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OM

SWASTYASTU
Catering Food Planning System

By group 3 :

SPM D.A.Yanti Karmaningrum (P07131018019)


H/R/C Made Bellamesha Ayudharma.P (P07131018027)
I Putu Pebi Mardiana (P07131018029)
Ni Komang Ayu Tria Utami (P07131018034)
Ni Komang Mariati (P07131018040)
Ni Luh Ayu Anggreni (P07131018042)
3.
1. 2.
Characteristics of
Definition of Purpose of the Commercial Food
Commercial Food Commercial Administration
Administration Institution Food
Organization

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.

The operation of commercial food includes all forms


of food service that are carried out for profit, such as
restaurants, snack bars and fast food, both in resort
locations or in cities. Those included in this category
are commercial catering companies that operate food
delivery for other purposes, such as flight catering,
train catering, party catering, shooting catering,
offshores catering.
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
Purpose of the Commercial Institution
Food Organization

1 Get maximum profit

Providing optimal service to consumers, namely foods that

2
prioritize attractive flavors at prices in accordance with
consumer expectations

3 Fun / provide entertainment to consumers.

4 Attract new customers.


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
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

Private Catering or Private


Catering Catering Companies

Dine-In Catering or On-site


Special Catering
Dining Catering

Catering Buffet Hospital Catering

Catering Rice Box


Catering Transportasi
a. Menu Planning

b. Budget Planning

c. Food Needs 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

ACS is the largest single catering company in


Aerofood ACS as part of Garuda Indonesia's Indonesia. ACS, which is under the auspices
airline service has been successful and has of the Garuda Indonesia Group, has opened
always maintained the company's reputation branches in the hotel, catering, tour, travel,
for presenting premium class for best-in- transportation that does not exist in Jakarta,
class food and beverage products. but has also been well-known in Bali, Lombok
and Bandung, ACS is also with many
domestic and only airlines. overseas. ACS has
ACS is an international class service received ISO 9001 - 2008 Quality Management
company that provides services that meet System certification, MUI halal certificate, and
the security, safety and comfort aspects of Health Safety Environment so that ACS
consumers by implementing 10 food products have been completely guaranteed
handling processes. the Good Manufacturing Process and HACCP.
a. Menu Planning

b. Budget Planning

c. Food Needs 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

In planning the menu in the ACS food delivery


system, it is determined by the airline / plane ordering
catering. So there is no specific menu cycle, but ACS
has its own standard recipe for each menu that
represents the airline. Food ingredients for menus
provided by suppliers in collaboration with ACS.
a. Menu Planning

b. Budget Planning

c. Food Needs 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
Planning a Food Budget
Expenditure budget planning (ABM), is an
activity to prepare a budget for the costs
required for the procurement of foodstuffs for
the consumers served. The purpose of this
activity is to provide an estimate of the food
expenditure budget needed to meet the needs
(types and quantities) of foodstuffs for
consumers served according to nutritional
adequacy standards.

ACS Budget Because ACS caters specifically for flights,


Planning so the types of consumers and the menu
requested vary. So that the budget for each
aircraft brand is not always the same.
Continued .
..
ABM planning steps include:

1. Collect data on the type and number of consumers in the previous year.

2. Determine the type and number of consumers.

3. Collect the prices of groceries from several markets by conducting a market survey,
then determine the average price of the ingredients.

4. Make a standard of nutritional adequacy (standard portions) to gross weight.

5. Calculate the food price index per person per day according to the consumers who get
food.

6. Calculate the food budget for each consumer (including employees).

7. The results of budget calculations are reported to the decision maker (according to
their respective organizational structures) to apologize.

8. The budget plan officially goes through the administration route.


a. Menu Planning

b. Budget Planning

c. Food Needs 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
Planning for foodstuff requirements is the preparation of
foodstuff requirements necessary for the procurement of
foodstuffs. The purpose of this activity is so that the budget
and food needs for consumers in one fiscal year. While the
requirements that must be met include:
1. The existence of related agencies.
2. Data on the availability of regulations on food serving.
3. Availability of food standard data for consumers.
4. Data standards on the availability of foodstuff prices
5. Menu availability cycle.
6. Availability of data on the number of clients served.

Food Needs Planning


The steps for planning the food requirements are as follows:

1. Determine the number of consumers.

2. Determine standard portions of each food item and make a


gross weight.

3. Count the number of times you use the ingredients for each
menu cycle.

4. Calculate by: number of consumers x gross weight x usage


frequency.

The system for calculating food needs in ACS is


carried out in the planning section based on orders
ACS Grocery
from aircraft ordering catering.
Planning System

Continued...
a. Menu Planning

b. Budget Planning

c. Food Needs 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
Purchase of Groceries

Purchasing foodstuffs in the Terms of Ordering Foodstuffs


food handling system begins
with ordering foodstuffs.
Ordering is the preparation 1. The existence of agency policies related to the
(order) of food ingredients
based on the latest menu or procurement of foodstuffs
menu and the average 2. There is a letter of agreement with the logistics partner
number of consumers served.
The purpose of this activity is 3. Foodstuff specifications
to provide a list of food 4. There is a list of orders for groceries
orders according to
established standards or 5. Available funds
specifications to streamline
the purchasing process.
continued...

At ACS, food purchases are made to vendors who


have passed the test. Test do to several vendors who
make offers to ACS, conducted a survey of these
vendors.

