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Domain IV, Inventory: Cubby Cost: price tag, Waste=Garbo man Cost: Price…
Domain IV
Equipment + Facility Planning (Final Destination)
[Location-calendar above sink]
Accident Prone (Goofy)
Flooring Selection: Water, Waste, Grease, Cleaning (Goofy slipping across different fllor types)
Natural stone and tile: Slate & granite are easier to maintain, brick must be sealed bi-annually
Epoxy flooring: hard, strong, sanitary, consider comfort for worker fatigue
Quarry tile: slip-resistant, grout lines need annual cleaning
Vinyl flooring: water-proof, slip resistant, minimal seams.
Motion economy: improve manual work to reduce fatigue & unnecessary movements (Michael B Jordan)
Tool and equipment designs: ergonomic and comfortable to reduce worker fatigue
Human body motions: simultaneous, symmetrical, natural , rhythmic
Workplace arrangement: materials/tools support seq. of movements. Should be habit forming, gives light w/out glare.
Safety (Deaths piling up)
Storage: heavy items on lower shelves (Subaru crushed to death)
Slips, trips, falls: non slip foot wear, zero floor clutter (Falls down slippery stairs)
Cold exposure: fridge/freezers w/ nonslip mats, wear protective equip (trips and knocks out in freezer)
Electrical hazards: worn, damaged cords, open outlets, wet-cleanup processes. (Electriuted to death)
Fire! extinguishers
Class A: Combustible materials-water, foam, chem suppression (Solid)
Class B: Flammable liquids and gases- Dry chem ext, CO2 ext,
Class C: Electrical fires, ammonium sulfate, CO2 ext (Final Destination)
Class D: Flammable metals-Dry powder ext. (Table saw)
Class K: Cooking oils and fats
Sanitizers (Chemicals)
Quaternary Ammonium: mold, bacteria, yeast, and viruses. Stable on extensive temp and pH range
Chlorine: must be food grade, effect w/ fungus, bacterial spores
Iodine: bacteria, mold, fungi viruses, yeast and protozoans. Evaporate at 102 degrees
Sustainability (Fight Death)
5 Ways FS can contribute to sustainability.
Sustainable design: recycle paper, plastic and cardboard (Blues Clues recycle episode)
Waste management: analyze menu item performance (Wombo in Spongebob)
Purchase in season: Avoid long range shipping, consider farm to fork programs (Mark Hyman at farmers market)
Decrease energy use: time AC, water heaters
7 Aspects of FS Sustainability (Life energy-sage mode)
Sanitation (Holy Water)
Lighting (Alan Wake)
HVAC (Air bending)
Refrigeration (Ice bending)
Green building materials (Recycle buidling)
Water & Energy Efficiency (Water bending)
Food Safety (Bob the Builder)
[Oven mittens]
Principles (Jimmy Neutron's principle)
Types of hazards (Radioactive symbol)
Physical hazards
bones, fruit pits, jewelry, plastics, nails, bandages
Chemical hazards
cleaners, sanitizers, pesticides
Biological hazard
Bacteria, viruses, parasite, fungi, toxins
Cross-Contact: even after cooking, a food is exposed to an allergen, can travel to allergen free foods
4 Poor Practices in food safety (Carl Weezer)
Poor personal hygiene: where pathogens are transferred from person to food
Time-temp abuse: poor temperature control
(Whining how hot/cold food is)
Cross-contamination: pathogens from food to food
(Mixing raw chicken with cooked steak)
Poor cleaning and sanitizing: pathogens or allergens on nonclean surfaces (kncking over jars of viruses on the counter)you
2014 Food Code (5 Major risk factors)
contaminated equipment
poor personal hygiene
inadequate cooking
food from unsafe sources
Improper hold temps
6 Things that Grow Bacteria (FATTOM
temperature
time
acidity
oxygen
Food
moisture
Areas of contamination (
Washing/sanitizing
Storage
Receiving
Purchasing
Food Prep
Customer Areas
Wait Service
Pathogens (Bacteria)
Group 3 Parasites
Cryptosporidium parvum
Cyclospora cayetanensis
Giardia lamblia
Trichinella spiralis
Group 4 Fungi
Aspergillus flavus
Clostridium botulinum (botulinum toxin-producing strain)
Group 2 Viruses
Norovirus
Hepatitis A virus
Group 5 Toxins
Clostridium perfringens
Bacillus cereus
Clostridium botulinum
Group 1. Bacteria (
Escherichia coli (E. coli)
Listeria monocytogenes
Campylobacter
Vibrio spp.
