REPOR T RE5UNES ED 017 160 EF 001 531 CENTRAL FOOD STORE FACILITIES FOR COLLEGES AND UNIVERSITIES. BY- BLOOMFIELD, BYRON C. UNIVERSITY FACILITIES RES. CTR., MADISON, WIS. EDUCATIONAL FACILITIES LABS. INC., NEW YORK, N.Y. EORS PRICE MF-50.25 HC -$2.12 SIP. DESCRIPTORS- *COLLEGE VLANNING, *DESIGN NEEDS, *FOOD HANDLING FACILITIES, *FOOD SERVICE, *PURCHASING, BUILDING EQUIPMENT, FACILITY CASE STUDIES, FOOD SERVICE OCCUPATIONS, RESEARCH UTILIZATION, SPACE REQUIREMENTS, MADISON INSPECTION OF A NUMBER OF INSTALLATIONS WAS ORIENTED TOWARD ARCHITECTURAL AND PLANNING QUESTIONS INVOLVING ECONOMICS AND SERVICES OF CENTRAL FOOD STORE FACILITIES. COMMENCING WITH THE PURCHASING PHILOSOPHY WHICH OVERVIEWS THE ORGANIZATION OF FOODS PURCHASING, SELECTION OF PERSONNEL, SPECIFICATIONS FOR PURCHASING, TECHNIQUES FOR PURCHASING, AND TRENDS IN FOODS SERVICE, THE MONOGRAPH DISCUSSES PLANNING FOR A CENTRAL FOOD STORE. PLANNING REQUIREMENTS ARE PROVIDED FOR THE EQUIPMENT AND SPACE NEEDED FOR EFFICIENT FLOW OF GOODS, PROVISION FOR TEST KITCHENS, TECHNIQUES OF LABOR MANAGEMENT AND RESEARCH IMPLICATIONS. A SUMMARY OF DESIGN REQUIREMENTS AND A CASE STUDY OF MICHIGAN STATE UNIVERSITY'S CENTRAL FOOD STORE FACILITY INDICATES WHAT CONSIDERATIONS SHOULD BE MADE IN PLANNING A CENTRAL FOOD STORES FACILITY. U40
Transcript
REPOR T RE5UNESED 017 160 EF 001 531CENTRAL FOOD STORE FACILITIES FOR COLLEGES AND UNIVERSITIES.BY- BLOOMFIELD, BYRON C.UNIVERSITY FACILITIES RES. CTR., MADISON, WIS.EDUCATIONAL FACILITIES LABS. INC., NEW YORK, N.Y.EORS PRICE MF-50.25 HC -$2.12 SIP.
DESCRIPTORS- *COLLEGE VLANNING, *DESIGN NEEDS, *FOOD HANDLINGFACILITIES, *FOOD SERVICE, *PURCHASING, BUILDING EQUIPMENT,FACILITY CASE STUDIES, FOOD SERVICE OCCUPATIONS, RESEARCHUTILIZATION, SPACE REQUIREMENTS, MADISON
INSPECTION OF A NUMBER OF INSTALLATIONS WAS ORIENTEDTOWARD ARCHITECTURAL AND PLANNING QUESTIONS INVOLVINGECONOMICS AND SERVICES OF CENTRAL FOOD STORE FACILITIES.COMMENCING WITH THE PURCHASING PHILOSOPHY WHICH OVERVIEWS THEORGANIZATION OF FOODS PURCHASING, SELECTION OF PERSONNEL,SPECIFICATIONS FOR PURCHASING, TECHNIQUES FOR PURCHASING, ANDTRENDS IN FOODS SERVICE, THE MONOGRAPH DISCUSSES PLANNING FORA CENTRAL FOOD STORE. PLANNING REQUIREMENTS ARE PROVIDED FORTHE EQUIPMENT AND SPACE NEEDED FOR EFFICIENT FLOW OF GOODS,PROVISION FOR TEST KITCHENS, TECHNIQUES OF LABOR MANAGEMENTAND RESEARCH IMPLICATIONS. A SUMMARY OF DESIGN REQUIREMENTSAND A CASE STUDY OF MICHIGAN STATE UNIVERSITY'S CENTRAL FOODSTORE FACILITY INDICATES WHAT CONSIDERATIONS SHOULD BE MADEIN PLANNING A CENTRAL FOOD STORES FACILITY. U40
w.
U.S
. DE
PA
RT
ME
NT
OF
HE
ALT
H, E
DU
CA
TIO
N a
WE
LFA
RE
OF
FIC
E O
F E
DU
CA
TIO
N
TH
IS D
OC
UM
EN
T H
AS
BE
EN
IMP
RO
DU
CE
D E
XA
CT
LY A
S R
EC
EIV
ED
RO
M T
HE
PE
RS
ON
OR
OR
GA
NIZ
AT
ION
OR
IGIN
AT
ING
IT.
PO
INT
S O
f VIE
W O
R O
PIN
ION
S
ST
AT
ED
DO
NO
T N
EC
ES
SA
RIL
Y R
EP
RE
SE
NT
OF
FIC
IAL
OF
FIC
E O
F E
DU
CA
TIO
g
PO
SIT
ION
OR
PO
LIC
Y. CL
1F
LY
.)1)
riT
1.
AIM
E'
or C
olle
ges
and
Uni
vers
ities
Table of C
ontents:
BA
CK
GR
OU
ND
1
History of C
entral Food Stores2
Size of Institution3
Econom
ics of Operation
3
Services to the Institution5
Programm
ing Considerations
7
PLA
NN
ING
FOR
A C
EN
TR
AL
FOO
D ST
OR
E 7
Purchasing Philosophy8
Food Service Trends
16
Flow of G
oods20
Test K
itchens33
Labor M
anagement
37
Research Im
plications41
DE
SIGN
OF T
HE
FAC
ILIT
Y43
CA
SE ST
UD
Y45
TH
E U
.S. O
ffic
e of
Edu
catio
npr
ojec
ts th
atin
the
futu
re a
bout
hal
f of
all
high
sch
ool
grad
uate
s w
ill a
pply
fur
entr
ance
into
inst
i-tu
tions
of
high
er e
duca
tion.
To
mak
e ro
om f
or th
ese
enla
rged
enr
oll-
men
ts, m
ost c
olle
ges
and
univ
ersi
ties
are
expa
ndin
gth
eir
resi
dent
ial f
acili
ties
at a
n un
prec
eden
ted
rate
.T
he o
peni
ng o
fne
w m
ulti-
mill
ion
dolla
r re
side
nce
halls
are
now
com
mon
occ
urre
nces
am
ong
colle
ges
and
univ
ersi
ties.
Res
iden
ce h
all c
onst
ruct
ion
loan
fun
dsm
ade
avai
labl
e th
roug
h th
eH
ousi
ng a
nd H
ome
Fina
nce
Age
ncy
coup
led
with
oth
erso
urce
s of
sel
f-am
ortiz
ing
fund
s ar
e he
lpin
g av
oid
enro
llmen
tcr
ises
.Pr
ovid
ing
hous
ing
and
acad
emic
fac
ilitie
sfo
rex
pand
ing
num
bers
of
stud
ents
are
not t
he o
nly
prob
-le
ms.
The
se s
tude
nts
mus
t als
o be
fed
.U
p to
60,
000
mea
ls p
er d
ayar
e se
rved
in s
uch
inst
itutio
ns w
ithqu
ality
, as
wel
l as
quan
tity,
of
vita
lco
ncer
n.D
irec
tors
of
Hou
sing
and
Dea
ns o
f M
enor
Wom
en r
ecog
nize
that
uni
vers
ity h
ousi
ng p
lays
an!I
mpo
rtan
t rol
e in
ful
filli
ng th
e ed
ucat
iona
l obj
ectiv
esof
\ the
ir in
stitu
tions
. Exc
elle
nce
in h
ousi
ngan
d nu
tri-
tion
at th
e lo
wes
t cos
t pos
sibl
ear
e re
cogn
ized
goa
ls.
Inde
ed, p
erso
nnel
ass
ocia
ted
with
the
offi
ces
of h
ous-
ing
and
food
ser
vice
s co
nsid
er th
eir
char
ge to
be
that
of p
rovi
ding
hig
hest
qua
lity
at lo
wes
t cos
t.
Nee
d fo
r th
is s
tudy
was
iden
tifie
d by
the
Re-
sear
ch C
omm
ittee
of
the
Ass
ocia
tion
of C
olle
ges
and
Uni
vers
ity H
ousi
ng O
ffic
esth
e de
term
inat
ion
of
CE
NT
RA
L F
OO
D S
TO
RE
SFA
CIL
ITIE
S
whe
ther
or
not c
onst
ruct
ion
and
oper
atio
n of
a c
entr
alfo
od s
tore
s fa
cilit
y co
uld
impr
ove
food
ser
vice
ope
ra-
tions
. One
of
two
poss
ible
out
com
es c
ould
val
idat
eth
eth
esis
: I)
Equ
ival
ent q
ualit
y an
dse
rvic
e at
low
er c
ost
or; 2
) im
prov
ed q
ualit
y an
d se
rvic
e at
no in
crea
se in
cost
. Maj
or f
inan
cial
ass
ista
nce
from
the
Edu
catio
nal
Faci
litie
s L
abor
ator
ies,
Inc
. cou
pled
with
fin
anci
alsu
ppor
t and
act
ual p
artic
ipat
ion
by th
e A
ssoc
iatio
n of
Col
lege
and
Uni
vers
ity H
ousi
ng O
ffic
ers
mad
e th
est
udy
poss
ible
.
