Cleaning and Sanitizing

Facilities

PREPARED BY: KARIS Z. CUNANAN - MSHRM

Cleaning
Is the physical removal of visible soil
and food from a surface

Sanitizing (or Sanitation)

Is a procedure that reduces the number of
potentially harmful microorganisms to
safe levels on food contact surfaces.
Cleaners
• Detergents – cleaning agents,
solvents, or any substances
that will remove foreign or
soiling materials from a
surface.
• Solvent Cleaners – commonly
referred to as degreasers, are
necessary to clean equipment
and surface areas that get
soiled or grease.
• Delimers/Acid Cleaners –
commonly used for though
cleaning problems such as
lime buildup on dishwashing
machines and rust on
shelves.
• Abrasives – generally used
for particular tough soils
that do not respond to
solvent or acids.
Sanitation in Receiving and Storage
• The receiving area should be
designed for ease in cleaning.
• The floor should be of material
that can be easily scrubbed and
rinsed and have adequate drains
and a water connection nearby to
permit hosing down the area.
• Storage for cleaning supplies
should be located conveniently.
• Floors in the dry storage area
must be easy to clean and slip
resistant to prevent accidents.
• External walls and subfloors
should be well constructed, insect-
and rodent-proof, and insulated.
• Walls and ceilings should be
painted light colors, have a
smooth surface that is impervious
to moisture, and be easy to wash
and repair.
• Products must never be stored on
the floor; they should be stored on
shelves or pallets to permit
frequent floor cleaning.
Sanitation in Receiving and Storage
• Cleanability that promotes • Finally, uniform ventilation and
sanitation is a significant need in adequate lighting should be
walk-in refrigerators and freezers. provided in these units as an aid
• Hard-surface, easy-to-clean floors, in maintaining sanitary
walls, and fixtures should be of conditions.
smooth, nonabsorbent material.
• Special floor cleaning products are
available for cleaning and drying
floors in cold storage units.
• Drains to remove scrubbing water
and condensate should be located
inside walk-ins.
Garbage Disposal
• Garbage and Trash must be
handled carefully in a
foodservice operation because of
the potential for contaminating
food, equipment, and utensils
and for attracting insects and
other pests.
• The manager needs to establish
procedures for handling garbage
and trash within the operation
and then disposing of the solid
waste into the environment.
Employees and Guest Facilities
• Locker rooms should be provided for
employees to change clothes.
• Individual lockers with locks are
needed for storing street clothes and
personal effects when employees are
working.
• Adequate space and good lighting
are necessary for changing clothes
and for employees safety.
• Floors should be tile laid in cement
or other nonabsorbent materials,
especially in the toilet and
handwashing sink areas.
• Employee facilities should be
located near the work area.
• Guest restrooms should be
easily accessible from the
dining room. In most
commercial foodservice
operations, the restroom
foyer is decorated in
harmony with the dining
room.
A Holistic Context for Menu
Development
Introduction to the Menu
Menu Planning and Development

PREPARED BY: KARIS Z. CUNANAN - MSHRM

What is a Menu?
A menu is a list of products that may purchase at a foodservice
establishment.
It is also a communication vehicle that describes for the
clientele each dish components.

Introduction to the Menu

What is a Menu?
Its markets food and beverage to encourage sales.
Used as a control mechanism, it helps to keep business
efficient, functional, and profitable.
 The Purpose of
the Menu

To Inform Available Price Produce

À la Carte
menu offers food
items separately at
a separate price

All entrees, dishes,

salads, and desserts are
ordered separately; a
meal is build according
to customer
preferences

Types of Menu
Table D’hôtel
menu that group
several food items
together at a single
price.

This often can be a

combination, such as a
complete meal of
several or more courses

Types of Menu
Du Jour
is a menu of group food
items served only for
that day (du jour means
“of the day”)
This menu is a
combination of a la
carte and table d’hôtel
menu.

Types of Menu
Limited Menu
is simply one on
which selections are
limited or fewer
offering choices.
One of the very
important benefit of
operators in using this
menu is cost control.

Types of Menu
Cycle Menu

refers to several
menus that are offered
in rotation for a
particular period.

Span of menu offered

vary from establishment

Types of Menu
California Menu
items that are
available at any
time of the day.

