Time Management and - PowerPoint Presentation

Time Management and Kitchen Scheduling Keep your Kitchen Clean & in OrderVicki Hill, SW Area SpecialistArkansas Department of EducationChild Nutrition unit

Time Measured in Food ServiceWork efficiently TodayTomorrowWeeklyMonthlySave Time by Organizing activitiesDailyWeeklyMonthly

Create Work Schedule for each job Develop RoutineMake AssignmentWork with staff to identify principles of work simplification, smartness and responsibility to the jobLook for shortcuts to increase production while reducing fatiguePOST SCHEDULES

Be alert to new methods and procedures to increase productivity Think task through, example, use carts and gather ALL ingredientsBe organized, plan ahead

Organize Work SchedulesToo little time and too much to do! Labor is more efficient, safer and less fatiguingEquipment use is more efficientResponsibilities more evenly divided among staff, makes work load more productiveStaff will understand duties

Jobs completed, eliminate duplication of activities Less pressure and strainSubs able to understand job dutiesFewer mistakes, minimize waste and poor food qualityAllows for emergenciesOperations run smoother, attitudes of willingness to change among staff Organize Work Schedules

Analyze, Organize and Systemize Steps to organizeUnderstand assignmentCheck recipe, production sheets, product formulation/nutrition labels & adjustments Assemble suppliesAssemble equipmentPlan work progressAllot time to prepare

Factors to considerWhat you are to prepare & portion size Method of preparation or recipeServing timeSpecial serving requirements & holding timeUnderstand HACCP principles for preparing

Work CenterMaximum and minimum work centers Least used items should be farthest from work area (Hold your arms out to measure)Most used items should be in normal reachAll Items for Baker within their reachKeep trash cans handy for each work station

Items for fresh produce in reach for processing Items for Main Cook area close for ease of useItems for serving(utensils, gloves, trays) at hand for lineWork comfortable, avoid strain, steady pace, safely and smoothlyWork Center

Work ScheduleClear view of work dutiesOutline duties and tasks Give important information to employees so they may perform more efficientlyHelps employee understand duties to performGood for training and retraining employees and subsDesignate time allowed for duty to ID trouble areas

JOB BREAKDOWNAllows manager more accurate time evaluationEach employee needs to be doing meaningful work from beginning to the end of the work day What, When, How, How long, Where, Who

JOB Is a variety of duties assembled into a routine.(BAKER)

DutySpecific responsibility within a job (prepare hot rolls)

TaskA unit of work within a duty (measure ingredients)Which tasks have the highest priority?Which task should be completed first?Which task is the greatest benefit to the CN program?

StepUnit of work within a task(secure measuring tools)

Procedures before preparing Main Dish READ RECIPE, Production sheets & be sure to have all ingredients days ahead(thaw, order items ahead, etc )Know serving size Use tray or cart to assemble all supplies One trip to storeroom One trip to cooler

Roll food bins to area of preparation (always use opened containers first and use FIFO) Collect all needed equipment & coordinate with others that may use equipmentGather items(ladles, forks, bowls, etc.) place items convenient to hand that needs to pick them upKeep work area neat and orderlyClean and replenish work station at end of work day Main dish Preparation

Main dish-7.5hr cook Morning6:30-10:30 Prepare main dish (Follow recipe)Don’t cook too early, but gather ingredients or lay items for batch cooking8-8:30 Wash pots and pans as emptied8:30-9:30 Keep work area clean9:30-9:45 Put trays online9:45-10:15 30 minute lunchWash and freshen up, change apron10:30-12:30 Serve-- Refill counter with bread and meat;Cook batches between lunch breaks If finished, help others before you take any breaks

Afternoon12-30-1:00 Clean range & Clean work surface, wipe down line, sweep kitchen and store room1-1:30 Wipe dining tables and chairs1:30-1:45 Fill napkin and straws, organizer pantry, cooler, and freezer 1:45-2:30 Prepare and plan for next day or other days of weekIF finished, help others before you take any breaksWeeklyClean and organize Fridge, freezer, drawers, storeroom(FIFO), etc

