A F000 PRQDUCI’EON AND SERVECE PQRTEQN CQRTRGm PRQGRAM [N A MRCHEGAN STATE UNWERSITY RESEDENCE HALE. Thesis for ”19 Dawn 0* M. S. MICBEGAN STATE UNEVERSITY Marian Ruth Emerson 1964 $01001. OF 1103.9: ECOM'MICS Wm3 SHE"; (IL-FJECE EAST Mame, Mn’fiimw LIBRARY Michigan State University PLACE IN RETURN BOX to remove this checkout from your record. I To AVOID FINES return on or before date due. ' MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 6/01 c:/CIRC/DaIeDue.p65-p. 15 A FOOD PRODUCTION AND SERVICE PORTION CONTROL PROGRAM IN A MICHIGAN STATE UNIVERSITY RESIDENCE HALL By Marian Ruth Emerson A PROBLEM Submitted to the Dean of the College of Home Economics Michigan State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Institution Administration l96h ACKNOWLEDGMENTS The author wishes to express her appreciation to Professors Katherine Hart and Mildred Jones for assistance and guidance during the progress of this problem. A special acknowledgment is also made to the Brody Food Service Personnel who cooperatively participated in the actual project. TABLE OF CONTENTS Page INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . l BRODY RESIDENCE HALLS--A DESCRIPTION . . . . . . . . . . . . . A STANDARDIZATION PROGRAM . . . . . . . . . . . . . . . . . . . . The Plan . . . . . . . . . . . . . . . . . . . . . . . . . Preliminary Planning . . . . . . . . . . . . . . . . Menu Pattern . . . . . . . . . . . . . . . . . . . . Recipe Selection . .i. . . . . . . . . . . . . . . . The Procedures-~Production . . . . . . . . . . . . . . . Preparation . . . . . . . . . . . . . . . . . . . . Measurement . . . . . . . . . . . . . . . . . . . . Panning . . . . . . . . . . . . . . . . . . . . . . The Procedures--Service . . . . . . . . . . . . . . . . . Portion Size . . . . . . . . . . . . . . . . . . . . Service Control . . . . . . . . . . . . . . . . . . The Standardized Recipe--Evolution . . . . . . . . . . . . NOOOKOkOCDmVVO‘O‘ 0‘ 47' EPILOGUE . . . . . . . . . . ; . . . . . . . . . . . . . . . . . . N \O BIBLIOGRAPHY . . . . . . . . . . . . . . . . . . . . . . . . . . W N APPENDIX . . . . . . . . . . . . . . . . . . . . . . . . Q . . . . w W Exhibit l. 2. 3A. 5A. LIST OF EXHIBITS Serving Information: Selected Casserole Items . Counter Pan Yields: Typical Casserole Items . Original Recipe: March I, I957 Johnny Marzetti . . . . . . Modifications: March IO, I957 . Modifications: December l5, I958 Modifications: January 20, I959 . . . . Modifications: February l0, I959 Modifications: March 3, I959 Revised Recipe: September I, I959 Johnny Marzetti . . . . . . ... . . . Men's Residence Halls Menus, Winter Term, Cycle |, Tuesday . . . . . . . . . . . Men's Residence Halls Menus, Winter Term, Cycle ll, Tuesday . . . . . .r. Men's Residence Halls Menus, Winter Term, Cycle III, Tuesday . . . . . . . . . . I959. I959, I959. Page II 13 l6 I8 20 22 24 26 28 34 35 36 INTRODUCTION The increased enrollment in colleges and universities is multi- plying many problems not only in the academic area but in all areas of campus life. Solutions must be found for handling bicycle and motor traffic. Utility and disposal plants must be enlarged. Land must be used more economically. Parking ramps and buildings of many stories are changing the appearance of many campuses. All the problems of a large urban population must be met. In the so-called resident university, a university providing housing and meals for a large number of students, the administration is greatly concerned with keeping student costs at a reasonable figure. Most residence halls are built with borrowed funds. Interest and principle must be paid over a period of years from room and board fees. It is recognized by university officials that food service con- tributes substantially to student morale. Therefore, it is important to offer meals of quantity and quality that please the students. It is also important that menus offer a selection of items allowing student choice within various dietary restrictions imposed by health, religion or individual preference. To meet such requirements within a limited budget demands strict control of cost. Waste of food and labor must be kept at a minimum since both are expensive commodities. Forecasting methods have been developed to allow the needed number of portions of each menu item to be estimated with a high degree I of accuracy. The size of each portion must be standardized and recipes must be developed that will produce the desired quality and quantity of food