Monitoring Losses in Menu Items During Foodservice Processing

Abstract

Methods to monitor losses in menu items are becoming increasingly more important to all foodservice managers. A mathematical model was developed that uses matrices to describe amounts of product losses for a single step or a sequence of steps in foodservice processing. This paper reports a pilot study undertaken to apply the mathematical model to monitor losses of whipped potatoes throughout all stages (heating, mixing, transfer of product and pre-service holding for a 1 hr. period) of food product flow as would occur in a conventional foodservice system. The model was used to estimate losses of water, solids and vitamin C. Losses in the ex perimental product were greatest for the third process step-tranfer of product, and least following pre-service holding. Such a managerial approach would be useful to the foodservice industry in documenting and minimizing losses.