Procedures before preparing Produce READ RECIPE &production sheets. Be sure to have ingredients days ahead(order items if necessary) Know serving size-How many pounds, etc.? Use tray or cart to assemble all supplies One trip to storeroom One trip to cooler

Roll food crate to area of preparation(always use opened containers first and use FIFO )Collect all needed equipment & coordinate with others that may use equipmentGather items(cutting trays, knives, colanders, bowls, etc.) place items convenient to hand that needs to pick them up Keep work area neat and orderly

Vegetable, fruit, salads MorningPrepare Vegetable by recipeWash pots and pans as emptiedKeep work area clean Clean tables in dining room Prepare salad if on menu Put out serving utensils needed and prepare buckets for wiping counters Put out straws and napkins 30 minutes before lunch 30 minute lunch break Wash hands, freshen up and change apron Help fill serving line Serve Refill line with vegetables, salads, & fruit between serving times

Afternoon Wash and store pans, clean sinksClean can opener, counters and milk boxOrganize walk in Fridge Uncrate, clean, wash and put away all fresh produce received Prep all necessary for next day Clean water fountain Mop kitchen and storeroom Weekly Clean walk-in fridge Clean legs on all work tables Clean windows vents and woodwork IF Finished, help others before break Add times for cook’s to get idea of schedule times

Procedures before preparing Bread and DessertREAD RECIPE & production sheets. Be sure to have all ingredients days ahead(order if necessary). Know serving size. Use tray or cart to assemble all suppliesOne trip to storeroomOne trip to cooler

Preparing Bread and DessertRoll food bins to area of preparation(always use opened containers first and use FIFO)Collect all needed equipment & coordinate with others that may use equipmentGather items(Pans, warmers, bread racks, bowls, scales, etc.) place items convenient to hand that needs to pick them upKeep work area neat and orderly

Bread & Dessert(Baker) MorningMake bread-let rise, follow recipePrepare dessert, follow recipePan & finish breadWash pots and pansPrep for next day30minute lunchWash hands, freshen upPlace dessert and bread on lineFill dish machineServeGo to dish roomRefill line with trays and flatware during breaks as needed

AfternoonComplete washing and storing trays and flatware Clean inside of dish machineSweep and mop dish roomWash trash cansClean and sanitize restroomWeeklyClean trays and remove stainsDelime dish machine Clean carts, racks including legs and wheels Clean handles of all equipment

Preparation for Daily work Schedule READ RECIPE, production sheets, product formulation sheets & CN labels (be sure to have ingredients ahead)Prepare First the food that takes longest to cookMake a schedule of time using serving times and work backwards, help one another when you need to wait to cook something…team workKeep pantry, cooler, freezer and counters organized and uncluttered

Avoid preparing so far in advance that the quality is lost. Time is critical for maintaining food holding temperatures .Organize schedule to provide adequate time for each item to be completed on time.

Batch cooking, sometimes called cooking to the line or just-in-time preparation , means preparing food in small batches as needed throughout the serving period in order to preserve food quality and prevent waste due to leftovers. Batch Cooking

Our primary goal as school nutrition providers is to serve students food of the highest quality possible in appearance, flavor, texture, and nutritional value. Each preparation should not exceed what can be served on the line in 15 minutes. This means there should be continuous cooking throughout the meal.

Batch Cooking!Determining when to batch cook, the question to ask is “Does the food lose quality in appearance, texture, shape, or nutrition when it is held at the proper temperature for an extended period of time?” If Yes, the food should be batch cooked!

FOOD QUALITY Holding Temperature According to the FDA Food Code:All hot foods must be maintained at 135 °F or above. All cold foods must be maintained at 41 °F or below. In addition to food safety concerns, extended holding of high-quality products can rob them of flavor, texture, color , and shape. The presentation of food is important because we eat with our five senses: sight, smell, taste, touch, and sound.