items. Overproduction is costly and underproduction results in customer dissatisfaction. A review of the literature indicated that many food service organizations have undergone the rigors of portion planning control. All successful operators and authorities recognize the need for stand- ardization and portion control, but few have documented the orderly, step-by-step procedure for establishing these controls. Aldrich and Miller (I), Greer (A), and Callahan (3) have presented clearly defined, detailed information that could be applied to anwaood service operation. The author has been associated with Brody Food Service, Michigan State University since I958, first in the capacity of Assistant Food Manager and later as Food Service Manager. Prior to coming to Michigan State, she had five years' food production experience with the Green- field Restaurant Company in Detroit and Cincinnati stores, and three years' managerial experience with a Continental Can Company cafeteria. The Greenfield Restaurants are well organized and successful cafeterias operating within the framework of recipe standardization and portion control. The company is one of many that has found precision produc- tion and service to be the key to financial success. In I958, Brody Food Service was operating in a permissive frame- work; recipe standardization and portion control were unknown. To one well disciplined in food production control methods it was obvious that similar controls were needed for a more efficient and economical opera- tion. The author had the food production acumen essential to initiate, control, conduct, and evaluate the Brody project. This paper presents the sequential steps of a recipe standardiza- tion and portion control program conducted in the Brody Residence Hall Food Service during winter and spring terms, I959. BRODY RESIDENCE HALLS--A DESCRIPTION The Brody Group is part of the Residence Hall Division at Michigan State University. The group consists of six residence halls with a total capacity of 3,000 male undergraduate students. Operation of three of the six residence halls and the central food service unit was initiated during the l95h academic year. Construction of the remaining three res- idence units completed the entire Brody Group as of September, I956. The residents of the group dine in a central building. Six cafe- teria style serving lines and six dining rooms constitute the food service core within this building. A seventh serving line and dining room simultaneously accommodate administrative staff, employees, and guests attending special events. The seven lines are serviced from a central production area and dishroom. As the University expands its residence halls system, adaptation of operating procedures is necessary. This is customarily achieved by drawing heavily from existing units in areas of management personnel and regular employees for each new unit. Since Brody accommodated a greater number of students than any other residence hall, adaptation of operating procedure suitable for its unique operation was difficult. In I958, managenent was aware that greater procedural precision in the production and service of food was requisite to maximize both net return on investment and benefits for the Brody Group residents. In September I958, the Brody Group housed 2,400 residents; the board contract was based on twenty-one meals a week. Absenteeism was a L, factor in determining board contract charges, since no refunds were made for meals. Accurate forecasting of each meal count was necessary to maintain all costs within the established fee structure. A STANDARDIZATION PROGRAM The Plan The joint program of recipe standardization and portion control was scheduled for winter and spring terms, I959. The program was con- centrated in two areas of the Brody Food Service, production and line service. The menu items selected for standardization included casseroles, salads, desserts and breads; the method of standardization was similar for all items. Extensive testing time was given the casseroles since they presented more problems in standardization than other menu items. The developmental procedure for casseroles will be reported in this paper. Preliminary Planning The over-all objective of the program was explained to employees. Since all recipe testing was an integral part of daily operation, com- plete understanding and cooperation of all personnel were necessary for normal food service operation. The cooks visualized advantages from