Payment is made every month to the supplier. For foodstuffs


such as vegetables and fruits, purchases are made every day, for meat,
fish and chicken come 3 times a week, usually ± 1 ½ tons per day. Each
food ingredient has its own specifications, in terms of size, color,
texture, shape, aroma, etc. Delivered to the supplier in the form of
color, shape, photos, etc.
a. Menu Planning

b. Budget Planning

c. Food Needs 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

Acceptance of foodstuffs is an activity that


includes examination / research, recording
and reporting of the kinds, quality and
quantity of foodstuffs received in accordance
with predetermined orders and specifications.
The purpose of receiving food ingredients is
so that food ingredients are ready to be
= 80kg
processed.
Requirements for acceptance of food
= 75kg ingredients:
Availability of details of daily grocery orders
= 65 kg
= 55 kg in the form of types and quantities of
foodstuffs to be received
The specifications for the availability of food
ingredients that have been determined.
continued...
Food Receipt

The system for receiving food ingredients at


ACS is carried out in a special room with a
ACS special committee. Each food received can
be checked and adjusted to the order list and
specifications of the food ingredient.
= 80kg

If the food material received does not


= 75kg
meet these requirements, then the
food material is rejected and the
= 65 kg
= 55 kg supplier is responsible for handling it.
a. Menu Planning

b. Budget Planning

c. Food Needs 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:

1. There is a storage system for goods

2. Availability of food storage facilities according to requirements

3. Availability of stock cards / notebooks for the entry and exit of


foodstuffs.
continued...

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.

1. Requirements for dry matter storage space (warehouse)

2. Conditions for storing fresh food ingredients


Lanjutan...

Penyimpanan Bahan
Makanan

Cara-cara penyimpanan masing-masing


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

c. Food Needs 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.

The food preparation at ACS is carried out in a special


room that is attached to the cooking room.
Preparations carried out such as preparation for
washing vegetables and fruits, cutting / cutting, and
thawing. Washing vegetables and fruit begins with the
peeling, cutting and shredding processes. Chicken,
meat and seafood preparation begins with the
thawing process.
continued...

Food Preparation
Dry Raw
Materials
Chicken & Meat

Fruit The processing


is immediately
vegeteble Chicken and meat carried out in the
cuts are done at spice room and
the butcher. hot kitchen.
Fruit cutting Chicken and meat
Vegetable is done in the cuts are done at
cutting is vegetable the butcher.
done in the room.
pre cut
vegetables
room
a. Menu Planning

b. Budget Planning

c. Food Needs 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)

Processing c. Food ingredients to be processed

d. Food processing equipment

e. Product Rules

f. Processing routine.
Various Cooking Processes

1. Air cooking

2. Cooked using air media

3. Cooked by frying

4. Cook directly through pan wall

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:

Hot Kitchen ACS also has rooms

Fish room Standard lifting setup

Japanesse/Korean The equipment has

Dishes been prepared

Fruit and vegetables Take apart

Butcher Food Drink

Cold Kitchen, dll

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.

In the production section, there is a special food


processing facility for non-halal products and
Japanese and Korean dishes, the products are
cooked and finished in the same place. So that it
does not mix with halal products. In the packaging,
the product is labeled as non-halal, in order to
facilitate food identification
a. Menu Planning

b. Budget Planning

c. Food Needs 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

According to QA HSE Manager Aerofood ACS,


Nuryulianti, temperature is the most important role
for serving food to arrive properly to airplane
passengers.

The process of placing food onto cutlery or dishing


should only take a maximum of 45 minutes. There
are standards when the temperature of the food
should be no more than 15 degrees and the exposure
(exposed to open air) more than 45 minutes.

After the food is placed on the tableware, it is


arranged into a special tray (stacking rack) to
facilitate the heating process while on the plane.
continued...

ACS Food Serving


a. Menu Planning

b. Budget Planning

c. Food Needs 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.

3. The combination of centralization and


decentralization, which is done by way of some food
being placed directly into the food utensil from the
place of production (kitchen), some of it is put into a
large container whose distribution is carried out after
arriving at the room.
continued...
Food Distribution

The food distribution system at ACS, which is food that is ready to be


processed, before being put into packages made of aluminum foil and
porcelain. With a form of packaging that is unbeatable with the culture of the
airline that orders it. Packaged foods are brought to the plane to order in a
trolley equipped with a refrigerator. Troly before use, sterilized first and
stored in dry ice. The food usually arrives at the ordering plane in no more
than 15 minutes. This is because ACS is in the airport area. After the food is
served hot, it will be heated to 8oC before serving it to consumers.
Any
Question??
CONCLUSION

Aerofood Catering Service (ACS is a food service that


provides food catering for domestic and foreign airlines /
aircraft. ACS is under the auspices of the Garuda
Indonesia Group. In the food handling system at ACS, ACS
implements a food delivery system that meets good
requirements for the system. food administration, starting
from Food Expenditure Budget Planning, menu planning,
calculation of food needs, planning and purchasing of
foodstuffs, receiving, storing and distributing foodstuffs,
preparing foodstuffs, processing foodstuffs, distributing
foodstuffs, recording, monitoring and evaluating, all of
them follow established standards and for hygiene and
sanitation refer to the Ministry of Health regarding
catering standards.
OM SANTIH, SANTIH, SANTIH OM

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