HPM2601 EXAM NOTES
Describe at least five (5) factors affecting growth of foodservice industry.
• The altering status of women influenced labour force. The total percentage of
women working in the foodservice trade, increases regularly.
• The enormous amount of single-person households influences the trade, because
individual persons spend a bigger amount on take-away food rather than to eat with
their family.
• Resident growth in the US appears to be reducing. The amount of children born are
decreasing and stays low and older people live longer. More old-aged homes are
necessary and good medical care. The target market should cater for the elder people.
• The move from manufacturing to technology and service trades has generated more
office work, because of more staff in the office the foodservice in the work office grows.
• The lack of qualified foodservice employees is an inside influence that has an effect
on the trade. If this issue goes on, it may influence the way in which food is bought by
businesses.
There are four major types of foodservice operations in existence. List and
briefly discuss the four major types of foodservice systems.
• Conventional system – Uncooked foods are bought, the food is being made in the
same place where they serve the food and they serve the food directly after making
the food.
• Ready-prepared system – The food is being made in the kitchen. After making the
food, it gets stored in a fridge or a freezer to use at a later stage. The food can then
just be heated and it is ready to eat.
• Commissary system – An intermediate manufacture kitchen with concentrated food
buying and transport to facilities on different premises to complete the final step in
making the food.
• Assembly/Serve system – It can also be described as a “kitchenless kitchen.” No
food is being made at the facility. Food that is already made and done are bought,
placed, brought/mixed together and served.
The difference between cleaning and sanitation
Cleaning
It is when noticeable dirt and food from a surface are taken away by
physically removing it. You use a cleaning aid and a cloth to take away the dirt with
pressure applied.
Sanitation
It is a technique that lessens the amount of possibly unsafe bacteria to harmless points
on food interaction surfaces. Sanitized surfaces are not necessary germ-free. You can
sanitize products using heat or chemicals.
Mismanagement of cleaning and sanitation can lead to
• unsuccessful cleaning and sanitation
• sickness to workers or clients
, • unused chemicals and cleaning agents
• harm to the surroundings
Discuss the six factors that have an influence on the cleaning process.
• Type of water: Certain reserves in hard water can cause some cleaning aids to work
less efficiently.
• Water temperature: Warm water works better with the cleaning aid and it is much
faster to remove dirt. Cold water is not working as efficiently as warm water.
• Surface: Certain surfaces should be cleaned with different cleaning aids. You cannot
use the same cleaning aid for other surfaces.
• Type of cleaning compound: Different cleaning aids are made for certain cleaning
problems.
• Type of soil to be removed: easiness of cleaning is subject to the category the dirt is
from and the state of the dirt.
• Agitation and time: The concentration of nervousness and the amount of time spent
on a duty will impact the sort selected.
Describe any five (5) factors affecting the selection of equipment.
• The menu – Determine which food will be made and the difficulty to make the food.
Always take your equipment into consideration when you want to create a new menu.
The size of the meal and how regularly it is made must also be well thought-out when
deciding on the equipment needed.
• Number and type of patrons – When you make food for a large amount of people you
will need different equipment than to make food for a small amount of people. You will
need different equipment when making a variation of food at a restaurant than to make
the same type of food for many people.
• Form of food purchased and styles of services – A small amount of equipment is
required when you decide to buy ready-made food and it will not take many space
when storing. You will also not need that much equipment for making the food.
Although you will need more equipment for warming/cooking these foods before
serving.
• Ability of employees to do their work – You have to make sure that the staff knows
how to work with the equipment provided and that they know what to do. They must
know what is expected from them.
• Number of labour hours available – The time available for work is restricted therefore
you need to get equipment that helps save time. The employees must be familiar with
the equipment so that they do not waste valuable time to finish the work.
Outline five (5) key steps involved in the receiving process.
• Physically examine the products and check it compared to the purchase order.
• Examine the products compared to the invoice.
• Agree to take an order only if all amounts and quality terms are met.