Salmonella
Vibrio spp.
Food Safety Managment (Safety Helment, toad)
HACCP (Men in hazmat suits)
Principle 2: Determine CCP
CCP is a step to implement a control measure to prevent, eliminate, or reduce a hazard to an acceptable lvl
Principle 1: Conduct a Hazard Analysis
HACCP Team conducts a hazard analysis to ID control measures
2 Stages of a hazard analysis: Hazard identification & Evaluation
Hazard ID: brainstorming where where HACCP team develops list of potential hazards associated w/ each step in the flow diagram
Principle 3: Establish critical limit
A critical limit is a max or min valueto which a parameter must be controlled at the CCP to prevent or reduce the food hazard
Distinguishes safe and unsafe
Principle 4: Establish monitoring procedures
3 purposes in monitoring in HACCP
Monitoring facilitates tracking of control
Allows correcctive action to be taken when a deviation occurs
Provides written documentation for verficiation
Principle 5. Establish: corrective actions
Address deviations identified during monitoring and prevent food hazards from reaching clients
Restore control, ID and control distribution, investigate deviation cause, and document corrective actions.
Principle 6: Establish verification procedures
Verify that the CCPs, critical limits, and control measures offer necessary control for the hazards in Principle 1.
Its about testing each step rather than just the end-product.
Principle 7: Establish record-keeping & documentation
Time-Temp Control (Danger Zone: 4+hrs between 41℉-135℉)
[Crash Bandicoot time trials)
Time
4 ways for proper thawing
Refrigerate under 41℉
Submerge under running potable water 70℉ or less for a period of time
Thaw in the microwave if used within 24hrs
Thaw during cooking process, increase cook time
Temp
Hot
145℉
15sec
Seafood, meat, egg, egg product
4min
Roasts (rest for 3 min)
155℉ (17sec)
Ground meat, injected meat, ground seafood, eggs, egg product
135℉ (15sec)
plants food i.e cooked greens, mashed potatoes
165℉ (less than 1sec)
poultry, stuffed foods, stuffing
Cold
Raw shelled eggs at 45℉ or lower
Refrigerated produce at 34-36℉
Cold TCS foods, 41℉ or below
Fish, frozen at -4℉, at least 7 days
Receiving, Storing and Cooking
(Velma Flinstone cooking dinner)
Receiving
Receive (Foodball receiver)
cold foods at 41℉
frozen foods at 0℉
hot foods at 135℉ or hotter
Packaging integrity: rejection/reason
tears, holes, broken seal - signs of pests
cans w/ bulging end-rust or dents
Reduced O2 packaged foods w/ leaks or bloats
Dirty or discolored packaging
Liquid items w/ water stains, leaks or dampness
Frozen items w/ leaks, cystals or frozen liquids
food missing "use by" dates
Holding and Storing
MREs
Seafood (145℉)
Beef, pork-whole (145℉)
Ground meat, fish (155℉)
Birds (165℉)
Cooking
In meal perp, partially cooked meat shouldn't be cooked longer than 60 min, and should be cooled immediately
If not served immediately, refer to 6 Hr Rule
6Hr Rule: cool to 70℉ in 2hrs then cool to 41℉ in next the 4 hrs
Reheating: reheated to 165℉ in 2 hrs
Commercially prepared or MREs should be heated to 135℉
Food recall: remove item from inventory, secure in an appropriate location, label to prevent inventory re-placement, announce it to employee
Sanitation (Monster Inc #4319)
Personal Hygiene (
Handwashing (Conan hand washing skit)
When to wash
Handling food, raw, MRE, leaving/returning to food station (bathroom)
Touching skin, face, hair, body
Sneezing, coughing, using tissues
Touching equipment, chemicals, garbage, smoking
Eating or drinking
All handwashing sinks must have a handwashing sign
Wounds (Me running a race)
Should be covered and prevent leakage
Blue band-aids/finger cots are common to spot if they fall in food
Food Laws and Regulation:
(House of Cards)
Agencies (Secret agent man)
FoodNet: CDC program to estimate # food-bourne illnesses and monitor trends overtime
Interstate Travel Sanitation Program, allows FDA to inspect FS sys on interstate carriers i.e. boats, planes, and trains
(DHHS) Department of Health and Human Services houses Public Health Service (PHS) which houses the CDC and FDA
FDA
Regulates interstate transportation of food
Regulates Food Service operations
Restaurants
Retail food stores
Vending ops
Schools and day care centers
Hospitals and nursing homes
Labeling Laws (Sticker Pictures)
Health-related claim: describe relationship between an ingredient and risk for a disease or condition
Qualified health claim: provide info on nutrient content of food
Qualified health claim is one using language to communicate an unauthorized claim and states of its "limited evidence."