Four
mem
bers
of
the
AC
UH
Opa
rtic
ipat
edin
man
uscr
ipt p
repa
ratio
n. E
ach
has
been
act
ivel
yen
gage
d in
the
hand
ling
of f
ood
serv
ices
or
cent
ral
food
sto
res
fo'..
inst
itutio
ns o
f hi
gher
educ
atio
n. B
e-ca
use
of f
amili
arity
with
foo
ds o
pera
tions
, it w
as p
os-
sibl
e fo
r ea
ch m
anus
crip
tpa
rtic
ipan
t to
cont
ribu
te to
the
stud
y fr
om th
e va
ntag
e po
int
4 hi
s ow
n ex
peri
-en
ce a
s w
ell a
s a
know
ledg
e of
whe
reso
urce
info
rma-
tion
coul
d be
obt
aine
d.
To
furt
her
supp
lem
ent t
he c
apab
ilitie
s of
the
indi
vidu
al m
anus
crip
t par
ticip
ants
,an
inte
nsiv
e tw
oda
y m
eetin
g of
dir
ecto
rs o
f fo
odse
rvic
es a
nd m
an-
ager
s of
cen
tral
sto
res
was
hel
d to
exp
lore
ques
tions
of m
utua
l con
cern
abo
utco
nstr
uctio
n an
d op
erat
ion
of s
uch
faci
litie
s. P
artic
ipan
tsar
e id
entif
ied
in th
ead
jace
nt li
stin
g. A
nsw
ers
toqu
estio
ns e
nter
tain
ed b
yth
is e
xper
ienc
edgr
oup
are
refl
ecte
d th
roug
hout
this
stud
y.
BA
CK
GR
OU
ND 1
CE
NT
RA
L FO
OD
STO
RE
S FAC
ILIT
IES
2
Participants in Study Conference
onC
entral Food Stores Facilities
Ws. D
orothy 0. Bell,* D
irectortiniversity F
ood Service
Stanford U
niversityP
alo Alto, C
alifornia
Byron C
. Bloom
field,** Director
University F
acilities Research
Center
University of W
isconsinM
adison, Wisconsin
Mr. W
illiam B
run; Manager
Central S
toreroomC
olorado State U
niversityF
ort Collins, C
olorado
Mr John C
. Fries*, D
irectorF
ood Service D
epartment
Kent S
tate University
Kent, O
hio
Mr. R
obert F. H
erronM
anager of Food S
toresM
ichigan State U
niversityE
ast Lansing, Michigan
J. O. K
emper,*
Principal F
ood Service M
anagerU
niversity of California
Berkley, C
alifornia
William
S. K
inn*, Jr.,**C
onsultantU
niversity Facilities R
esearchC
enterU
niversity of Wisconsin
Madison, W
isconsin
Mr. W
illiam Locke
Manager of F
ood Service
Miam
i University
Oxford, O
hio
Robert C
. Proffitt*
Associate D
irectorFood S
erviceP
ennsylvania State U
niversityU
niversity Park, P
ennsylvania
Mr. R
obert E. S
elvey, Director
Central F
ood Stores
Universit7 of Illinois
Urbana-C
hampaign, Illinois
Herbert P
. Wagner,* M
anagerF
ood Service
University of M
ichiganA
nn Arbor, M
ichigan
Mr. J. R
obert Zellm
er, Director
University F
ood Service
Ohio S
tate University
Colum
bus, Ohio
*AC
UH
O M
anuscript Participants. **U
FR
C S
taff.
Inspection of a number of installations by
a UFR
Cstaff m
ember w
as oriented toward architectural and
planning questions involving economics and
servicesof central food stores facilities. Installations visited
in-cluded: T
he Pennsylvania State University, T
he Uni-
versity of Illinois, Ohio State U
niversity, The B
erkeleyC
ampus of the U
niversity of California, T
he Univer-
sity of Wisconsin, M
ichigan State University, Purdue
University, Indiana U
niversity, University of M
ichi-gan, and T
he University of M
innesota.
HIST
OR
Y T
he firstrecognized central food
stores operation was started at M
iami U
niversity ofO
hio some 30 years ago. A
Food Service Building
atthe U
niversity of Michigan has been in
operation form
ore than 15 years. Kent State U
niversity has alsodeveloped a creditable history of
experience ofoperation.
It appears that at the present time about
a dozeninstitutions operate w
hat can be classifiedas com
pletecentral food stores facilities. M
ost of thesehave com
einto existence since 1949. A
t that time the Pennsyl-
vania State University opened a facility
containingm
any different temperatures and hum
idities for thepurpose of bulk buying and long-term
storage of food
0,
prod
ucts
. The
ir b
uild
ing,
des
igne
d to
ser
ve g
eogr
aphi
cne
eds
caus
ed b
y re
mot
enes
s fr
om m
arke
t, re
pres
ents
the
mos
t sop
hist
icat
ed s
tora
ge f
acili
ty in
ope
ratio
n at
the
pres
ent t
ime.
By
far
the
larg
est m
ajor
ity o
f ce
ntra
lfo
od s
tore
s fa
cilit
ies
are
desi
gned
to a
ccom
mod
ate
car-
load
lot p
urch
ases
of
a nu
mbe
r of
com
mod
ities
with
a c
onsc
ient
ious
eff
ort m
ade
to g
ener
ate
a hi
ghtu
rnov
er o
f m
ost p
rodu
cts
as a
mea
ns o
f m
inim
izin
gin
vent
ory
inve
stm
ent.
Prox
imity
to m
arke
t mak
es th
ela
tter
oper
atio
nal o
bjec
tive
atta
inab
le.
At t
he ti
me
of m
akin
g th
is s
tudy
the
new
est a
ndla
rges
t cen
tral
foo
d st
ores
bui
ldin
g in
ope
ratio
n w
aslo
cate
d at
the
Uni
vers
ity o
f Il
linoi
s. A
num
ber
ofin
stitu
tions
indi
cate
d th
ey h
ad n
ew f
acili
ties
in th
epl
anni
ng o
r co
nstr
uctio
n st
ages
, inc
ludi
ng r
epla
ce-
men
ts f
or e
xist
ing
cent
ral f
oods
sto
res
build
ings
.
SIZ
EO
F IN
STIT
UT
ION
His
tori
cally
, the
size
of
the
stud
ent b
ody
of a
n in
stitu
tion
has
not b
een
a de
term
inin
g fa
ctor
in in
itiat
ing
a ce
ntra
l foo
d st
ores
.C
olor
ado
Stat
e U
nive
rsity
sta
rted
its
food
sto
res
op-
erat
ion
whe
n on
ly 6
00 s
tude
nts
wer
e be
ing
hous
edan
d fe
d. B
y w
ay o
f co
mpa
riso
n, th
e fa
cilit
y at
Mic
hi-
gan
Stat
e U
nive
rsity
cur
rent
ly h
andl
es f
oods
tuff
s fo
rm
ore
than
60,
000
mea
ls p
er d
ay. W
hen
quer
ied
on
CE
NT
RA
L F
OO
D S
TO
RE
S FA
CIL
ITIE
S
wha
t rep
rese
nts
the
min
imum
enr
ollm
ent o
fan
inst
i-tu
tion
to ju
stif
y a
cent
ral f
ood
stor
es o
pera
tion,
the
dire
ctor
s of
suc
h fa
cilit
ies
are
cons
iste
nt in
rep
lyin
gth
at f
acto
rs in
volv
ing
serv
ice
to th
e in
stitu
tion
repr
e-se
nt th
e pr
ime
mot
ivat
ions
, rat
her
than
eco
nom
ics.
As
such
, siz
e of
the
stud
ent b
ody
bein
g ho
used
and
fed
is n
ot a
s im
port
ant a
s se
rvic
es n
eede
d w
hich
in tu
rn,
are
depe
nden
t upo
n ge
ogra
phic
loca
tion
and
char
ac-
teri
stic
s of
the
inst
itutio
n.
EC
ON
OM
ICS
OF
OPE
RA
TIO
N D
egre
es o
f ef
fici
ency
of c
entr
al f
ood
stor
es f
acili
ties
vary
wid
ely.
Tw
o pr
i-m
ary
fact
ors
seem
to b
e th
e ba
sic
caus
e of
the
vari
-at
ions
: 1)
the
func
tiona
l eff
icie
ncy
of th
e bu
ildin
gits
elf
and
its p
roxi
mity
to th
e fo
ods
units
bei
ng s
up-
plie
d; a
nd, 2
) th
e de
gree
of
oper
atio
nal l
atitu
des
af-
ford
ed a
n ex
peri
ence
d fo
od s
ervi
ces
dire
ctor
.
