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The Forty “Thieves” of Food Service. Hope S Hale, MS, RD, CD Hale Services, LLC haleservices@gmail.com. Objectives. Review areas where thieves may reside Establish best practices to combat and eliminate Steps to empower team to guard against reoccurrence Summarize key learnings.
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The Forty “Thieves” of Food Service Hope S Hale, MS, RD, CD Hale Services, LLC haleservices@gmail.com
Objectives • Review areas where thieves may reside • Establish best practices to combat and eliminate • Steps to empower team to guard against reoccurrence • Summarize key learnings
Purchasing • Volume • Cost of goods • Specifications • Purchasing policy • Expense budget • Audit of invoices and payment
Receiving • Theft • System for credits • Facilities • Perishables
Storage • Placement of products • Temperature and humidity • Inspection of storage areas • Sanitation • Inventory system • Control of area
Issues • Storeroom records • Individuals access
Preparation • Excessive trim • Raw yield • Commodity usage • HACCP
Production • OVER PRODUCTION • Cooking method • Temperature control • Cooking and holding procedures • Production records • Standardized recipes • Batch cooking
Service • Portion size • Serving utensils • Over serving • Record keeping • Carelessness
Sales • Food leaving premises • Unrecorded meals • Popularity vs. consumption • Trend data • Meal price • Unauthorized meals
Empowerment • Definition: The process which enables individuals/groups to fully access personal/collective power, authority and influence, and to employ that strength when engaging with other people, institutions or society. www.Wikipedia.com
Empowerment in school foodservice • Who does this include: • Foodservice staff • Student helpers • School personnel • Others
Summary • Purchasing • Receiving • Storage • Issues • Preparation • Production • Service • Sales
Thank You! Hope S Hale, MS, RD, CD Hale Services, LLC haleservices@gmail.com