Structure function claims: describes how an ingredient affects a structure of function of the body
Federal Food, Drug and Cosmetic Act of 1938 req. that foods with nutrient content claims or health messages must follow specific regulations
Food Allergen and Labeling Consumer Protection Act: Big 8 allergens must be listed in ingredients list in their common name
Procure, Product, Dist, and Service
(Inside Wine Bottle)
Business (Breaking Bad)
Contracting - Conditions (Conditioner)
Formal procurement: score bidders based on scoring criteria (Receiver, Gallaga/Pac-Man Auction w only Olympic judges)
Competitive sealed bid: uses invitations to bid (Wonka golden tic in a envelope with a stamp seal)
Competitive negotiation: request for proposal (Pacha to Kuzco)
Broker: arrange transactions between 2 parties, connector (Owen Cook)
manufacturer's representative: agent sells products to wholesale and retail customers (WOW Leo DE Caprio)
Specifications should lead to consistency in price ($ tag), product (insanity infomercial), quality (glitter), operational function (area 51) and fit for purpose (wrench)
Informal Procurement: Specifics in writing, determines most responsive and responsible bidder @ lowest $
wholesale: industry gets product :arrow_down_small: retail value, sells to establishments, and marks :arrow_up_small: $ for profit
Group Purchasing - (Brady Bunch)
Group Purchasing Organizations (GPO): FS ops create collective buying power to buy bulk cheaper (Baby Tunes saving $ for ice cream)
Drawbacks: needs precise menu forecasting, membership agreement, delivery/storage capacity & min. case orders (Weather forecast, gym contract, instacart carriage bag)
Prime vendor agreement: a price lock into businesses on products they always buy (Prime drink, vending machine, $ lock)
Pricing Calculations (Glasses w/ a calculator)
Cost pricing
: product cost (Dollar sign, price tag)
Market pricing
: Market price (produce section, with signs of $)
Purchasing Process (Breaking bad drug deal)
Setting orders (Jessie Pinkman)
Requisition form: req. items from purchasing manager
Purchasing manager writes a purchase order
After receiving products, supplier invoices purchasing manager
Receiving the drugs (My doorstep)
Compare order to invoice
Inspect items against invoice (military inspection)
Accept/reject items (throwing packages)
Complete receiving records (Give signature)
Place products in appropriate storage (cabinet)
Special moments/considerations
FOB (Free on board): customer is liable for ordered items upon shipment. (C-140, sitting with my rifle)
Blind Receiving method: receiving clerks gets an invoice that lists items without quantity, weight or price. (Matt Murdock accepting)
CIF (Cost insurance & Freight) origin: buyer responsible till goods reach buyer (J.K Simmons, Brandon carter and his pre workout)
Production & Dist. (Breaking bad making meth in Pollo Loco)[Inside the bottle]
Service Styles (Branches of the military)
Vending machine: outside company contracted to keep items stocked
Tray service: trays delivered to floor pantry or patient (movies)
Cafeteria style:
Traditional: customers in a line are servedby emplyees behind counter
Scramble: separate counter areas provide different menu types
Buffet: many options that hold under long presentation time
Self service: customer carries food from display to dining area
Drive thru
Wait Service
French: server brings portions brought to client while chief server "completes a table"
Russian: food is prepared, portioned in kitchen, then plated for client at the table
American: plate prepared for clients, delievered to table by server
Systems (Cogwheels)
Ready Prepared "cook chill" (Cyro with entree)
Large freezers, refrigerators, reheating equip. req.
Adv: prepare in bulk, evened out workload, transport frozen, and increased variety (Sams, ice cream truck)
DisAdv: Everything is large, high energy costs, freeze burns, texture changes, and emulsion separation (factory electric bill, jack Nicholson shining, oil/vinegar separation)
Commissary (Military shop) - Prepared in large central kitchen, delivered in bulk for final production.