In th
e in
itial
pha
se o
f th
is s
tudy
itw
asth
ough
t tha
t com
pari
son
of u
nit c
ost "
mar
k-up
"pe
r-ce
ntag
es u
sed
by d
iffe
rent
inst
itutio
ns m
ight
ref
lect
degr
ees
of e
ffic
ienc
y at
tain
ed b
y di
ffer
ent
stor
es o
p-er
atio
ns. I
t was
soo
n di
scov
ered
that
so m
any
acco
unt-
ing
vari
able
s w
ere
incl
uded
in th
e m
ark-
up p
erce
nt-
ages
use
d by
dif
fere
nt in
stitu
tions
that
com
pari
sons
3
CE
NT
RA
L FO
OD
STO
RE
S FAC
ILIT
IES
4
on this basis became m
eaningless. The typical m
ark-up percentage is around 9%
or 10%, but variations
from 7%
to 17% (on som
e items)
are found to be exist-ing practices. T
he percentage usedm
ay or may not
reflect items such
as building maintenance, utilities,
Eck service, m
anagement salaries, and the like. T
hepercentage m
ark-up charged may, in fact, represent
a year-end surplus which m
ight be pro-rated among
the foods units or simply returned
to universityoperating funds. In either case, the end resultm
ay bethe sam
e in terms of university ow
nerhip of thefacility and supplying foodstuffs
to foods units. Only
the accounting methods have varied.
Another approach in determ
ining theeco-
nomic benefits to a university operating
a centralfacility is to determ
ine all costs connected with
sup-plying the needs of an institution and com
paring thistotal cost w
ith a similar sized operation not using
acentral stores facility. In 1957, such
a comparison w
asm
ade at Michigan State U
niversity by Horw
ath andH
orwath, an independent accounting and auditing
firm in D
etroit,
The H
orwath and H
orwath study used the
difference in average unit prices paid by restaurantclients of sim
ilar sized total operations but without
central stores as compared to prices paid by the U
ni-
versity central stores to determine annual cost differ-
ences in the procurement of the follow
ing items:
ITE
MS
PR
OC
UR
EM
EN
T C
OS
TD
IFF
ER
EN
TIA
LS
ME
AT
S$104,602.77
PR
OD
UC
E109,253.00
ST
AP
LES
151,183.30
$365,039.07
The total annual expense of the Food Stores
opera-tion w
as stated by the auditing firm to be $132,423.51.
On this basis, a net annual savings of $232,615.56
tothe university w
as credited to be the result ofoperat-
ing the central food stores facility.B
efore concluding thatany institution can
g'.in a proportional savings by building and operatinga central food stores facility, it is im
portant to knowthat the m
anager of this installation moved
into direc-torship of the operation after several
years experiencein private food procurem
ent activities and had author-ity for considerable latitude in handling his purchas-ing needs. T
he actual building however,
was not
particularly efficient. Michigan State U
niversityhas
recently completed construction of
a new facility
which is outlined as a case study in this m
onograph.
The
res
ults
of
anot
her
appr
oach
tow
ard
pro-
vidi
ng a
n ec
onom
ic e
valu
atio
n of
a ce
ntra
l sto
res
faci
lity
was
mad
e av
aila
ble
from
Purd
ue U
nive
rsity
in th
e fo
rm o
f a
Mas
ter's
The
sis
byB
arto
n E
. Sev
er-
son.
Mr.
Sev
erso
n m
ade
a st
udy
of th
epr
ocur
emen
tco
sts
of c
anne
d fo
ods,
cer
eals
and
stap
les,
as
com
-pa
red
to th
e co
sts
of p
urch
asin
gdi
rect
ly th
roug
hce
ntra
l buy
ing.
Pro
-rat
edop
erat
iona
l cos
ts o
f th
efa
cilit
y w
ere
then
add
edto
the
cent
ral f
ood
stor
espr
ocur
emen
t cos
ts to
pro
vide
com
para
tive
data
.H
is s
tudy
rep
orte
d th
at if
thes
eite
ms
wer
epr
ocur
ed f
rom
pri
vate
dist
ribu
ters
thro
ugh
cent
ral-
ized
buy
ing,
that
a m
odes
t sav
ings
to th
e un
iver
sity
wou
ld r
esul
t. H
is s
tudy
doe
sno
t ext
end
itsel
f in
to th
eef
fect
s on
uni
t cos
ts o
f ot
her
com
mod
ities
req
uire
d by
the
univ
ersi
ty if
the
iden
tifie
dite
ms
wer
e dr
oppe
dfr
om th
e fo
od s
tore
s op
erat
ion.
Cen
tral
pro
cure
men
tpr
oced
ures
, use
das
a b
asis
for
com
pari
son,
may
not
be a
pra
ctic
al r
ealit
y w
ithou
ta
cent
ral s
tore
s fa
cilit
yto
ser
ve a
s ne
eded
mot
ivat
ion
for
cent
ral
buyi
ng.
The
ran
ge o
f sa
ving
s av
aila
ble
to c
olle
ges
and
univ
ersi
ties
oper
atin
g ce
ntra
lfo
od s
tore
s fa
cilit
ies
is p
erha
ps b
rack
eted
by
the
extr
emes
fou
nd in
the
two
inve
stig
atio
ns. A
nnua
l sav
ings
may
var
y, f
rom
esse
ntia
lly n
o di
ffer
ence
fro
m th
at o
fex
istin
g pr
o-cu
rem
ent p
ract
ices
to s
ubst
antia
l sav
ings
in th
era
nge
CE
NT
RA
L F
OO
D S
TO
RE
SFA
CIL
ITIE
S
of $
250,
000
per
year
for
larg
e in
stitu
tions
.
SER
VIC
ES
TO
TH
E I
NST
ITU
TIO
NE
xper
i-en
ce in
dica
tes
that
inst
itutio
ns w
ith c
entr
alfo
odst
ores
fin
d m
any
oppo
rtun
ities
to ta
ke a
dvan
tage
of
its c
apab
ilitie
s. I
nstr
uctio
nal
prog
ram
s of
ten
depe
ndup
on th
e fa
cilit
y fo
r de
mon
stra
tion
ofpr
oces
sing
tech
niqu
es o
r ac
tual
use
of th
e fa
cilit
y as
the
con-
sum
er o
f un
iver
sity
agr
icul
tura
l pro
duct
s.M
eat p
roc-
esse
d by
the
Uni
vers
ity o
fIl
linoi
sfa
cilit
yis
an
inte
gral
and
impo
rtan
tpa
rt o
f th
e A
nim
al S
cien
cepr
ogra
m a
t tha
t ins
t tut
ion.
Pro
cess
ing
ofun
iver
sity
rais
ed f
arm
cro
ps p
rovi
des
the
Illin
ois
faci
lity
with
aba
lanc
e of
wor
idoa
ci d
urin
g th
esu
mm
er m
onth
s w
hile
help
ing
esta
blis
h th
e va
lidity
of e
xper
imen
tal a
gric
ul-
ture
pro
cess
es. T
he U
nive
rsity
of
Mic
higa
nre
port
sha
ndlin
g to
ris
of a
nim
al f
ood
each
yea
r as
wel
las
prov
idin
g fr
eeze
rsp
ace
for
stor
age
of r
esea
rch
item
s.Se
rvic
e to
foo
ds u
nits
and
the
cam
pus
in g
en-
eral
are
dif
ficu
lt to
sepa
rate
fro
m e
cono
mic
con
side
ra-
tions
. Suc
h fa
ctor
sas
red
uctio
n of
truc
k tr
affi
c on
cam
pus,
con
sist
ency
of
prod
ucts
and
del
iver
y of
emer
genc
y su
pplie
s ar
e of
ten
impo
rtan
t pla
nnin
gfa
c-to
rs a
s w
eld
as c
ruci
al s
ervi
ces.
...........".....*Rs....0011P
1101011111111=11111M
101111167 -.
CE
NT
RA
L FO
OD
STO
RE
S FAC
ILIT
IES
Following is a statem
ent by Mr. R
obert F. Herron,
Manager of C
entral Food Stores at Michigan State
University identifying m
ajor considerations involvedin operating a central food stores
facility:
The advantages of a C
entral Food Storeare varied and m
any. it makes possible an
opportunity to hire skilled and experiencedpersonnel in every departm
entthis means
effwiency and the best possible control.
Small units, operating independently,
through local jobbers, cannot possibly affordthis luxury. T
hey oftenaccept m
erchandisethat should be rejected, and reject som
ethat should be accepted, just from
inexperi-ence and lack of control. Full control isa "m
ust" for good operation. You m
ust beassured of w
hatyou have specified and get
what you are paying for.
