institutional and industrial catering

INSTITUTIONAL AND INDUSTRIAL CATERING

I. TYPES

Profit oriented- commercial canteens, restaurants, café, etc. within the premises catering to all the people (students, staff, visitors, etc.)

Running on break even- industrial canteens, college canteens catering to staff requirements only.

Subsidized- 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 healthy

food but most of the people do not like it. Portion control 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

Institute of Hotel Management, Pusa, New Delhi

INDENTING

Indent is a document stating the requirements of goods with the quantity required along with its specification. It is sent to the store department, which in turn procures the items, and dispatches the same to the department on the day 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 INDENTING

1. 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 ITEMS


ONE 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 porPaneer + 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 porKesari kheer 4-6 porDoodh pak 6 porPayesh 8 porPayasam- 8-10 porPhirni 5 por


INDENT SHEET Date- ------------- Menu

1. ------------------------------------------2. ------------------------------------------3. ------------------------------------------4. ------------------------------------------5. ------------------------------------------

S.No Ingredients 1 2 3 4 5 Total

I

II

III

IV

V

VI

Non-veg items like fish, chicken, mutton etc.

Dairy products like milk, curd, ghee, paneer, butter, cream, khoya and eggs.Perishables -vegetables and fruits

Non-perishables (flour, lentil, rice, oil, spices-whole and powdered)

Any tinned products

Misc.-Sugar, dry fruits etc.

Qty for dish no 1

Qty for dish no 2

Qty for dish no 3

Qty for dish no 4

Qty for dish no 5

Total of all the rows

Steps to be followed

1. Write date and menu.2. Write the ingredients in the given order.3. Post the qty of ingredients required for dish no 1.4. Cancel the blank boxes in col. for dish 1.5. Post the qty for remaining dishes in the same manner.6. Write the total of the qty written in the indent sheet, row-wise.


EQUIPMENT

The 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, jars 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 equipments

3. FULLY AUTOMATIC - E.g.-microwave

II. SELECTION CRITERIA

a) Size and type of establishment.b) Menu.c) Purpose for which equipment is to be used.d) Utility in terms of design.e) Frequency of use.f) Price.g) Ease of installation, maintenance and operation.h) Noise level.i) Availability of spare parts.j) Safety.k) Economy (in terms of fuel consumption).l) Ease in cleaning.m) Attractiveness.n) Source of supply.

III. PURCHASING EQUIPMENTS

1. SELECTION OF SUPPLIER On the basis of past experience. Equipment catalogue. Interviewing salesman. Trade directories & journals. Competitive experience. Trade fairs and seminars. Quotations.

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 EQUIPMENTS

All 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 Hobart Continental equipment India pvt. Ltd. Rite equipments pvt. Ltd. Blue star Garland Collins Transworld enterprises L.l. equipments Santos etc.

VI. HEAT AND COLD GENERATING EQUIPMENTS

It 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.


institutional and industrial catering

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