VOLUME FEEDING (Quantity Food Production)

VOLUME FEEDING (Quantity Food Production)

The difference between small and mass food production is very difficult to define. Most food standards, principles and large number of techniques are the same. Some define quantity food production (for volume feeding ) as the production of 25 or more portions.

A report compiled by the National Restaurants Association, lists food service units under two major grouping.

1.Commercial or those establishments which are open to the public, are operated for profit and which may operate facilities and / or supply mela service on a regular basis for others.

2.Non-commercial (as employee feeding in schools, industrial and non-commercial organizations), education, government of institutional organizations which run their own food service operations. Food services in schools and universities, hospitals and other transportation armed services, industrial plants and correctional units are in the second group and may not show a profit or even balance out financially at the break even point.

MENU PLANNING IN VOLUME CATERING

In volume catering units, the main factors influencing the planning of menus are as follows :
1. Cost :-

This is one of the main considerations in menu planning. The cost of the menu should be within the budgeted allowance of any unit to be economically viable, whether it is run on a profit or non profit basis.

2. Ease of preparation :-

Since mass catering units provide for large numbers, case of preparation of any dish must be considered. Elaborate preparation is time consuming and may result in delays in service of prepared foods leading to bad customer relations and appearance of inefficiency.

3. Incorporation of leftovers :-

Menus for mass catering should be planned in such a way that any leftovers from one meal can be incorporated in the next meal so as to avoid abnormal wastage, reduce food cost.

4. Cyclic menus :-

Menus should be planned in sets for a fortnight or for a month. This is then repeated all over again for ease in operations. Menus can be changed after such periods and seasonal foods can be incorporated. This will help provide variety economically.

SALIENT FEATURES

1. To serve hygienically prepared wholesome food.
2. Food is primarily as a service to complement their other activities and contribute to the fulfillment of the objectives of the institute.
3. Cyclic menus
4. Not profit oriented
5. Educational experience for those who are involved as they happen to experience different regional cuisine through the cyclic menus. As a result, the food habits become more flexible.