participationin developing consistently yielding recipes. They recog- nized their own meal period frustrations and cooking problems caused by fear of not having prepared enough of any Item. The serving personnel were to receive adequate demonstration and practice in dishing standard portions. The food service_supervisor's acceptance of this standardiza- tion program compensated for the anticipated extra effort necessary for successful completion. Menu Pattern The menu pattern at Brody was similar to that in all Michigan State University residence halls. It offered the students a choice between two luncheon entrees; one, both or neither being a casserole type item. For each twelve-week term a set of three separate weekly menus was written, described as Cycle I, Cycle II, and Cycle III. During the course of the term these menus were prepared and repeated in cycle rota- tion four times. Records for the actual ”sale“ of each menu item were maintained to aid in predicting the amounts to be prepared as each cycle menu was repeated. The popularity of each item could not be accurately predicted since student choice of menu items varied from cycle to cycle. Appendix Exhibits 5A, B, and C indicate Tuesday menus for Cycle I, Cycle II, and Cycle III, winter term, I959. Recipe Selection Before January I, I959, cycle menus were prepared and existing recipes for casserole items appearing on the winter term menus were assembled. Due to many inconsistencies, the current file recipes were checked against three recognized institutional sources to verify pro- per ingredient proportions. Existing recipes for eleven items with established student acceptance were used for testing since they had already been adapted to meet the kitchen equipment needs. Five recipes from other sources were also selected in an attempt to encourage accept- ance of a few previously unpopular products and thus bring a wider variety of casserole items to the students. The list of casserole items scheduled for testing during winter term, I959, follows: Baked Beans Goulash Baked Spaghetti Johnny Marzetti Beef Stew Macaroni and Cheese Chicken Pie Scalloped Ham and Potatoes Chili Con Carni Shrimp Creole Chop Suey Spanish Rice Creamed Chipped Beef Tuna Noodle Casserole Eggs E la King Welsh Rarebit In an attempt to control standardization variables, the number of casserole recipes was limited to sixteen. The Procedures--Production Achieving standard production methods was more time consuming than achieving standard serving methods. Casserole replications were not identical since forecasted volume fluctuated between 75 and 90 gallons from one cycle to another. Consequently, the standardization of preparation procedure variables presented a number of problems. Preparation Each day the supervisor and cook who was assigned to actual pre- paration reviewed the recipe for anticipated production problems. For casseroles requiring chopped vegetables and reconstituted non-fat dry milk, advanced preparation of such items was completed the day previous to production. The cook combined the casserole ingredients under close supervision and the entire production procedure was recorded. Quality checks for taste and appearance were made throughout the preparation sequence. Any change in procedure or in ingredients was recorded at this time. Basic production equipment for the casseroles consisted of two 90 and two 70 gallon steam-jacketed kettles. Measurement Upon completion of the casserole, the total volume yield was measured in the steam-jacketed kettle with a stainless steel measuring stick. Two sticks were available, fabricated with specific gauges for each size steam-jacketed kettle. Production of some casseroles required combining the ingredients of one steam-jacketed kettle with those in another, such as cooked macaroni in one kettle and cheese sauce in another. This involved recording the volume yield in each kettle before combining, followed by recording the combined yield. Panning The casserole item was next transferred to stainless steel counter pans, 20.75 inches long, l2.75 inches wide and #.12 inches deep. If the item (fairly firm in consistency) was to be served by serving spoons, a weight was established for the filled counter pan. This was done by first weighing the empty counter pan and then filling the pan to approxi- mately one inch from the top and recording the weight of the filled pan. A Toledo scale model ##6## was used for all scaling. The weight estab- lished for most "firm'l items