Advantages
low food and labor cost, lack of equipment duplication.
Limited workload variability, product is uniform/consistent
No cooking during mealtime
DisAdv:
Food safety and quality concerns during transport/holding
Req. reliable transport and large production kitchen
Conventional: (Anime con cosplayers)
Heavy labor requirements (Fat rich anime fans)
High quality food w. flexibility (hot flexible cosplay girls)
Cook to serve immediately (Small period of time)
Less time flexibility and workload is uneven
Assembly Serve (DFAC food serving)
"convenance food", minimal cooking/assembly before service
Adv: least labor and skilled, already prepped, min equip, less waste
DisAdv: Limited menu, purchased at higher price vs raw food, food is not fresh
Only for small FS ops because higher cost in food vs equipment investment isnt offset for large FS ops
Storing Management (Apt and Bartow House cubby)
ABC Classification (KND)
C items
: 50-60% of space, (5-10% total value) [Sheep in the matrix]
A items
: make up 10-20% of space, (60-80% total value) [20% pareto pie chart]
Simple methods for stocking
LIFO: used for items that will spoil (USAF)
Par stock ordering: brings stock #s to par lvl ea. time an order is placed (golf flag on food order)
Min-max stock method: depleting stock to safety lvl before order is placed (max - w/ blue mushroom, COD auto reload)
Just in time purchasing: buying items needed for immediate production and consumption w/out storing/recording
(Shelby buying things for Anson)
FIFO: Ensures old items are used before new items (USMC)
Detailed Stock Management
Know when to reorder to maintain
Safety (par) stock
.
Reorder point
must to account for lead :clock2: & safety
EOQ
helps calculate safety stock
Reorder point timing
: time interval before reaching par stock (pointing gun, clock, golf-flag)
Safety Stock
: min # of items on hand (yellow vest, golf, hand)
EOQ:
optimum # of an item to purchase ea. time to min. the cost of ordering & inventory cost
Inventory turnover:
how many times in a month inventory turns to revenue (inventory pancakes)
High inventory rate (less than 1 wk) indicates stealing or not using standardized recipes (ozarks bathroom shooting)
Low turnover: (more than 2wks) large portion of $ in inventory increases space & energy requirements, capital costs and spoilage. (Money in a trash can)
Fixed ordering cost
: cost of placing orders on fixed cost (wrench, krusty krab menu, price tag on price tags)
Holding cost
: cost of carrying avg. quantity in inventory (mom holding apple and oranges, next to cubby)
Perpetual Inventory:
running balance of inventory on hand
Physical inventory
completed monthly w/ physical counts on excel
On next count
opening inv.
is compared to
closing inv.
to determine monthly food cost
A Pricing method should be decided for managing inventory & used consistently so data can be used for forecasting
Food Sci (Star Trek)[Paper Towel Rack]
Food additives (Jimmy Neutron chemistry lab)
Usage
Monos (Han Solo)
Bleaching- Benzoyl peroxide ~ removes carotenoid in flour to whiten
Sequestrants- EDTA~ prevent deterioration in of the food
Humectants;-
glycerin, glycerol, monostearate, propylene glycerol and sorbitol
keep foods moist
Leavening;-baking soda, mono Ca phosphate, Ca carbonate ~ promote rising in baked goods/breads
Yeast Nutrients:-Ca sulfate, ammonium Phosphate~ promo yeast growth
Firming agents:- Ca chloride and Ca lactate~ maintain firmness for veg and fruits
Enzyme Preparations- listed as enzymes~ modify proteins, polysaccharides and fats in dairy products and meats
Dough sweeteners & conditioners: ammonium sulfate, L-cystine, azodicarbonamide stabilize dough in breads/baked goods
Polys (ocopus)
Emulsifiers: allow ingredients mix well and dissolve easily in liquid
(blender w/ food residue, filled with water)
Diglycerides
in frozen desserts, shortening, & margarine improve texture, stability, volume, aeration, homogenization, & shelf life.
