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Catering Food Planning System
By group 3 :
5. 6.
4.
Definition of Types of Catering Aerofood ACS
catering Catering
Overview
7. a. Planning menu
b. Budget Planning
Catering Food c. Food Needs Planning
Delivery System
(ACS)
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
h. Food Processing
i. Food Presentation
j. Food Distribution
5
4. Types of Catering
Definition of
3. Catering
Characteristics of
2.
Commercial Food
Administration
1. Purpose of the
Institution's Food
Administration
Definition of
Commercial Food
Administration
Definition of Commercial
Food Administration
Commercial food administration is government
administration with variations and variations that do
not follow regulations, serving the needs of people
outside the home that are food oriented, taking into
account aspects of service, needs and customer
satisfaction.
4. Types of Catering
Definition of
3. Catering
Commercial Food
2.
Administration
Category
1. Purpose of the
Institution's Food
Administration
Definition of
Commercial Food
Administration
Purpose of the Commercial Institution
Food Organization
2
prioritize attractive flavors at prices in accordance with
consumer expectations
4. Types of Catering
Definition of
3. Catering
Commercial Food
2.
Administration
Category
1. Purpose of the
Institution's Food
Administration
Definition of
Commercial Food
Administration
Commercial Food Administration Category
K
1. Managers are the general public with clear
A
management according to the owner.
R
2. The kinds and variations of food are not
A
continuous, according to the owner's wishes.
K
3. Heterogeneous consumers with broader health
T
responsibilities, so that the owner has
E
calculated the targets to be achieved.
R
I
S
T
I
K
5
4. Types of Catering
Definition of
3. Catering
Commercial Food
2.
Administration
Category
1. Purpose of the
Institution's Food
Administration
Definition of
Commercial Food
Administration
Catering is a general term for
entrepreneurs who serve a variety of
dishes (food and beverages) both for
parties and to support the needs of an
DEFINITION agency. This service was initiated to
help meet specific needs with a variety
OF CATERING of menu choices according to client
wishes.
5
4. Types of Catering
Definition of
3. Catering
Commercial Food
2.
Administration
Category
1. Purpose of the
Institution's Food
Administration
Definition of
Commercial Food
Administration
Types of Catering
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
Sistem h. Food Processing
6. Penyelenggaraan
Makanan Catering i. Food Presentation
Gambaran Umum ( ACS )
Catering Aerofood
j. Food Distribution
ACS
ACS Overview
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
h. Food Processing
6. Catering Food
Delivery System i. Food Presentation
(ACS)
Aerofood ACS j. Food Distribution
catering overview
ACS MENU Catering Menu Planning
Menu planning is a menu preparation activity, which will
be processed to meet consumer tastes and nutritional
needs that meet the principle of balance. The purpose of
menu planning is to provide a menu cycle according to
existing service classifications (for example, 10 days or
weeks). While the menu planning prerequisites include:
1. Feeding regulations
2. Standard portions and standard recipes
Perencanaan Menu ACS 3. Standard seasoning
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
1. Collect data on the type and number of consumers in the previous year.
3. Collect the prices of groceries from several markets by conducting a market survey,
then determine the average price of the ingredients.
5. Calculate the food price index per person per day according to the consumers who get
food.
7. The results of budget calculations are reported to the decision maker (according to
their respective organizational structures) to apologize.
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
3. Count the number of times you use the ingredients for each
menu cycle.
Continued...
a. Menu Planning
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
Catering Food
h. Food Processing
6.
Delivery System
(ACS) i. Food Presentation
Aerofood ACS
Catering Overview j. Food Distribution
Food Receipt
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
h. Food Processing
6. Catering Food
Delivery System i. Food Presentation
(ACS)
Aerofood ACS
Catering Overview j. Food Distribution
Food Storage Storage of foodstuffs is a procedure for organizing, storing,
maintaining the safety of dry and wet foodstuffs, both quality and
quantity in dry and wet foodstuffs warehouses as well as recording
and reporting. The purpose of storing foodstuffs is to provide ready-
to-use food ingredients with the right quality and quantity
according to planning. While the prerequisites include:
Food Storage
Each food supply installation must have a storage room for
dry foodstuffs (food storage) and a cold room, as well as a
freezer room owned by a large agency. The size and type
differ depending on the needs of each agency. Freezer or
freezer room is used to store food ingredients for a longer
period of time.