was either 23 pounds l2 ounces or 25 pounds. If the item was to be served by ladle (not firm in consistency), three gallons was established as the full counter pan requirement. ID The Procedures--Service Service procedures entailed the determining of a portion size for each casserole item and instruction of all serving personnel in standard serving practices.. Portion Size After the baking of the panned casserole item, a weighed portion was determined with the use of a portion scale, Toledo model #30Il. The weighed portion was established by estimating the size portion of the item as it had previously been served. A larger than average portion size was chosen due to all male student clientele. When the casserole required service with a ladle, the size ladle (either a 6 ounce or 8 ounce) was selected and the number of ladle portions per gallon was determined. The serving spoon for ”firm” items was l3 inches long with a tapered bowl with maximum measurements of 3.75 inches long, 2.5 inches wide and .75 inches deep. The liquid volume measurement of the spoon was 2 ounces. The estimated counter pan yields which were established from the weighed or measured portions are shown in Exhibit l. Service Control Before the cafeteria lines opened for the noon meal, seven weighed or measured portions were prepared in the kitchen and one was taken to each serving area. A measured portion remained in front of each line server as a visual aid throughout the meal period. Portion scales were also located near the serving area. Each person assigned to serving the casserole item was instructed in the use of the portion scale to determine ll mu. .ov_3 monoc_ m.N .ch. monoc_ mm.m mo E:E_Xme .305 nogoamk .mn_3 mococ_ mm.N_ .ch. mozuc_ mN.ON .aoov mozo:_ ”co_pmo_w_ooam Asucm m_v cooam ere .aoov mogoc_ : ”co_umo_m_ooam A.m.u.o m_mzv cmm cochOu ammo m_mz re .auov mosoc_ N_.: .ov_3 mocuc_ mN.N_ .ch. mozoc_ mn.0N “co_umo_w_uoam A.m.u.av cmm LoucsoU ammo r om m_um_ _. Aoucso my o_umu u_nocmm ;m_oz m: mcooam N Azoc_ m_v cooam 0—Ocommmu o_vooz mesh 0: mcooam N Azoc_ m_v cooam oo_¢ :m_cmam :N o_nm_ _ Amoczo wv o_vm4 o_oocu asmcgm NN mcooam N Acoc_ m_v cooam moODmHOm ucm Em: voao__mum N: mcooam N Aguc_ m_v cooam omooso new _coLmomz o: mcooam N Azuc_ mpv cooqm _uuo~cmx >ccsow o: mcooam N Azoc_ m_v cooam gmm_:ow om o_vm_ _ Amocso.mv o_vm4 mc_x m. fl.mmmm m: o_vm_ _ Amocso my o_nm4 moom eoaa_;u voEmocu N: o_um_ _ Amucao my o_vm4 >osm aosu N: o_vm_ _ Amocso my o_vm4 “ccmu coo __m;u NJ. o_nm_ _ Aoucao my o_nm4 o_m coxo_cu N: o_vm_ _ Aoucao mv o_vm4 30pm moom m: mcooam N eeeAgoc_ m_v cooam _uuo;mmam toxmm om o_vm_ _ Amocso 0V o_vm4 mcmom noxmm «e.m.u.o w_m: e.m.u.o v_o_> com Loucsoo o~_m co_uL0m _wmcou: mc_>com Em“. 0—0Lommmo mime. mgommmmmmm l2 the proper portion size and told the planned number of portions per counter pan. Before the cafeteria opened, the line servers participated in a period of trial serving, assisted by the visual aids and the portion scales. The portion scales were used during the actual serving period for check weighing. Each line server recorded the total number of actual portions for each counter pan of casserole served. Personnel orientation to the joint program produced acceptable service standards sooner than production-techniques could be standardized. Exhibit 2 shows consistency of counter pan yields for two casserole items served during winter term, I959. Uniformity resulted from the favorable interaction of two factors: I. The number of portions (approximately l,500) served each meal allowed for repetition of uniform service. 2. Serving personnel resisted cumbersome portion scale checks during the meal period and soon were aware that prompt learning of the new skill removed the source of irritation, the portion scale. The Standardized Recipe-—Evolution -The formal standardization program was initiated in January I959 and continued through winter and spring terms of that year. A descrip- tion of the procedural sequence follows. l3 mama cm >_0ume_xoLaam 50L; ommco>< uv_o_> co_uL0m :mm .msuo< e N.mm m6: m6: 994 0: m.N: o.NJ m.N¢ o.N: N: o_.LULmz m. >Lmacnou RN >Lmacm1 Acoc_ m_v cooam mc_>com o >cm3cmw m Locmz m_ >cmacnom mN >Lm3cm5 Amocao my o_vm4 m >Lm3cmw ou_m £m_cmam >ogm deco e_m:uu< em;m__amumm e_m_> co_ucoa small __mcou: mc_>com some mc_>com mmm_ Eo“_ o_0cmmmmu mgommmmh Hmogm; zcom .m__m; m.coE Lou “ouoz mc_>com .No a u o~_m co_ucom .mn_ m toumcc .omoozu acmcm oummh 0h condom .u N\_ “.mm .mou:c_e ON. .pv _ Lope: co>o “o; m cm oxmm .omooco : voamcm ;u_3 no“ o_xc_cam ..mm N\_ mummm oumEOP ucm mama coacsoo Ouch com .m .mn_ N onQOLu .