Temperature is especially important because serving food at the proper temperature not only enhances the quality of the product, but can also reduce the possibility of a foodborne illness. Serve hot food “HOT” and Cold food “COLD!” or

http://www.fns.usda.gov/sites/default/files/foodsafety_bestpractices.pdf School Food and Produce SafetyBest practices for handling Fresh produce:http://www.fns.usda.gov/school-meals/school-food-and-produce-safety

Work SimplificationSelect Job, make ready, do it and put away 1) Eliminate unnecessary work2) Combine operations3) Rearrange the sequence of operation4) Simplify operation 5) Implement changes6) EvaluateDid this improve operation and was food quality improved?

Principles of work simplification:Who should do the job?What is to be done?Where should it be done?Why, is it really necessary?When should it be done?How should it be done ?How long should it take to complete?

We’ve come a long way!

Simplification Examples*Cook and serve food from same pan to eliminate panning foods and washing more pans.(Foods will stay warmer)*Use proper equipment to work efficiently. *Use table mops(there are some very good ones…ask around)Different than the ones on floor!!!!! Make sure!*Study recipes days ahead of preparation to combine steps*Do not mix tomatoes or cucumbers in salad until ready to serve as it will wilt other vegetables if combined

Consider a counter top slide warmer for sandwich, pizza and other prepared plated items; they move the line faster Some schools are making Fun Meals(like lunchables) ahead for elementary school choices-use commoditiesThink How to make it simpler, divide lines to allow movementPre-portion to move line faster, especially on hard to serve items, remove glass to put veggies for self serve, use boatsConsider a separate condiment pump station to relieve line (remember it is weighted average) post signs on how many pumps & have duty teacher help monitor Keep trash cans handy to each work station

Simplification while ServingSimplify, MOVE THE LINE! LOOK for shortcuts! This is your opportunity to increase MPLH!Fast person should start line…all hands on servingEasiest items served with less dominate handHard to serve items should be middle of lineLast Person should not have serving tool in hand which slides tray. Right hand works most with right hand…left hand at end... if right to left (know reimbursable meal)

Provide correct serving tool, use gloves Short staff, pre-portion items to pick upSome students will not eat because of slow lineKeep bowl of fresh fruit at end of line for easy pick up of that 1/2c requirement, Student must select 2 full components + 1/2c fruit OR vegetable, (OVS)observe line to be sure correct

Job Name task Dish Room     add other tasks here besides dish room Week 1   Mary   alternate positions to alleviate strain Week 2   Becky   Week3   Joann   week4   Mandy   Main Dish     Position divide cleaning tasks with others Week 1   Becky   Week 2   Joann   Week 3   Mandy   Week 4   Mary   Vegetable & fruit     divide cleaning tasks with others Week 1   Joann   Week 2   Mandy   Week 3   Mary   Week 4   Becky   BAKER & Dessert Week 1 Mandy     divide cleaning task Week 2   Mary   Week 3   Becky Week 4 Joann Line 1 Main server Mandy     Line 2 Main server   Mary   Runners for lineJoann/Becky Work Schedule Rotation

Job cleaning tasks need to be assigned to each Cook’s Duty ScheduleAdd a space to initial and date to be sure all assignments are complete and who did job Be sure to cover all areas needing to be cleaned in the kitchen, clean under things!If you find an area not clean, then add it to your task sheet

KEEP Kitchen CLEAN!If you finish task, help others, no early breaks unless all work is completePost Schedule to view easily

Kitchen Cleaning Schedule Date & Initial Jobs to be done Daily Weekly Monthly or as needed to keep clean   Baker tables Clean thoroughly after use Clean legs and drawers     Dishwasher Clean scrape tables, hose inside, wipe outside, remove& clean Delime     Drawers in all tables     Remove all objects & sanitize   Fans     Remove grease & Dust   Floors Mop scrub     Filters   wash replace as needed   freezer straighten, wipe up spills check temps rotate stock, clean shelves wash shelves, defrost   Garbage area Hose and scrub       Garbage pails wash and scrub as needed Scrub and wash     Hood   Wipe clean as needed to keep clean   Light Fixtures     as needed to keep clean   Loading zone dock sweep & hose       Milk cooler wipe as needed Clean thoroughly     Mixer clean thoroughly       Oven wipe as needed Scrub thoroughly Clean burner compartment of stack oven