Penyimpanan Bahan
Makanan
Penyimpanan Daging
Penyimpanan Ikan
Penyimpanan Sayuran
Penyimpanan Telur
continued...
In accordance with the principles of storage in general, ACS
Food Storage also applies the same food storage system. ACS has a special
storage room, wet and dry storage available. For egg storage, it
has a special storage room with a temperature of 5ºC - 80ºC.
The eggs that enter the storage room are clean eggs, stored in
paper and plastic baskets. Chicken eggs are never stored for
more than two weeks, usually within ± 3 days they have run
out. The egg storage room is always cleaned every day.
Storage room for chopped vegetables with a temperature of
3ºC - 9ºC. Fruit storage room with temperature 3ºC -9ºC, fruits
are stored in baskets. Ready-to-use ingredients, such as
ground chilies, ground spices, etc. are stored in a room with a
temperature of 0º - 5ºC. For meat, fish and chicken, etc., stored
in a frozen room with a temperature of -10ºC to -30ºC. Every
food ingredient that will enter the storage room is clean. Each
storage room is always checked once every 6 hours by the
officer which is divided per work shift and every day by
engineering.
a. Menu Planning
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
h. Food Processing
Catering Food
6. Delivery System
(ACS) i. Food Presentation
Aerofood ACS
Catering Overview j. Food Distribution
PREPARATION OF USED
MATERIALS
Preparation of food ingredients is part of the activities
in handling food ingredients, which includes:
cleaning, cutting, peeling, shaking, soaking, and so
on. The purpose of food preparation is to prepare
food ingredients and spices before cooking.
Food Preparation
Dry Raw
Materials
Chicken & Meat
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
Catering Food h. Food Processing
6. Delivery System
(ACS) i. Food Presentation
Aerofood ACS
Catering Overview j. Food Distribution
Food Processing
Food processing is an activity that converts
(cooking) raw food ingredients into ready-to-eat,
high-quality, and safe food for consumption.
The objectives of processing food ingredients
are:
1. Eliminates the risk of losing nutrients in food
Increase digestibility
2. Enhances and maintains food color, taste,
tenderness and appearance
3. Free from organisms and substances that
are harmful to the body.
continued... The prerequisites for processing food ingredients are:
a. Cycle Menu
Food b. Regulations for the use of food additives (BTP)
e. Product Rules
f. Processing routine.
Various Cooking Processes
1. Air cooking
3. Cooked by frying
5. Cooked in combination
6. Electromagnetic cooking
Foodstuff Cooking of food at ACS is done in a special room. The cooks
Processing at use special clothes when cooking food, ACS uses complete and
sophisticated cooking utensils.
ACS
Processing and cooking room consists of:
Lanjutan...
continued...
In the cooking of food ingredients with their
Foodstuff respective temperature critical limits (ACS has
established a Hazar Analytical Critical Control Point
Processing at ACS (HACCP) system.
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
Catering Food h. Food Processing
6. Delivery System
(ACS) i. Food Presentation
Aerofood ACS
Catering Overview j. Food Distribution
Food Presentation
b. Budget Planning
d. Purchase of Groceries
e. Food Receipt
f. Food Storage
g. Food Preparation
7.
Catering Food h. Food Processing
6. Delivery System
(ACS) i. Food Presentation
Aerofood ACS
Catering Overview j. Food Distribution
Food Distribution
There are three types of food distribution systems,
Food distribution is the activity of namely:
distributing food according to the number of
1. A centralized or centralized system, with the
portions and the type of food the consumer is
provision that the client's food is divided and served in
serving (regular food and special food). The
cutlery at the food processing facility.
purpose of food distribution is arranged so
that consumers can get food according to the 2. A system that is not centralized or decentralized,
diet and the applicable regulations. where client food is brought from the processing plant
to the kitchen in the client's treatment room in large
quantities, then served in each client's cutlery
according to food requests.