Lecithin:
effective emulsifier, listed as soy lecithin or egg yolk
Others: monoglycerides, polysorbates, propylene glycol monostearate, sorbitan monostearate, Disodium phosphate
Flavor/flavor enhancers: adds a taste profile w/out a distinctive flavor of its own (index funds)
plant extracts, herbs, spices, vanilla, veggie protein, disodium inosinate, and sythetic flavors
salt acids and amino acid (like MSG) and sugar
Preservatives (Soda syrup)
Antimicrobials: prevent mold, fungi, bacterial, and yeast growth (Lysol)
Nitrates: inhibit C. botulinum spores and fix color
Propionates: prevent mold/bacterial growth in breads (Na, K, Ca - propionate)
Na benzoate: inhibits mold & bacterial growth in acidic conditions
Antioxidants: prevent rancidity in oils, lipids & browning in fruit (Tiny star/atom)
Butylated hydroxytoluene (BHT)
ascorbic acid (Vitamin C)
Butylated hydroxyanisole (BHA)
Tocopherol (Vitamin E)
Propyl gallate
Others: citric acid, erythorbic acid, Na erythorbate, sulfur dioxide, tartar acid.
Stabilizers, thickeners, binders, and texturizers: this category provides uniform texture and "mouth feel" when fat is removed
(Solid and melted butter)
Food gum: added to process foods to increase their viscosity
Carrageenan: polysaccharide derived from seaweed.
Pectin: thickener, natural cementing agent in jams and jellies
Gelatin, starch, pectin, and agar areused to create gels.
Anti-caking- keep powered foods from lumping/prevents moisture absorption (Sifter)
silicon dioxide
Na stearate
Fe ammonium
sorbitol
silicate
Sweeteners
saccharin, aspartame, sucralose
acesulfame-K, neotame
sorbitol, mannitol
pH control and acidulants: control acidity/alkalinity improve flavor, texture, and cooking quality (plus, minus sign)
lactic acid, citric acid
ammonium hydroxide and Na carbonate
Packaging and Food Prep (Marissa Meal Preps)
Packaging (FedEx package)
Aseptic packaging: sterilizing packing material and product is sealed/filled in sterile environment
Modified Atmosphere Packaging (MAP): packaging food that's impermeable to eliminate gases or retain them
Sous vide: vaccum packed food then cooking in warer bath
Food Prep
Heat transfers (Sleeping naked w/ a girl)
Radiation: transfer of heat in form of waves
Induction: transfer of heat w/out contact
Convection: transfer of heat by air or liquid
Conduction: direct tranfer of heat
Dry Heat cooking: heat transfers via air, radiation, fat or metal
(Desert Disco)
Grilling: Radiant heat from below cooking the surface and conduction cooking the food interior
Frying: conducting cooking using oil (panfry or deepfry)
Broiling: intense heat browing from above - tender meat/chick cuts
Sauteing: Heats and cooks food via conduction
Baking/Roasting: cooks w/ convection. conduction, and/or radiation
Stir fry: Oil in a pan deeper than sauteeing, rapid conduction cooking
Moist Heat: heat transfer via water, liquid, or steam (Seafood in a sauna)
Boiling: Food added to water as its brought to boil
Simmering: Liquid below boiling to gently cook delicate food or keep warm
Steaming: Food held above boiling water, cooked via steam
Stewing: simmered longer, liquid becomes part of sauce
Blanching: Immersion in boiling liquid for brief period to inactivate enzymes
Braising: Food browned via dry heat then add liquid for flavor & moisture
Poaching: Food immersed in liquid till cooked
Microwaving: Maintains nutrients, water. Fat and water rotate & produce energy
Food Preservation (Cyrochambers)
Microbial Transformation (Rufus, naked mole rat)
Fermenting: conversion of CHO to CO2, acids and alcohol via yeast/bacteria
5: Chemical-Based (MCR)
Irradiation
Radiation degrades polysaccharides, cellulose, and pectin.to reduce bacterial/mold growth
Ozone: disinfectant/sanitizer without adding chemical byproducts
6: Novel Technologies (R. L. Stein books)
Pulsed Light: exposes food to flashes of light to disrupt bacterial membranes
Ultrasonication: uses sound waves to incapacitate microbes & inactivate enzymes
High Pressure Processing (Pascalization): uses 50Klbs per sq in for 15min to kill cell membranes
Pulse Electrical Field: Suitable for liquids/semi solid food as electric pulses open pores in plant cell membranes
Cold (Cryotherapy)
Refrigeration: slows respiration rates that microbes cant grow-O2 down, CO2 up
Freezing:
Air blast freezing: passes thru a chamber via convey