Kitchen Cleaning Schedule… Date & Initial Jobs to be done Daily Weekly Monthly or as needed to keep clean   Pan racks clean thoroughly Clean caters, legs     Range Clean thoroughly take apart and clean clean casters & legs   Refrigerator wipe spills immediately, clean outside & top take everything out, wash thoroughly wash inside and out, defrost   Walk in Fridge Straighten & wipe any spills Mop floor, wash inside & out wash inside and outside defrost   restroom clean fixtures and floor scrub down     serving counters Clean thoroughly including sneeze guard       Sink & Underneath plumbing, drains clean sink daily clean underneath plumbing and drains     steamer clean compartments with use       Tilting Braising pan Clean after each use clean legs     Walls & woodwork   wipe spills as needed Pick 2 walls and clean down   windows   Clean as needed Wash seals and glass   work tables & carts wipe after use clean all surfaces clean legs   Stainless steel   Scrub and shine     Clean under fixtures   sweep & mop  

Main dish Baker Veg & fruit Dish room Breakfast Prepare main dish Make bread Make salad, fruit & veg Help with breakfast Prepare breakfast Set up line Prepare dessert Help main dish or baker Go to dish room Set up line Clean area Clean area Clean area Clean dishes Clean dishes Set up items for serving Pan items for serving Set up for lunch Wipe tables Wipe tables Batch cook if needed Serve Serve Serve Serve Clean line Dish room Dish room Dish room Clean items Lunch Lunch Lunch Lunch lunch Morning schedule

Main Dish Baker Veggie Dish-room Breakfast Plan tomorrow Plan tomorrow Plan tomorrow Done- go home or clean Lay out tomorrow Clean-add tasks Clean-add tasks Clean-add tasks Clean-add tasks Done or clean Clean-add tasks Clean-add tasks Clean-add tasks Clean-add tasks Clean-add tasks Clean-add tasks Clean-add tasks Clean-add tasks Afternoon schedule

Understanding Staffing Decisions Productivity is measured in MPLH’s worked. When more meals are produced in an hour, the labor cost per meal is reduced. This means more money is available to spend in other areas. (Food, supplies & equipment)You want more MEALS Per hour!

Meals Per Labor hour Factors that affect productivity rate or meals per labor hour (MPLH) are: Type of food production system (on-site production, bulk satellite, pre-plated satellite, assembly serve, etc .) Level of service (self-service, vending machines, plates served on serving line, made-to-order service) Menu(number of choices, difficulty or complexity) Degree of prepared foods purchased (raw ingredients, some convenience foods or all convenience foods)

·        Type of equipment (amount or automation or lack of) ·        Layout and design of kitchen and serving area ·        Production planning (work schedules) ·        Staffing and scheduling ·        Training and skill levels of employees ·        Motivation of employees ·        Size of facility (number of customers, volume of sales) ·        Schedule of serving periods ·    Type of equipment used to serve meals (Trays and flatware or disposables)

Meals per Labor Hour worksheethttp:// www.arkansased.org/divisions/fiscal-and-administrative-services/child_nutrition_unit/formsThis is on the Child Nutrition website under forms…Let’s look at it….

Two ways to increase productivity Rate and produce more meals per hour of paid labor(You want MORE MEALS) 1) Decrease number of labor hours-use scratch items to reduce cost, stagger work schedules…2) Increase number of meals equivalents

School Food Service needs to run like a financially sound business! Increase Participation! Check your trash? Don’t serve items the students throw out Offer items the students will eat, change menus to meet the student needs, Take temps and serve proper temperatureOffer more options of the students favorites daily

Set up a faster moving line (pre-portion if slow) Have Menus with choices visible to all students as they arrive in morning (Include descriptions such as Home made Hot Rolls or Fresh Chocolate Chip Cookie, look for adjectives from other schools) Where is your Marketing kit? If you do not have one, we will send you one! PROMOTE YOUR CHANGES! School Food Service needs to run like a financially sound business!

Success!!!!