Originated from
California that offers
breakfast, snack, lunch,
fountain, and dinner

Types of Menu
Breakfast Brunch Luncheon

Menu from Various Meals and Occasions

Afternoon Menu/Coffee
and Tea House Dinner Menu Formal Dinner Menus

Menu from Various Meals and Occasions

Evening Menu Special Occasion Party Menu

Menu from Various Meals and Occasions

Tea Menu
Reception
Menu
Buffet Menu
Tapas and
Tasting
Menu
Menu from Various Meals and Occasions
Similarities across Menu
Menu
planner
All menus guide the
must cater to client on
the needs and selection
eating habits Nutrition
of the market
or client.
Client
determines
the menu.
 Menu Planning

 Refers to a plan, if not an entire program of several functional menus

that influence every aspect of the foodservice operation and the
greater organization.
 It also relates to the comprehensive and, sometimes, arduous process
of deciding what to offer and how to get the menu “into the system.”

Menu Planning and Development

Menu Planning 4.Production and
Service
Capabilities

Process 3.Budget
Guidelines
•Equipment and
Physical Facilities
•Purchasing and
•Personnel
2. The Customers Availability of
•Demographics Food
•Sociocultural •Style of Service
1.Organizational Influences
Mission and •Nutritional
Goals Requirements
•Dietary Reference
Intake
•Food Consumption,
Trends, Habits, and
Preferences
Menu Planning
Process
1.Organizationa • Clear objectives
l Mission and • Appropriate planned menu
Goals • Consistency with the OMG.
Menu Planning
Process Sociocultural
refers to the Demographics
combining of the refers to the
social and statistics of
2. The cultural factors of
a population
Food populations.

Customers Consumption,
Trends, Habits,
and
Preferences
Dietary
Nutritional
Reference
Requirement
Intakes
Menu Planning
Process
3.Budget
• Personnel availability and skills are
Guidelines factors to consider when determining
the variety and complexity of a menu.
Menu Planning
Process
4.Production • Production and Service Capabilities
The menu planned for any given day
and Service must be one that can be produced in
Capabilities the available work space and with the
available equipment.
 Factors that Affect
Menu Planning Nutritional Influence

Customer Satisfaction Sociocultural Food Habits and Preferences

 Factors that Affect
Menu Planning Management Decision

Aesthetic Factors Sustainability Government Regulations

Considerations and Limits of Menu Planning
 Steps in Menu
Development Breakfast
Beverages

Items
Breads
Garnishes
Desserts
Salads
Vegetables
and “sides”
Soups and
Sandwiche
Entree s
Standardization of Recipe
and Recipe Quantification

PREPARED BY: KARIS Z. CUNANAN - MSHRM

Standardized Recipe
• A standardized recipe is
simply a recipe written in
sufficient detail that a range
of cooks could each prepare
the dish as written and the
results would be the same.
• A recipe is considered
standard upon preparing the
same recipe and achieving
consistency for three times.
Advantages for using standardized recipes
are that they (Buchanan, 1993):
• Promote uniform quality of
menu items.
• Promote uniform quantity of
menu items.
• Encourage uniformity of menu
items.
• Increase productivity of cooks.
• Increase managerial
productivity.
• Save money by controlling
overproduction
• Save money by controlling
inventory levels.
• Simplify menu item costing.
• Simplify training of cooks.
• Introduce a feeling of job
satisfaction
• Reduce anxiety of customers
with special dietary needs.
Recipe Standardization Cycle
• Recipe Verification – is the first phase
of cycle that includes reviewing
components of the recipe, make the
recipe, verify the recipe yield, and record
changes on the recipe.
• Product Evaluation – is the second
phase of cycle that is used to help
determine the acceptability of the recipe
by foodservice managers, staff, and
customers.
• Quantity Adjustment – is the third
phase of cycle that conduct adjustment
of recipe which can be factor method,
percentage and direct reading
measurement tables.
Comparison between standard recipe and
nonstandard recipe
Lasagna: Standard Recipe Lasagna: Nonstandard Recipe

Yield = 8 servings Ingredients:

