Power of Food Playbook - Culinary


the
4-5

foundation
4-5

Setting the stage
4-5

Food Philosophy
4-5

Culinary Team
6-7

PRODUCTION MEETINGS
6-7

Chef Rounding
8-9

UNIFORMS Guidelines
8-9

Food Product
10-11

management
10-11

Sustainability
10-11

Who Is Foodbuy
12-13

Purchasing Do’s and Don’ts
12-13

Approved Vendor List
12-13

Ordering Procedure
14-15

PRODUCT RECEIVING
14-15

RECEIVING Checklist
16-17

PRODUCT Quality Check
16-17

Food
18-19

Storage
18-19

Food & Supply Storage
20-21

Dry Storage
20-21

Refrigerated Storage
20-21

Frozen Storage
22-23

Storage Temperatures
22-23

Product
24-25

Flow
24-25

Inventory Control
24-25

Issuing Product from Storage
26-27

Issue Control Roster
26-27

Food & Supply Requisitions
28-29

Requisition Form
28-29

Food
30-31

Safety
30-31

Thermometers
30-31

Thermometer Calibration
32-33

Food safety Audit
34-35

Hazard Analysis of Critical Control Points (HACCP)
34-35

Product Recall
40-41

menus
42-43

The Cycle of Success
42-43

Patient Menu
44-45

retail Menu
44-45

Catering Menu
46-47

Menu Management
46-47

Food
48-49

Production
48-49

Standards
48-49

DAILY PRODUCTION SHEETS
52-53

Standardized Recipes
54-55

Recipe Quantification & Conversions
54-55

Menu Substitutions
56-57

Unused Portions
56-57

Trayline Support
58-59

RETAIL SUPPORT
60-61

Tools
60-61

MyCompass
62-63

MyOrders
62-63

Webtrition
62-63

Culinary Review
62-63

food cost review
64-65

people
64-65

Building an Effective Culinary Team
66-67

onboarding
66-67

training
66-67

Development
68-69

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