PRT
CE
EC
ON
OM
IES: C
entralizationof all
departments provides the necessary volum
eto dem
and the best available, both in priceand quality, at
every purchase. It reducesdelivery costs to a m
inimum
, provides bet-ter and faster service.PL
AN
NIN
G A
ND
UN
IFOR
MIT
Y: C
en-tralization provides the opportunity to
care-fully plan your strategy, taking full advan-tage of fluctuating m
arkets, etc. Careful
planning can reduce overall operating coststo a m
inimum
, including the usualexpen-
sive emergency orders, by perm
ittingyou
to stabilize your inventories, anticipatefuture requirem
ents and maintain
yourquality standards at the right price.ST
AN
DA
RD
SPEC
IFICA
TIO
NS: U
ni-form
ity of practical specifications is a pre-requisite of good purchasing and receiving,perm
itting consistent standardized qualityof products throughout the year, and thism
eans real satisfactionto your feeding
units.A
DM
INIST
RA
TIV
E C
OST
S: Centraliza-
tion eliminates the necessity for continuous
duplication of effort and expense. Buying
in small quantities necessitates frequent
reordering which is not only expensive but
reduces quality control as well.
Centralized adm
inistrationopens
this way for qualified
persons to specializein their field, w
hich again reducesoperat-
ing costs throughout the whole operation
faster approval and payment of invoices
one point of purchasingone point of re-ceivingone point of control by specializedpersonnel.
One point of storage m
eans substan-tial
savingsin
reductionof inventories
which is im
possible when scattered through-
out the campus in sm
all units. Alt of these
advantages are equally bial to your
vendorsless calls byhiselacsm
an,larger
orders, fewer deliveries, only one delivery
point, less paper work and less cost to han-
dle your account, all of which is
reflectedin savings to you.C
AN
NE
D FO
OD
S: When buying direct,
you know w
hat you are getting, the grow-
ing area, the quality, variety, pack and size.T
his is impossible to control w
hen purchas-ing from
a jciwerhis labels usually read
"packed for" a specificcom
pany. This
means that you m
ay actually get three orfour variations of quality, all under thesam
e label.W
hen buying directyou have the
advantage of any sudden decline in them
arkets, many tim
es even after the mer-
chandise has been received. When purchas-
ing from a jobber, this advantage is all his,
not yours.W
hen buying directyou are alw
aysassured of the current
years pack, not some-
thing that has been in storage two to four
years, all of which adds .up to substantial
savings and satisfaction to your people.M
EA
TS: T
he prime advantage of direct
meat buying is control. O
pportunities for
pilferage and unscrupulous activities aregreater here than in any other area, notnecessarily by personnel but by the vendorsthem
selves. Most m
eat items are sold by
the pound and deliveries are frequent.E
ach and every delivery should be checkedand com
pletely weighed-in, not just occa-
sionally.Again, individual sm
aller unitsusually have neither the experience or fa-cilities to handle the job properly. Som
evendors are quick to take advantage. in acentralized operation
you have both experi-ence and facilitiesm
ake it pay. If han-dled properly the savings in this
area alonecould support the total cost of the
opera-tion.FR
OZ
EN
FOO
DS: T
hese items should be
handled the same as canned foodsbuy
once each year at packing time, choose
your preferred growing areas and protect
your quality and price for the entire year.FR
ESH
FRU
ITS A
ND
VE
GE
TA
BL
ES:
The prim
e advantage in buying these items
direct is freshness. The better the quality
here, the better the yield. As in m
eats, sav-ings can only be m
easured in the final costper serving rather than the initial cost perunit.T
RU
CK
S ON
CA
MPU
S; With no central-
ized operation there is of ceurse no central-ized point of receiving. T
his means that all
items m
ust be delivered directly to eachunit on cam
pus by the vendor. It requiresno less than six to tw
elve vendors to handlethe m
eat requirements aloneadd to this
deliveries of produce, dairy products, bak-ery products, coffee, etc., and the answ
eris bedlam
. 75-100 delivery trucks jamm
ingyour cam
pus dailya major benefit of a
centralized operation in itself.
PRO
GR
AM
MIN
GC
ON
SID
ER
AT
ION
SIt
can
be
poin
ted
out t
hat a
uni
vers
ity f
eedi
ng 2
0,00
0 m
eals
per
day
isha
ndlin
g a
volu
me
of f
oods
tuff
sno
t too
dif
fere
nt f
rom
that
of
a si
ngle
larg
e su
perm
arke
t.Su
perm
arke
t pur
-ch
asin
g is
usu
ally
acc
ompl
ishe
dth
roug
h m
ass
buyi
ngfo
r a
num
ber
of s
uch
reta
il ou
tlets
and
ther
efor
e it
follo
ws
that
com
mer
cial
dis
trib
utor
ssh
ould
be
able
topu
rcha
se a
t low
er u
nit c
osts
than
a un
iver
sity
siz
edfa
cilit
y, s
tore
and
han
dle
the
good
s at
low
er u
nit
cost
s, a
nd p
ass
the
savi
ngs
on to
a u
nive
rsity
siz
edbu
rr. A
thor
ough
inve
stig
atio
n of
both
ser
vice
and
econ
omic
s of
pur
chas
ing
food
stuf
fs a
nd s
uppl
ies
thro
ugh
com
mer
cial
dis
trib
utor
sin
the
area
sho
uld
beco
nduc
ted
befo
re c
omm
itmen
tsar
e m
ade
to b
uild
and
oper
ate
a un
iver
sity
fac
ility
.T
o be
mos
t suc
cess
ful,
a ce
ntra
l foo
d st
ores
faci
lity
need
s th
ree
impo
rtan
t ing
redi
ents
:
1 A
uni
vers
ity p
olic
y w
hich
insi
sts
that
all
uni-
vers
ity o
pera
ted
food
ser
vice
sus
e th
e fa
cilit
y.2
A c
entr
al f
ood
stor
es b
uild
ing
whi
chis
de-
sign
ed f
or f
unct
iona
l eff
icie
ncy.
3 A
hig
hly
qual
ifie
d ce
ntra
l foo
d st
ores
man
ager
with
suf
fici
ent a
utho
rity
and
ope
ratio
nal l
ati-
tude
to m
anag
e th
e fa
cilit
y ef
fici
ently
and
inth
e be
st in
tere
sts
of th
e in
stitu
tion.
Whi
le m
ost e
xist
ing
cent
ral f
ood
stor
age
faci
litie
sha
ve "
evol
ved"
fro
m s
mal
l-sc
ale
frag
men
ted
activ
ities
such
as
me,
-. p
roce
ssin
g, c
entr
al p
urch
asin
gfo
r st
ores
item
s on
ly, o
r si
mpl
y ta
king
adv
anta
ge o
f un
used
stor
age
spac
e to
sto
ckpi
le c
anne
d go
ods,
a ne
w
CE
NT
RA
L F
OO
D S
TO
RE
S FA
CIL
ITIE
S
faci
lity
can
oper
ate
at it
s fu
llm
easu
re o
f ef
fici
ency
only
if a
s m
any
univ
ersi
ty f
unct
ions
can
be p
ro-
gram
med
into
it a
s po
ssib
le. I
f th
eun
iver
sity
adm
in-
nist
rativ
e st
ruct
ure
perm
its, i
t is
de3i
rabl
eto
con
side
ran
y ac
tivity
whi
ch r
equi
res
cent
ral s
uppl
y, d
eliv
ery,
purc
hasi
ng o
r vc
cezi
ntin
g an
dto
des
ign
the
faci
lity
acco
rdin
gly.
In
addi
tion
to ty
pica
l fro
zen
and
cann
edgo
ods,
cen
tral
foo
d st
ores
fac
ilitie
sca
n be
fou
ndw
hich
han
dle
mea
ts, t
able
ser
vice
item
s, a
nim
al f
oods
,ba
kery
item
s, p
aper
goo
ds, v
endi
ng s
uppl
ies,
prod
uce,
dair
y pr
oduc
ts; i
cecr
eam
, etc
.T
he c
hara
cter
istic
s of
mac
hine
or e
iect
roni
cac
coun
ting
devi
ces
lend
them
selv
esto
com
mon
reco
rd-k
eepi
ng s
ervi
ces
requ
ired
for
all
such
fun
c-tio
ns. I
n so
me
inst
ance
s th
e fo
od s
tore
s fa
cilit
y sh
ares
a bu
ildin
g w
ith th
e un
iver
sity
cen
tral
sto
res
unit.
PLA
NN
ING
.
A N
EW
FA
CIL
ITY
Soun
d pl
anni
ng o
fa
new
or
enla
rged
cen
tral
foo
d st
ores
mus
t be
base
don
the
need
s of
the
inst
itutio
n re
cogn
izin
g th
e fu
nc-
tiona
l cha
ract
eris
tics
of s
uch
faci
litie
s.O
n th
e fo
llow
ing
colo
red
inse
rt p
ages
will
be
foun
dan
swer
s to
plan
ning
que
stio
ns u
nder
the
head
ings
of
Purc
hasi
ngPh
iloso
phy,
Foo
d Se
mite
Tre
nds,
Flo
wof
Goo
ds,
Tes
t Kitc
hens
, Lab
or M
anag
emen
t, ar
4R
esea
rch.
Impl
icat
ions
. Eac
h se
ctio
n ha
s be
enpr
epar
ed b
y a
Food
Ser
vice
Dir
ecto
ror
Cen
tral
Foo
d St
ore
Man
-ag
er a
ctiv
ely
invo
lved
with
the
subj
ect m
ater
ial.