>Lo_oo . .coaaoa vcm .mn. o. -mo_vooz vaccm u_mm .Lopmz .oamma Cameo“ .>co_oo .mo_n00c voxooo nv< .N m venuesu .E:_voz .mcomco m toQQOLU .coaaom cooco .umw o_uu__.m cw mco_co tam condom .umoe c30cm ._ .mg. N_ moom vc30co .>Lom oo— mmsomoomm Azaoz< eznoz< hzzoz< . mhzm_ommoz_ I _uuo~cmz >ccgofi Nmm_ ._ Loco: ”ma_omx uo c_ oxmm .omooco .mn_ o: voumcw .omoo;u acmsm woumcm £u_3 ocaux_E *0 do“ Lo>oQ .N :_ cmo m% .oo_:w oumEOF .oczux_e com .oomaw OumEOu bum .>ce co“ m. .0 .mn. on mo_cooz umOLm .oosmm Home ;u_3 x_E ..mm m Loam: new c_mcv .ocov 0cm mo_p00c cosz .m ..mm m opmmm oumEOh .coumz emu—mm __oz c_ mo_v00c xooo .: mummh 0h condom vcm u_mm .noxooo m_ mumma Cameo“ __uc: coEE_m mx_mgm m: umaaOLQ .>co_ou .coumz vcm mumma cameo“ uv< .m :m UoQQOLQ .E:_Uoz .mco_co .codaoa ucm “.mm .>co_oo .mco_co .coaaoa coocm vv< .N do UDQQOLU .coaaom coocw .mou:c_E m. Lem “woe czoLm ._ .mn_ mm_ woom UCJOLo e.g.u.o ON mco_uc0m oom ..mo om mmaomoomm Pznoz< .xommm< mkzm_ommoz_ _uuoNcmz >ccc0w Nmm_ .o_ Loco: Hmzo_._.o c_ oxmm .omoocu noumcm cu_3 ocaux_e mo no“ co>ou .ocaux_e com .ou_:m Oum80u.vvm .>Lu 00“ m. .ooamm Home ;N_3 x_E vcm c_mcv..ocov ocm mo_v00c cos: .coum3.vou_mm ..o: c_ mo_v00c xoou .voxOOU m_ oumma omeON __uc: coEE_m .coumz vcm mumma cum50u vv< .coaaoa vcm “.mm .>co_ou .mco_co .coaaoa coocm ev< . .m0u3c_e m_ Lem Home c30cm . "ocavouoLm —-ni«x .tlnxorx .mo. om .mg. o: .mo. oN ooooco .omooco acmgm N. e. N coo me .oo_=n oooeop .mg. Nm .mn. oN .mn. mm mo_oooz ooocm ..om :\m m . ..om m ..mm N\_ _ coco: ..oo SN. o ..om m ..om NN. N momma oboeoh .N :\_ o .h m .N NN. N coaaoa .o :\_ o .o m .o N\_ N u_om mx_oom Nm mx_oom N: mx_oom .N oooaozo .Nco_oo om so NM ooaaogo .s:_ooz .mco_co ow :0 Nm woodenu .Loaaom cooco .ma_ mo_ .mo. mm. .mo. NN. No coon ocsoco .a.u.o mN .o.o.o ON «.a.o.o o. mco_ocoa mN._ mco_ocoa com mco_ocoa om: ..oo mN ..oo om ..oo om hzsoz< .xommm< hzsoz< .xommm< mhzm_ommoz_ szoz< .xommm< ”upoNLmz >ccgow mmm_ .m. coneouoo “mzo_ko c. oxmm .Omoocu ovumcm ;u_3 Ocaux_e mo a0u Lo>oQ .m .ooamm Home :u_3 x_E vcm c_mcv .ocou 0cm mo_v00c c053 .m .LONmz emu—mm ..mz c_ mo_t00c x009 .: .LoEE_m mou_:m cum50u vcm capo; .OHmma 0me0u vv< .m ..oaaoa vcm “.mm .>.o_ou .mco_co .Loaaoa coocm uv< .N .mOu:c_E m. Low “woe cZOLm .— “OcsvouoLm .mn. om .mo. o: .mo. mm .mo..oN eoooco .omooco ococm .... Nm .mo. 0N .mo. mm .mn. mm mo.eooz ooo.m N. e. N. N coo m» .oo.=a ooosop ..mm JNN m ..om m ..om N\. N ..om NN. . Loom: ..oo :N. o ..oo m ..oo :\m m. ..om NN. N opmo. oooeok .N JN. o .N m .N a .N N\. N .ooooa .o JN. o .o m .o a .o NN. N o.om ax.oom Nm m..oom N: ox.o.m mm m..oom .N ooooozo .NLo.oo om do mm Nm oooaogo .e=.ooz .mco.co ow Jo mm Nm voaao;u ..oaaom couco .oo. mo. .mo. mm. .mo. N.. .mo. N\. No .oom ecoo.o .N.o.o mN ...o.o oN ...o.o N. «...o.o o.. mco..coa mN.. mco..coa oom moo.ocoa omN mco.o.oN om: ..oo mN ..oo om ..oo om ..oo om hzzoz< .xommm< hzsoz< .xo¢m¢< Hzaoz< .xommm< hzzoz< .xommm< mhzm_om¢wz_ muuowcmz >ccc03 mmm. .ON Ncoocoo om H_m_:xm Hmzo_._.co.ou .mco_co .coaaoa coucm vv< .N .mOu:c_E m. .0» Home Czecm .— ”OcavOOOLm .mc. Om .mc. O: .mc. mm .mc. ON emooco .oOooco ccocm .mc. NO .mc. ON .oc. mm .mc. mm ...2.5% omocm N. e. N. N coo me .oo.OO oooeoc ..om ONN m ..om m ..om NN. N ..oO NN. . cOoo: ..mo ON. O ..om m mcoo O.N NN. O ..om NN. N Oomoc oooeoN .N JN..O .N m .N o .N N\. N cocooc .o :N. O .o m .o O .o N\. N o.om m..o.m Nm m..oom N: ..om NNN co .oc. NN. m m..mom .N OOOOOco .Nco.oo Om so ...o.O . co .mc. .N NN Ooccoco .cO.Ooz .mco.cO Om so .c.o.O NN. . co .mc. NN. .m Nm OOOOOco .coccoc couco .mc. mo. .mc. mm. .mc. N.. .mc. N\. No Loom ocOOco .c.o.O mN .c.o.O ON .c.o.O N. «...0.0 O. mcomuLOm om__ mco_u.0m ONm mco_u.0m an mco_uL0m om: ..oo mN ..oo Oo ..mo Om ..oo Om NZOOz< NZOOz< NZOOz< NZOOz< mpzm_ONcoz_ _uuo~cmz >cc505 mom. .O. Ncocccoc mm h_m_Ixm .mzo_hLo.ou .mco.co .Loaaoa conga vu< .N .o.uuox emuoxummuEmONO c. woos czocm .— . ”0.:UOOOLO .mn. om .mn. NN .ma. :N .mn...N .mm. m. vaumco .0m0020 acmgm .m3. 