• Complete in receipt of records.
Describe at least five (5) factors affecting growth of foodservice industry.
• The altering status of women influenced labour force. The total percentage of
women working in the foodservice trade, increases regularly.
• The enormous amount of single-person households influences the trade, because
individual persons spend a bigger amount on take-away food rather than to eat with
their family.
• Resident growth in the US appears to be reducing. The amount of children born are
decreasing and stays low and older people live longer. More old-aged homes are
necessary and good medical care. The target market should cater for the elder people.
• The move from manufacturing to technology and service trades has generated more
office work, because of more staff in the office the foodservice in the work office grows.
• The lack of qualified foodservice employees is an inside influence that has an effect
on the trade. If this issue goes on, it may influence the way in which food is bought by
businesses.
There are four major types of foodservice operations in existence. List and
briefly discuss the four major types of foodservice systems.
• Conventional system – Uncooked foods are bought, the food is being made in the
same place where they serve the food and they serve the food directly after making
the food.
• Ready-prepared system – The food is being made in the kitchen. After making the
food, it gets stored in a fridge or a freezer to use at a later stage. The food can then
just be heated and it is ready to eat.
• Commissary system – An intermediate manufacture kitchen with concentrated food
buying and transport to facilities on different premises to complete the final step in
making the food.
• Assembly/Serve system – It can also be described as a “kitchenless kitchen.” No
food is being made at the facility. Food that is already made and done are bought,
placed, brought/mixed together and served.
The difference between cleaning and sanitation
Cleaning
It is when noticeable dirt and food from a surface are taken away by
physically removing it. You use a cleaning aid and a cloth to take away the dirt with
pressure applied.
Sanitation
It is a technique that lessens the amount of possibly unsafe bacteria to harmless points
on food interaction surfaces. Sanitized surfaces are not necessary germ-free. You can
sanitize products using heat or chemicals.
Mismanagement of cleaning and sanitation can lead to
• unsuccessful cleaning and sanitation
• sickness to workers or clients
, • unused chemicals and cleaning agents
• harm to the surroundings
Discuss the six factors that have an influence on the cleaning process.
• Type of water: Certain reserves in hard water can cause some cleaning aids to work
less efficiently.
• Water temperature: Warm water works better with the cleaning aid and it is much
faster to remove dirt. Cold water is not working as efficiently as warm water.
• Surface: Certain surfaces should be cleaned with different cleaning aids. You cannot
use the same cleaning aid for other surfaces.
• Type of cleaning compound: Different cleaning aids are made for certain cleaning
problems.
• Type of soil to be removed: easiness of cleaning is subject to the category the dirt is
from and the state of the dirt.
• Agitation and time: The concentration of nervousness and the amount of time spent
on a duty will impact the sort selected.
Describe any five (5) factors affecting the selection of equipment.
• The menu – Determine which food will be made and the difficulty to make the food.
Always take your equipment into consideration when you want to create a new menu.
The size of the meal and how regularly it is made must also be well thought-out when
deciding on the equipment needed.
• Number and type of patrons – When you make food for a large amount of people you
will need different equipment than to make food for a small amount of people. You will
need different equipment when making a variation of food at a restaurant than to make
the same type of food for many people.
• Form of food purchased and styles of services – A small amount of equipment is
required when you decide to buy ready-made food and it will not take many space
when storing. You will also not need that much equipment for making the food.
Although you will need more equipment for warming/cooking these foods before
serving.
• Ability of employees to do their work – You have to make sure that the staff knows
how to work with the equipment provided and that they know what to do. They must
know what is expected from them.
• Number of labour hours available – The time available for work is restricted therefore
you need to get equipment that helps save time. The employees must be familiar with
the equipment so that they do not waste valuable time to finish the work.
Outline five (5) key steps involved in the receiving process.
• Physically examine the products and check it compared to the purchase order.
• Examine the products compared to the invoice.
• Agree to take an order only if all amounts and quality terms are met.
• Complete in receipt of records.