7
CE
NT
RA
L FO
OD
STO
RE
S FAC
ILIT
IES
PUR
CH
ASIN
GPH
ILO
SOPH
YR
OS
ER
T C
. PR
OF
FIT
T
Associate D
irector, Filed S
erviceT
he Pennsylvania S
tate University
University P
ork Penney W
on's
OR
GA
NIZ
AT
ION
OF
FOO
DS
PUR
CH
ASI
NG
A v
arie
ty o
f or
gani
zatio
nsar
e ut
ilize
d to
est
ablis
hef
fect
ive
food
pro
cure
men
t prog
ram
s. E
ach
orga
niza
-tio
n is
des
igne
d to
sat
isfy
two
esse
ntia
l req
uire
men
ts:
L T
o in
sure
that
app
rove
dpu
rcha
sing
pra
ctic
esof
the
inst
itutio
nar
e ap
plie
d to
the
purc
has-
ing
of f
ood
supp
lies.
2. T
o in
sure
that
the
orga
niza
tion
and
proc
e-du
res
appl
ied
to th
epr
ocur
emen
t of
food
supp
lies
are
esta
blis
hed
so a
s to
bes
t wor
n-ru
odat
e th
e op
erat
iona
lne
eds
of th
e fo
odse
rvic
e un
its, a
ndar
e so
ada
pted
as
to b
e in
cons
onan
ce w
ith th
e ge
nera
l sel
ling
prac
tices
of e
ach
segm
ent o
fth
e fo
od in
dust
ry.
The
pri
ncip
al e
xecu
tive
offi
cer,
res
pons
ible
to th
e pr
esid
ent o
f th
e co
llege
or u
nive
rsity
for
pux
,"ch
asin
g ac
tiviti
es,
mus
t dec
ide
who
will
be
gran
ted
the
auth
ority
and
cha
rged
with
the
resp
onsi
bilit
y fo
rth
e pr
ocur
emen
t of
supp
lies
to b
e di
stri
bute
d th
roug
hth
e ce
ntra
l foo
dst
orag
e fa
cilit
y.In
man
y in
stitu
tions
, bot
hau
thor
ity a
ndre
spon
sibi
lity
are
assi
gned
to th
e di
rect
or o
fpu
r-ch
ases
.In
som
e in
stan
ces,
res
pons
ibili
tyis
ass
igne
d to
the
prin
cipa
l foo
dse
rvic
e of
fice
r an
d au
thor
ity is
reta
ined
by
the
dire
ctor
of p
urch
ases
. In
still
oth
erin
stan
ces,
bot
h au
thor
ity a
ndre
spon
sibi
lity
for
food
purc
hasi
ng f
urrt
ions
are
assi
gned
to th
e pr
inci
pal
food
ser
vice
off
icer
.T
he p
erso
ns c
once
rned
in th
e es
tabl
ishm
ent
of th
e fo
ods
purc
hasi
ngor
gani
zatio
n an
d pr
oced
ures
.mus
t car
eful
ly e
valu
ate
the
sour
ces
of e
xper
ienc
e an
dte
chni
cal k
now
ledg
eav
aila
ble
with
in th
e in
stitu
tion,
and
arra
nge
to b
ring
thes
ere
sour
ces
to th
e or
garr
iza-
ilon
deve
lope
din
a m
anne
r w
hich
enh
ance
s th
e ef
fec-
,4t
iven
ess
of th
e fo
ods
purc
hasi
ng p
rogr
am. T
he'ji
nni:l
asin
g pr
oced
ures
appr
opri
ate
to th
e pr
ocur
e-If
lent
man
ufac
ture
d no
n-fo
od it
ems
are
not c
orn-
plet
ely
appr
opri
ate
for
the
purc
hasi
ng p
roce
dure
s'T
..:re
quir
ed f
or f
oods
purc
hasi
ng. I
mpo
rtan
t to
the
suc-
cess
ful f
unct
ioni
ngof
the
orga
niza
tion
ultim
atel
yes
tabl
ishe
d is
con
side
ratio
nof
the
follo
win
g:I.
The
off
ice
of th
edi
rect
or o
f pu
rcha
ses
is a
sour
ce o
f:
a) C
urre
nt a
ndco
ntin
uing
kno
wle
dge
of th
epr
inci
ples
of
purc
hasi
nges
tabl
ishe
d fo
rth
is a
ctiv
ity w
ithin
the
inst
itutio
n,b)
Pro
cedu
res,
equi
pmen
t, ex
peri
ence
d te
ch-
nica
l and
cle
rica
las
sist
ance
, sys
tem
.; of
reco
rd k
eepi
ng, p
urch
asin
gdi
rePt
orie
,, ar
idca
talo
g fi
les,
and
oth
erse
rvic
es r
atfr
om c
entr
aliz
ed p
urch
asin
g.
2. T
he f
ood
serv
ice
orga
niza
tion
is a
sour
ce o
f:a)
Tec
hnic
al k
now
ledg
ean
d ex
peri
ence
re-
gard
ing
stan
dard
s of
qual
ity, v
arie
ties,
type
s, a
nd k
inds
of
food
sm
ost a
ppro
pria
teto
the
food
pro
duct
ion
proc
esse
s in
volv
edin
pro
duci
ng a
fin
ishe
dpr
oduc
t, an
d ha
sab
ility
to r
elat
e th
isin
form
atio
n to
the
food
ser
vice
sta
ndar
dssu
ch f
oods
will
cont
ribu
te to
the
oper
atio
n.b)
Kno
wle
dge
ofre
latio
nshi
p of
cos
ts to
qual
ity s
tand
ards
ava
ilabl
ein
foo
d su
p-pl
ies.
c) E
xper
ienc
e in
test
ing
and
eval
uatio
n of
food
s w
hich
is e
ssen
tial
to th
e de
velo
p-m
ent o
f pu
rcha
sing
spe
cifi
catio
ns.
d) P
erso
nnel
with
prev
ious
trai
n' in
g an
dex
-pe
rien
ce in
pro
cedu
res
utili
zed
in th
epr
ocur
emen
t of
food
sup
plie
s.e)
Cur
rent
info
rmat
ion
rega
rdin
g ne
w d
e-ve
lopm
ents
and
tren
dsin
the
food
indu
s-tr
y as
a c
onse
quen
ce o
fpr
ofes
sion
alin
tere
st, t
rade
pub
licat
ions
,pr
ofes
sion
alas
soci
atio
ns a
nd c
onve
ntio
ns r
adco
nfer
-en
ces.
SEL
EC
TIO
N O
F FO
OD
SPU
RC
HA
SIN
G P
ER
-SO
NN
EL
Pro
cure
men
t pro
cedu
res
invo
lved
in f
oods
"".
4Y1'
,;:,:its;);
,4 -
it,
,-7
:;1k
7';:i4;4;44, cZ
r"
'!"-41.7
-r?4.
;+,'
purchudtience in the follow
ing Can be
supplied ii3r4itteicamel
engaged in foods buying.I. Food service
operational experience which
provides knowledge of the effects of
quantitypreparation and cooking and the character-istics im
portant in foodsnecessary to obtirin
a finished product which accom
modatea the
standards of food service desired.2. K
nowledge of
purchasing procedures andpractices and use of the
techniques andm
ethods employed in volum
eprocurem
ent3. K
nowledge of
transportation methods, rates,
and services availableby rail, truck, and
steamship com
panies.4. K
nowledge of office
procedures related toaccounting system
s, maintenance of purchaq-
ing and inventory records, and the establish-m
ent of files, directories, andcost control
information.
Some com
promises w
ill benecessary w
henselecting the person to be
assigned the foods purchas-ing responsibility. Few
peopleare available w
ho canbe considered
expert in each phase of foods purchas-ing. E
ach category of foods suchas m
eats, poultry,fish,
dairy products, grains,cereals,
flour, frozenfoods, canned foods, oils and
fats, freeze-dried, de-hydrated, fresh produce,
etc., is a category of supplyw
hich requiresspecialized technical know
ledge andexperience that is seldom
possessed inequal m
easurein each category by those available
for considerationfor such an
assignment.
Greater w
eight should beassigned to the
factor ofpreviously dem
onstrated food knowledge
factor ofprevious puichasing experience. T
he latterexperience can be m
ore quickly andeasily provided
than the former.
In normal circum
stances, thefoods buyer,
.
,
,.
and food serviceoperating experience than to the-
T1330,M
beTS, fin*
tt;iiiveand °petitlug staff of
is essential that the foodsbuyer be adept at
cations; be mindful of his
special staffthorough; creative;
systematic; detailed and
in his thinking; bediplom
atic; evenpatient; and public-relations m
indedand.
.*
have the highestpossible -ethical standards.