0.. .mn. mm .mn. mm .mn. NN .mn. ww m0.v002 vaccm ..om O. ..OO NN. O. ..OO M. ..mm NN. .. ..OO O cOoo: m. m. J. N. 0.. coo .No On .OchucoucOu ou.:s cumEOh NN. N ONM O O ON. m NN. O coo O.N .oOmoc Ooococ .N N .N MN. O .N MNN m .N m .N MN. O coccoc .u N .0 MN. m .u mNN m .u m .9 MN. 3 “.mm .oo ON. m ..o ONM O ..o ON. O .oO ONM M ..o ON. M Ooccoso .Nco.oo ..om O ..mm MN. O ..OO MNN O ..OO O ..OO MN. M Ooccozo .cc.ooz .mco.cO ..mm 0 ..mm MN. m ..mm MNN 3 ..mm 3 ..mm m\. m toaaozu .coaaom conga .mn. CON .mn. om. .mn. om. .mn. o3. .mn. 0N. moom fiancee .m.u.o om .m.o.o NN .m.u.o :N .m.u.a .N «.m.u.o m. mco.uL0m 0mm. mco.u.0m NJN. mco.ugom #0.. mco.u.om wmm mco.uLOm me hzaoz< bzzoz< hzaoz< hzsoz< hzaoz< mkzm_owmu2_ mmm. .M Loco: OM N.m.:xm .ouowcmz >cczoO .mzo_hLo.ou .mco.co .coaaoa coccm ov< .N .o.uuox vauoxumMuEmONO c. Home excem .. . ”OcavouoLm .OO. OM .oo. NN .oo. ON .oc._.N .oo. O. oucoco .ooooso ccogm .ma. o.. .mn. mm .mn. mm .mn. NN .mn. we mozoooz oooLm ..oO O. ..oO NN. O. ..oO M. ..oO NN. .. ..oO m coco: m. O. O. N. o. emu .No OM .ONmeucoucou oo.:1 OumEOP NN. N ONM O O ON. M NN. O coo O.N..Ooooc Ooocop .N N .N MN. O .N MNN m .N m .N MN. O cacao. .u N .u MN. m .u MNN m .u m .9 MN. : u.mm .oo ON. m ..o ONM O .oo ON. O ..o ONM M ..o ON. M ooocogo .Nco.oo ..oO O ..oO MN. m ..oO MNN O ..oO O ..oO MN. M OOOOOOO .cO.Ooz .oco.cO ..mm 9 ..mm MN. m ..mm MNN : ..mm 4 ..mm MN. M ooaaosu ..oaaom cooLw .mn. CON .mn. om. .mn. om. .mn. o:. .mn..0N. moon unaccw .m.u.a onl .m.u.olNN .m.o.o :N .m.u.o .N e.g.u.o m. mco.ocom omM. mco.ocom NON. mco.ucom :o.. mco.ucom mom mco.uc0m wNw hznoz< kzaoz< hznoz< hzsoz< hzaoz< mhzu_oumuz_ .NNONcmz >chOe mmm. .. conEoNaom "mm_umm omm.>mm J h_m.xxm EPILOGUE The standardization and control program for Brody Residence Hall Food Service was initiated and completed during a six-month period, winter and spring terms, l959. The finalization of the program's objectives produced a variety of future implications. These implications became realities as a result of employee involvement in the initial pro- gram and enthusiastic acceptance of controlled operating procedure. All personnel displayed visible and verbal signs of job confidence. They had participated in a program that crystallized each employee's role in the operation and the combination of individual roles for a successful operation. Without the possessive acceptance of the program on the part of the employees, further managerial refinements could not have materialized. Short Range Results Brody Residence Hall * Forecasting meal counts for individual line service. I959-I960 academic year. The seven serving lines served three meals per day. The number of students served at each line for each meal was consistent on a day-to-day basis. Since the individual line counts represented specific living units, these counts varied as an aggregate for each meal. A precise method of fore- casting individual line service per meal was made possible by using total number of portions prepared and established individual line meal counts. This provided close control of the food distribution. 29 h" I \ 3': '30 Increased casserole portion sizes. January I960 through June l96l. The original control program resulted in decreased operating costs. Top management wishes to return some of the profit to the student in the form of larger casserole portions. The increased portions were handled systemati- cally with the necessary individual recipe alteration and retraining of service personnel. Extra casserole portions allowed on request. l96l-l962 academic year. In an effort to achieve greater student satisfac- tion, extra portions of casserole items were served only as students went through the serving-lines. Students were not allowed to return to the lines after being_served. Residence Halls Expansion Program 7 J. I\ 7': 7': Computer Case Hall, first coeducational undergraduate residence hall, serving l,200, opened in September l96l. The Brody stand- ardized recipes and portion control procedure were followed as a basic operating guide. Wilson Hall opened in September I962. Since the residence hall was similar to Case, transfer of operating procedure resulted. Wonders and McDonel Halls operations were initiated in September l963. Both halls were identical to Wilson and incorporated duplicate procedures. Fee and Akers Halls are scheduled for completion in September l96#. Both halls will be identical to Wonders and McDonel and will adapt similar practices. Long Range Implication Based Management Marston has indicated potential application of computers to food services at Michigan State University (5). The existing facilities of the University Computer Laboratory with particular reference to a CDC 3600 computer system and an IBM-I#OI data processing system could be utilized in residence halls food service operations. 