Ingredients: Lasagna pasta − 12 sheets Tomato sauce, canned − 1 can
Lasagna sheets, dried Barilla, (3” * 8”) − 12 sheets Ricotta cheese − 2 #
Tomato sauce, canned, Hunt’s – 10 oz Eggs − 2
Ricotta cheese, part-skim, Polly-O – 2 # Eggs − 2 Parsley, chopped − 1 bunch
Parsley, fresh, chopped coarse – 1/2cup 2
Salt, kosher − 2 Tbsp Seasoning – to taste
White pepper, ground − 1 tsp
Parmesan, fine grated − 2 oz
Garnish: Parsley sprigs, 2 per plate (16 total)
Procedure: Procedure:
1. Parboil the lasagna sheets in salted boiling water until al dente, 1. Cook the pasta and reserve.
about 12 minutes. Drain and reserve. 2. Combine the cheese, eggs, parsley, and seasonings.
2. Mix the ricotta, eggs, parsley, salt, and pepper together in a 3. Layer the pasta, tomato sauce, and cheese in a pan.
large bowl until thoroughly combined. Reserve. Top with a liberal help- ing of parmesan cheese.
3. In a 4” deep half-hotel pan, spread a layer of 2 oz tomato sauce. 4. Bake in a 350°F oven until golden brown on top and
Top with 4 sheets of pasta in a single layer. Top pasta with 1 of the warm in the middle.
cheese mixtures. Top with 4 oz tomato sauce, followed by 4 more 5. Cut into squares and serve immediately with a garnish
pasta sheets in a single layer, followed by 1 of cheese mixture. of parsley.
For top layer, add final 4 oz tomato sauce, then remaining 4
sheets of pasta in a single layer, and then the remaining
cheese mixture. Sprinkle grated parmesan evenly on top.
4. Cover with aluminum foil and bake in a 350° F oven for 50
minutes. Then, remove foil and bake for 20 minutes more. Top
should have patches of light brown and a thermometer inserted
into the center of the lasagna should read 165°F.
5. Remove from oven and allow to cool for
10 minutes. Portion into 3” * 5” squares. (Yield will be 8 servings
from a half-hotel pan.)
6. Serve immediately centered on 8” oval white plate with sprig of
parsley on the side of the lasagna.
Recipe Quantification
• Process of enlarging recipes Methods to Quantify
with lower yield to adjust it • Percentage Method
to meet the production
requirements for bigger • Factor Method
functions.
• Can be used to reduce a
volume to a lower yield
recipe
Factor method
When using the factor
method, you must use the
following formula to arrive at
a recipe conversion factor:
Yield Desired
= Conversion Factor
Cur ent Yield
Example : Our current recipe makes
50 portions, and the number of
portions we wish to make is 125,
the formula would be as follows:
125/50 = 2.5
Thus, 2.5 would be the conversion
factor. To produce 125 portions, we
would multiply each ingredient in the
recipe by 2.5 to arrive at the proper
amount of that ingredient.
Factor method

Ingredient Original Quantity Conversion Factor New Quantity

A 4 lb. 2.5 10 lb.
B 1 qt. 2.5 2.5 qt.
C 1.5 T 2.5 3¾T
Percentage Method
The percentage method deals with
the recipe weight, rather than with
a conversion factor. In this regard, Ingredient Weight
it is more accurate than using a x 100 = % of Total
conversion factor alone. Total Recipe Weight
Essentially, the percentage method
involves computing the percentage
of each ingredient in relation to
the total weight needed. Note that
% of total is computed as
Percentage Method
• Assume that you have a recipe with
a total weight of 10 pounds and 8
ounces, or 168 ounces. If the
portion size is 4 ounces, the total
recipe yield would be 168/4, or 42
servings. If you want your kitchen to
prepare 75 servings, you would
need to supply it with a
standardized recipe costing of the
following total weight:
• 75 servings x 4 oz./serving = 300 oz.
Percentage Method
Ingredient Original UOM % of Total Total % of Total Converted • Item A ingredient Weight/Total
Quantity (Ounces) Quantity Recipe Recipe Weight =% of Total or
Required Quantity 104 oz./168 oz. = .0619 (61.9%)
A 6lb. 8 oz 104 oz. 61.9% 300 oz. 61.9% 185.7 oz.
• To compute the new recipe amount, we
B 12 oz 12 7.1 300 oz. 7.1 21.3 oz. multiply the % of total figure times the
C 1 lb. 16 9.5 300 oz. 9.5 28.5 oz. total amount required. For example,
with ingredient A, the process is item A
D 2 lb. 4 oz. 36 21.5 300 oz. 21.5 64.5 oz. % of Total x Total Amount Required =
Total 10 lb. 8 168 100 300 oz 100 300 oz. Converted Recipe Quantity or 61.9%
300 oz. = 185.7 oz.
oz.
Book References:
• Gregorie, M. B. (2016). Foodservice organization: A managerial and
system approach (9th ed.). Pearson Education, Inc., United States of
America.
• Kotschevar, L. H., & Withrow, D. (2007). Management by menu (4th
ed.). Pearson Education, Inc., United States of America.
• Payne-Palacio, J., & Theis, M. (2016). Foodservice management:
Principles and practices (13th ed.). Pearson Education Limited,
Edinburgh Gate, England.
• Traster, D. (2018). Foundations of menu planning (2nd ed.). Pearson
Education, Inc., United States of America.