LO
CA
TIO
N O
F TH
E FO
OD
SPU
BO
FFICE
If it is possible, thefoods buying`
should be located in thecentral food storage-
ing. If practical, the experimental ldtchen should
be located in thisfacility or as conveniently $ii-
sible to the location of the foodbuyer's office. T
*
of foods under consideration forpurchase and(
sampling of food supplies received at the
central*storage building is a function usually shared.foods buyer and the
supervisor of the experimet$L
kitchen. If anexperim
ental kitchen does not edrisithe food service
organization served by thefood storage
unit, space and equipment sui
'
scripling programs should be provided
the'buyerto perm
it him to satisfy this function of
cerement responsibility.
Location of the foods
buyer's office inkcentral food
storage building also provides,access to supplies for
purposes of maintaining'
priate and current inventory information,
labors*of delivery of supplies
against orders, and _airs;hint easily available to
receiving personnelhave need to com
municate
quickly with the-,
buyer.
e
The offices of the
principal foodofficer and the office of the foods
buyer
cations relative toprocurem
ent functionsbe located in close
proximity to
encourage
SPEC
IFICA
TIO
NS FO
R FO
OD
PUR
CT
he responsibility for thedevelopm
ent of fo*4, ftatctiort
*1-';`)1.
,"`:
,
, _=
,7'.'
"4.'44
adm
inis
trat
ive
and
oper
atin
g st
aff
of f
ood
serv
ice.
Whe
n th
is h
as b
een
acco
mpl
ishe
d, th
6--
buye
r's o
blig
a-tio
n is
to o
btai
n su
pplie
s in
acc
orda
nce
with
the
agre
ed u
pon
spec
ific
atio
ns f
rom
the
best
poss
ible
sour
ce a
t the
bes
t pos
sibl
e pr
ice
and
to h
ave
supp
lies
so p
urch
ased
on
hand
whe
n ne
eded
.T
he f
oods
buy
er s
houl
dno
t dev
iate
fro
m th
epu
rcha
sing
spe
cifi
catio
ns d
evel
oped
with
out f
irst
con-
sulti
ng w
ith th
ose
pers
ons
assi
stin
g hi
m in
the
esta
b-lis
hmen
t of
such
spe
cifi
catio
ns. I
fa
latit
ude
in th
isre
gard
is to
be
prov
ided
to m
eet
emer
genc
y or
un-
usua
l mar
ket c
ondi
tions
, suc
h ci
rcum
stan
ces
shou
ldbe
pre
dete
rmin
edso
as
to e
quip
the
buye
r to
act
as
quic
kly
as is
nec
essa
ry a
nd w
ithou
t cos
tly d
elay
.T
he f
oods
buy
er a
nd th
e ad
min
istr
ativ
e an
dop
erat
ing
staf
f of
foo
d se
rvic
e sh
are
in th
e re
spon
si-
bilit
y to
kee
p pu
rcha
sing
spe
cifi
catio
ns u
p-to
-dat
ean
d m
odif
ied
as d
icta
ted
by c
hang
es in
mar
ket c
on-
ditio
ns a
nd c
urre
nt tr
ends
in th
e fo
odin
dust
ry.
Food
pur
chas
ing
spec
ific
atio
ns s
houl
d be
prep
ared
to a
dequ
atel
y de
scri
be th
e fo
od p
rodu
cts
desi
red
and
shou
ld in
clud
e su
ch d
etai
las
is e
ssen
tial
to a
com
plet
e an
d ac
cura
te d
escr
iptio
n. F
acto
rssh
ould
nit
be in
clud
ed in
the
spec
ific
atio
n th
at c
an-
not b
e ch
ecke
d w
hen
the
prod
uct i
s re
ceiv
ed. I
f ea
chfa
ctor
des
crib
ed in
the
spec
ific
atio
nsca
nnot
be
ana-
lyze
d by
the
pers
onne
l res
pons
ible
for
proc
urem
ent,
little
pur
pose
is s
erve
d by
incl
udin
g su
ch d
etai
ls in
the
spec
ific
atio
n.Sp
ecif
icat
ions
mus
t als
o be
dev
elop
ed w
ithth
e ca
pabi
lity
of th
eso
urce
s of
sup
ply
in m
ind.
If
the
type
and
qua
lity
of p
rodu
ct d
escr
ibed
in s
peci
fica
-tio
ns c
anno
t be
supp
lied
by n
orm
al s
ourc
es a
vaila
ble
to th
e fo
ods
buye
r, s
peci
fica
tions
may
hav
e to
be
alte
red
to p
rovi
de th
e de
gree
of
sele
ctiv
ity in
pur-
chas
ing
impo
rtan
t to
the
effe
ctiv
enes
s of
the
purc
has-
ing
prog
ram
. In
othe
r w
ords
, spe
cifi
catio
ns w
hich
elim
inat
e al
l but
a v
ery
limite
d nu
mbe
r of
ven
dors
may
hav
e a
nega
tive
effe
ct u
pon
the
cost
s of
the
prod
ucts
pur
chas
ed, a
nd w
ill r
educ
e th
e va
riet
y of
choi
ces
avai
labl
e fr
om w
hich
to s
elec
t sui
tabl
e
CE
NT
RA
L F
OO
D S
TO
RE
S.FA
CIL
ITIE
S
prod
ucts
.
TE
CH
NIQ
UE
S O
F PU
RC
HA
SIN
G F
OO
D S
UP-
PLIE
S Pr
ocur
emen
t per
sonn
elen
gage
d in
foo
d pu
r-ch
asin
g ca
n de
velo
p ef
fect
ive
tech
niqu
es if
they
hav
ekn
owle
dge
of th
e fo
od s
uppl
ier's
met
hods
of
oper
ado
n. S
uch
know
ledg
e w
illeq
uip
the
food
s bu
yer
tose
cure
his
sup
plie
s w
hen
the
supp
lier
is m
ost a
nxio
usan
d is
bes
t equ
ippe
d to
sel
l his
prod
uct a
nd c
an d
o so
at th
e lo
wes
t pos
sibl
e co
st. I
n th
e ca
se o
f ca
nned
and
froz
en f
oods
, thi
s co
nditi
onus
ually
occ
urs
duri
ng th
epa
ckin
g se
ason
for
thes
e se
ason
ally
pro
duce
d fo
ods.
In th
e m
eat a
nd p
oultr
y in
dust
ries
, the
sel
ler
can
sup-
ply
at lo
wes
t cos
ts w
hen
mea
t ani
mal
s an
d po
ultr
yar
e re
ady
for
mar
ket a
t sea
sona
l pea
ks.
A c
ontin
uous
stu
dy o
f m
arke
t con
ditio
ns,
indu
stry
leve
ls o
f su
pply
, the
eff
ects
of
wea
ther
con
-di
tions
, and
wor
ld a
ffai
rs o
n su
pplie
s av
aila
ble,
and
also
the
effe
cts
resu
lting
fro
mgo
vern
men
t far
m r
egu-
latio
ns, w
ill p
rovi
de in
form
atio
n of
val
ue to
the
pur-
chas
ing
prog
ram
.A
sys
tem
atic
met
hod
ofpr
ocur
emen
t whi
chpe
rmits
the
selle
r to
min
iniz
.e c
ostly
ser
vice
s is
ess
enda
l to
satis
fact
ion
of th
e ob
ject
ive
ofpu
rcha
sing
at
the
low
est p
ossi
ble
cost
.T
he r
egul
atio
n of
pur
chas
ing
and
sche
dul-
ing
of s
hipm
ents
of
stap
le f
oods
, so
as to
arra
nge
for
mos
t eff
icie
nt u
tiliz
atio
n of
the
stor
age
capa
bilit
ies
ofth
e ce
ntra
l foo
dst
orag
e bu
ildin
g, is
a n
eces
sary
tech
-ni
que
to a
pply
to th
e pu
rcha
sing
act
ivity
.E
ffec
tive
syst
ems
mus
t be
empl
oyed
toin
sure
that
kno
wle
dge
of th
e im
med
iate
and
long
-ra
nge
requ
irem
ents
for
foo
d su
pplie
s ha
ve p
revi
ousl
ybe
en d
eter
min
ed a
ndca
n be
app
lied
whe
n ad
van-
tage
ous
purc
hasi
ng c
ondi
tions
bec
ome
avai
labl
e.T
he f
oods
buy
er m
ust c
ondu
cta
cont
inui
ngin
vest
igat
ion
of th
e ca
pabi
litie
s of
the
food
indu
stry
to u
ncov
er n
ew a
nd im
prov
ed s
ourc
es o
f su
pply
for
the
food
sup
plie
s re
quir
ed. I
n th
eca
se o
f se
ason
ally
prod
uced
foo
ds, a
var
iety
of
prod
ucin
gar
eas
exis
tth
roug
hout
the
coun
try.
The
cha
ract
eris
tics
of s
imila
r
Y.
tA,
foods vary aorrievvhat when
growing areas of the country. The foods buyetabbrad.
develop knowledge of these varying chaxacteristick,
and after applying the
considerationelation of transportation
expense, select the type and kind of food product
produced in the growing area which provides
foodsw
ith the characteristics most suitable to his needs.