22 ammo monoc. N..: .oo.3 megoc. mN.N. .mco. mosoc. MN.ON “co.umo...ooam A.O.O.Ov com emucsoO ammo M .m oomM um moaac.E ON .XOLQOm co. co>o c. oxmm .OOOOLO Oeumcm no.3 Ocaux.E .0 no“ Lo>oO .0 .ouamm umoE no.3 x.E vcm c.m.o .o:0v mum mo.u00c cos: .m .LOOmz oo~.mm ..03 c. mo.vooc xooO .: ..oEE.m moo.:M cumeou ocm Leumz .ONOma oomEON oo< .M .coaaoa vco “.mm .>co.ou .mco.co .Loaaoa coacm uv< .N .mOuac.E m. .0. umoe czocm .. ”OcavouoLm .oo. OM .oo. OO .oo. MM .oo. ON ooooco .ooooco ccocm .oo. NO .oo. ON .oc. Om .oo. MM mo.oooZ oooco N. O. N. N coo MO .oo.OO ooocoe ..oO ONM M ..oO M ..oO NN. N ..oO NN. . coco: ..oO ON. O ..oO M ..oO ONM M. ..oO NN. N ooooc Oooeo. .N ON. O .N M .N O .N NN. N, coccoc .o ON. O .o m .o O .o NN. N o.om o..ooo NO ox.ooo NO 8:3m MM ox.ooo .N oocoogo .Nco.oo OO OO Mm NM Ooccoco .EO.ooz .oco.cO cm :0 Mm NM OOOOOLO .coaaom cocoa .oo. OO. .OO. MM. .oo. N.. .oo. NN. NO .ooo occoco .c.o.O ON .c.o.O ON .c.o.O N. o.c.o.O O. oco_oco. MN.. mco.ococ OOO mco.ocoo OON oco.ococ OmO ..oo MN ..oo OO ..oo Om ..oo OM hzzoz< .xommm< hzaoz< .xommm< hzaoz< .xoxmm< hzaoz< .xommm< .uuuncmz >cccow Mom. .ON NcoocoO "OZO.Nco~ou .mco.co .Loaaoa coacm vv< .N .mOu::.E m. co. Home OzoLm .. "OLOOOOOLO .oo..OM .oo. OO .oo. MM .oo. ON Ooooco .ooooOo ccoOM .oc. NO .oo. ON .oo. OM .oo. MM oo.oooz ooocO N. O. N. N coo MO .oo.OO ooocoN ..oO ONM M ..oO M ..oO NN. N ..oO NN. . coco: ..oO ON. O ..oO M ocoo O.O NN. O ..oO NN. N oooo. oooco. .N ON. O .N M .N O .N NN. N coccoc .o ON. O .o M .o O .o NN. N o.oM o..ooo NM o..ooo NO ..oO MNN co .oo. NN. M ......o.m .N ooococo .Nco.oo OO OO .c.o.O . co .oo. .N NM ooocogo .c=.ooz .oco.cO OO OO .c.o.O NN. . co .oo. NN. .M NM ooccoco .coccoc cooco .oo. OO. .oo. MM. .oo. N.. .oo. NN. NO .ooO occoco .c.o.O MN .c.o.O ON .c.o.O N. o.c.o.O O. mco.u.0m om.. mco.u.0m ONm mco.ucom NmN mco.ucom om: ..oo MN ..oo OO ..oo OM ..oo OM NZOOZO NZOOzO NzOOz< NZOOOO oNzo_OOOO2_ .quNcmz >cczoO OMO. .O. Ncoccoo. mm k.m.Ixm .mzo_heeeoO OMM. .. coocoocoo umeow”. OOM_>OO O h_m.Ixm EPILOGUE The standardization and control program for Brody Residence Hall Food Service was initiated and completed during a six-month period, winter and spring terms, I959. The finalization of the program's objectives produced a variety of future implications. These implications became realities as a result of employee involvement in the initial pro- gram and enthusiastic acceptance of controlled operating procedure. All personnel displayed visible and verbal signs of job confidence. They had participated in a program that crystallized each employee's role in the operation and the combination of individual roles for a successful operation. Without the possessive acceptance of the program on the part of the employees, further managerial refinements could not have materialized. Short Range Results Brody Residence Hall * Forecasting meal counts for individual line service. I959-I960 academic year. The seven serving lines served three meals per day. The number of students served at each line for each meal was consistent on a day-to-day basis. Since the individual line counts represented specific living units, these counts varied as an aggregate for each meal. A precise method of fore- casting individual line service per meal was made possible by using total number of portions prepared and established individual line meal counts. This provided close control of the food distribution. 29 ~'a I \ 30 Increased casserole portion sizes. January l960 through June l96l. The original control program resulted in decreased operating costs. Top management wishes to return some of the profit to the student in the form of larger casserole portions. The increased portions were handled systemati- cally with the necessary individual recipe alteration and retraining of service personnel. Extra casserole portions allowed on request. l96I-l962 academic year. In an effort to achieve greater student satisfac- tion, extra portions of casserole items were served only as students went through the serving lines. Students were not allowed to return to the lines after being-served. Residence Halls Expansion Program s'a I \ 7': 7': 7': Computer Case Hall, first coeducational undergraduate residence hall, serving 1,200, opened in September l96l. The Brody stand- ardized recipes and portion control procedure were followed as a basic operating guide. Wilson Hall opened in September l962. Since the residence hall was similar to Case, transfer of operating procedure resulted. Wonders and McDonel Halls operations were initiated in September I963. Both halls were identical to Wilson and incorporated duplicate procedures. Fee and Akers Halls are scheduled for completion in September l96#. Both halls will be identical to Wonders and McDonel and will adapt similar practices. Long Range Implication Based Management Marston has indicated potential application of computers to food services at Michigan State University (5). The existing facilities of the University Computer Laboratory with particular reference to a CDC 3600 computer system and an IBM I#Ol data processing system could be utilized in residence halls food service operations. 