATING EQUIPMENTSIt is equipment that is used for keeping both hot and cold food items. The lower part is refrigerated and has cold compartments, which are used for storing food items like salad, cream, butter etc.
The upper part is the heated part, which is heated by the heat generated from the refrigerated part’s compressor or coil motor. It is used for keeping hot items like soups, sauces etc. Heated part and refrigerated parts are separated by layers of insulation material like glass, wool etc
Hospital cateringmenu- tea -breakfast- soup- lunch-evening tea- juice-dinner-milk
- hygienic and aseptic conditions
- food preparation and menu for patient is strictly superviced by dietician
- Doctor's advice strictly followed
- portion control judiciously done depending upon the condition of the patient
- diet is therapeutic and balanced according to the requirement of the patient
- timings are maintained for food service
- for staff and relatives regular food is prepared separately.