Grow
ing conditions vary from year-to-year in these
areas of peak production. Tom
ato products, as anexam
ple, normally purchased from
producing areasm
ost adjacent, may suffer from
acrop failure w
hile abountiful supply is produced in other
growing areas
of the country.Im
portant to the techniques applied to theprocurem
ent of supplies is a systematic procedure to
determine that supplies received are in accordance
with the supplies specified at tim
e of order. Profit-oriented food establishm
ents consider it important
that procurement personnel not be
assigned receivingresponsibility to elim
inate possible acts of collusionbetw
een the buyer and the seller.If this precautionary policy is considered
important, the receiving personnel m
ust be trained tobe com
petent to evaluate possible deviations fromspecifications or else a person in the organization w
hois so trained w
ill need to be assigned this additionalresponsibility. Personnel assigned to the experim
entalkitchen are qualified for this
assignment, and it is
also possible to rely to some extent
upon gradingcertificates and rolled-on im
printed gradeson m
eatsupplies. T
he local offices of the state or federalde- -A
n:lents of agriculture can also supplyprofes-
sional graders to inspect such items as
meats, poultry,
eggs, butter, and fresh produce. The
costs,of such
services will probably dictate their use at interm
ittentintervals.Im
portant to the quality of supplies receivedis the possible negative effects
upon such food items
while in transit from
points of origin. Tem
peraturereadings should be taken in refrigerated rail.ears
and
=
and prodticts receivedsoon as possible to determ
ine if adverseconditions have affected supplies w
hile inProducts such as flour can becam
erated by a delivery vehicle
containing inseets,7aproducts sensitive to strong arom
as, such' ascan suffer in
ty if suchare present in the carrier.
Concealed dam
age to a consider*is also possible, especially if theshipped require that transfer from
one typeportation m
eans to another is necessary,inside the shipping unit should be spot-checked,explore the possibility of concealed dam
age toproducts received:
Therm
ometers to obtain
temperature Y
ea*ings, scales for the w
eighing of bulk items, and egct
merit to record the quantities received should
present in the receiving areas. Also provided sha
be pre-printed forms to record
any exceptions notby personnel responsible for receiving supplies. C
ont.pleted form
s should be signed by therepresen
of the transportationcom
pany and also by the pera,d!receiving supplies and copies retained by both pasitiO
esconcerned. Such docum
ents win be of v lush
ance when claim
s are instituted.
CH
AN
NE
LS O
F PRO
CU
RE
ME
NT
The facilitie4;:"
and operational procedures ofa centralized food
age facility provide for duplication of theperform
ed by wholesale distributors. It is essentiat,
therefore, that purchasing procedures andof operation result in providing the
operatingserved by the central food storage facility w
ithucts of better or com
parable quality, not callacost w
hich compares favorably w
ith that obifrom
wholesale distributors, but also providoi.
ential in costs adequate to return them
eat required for construction of
VO
N
DIR
EC
T P
UR
CH
ASI
NG
Proc
esse
d, c
anne
d,or
froz
en f
oods
can
be
purc
hase
don
a d
irec
t bas
is f
rom
the
proc
esso
r at
the
low
est
cost
s ob
tain
able
thro
ugh
the
vari
ous
chan
nels
of
proc
urem
ent a
vaila
ble
in th
efo
od in
dust
ry. F
oods
of
this
type
mus
t ori
gina
te f
rom
thes
e so
urce
s, r
egar
dles
s of
the
&am
id?
of d
istr
ibu-
tion
thro
ugh
whi
ch th
eym
ay u
ltim
atel
y be
pur
chas
ed.
Dir
ect p
urch
asin
g m
etho
ds d
iffe
rin
man
yw
ays
from
the
met
hods
sui
tabl
efo
r pu
cch
asin
gth
roug
h di
stri
buto
r ch
anne
ls, a
ndif
pur
chas
ing
tech
-ni
ques
are
not
tailo
red
to th
is m
etho
d of
proc
urem
ent,
the
prod
ucts
obt
aine
dm
ay b
e of
less
er q
ualit
y an
d be
owne
d at
gre
ater
cos
ts th
an w
hen
purc
hase
d th
roug
hce
rtai
n di
stri
buto
rs.
Freq
uent
ly, f
oods
buy
ers
for
new
ly o
pera
ted
cent
ral f
ood
stor
age
faci
litie
s w
illex
peri
ence
som
edi
ffic
ulty
con
vinc
ing
cert
ain
food
proc
esso
rs th
at th
eyqu
alif
y fo
r di
rect
buy
ing
arra
ngem
ents
. Whi
le th
iste
mpo
rary
cir
cum
stan
ce e
xist
s,so
urce
s w
ill b
elim
ited
and
the
sele
ctiv
ity d
esir
edin
pur
chas
ing
will
suff
er.
Tra
nspo
rtat
ion:
Pro
duct
s so
ldon
a d
irec
t bas
is a
rege
nera
lly s
old
at a
pri
ce q
uote
d F.
O.B
.po
int o
f or
i-gi
n, (
the
proc
essi
ng p
lant
or a
djac
ent w
areh
ouse
s).
Unl
ess
the
food
s bu
yer
has
know
ledg
e of
frei
ght r
ates
and
regu
latio
ns, c
ostly
shi
ppin
g ch
arge
sw
ill a
pply
toth
e ul
timat
e de
liver
ed p
rice
of
the
prod
ucts
pur-
chas
ed.
Ship
men
t of
supp
lies
by w
ater
, rai
l,or
truc
kdi
ffer
in th
e w
eigh
t req
uire
men
tsne
cess
ary
for
min
i-m
um f
reig
ht r
ates
. The
inte
rval
of
time
enro
ute
to th
ece
ntra
l foo
d st
orag
e fa
cilit
y al
so d
iffe
rssi
gnif
ican
tly.
If o
ther
dir
ect b
uyer
sar
e lo
cate
d ne
arby
or
on a
dir
ect r
oute
fro
m p
oint
I. o
rigi
n to
the
fina
l des
ti-na
tion
of th
e sh
ipm
ent,
it is
pos
sibl
e to
sha
re w
ithan
othe
r cu
stom
er in
a "s
top-
over
" sh
ipm
ent.
Thi
sM
etho
d en
able
s ea
ch b
uyer
to c
ontr
ibut
ea
shar
e of
the
tota
l sup
plie
s sh
ippe
d by
eith
er r
ail
or tr
uck;
shar
e in
the
low
est p
ossi
ble
frei
ght
rate
whi
ch th
e
CE
NT
RA
L F
OO
D S
TO
RE
SFA
CIL
ITIE
S
wei
ght o
f th
e co
mbi
ned
orde
r ju
stif
ies;
and
,th
ereb
y,be
nefi
t by
paym
ent o
fa
less
er f
reig
ht r
ate
than
wou
ldot
herw
ise
appl
y to
the
wei
ght o
f th
eir
indi
vidu
alor
ders
. A s
ervi
ce c
harg
e is
app
lied
for
this
stop
-ove
rse
rvic
e, h
owev
er, i
t is
less
than
the
cost
res
ultin
g fr
omth
e fr
eigh
t rat
e w
hich
wou
ld a
pply
to th
e le
sser
wei
ght o
ther
wis
e sh
ippe
d by
eac
hcu
stom
er p
artic
i-pa
ting
in th
e co
mbi
ned
ship
men
t.If
the
buye
r ca
n fi
nda
supp
lier
who
can
supp
ly m
ore
than
one
satis
fact
ory
prod
uct f
or s
hip-
men
t fro
m th
e sa
me
poin
t of
orig
in, "
pool
*ca
rs o
rtr
uck-
load
shi
pmen
tsca
n be
mad
e at
the
min
imum
rate
of
frei
ght a
nd, a
s a
cons
eque
nce,
the
quan
tifie
sof
eac
h ite
m in
clud
ed in
the
ship
men
tca
n be
red
uced
.T
he s
elec
tion
of th
em
eans
of
tran
spor
tatio
nde
sign
ated
for
use
by
the
food
s bu
yer
may
als
oin
volv
e co
nsid
erat
ion
of th
eur
genc
y fo
r de
liver
y.Sy
stem
atic
pro
cure
men
t pro
cedu
res
shou
ldbe
em
-pl
oyed
to r
educ
e to
a m
inim
um th
e pa
ymen
t of
exce
ssiv
e fr
eigh
t rat
es s
oas
to e
xped
ite s
hipm
ent o
fsu
pplie
s.So
me
cons
ider
atio
nm
ay b
e ju
stif
ied
in th
ese
lect
ion
of tr
uck
over
rai
l shi
pmen
tsas
the
quan
titie
sre
quir
ed f
or m
inim
um tr
uck-
load
rate
s of
fre
ight
isge
nera
lly L
ess
than
for
min
imum
rail
car
rate
s of
frei
ght.
Stor
age
capa
bilit
ies
of th
ece
ntra
l foo
d st
or-
age
faci
lityd
urin
g ce
rtai
n pe
riod
s of
the
year
may
beco
me
taxe
d an
d,as
a c
onse
quen
ce, t
he s
hipm
ent
of le
sser
qua
ntif
ies
with
paym
ent o
f hi
gher
fre
ight
rate
s m
ay h
ave
to b
e ex
peri
ence
d. C
onsi
dera
tion
slun
iI4
also
be
prov
ided
to th
e fa
ct th
at, i
n so
me
loca
litie
s, th
e dr
iver
of
a de
liver
y tr
uck
and
ofte
n a
driv
er's
hel
per
will
ass
ist i
n th
e un
load
ing
of th
e su
p-pl
ies
tran
spor
ted.