3i The IBM l#Ol is designed to facilitate the processing of all business data such as billing operation, invoice numbering, central inventory control and summary punching. .The food service industry operates with variations of all the listed processes. The IBM l#OI is currently processing limited food service payroll data, but could be further extended to process sales analysis, inventory control, ordering, accounts receivable and payable. At the present time, preliminary investigation is being conducted to incorporate some food service con- trol data to an IBM l#0l program. Marston has indicated the applicability of the CDC 3600 computer for menu planning (5). In September l96#. all Michigan State residence hall food services will be operating with standard cycle menus. The supervisory participation in processing all the food service unit variables into standard menus has indicated the need for a less costly and time consuming method of menu planning. The program developed by Joseph Balintfy at Tulane University may have practical application-to the menu planning needs at Michigan State University (2). Prior to any computer program planning, basic recipe standardiza- tion is essential. The initial recipe standardization and portion control program in operation at Brody Hall could be reviewed and revised as a basis for the type of recipe standardization necessary for computer programming. , BIBLIOGRAPHY Aldrich, Pearl J. and Miller, Grace A. Standardizing Recipes for Institution§17Use. Circuiar bulletin 233 prepared by Michigan State University Agricultural Experiment Station. East Lansing, 1963. Balintfy, Joseph L. ”Mathematical Programming for Menu Planning.“ Paper read at the Industrial Engineering Hospital Seminar, Ann Arbor, February, l96#. Callahan, James F. “Recipe Expansion Made Easy,” Institutions, XXXXVI, No. 2 (February,.l960), pp. l0, ll6-ll8. Greer, Thelma. ”Setting Up a Recipe File," American Restaurant, XLV, No. l6 (August l5, l96l), pp. #l-#3. Marston, Linda M. I'Application of Computer Programming.” Unpub- -lished master's thesis, Michigan State University, l96#. 32 APPENDIX 33 3# O..: .mOF .oommou o.e EmOLO Oum.ooo;O .N moo..m emooe emuuam .. mocoMMoo emousm .MUOOLO emue0mm< oo.oM ooooooo Nco.oo .N emom me.em:.m .. www.mm eeoO e.ch o.0e3 oo.m mooomu0m eme0uusm >o.memm Mo.oomm .oom to...eO >>mco .xeom ammom muzz_O O..: .mOF .oommoo ..Ocoococo ..o: .N Mo.e30em LONOOMLONNOO .. mueoMmoO emuuam .mtOOem tOueOmm< em.mm mmoozu Emmeu uoo.ea< .N 3m.mo.ou M.o.omeO .. www.mm oo.O Oo.cocM em..om .eemumnz .azmumu .Meo.eO OOQQOLO meam hem MmoO uox McoxumLO .a30m >eo.oO mo Emmeu zomzuzng O..: .moooO .mOO .oo.mou Leuuzm .oum.meemz .ummoh aae>m Mesm mmoeo Ho: Moxmoemm eem mxe.4 ommmsmm “mos: mo EmmeO M.mo.oO emuc0mm< oosmmo.aa< co oo.OO oooco.O Hm .azmumu .mme.mmon em.mm ..ooo0em OOOONNOO emmacm eoemmz eoxmm 00.x MooomuoO emeZOLO eo>0 >>me0 .xeom ummox oozmm Oumeoh .muo.u:O .mo> 1022.0 x..z .OOP .000000 mememm v.05: .N Mo.xooO uncooou .. MOLOMOOO 0m.mm oeaem 0cm comma .N comEON .OOONNOO .. www.mm mco.cO ooo..M. .mo.xo.a .vemomaz .aamumu Mesm 0cm mmmm 00.nEmeom eeono3 menm eem MeomcanEm: Meoxomcu .OOOO eeou mo Emmeu 20010234 mOOOO .x..z .mOP .oowmoO www.mEemz .eoOuam .ummoh M..om Hoozm o.>um >e< .mmmm .moeumo M.mo.ou omucomm< omeMLO 0.053 .0 OO.:O o.aa< hmoooocp I4 ._ o.oNo MMM. .ccoh cooc.3 MOzmz mooeeonzmeum .. MHLOMMoO nomem eeou emuuzm .omOLO oeue0mm< em.mm eoMMoh .N o.aamoe.m 0cm mememm .. www.mm Mo.nmoomo> nox.z vacuuusm momuoz ommnemu ou.m mo0umuom 000mm: com: moom ooeeou >>me0 .mxmon eo.eu >eue300 muzz.O O..: .mop .oommoo Moo..m mocomom eoeemu .N Oemaum >eeoe0 .. mueommoo ..muxooO 0.:cm 000.0: .N em.mm omemeO too..m .. www.mm .quNemz >eeeoO mono.30emm OLOI meoxomeu .a30m o.nmuomo> zouzuzng moooO .x..z .mOF .oowwoO emoonm .>..ow .ummOF m..om Hoozm o.>om >e< .mmmm M.mo.ou emueoMm< me.emu mo.eeo;O ee< .m>om OO.:O omemeO hm -- .. A Ftuwfl Prcufiictlrui HHLI.N;IVICI} lurt I4 “L JUQOA tho l lllllll Ill llllllllll llllllllllllllll II 31293 022