Cryogenic freezing: liq nitrogen or CO2 approx -140 degrees
Plate/contact freezing: placing food on ultra cold surfaces
Individual quick freezing: done so that ea. piece of food is separately frozen
Immersion freezing: foods submerged to low temp brine solution
Hot (Sauna and Hot tub)
Canning: packing foods in sealed and heated cans/jars
Pasteurization
Blanching
Ohmic Heating
Moisture/Dehydration (Dry Sauna)
Curing: uses lots of Na to bind H2O in food
Spray drying: produces powered products i.e milk powder
Dehydration: removing 80% H2O from food
Tunnel drying: foods moving thru a chamber w/ warm air to remove moisture on a conveyor
Menu Development
(Amino Acid Container)
Menu Planning/Menu Types (Monopoly)
Menu Monopoly characters
Plow horse=popular, broke
Improve appearance, less portion and food cost [poor farmer grooming horse, small scoop, cheap ramen]
Star: Rich and famous
Keep it consistent, cont. promotion [Justin Bieber, groundhog day, posterboard]
Puzzle: Rich but unfamous
Reduce price and portion size, make it a special, top menu priority [Riddler, coupons small scoop, mario special]
Dog: Unrich and unpopular
Assess if TA specific, if not, increase price [red and blue (not matching) Max Tornow
Popular
Formula
: (sales/tot.sales) [mean girls girl shopping for potions, joining a girl orgy at Victoria Secret]
Profit
Calculation
: (selling price-food cost)/tot profit [price tag minus grocery receipts, sheltering walk-in safe]
Types of menus (Properties)
[Cristian and I playing Mario kart in Anson 11 fine dining]
Table d'hote menu: more upsale than Prix, varies entree price
A la cart: price items separately [screws, bolts, lugnuts]
[Bob the Builder in Mario kart]
Prix fixe menu: presents a whole meal in one price
Single -use menu: [solar eclipse] used once, for special event
[Shitty beach shore w/ Chef from Ratatouille]
Du jour menu: has specials of the day.
[House keeper putting money in a washing machine]
Cycle menu: changes (i.e. daily/weekly); variety; less control of price, production, and purchasing.
[Statue of static shock] Static menu: Doesn't change (red lobster)
Menu Engineering (Waiter w/ hard hat)
Principle #1 Should mix color, flavor, texture and shape [tomatoes, vanilla ice cream, celery, triangle sandwiches]
Popularity formula is % of total sales; Profitability is % of profit [KK Formula. Fans in a stadium, money on a pie chart]
Use menu item's popularity and profit to plan recipe changes and price [Eminem planning on making a new menu for KK]
Finance (GECU Checking account)
Forecasting (Weather report)
Efficiency and Scheduling
(Lightning strikes to Calendly page)
Planning/scheduling controls costs
(Remote control for wad of cash)
Decreases need for safety stocks and "work-in process" inventories (=less inventory cost) (Couple hundred dollars in savings account)
Optimizes equipment usage and increase work capacity (Labtop with less RAM, and works faster)
Reduces waste, improves process flow for less labor costs (Garbo man get crushed to death)
Time Series/Projection methods: [Haase at a desk w/ his labtop & a line of hand clocks layed out] looks at patterns and its changes
Moving avg: [U-Haul truck in the stock market graph]
ea. point of the avg is avg for
n
consecutive days/wks./etc.
Qualitive Techniques: [Max Tornow, Blue's birthday party]
expert based opinions, considering special events
Exponential smoothing: [exponential graph, newspaper]
Moving avg but more weight on recent data points
Casual methods: regression models, econometric models, intention-to-buy surveys, and input-output models [short collar shirt, downward hill, money counter, Peter Aguila, grape threat]
Menu/Food cost (Garbo man and the Houses and Hotels)
(Menu) [Max T. spins a season wheel wears a price tag on his shirt, outer space] Seasonal changes optimize cost & item avail.
[Menu] (2 Gay Apples, empty cubby) Having the same items = more inventory space; less food waste and less labor cost
[Food] (Monopoly Hotel, template recipe on building, shrinking garbo man) Standardized recipes reduce waste(=cost)
(Food) [scoop in kitchen] Ingredient & portion control reduce cost
Request sys. - assigns who has access to storage [email, factory, uniformed person w/ key card to the weather channel]
Inventory: Cubby
Cost: price tag
Waste=Garbo man
Cost: Price tag
Turnover -Calculator pancake
Food inventory - cubby