Thi
s sa
ving
sin
labo
r ca
n so
me-
times
off
set l
ower
rat
es c
harg
ed w
hen
this
serv
ice
isno
t ava
ilabl
e.
Dir
ect P
urch
asin
g T
echn
ique
s; T
he f
ood
proc
esso
rof
sea
sona
lly p
acke
d fo
ods
has
unus
ual
prob
lem
s of
oper
atio
n. U
nles
s he
pro
duce
s pe
oduc
tsin
his
line
13
which will sustain hisopera
be'ond the
noinalpacking season, his annual procin opentioás areconcentrated into a few
months of the year.
This involves a capital investm
ent for theraw
product, containers, labels, cases, andcoats
which reaches its peak dining the packing season.
The food processor m
ust reduce this capital outlay assoon as possible and, therefor, offers incentives topurchase early in the packing season w
hich usuallyare not available at other tim
es of the year.U
nder normal selling conditions, the direct
buyer is requested by his suppliers to indicate thequantities of product he w
illbe in
the market to pur-
chase from current years pack before the packing
seasons food processing has begim. Such contract
forms are refened to as SA
P contracts which m
eanthat the buyer has agreed that he w
ill purchase thestated quantity, "Subject eipproval of Price, w
henthe price is estbllshed. M
ost institutional buyerssigning such agreem
ents will add to the SA
P form the
additional phrase "and approval of sample?
The one advantage obtained by the foods
buyer when such agreem
ents are completed results
when a crop failure or other circum
stance occursw
hich would m
aterially alter the yield of productavailable for the industries production. U
nder suchconditions, only those buyers w
ho have SAP agree-
ments w
ith the supplier are given an opportunity topurchase a prorated share of the lim
ited suppliesavailable.W
hen the packing season has progressedsufficiently for the quality and quantity of the seasonspack
to be accurately predicted, the seller will desig-
nate his selling price. At this tim
e hewill
ask thefoods buyer if he w
ishes to confirm his SA
P contract.If the SA
P contract is confirmed, the foods
buyer will next provide an order for all or an adjusted
amount of the quantity originally specified on the
SAP form. This.
dar.sually takes. theform of a
"future" contract.'
.''.
...,
P43
z
ire" contracts normally c(*siit
order for a total quantity with
con, u%
iof the total, specified for innnediate
with
shipping
instructiona to follow at a
for shipment of the balance. Shipping
Iexpected to be supplied so that the last shIpm
tbe m
ade approximately six m
onths following the
of the original contractPrice agreem
euts'overrung such con9
will varydepending
upon market
con&t1c
some cases, the food processor w
ill demonstrs
anxiety to liquidate his mventzy quickly by
tisd
incentives for that portion of theorder
that cashipped prom
ptly These m
centwes m
ay take theof a special discount price or special freight slance for the am
ountsshopped early If market cs
tións are unusually strong, a firm price w
ill be qUO
tonly
on that portion of the order that is sbfprom
ptly, andthe price in effect on date of skp.*e
will apply to the quantities for shipm
ent duringtother m
onths of the contract period In the latterthe buyer "ay, if be is not satisfied w
ith the pdgeffect on date of slupm
ent cancel the unsb1ppe&p
hon of his order When such pricing am
ngnestiem
ployed bythe
processoz supplies areusuall
limited that m
ost buyers find it reasonableto!oØ
shipment at the price then In effect
If prices are not quotedas firm for
the*
ton of the contract period, direct sellers will ui1
notify their buyers beforean
increase inpri' *
Into effect The buyer then has the opportux4t
order shipment w
ithin the next 30days faUfl
announced date
f the lnesie at the O
lower price quoted
If the market w
eakens during theperiod and prites are announced w
hich azej
than those quoted on the originalorder, a
granted the burer for supplies reIved 30totheannceddoftherj
Ilow
er pnce Is also *ppIIed tou.bippe
.
1,.
;
on th
e co
ntra
ct.
Alth
ough
'dir
ect'
purc
hasi
ngus
ually
fol
low
sth
e pr
actic
e of
pur
chas
ing
dire
ctly
fro
m th
e fa
ctor
ysa
les
repr
esen
tativ
e, f
ood
wor
kers
also
are
use
das
a"s
ubst
itute
sal
esre
pres
enta
tive.
Man
ufac
ture
rs w
ith a
limite
d va
riet
y of
pro
duct
sto
sel
l or
who
se p
rodu
cts
are
sold
sea
sona
lly, c
anno
t aff
ord
the
selli
ngex
pens
eoc
cssi
oned
by
the
empl
oym
ent o
ffa
ctor
y sa
les
repr
e-se
ntat
ives
. Foo
dbr
oker
s, th
eref
ore.
, are
util
ized
assa
ies
repr
esen
tativ
es. M
ost b
roke
rsha
ve a
bro
ad li
neof
pro
duct
s to
sel
l whi
char
e pr
oduc
ed b
y a
num
ber
of m
anuf
actu
rers
.
Who
lesa
le D
istr
ibut
ors:
Exp
erie
nce
and
know
ledg
eof
dir
ect b
uyin
g an
d th
esu
bseq
uent
dis
trib
utio
n of
supp
lies
on a
who
lesa
le le
vel h
ave
been
deve
lope
d to
a hi
gh d
egre
e of
pro
fici
ncy
bypr
ogre
ssiv
e an
d su
c-ce
ssfu
l who
lesa
le d
istr
ibut
ors.
Suc
hdi
stri
buto
rs h
ave
valu
able
ser
vice
s to
off
er f
orco
nsid
erat
ion
by th
efo
ods
buye
r as
sign
ed to
the
proc
urem
ent o
f fo
od s
up-
plie
s fo
r th
e ce
ntra
l foo
dst
orag
e un
it. A
var
iety
of
selli
ng a
rran
gem
ents
are
fre
quen
tly m
ade
avai
labl
eby
who
lesa
le d
istr
ibut
ors
for
cust
omer
s w
ith th
epu
r-ch
asin
g po
tent
ial n
orm
al to
the
need
s of
the
cent
ral
food
stor
age
faci
lity.
Am
ong
the
arra
ngem
ents
oC
ered
are:
1. T
he s
ubst
itutio
n of
the
who
lesa
ledi
stri
buto
rfo
r th
e fu
nctio
nspr
ovid
ed b
y a
food
s br
oker
.Su
pplie
s ar
e or
dere
d th
roug
h th
e w
hole
sale
dist
ribu
tor
and
ship
men
t is
mad
eby
the
man
-uf
actu
rer
dire
ctly
to th
e ce
ntra
l foo
dst
orag
eun
it of
the
inst
itutio
n. T
he w
hole
sale
dis
-3t
iltut
or is
pai
d an
am
ount
sim
ilar
to b
roke
r-C
omm
issi
on o
n th
e tr
ansa
ctio
n.Pu
rcha
ses
can
be m
ade
thro
ugh
the
who
le-
,
sale
dis
trib
utor
and
the
com
bine
d ne
eds
ofth
e tw
o cu
stom
ers
can
be m
ade
in o
ne s
hip-
Mon
t. T
hetr
ansp
orta
tion
vehi
cle,
rai
l car
or
dr.,
will
sto
p ov
er a
nd u
nloa
d ea
ch c
usto
m-
esof
the
tota
l sup
plie
s tr
ansp
orte
dw
hile
enr
oute
fro
m th
e m
anuf
actu
res
plan
tto
eac
h of
the
buye
r's w
areh
ouse
s. T
his
Int
tkin
sToR
Es
met
hod
of d
eliv
ery
isso
met
ime*
ref
erre
d to
as "
drop
shi
pmen
ts.'
3. A
"co
st-p
lus'
selli
ng a
rran
gem
ent c
an a
lso
bear
rang
ed th
roug
h so
me
dist
ribu
tors
. Ape
r-ce
ntag
e fa
ctor
is a
dded
by
the
who
lesa
ledi
stri
buto
r to
his
cost
whe
n bi
lling
the
cen-
tral
foo
dst
orag
e un
it fo
r th
e su
pplie
spu
r-ch
ased
. In
som
e si
tuat
ions
the
cost
-plu
spe
rcen
tage
is e
stab
lishe
d on
a s
lidin
g sc
ale
whi
ch r
educ
es o
r in
crea
ses
in r
elat
ion
to th
evo
lum
e of
sup
plie
spu
rcha
sed.
Seve
ral t
ypes
of
who
lesa
ledi
stri
buto
rs a
reav
aila
ble
inm
ajor
mar
kets
. Som
e ar
e di
stri
buto
rs ti
spec
ialty
item
s su
ch a
s fi
sh, f
resh
prod
uce,
fro
zen
food
s, a
nd m
eat p
rodu
cts.
In
som
e ca
ses,
suc
h di
s-tr
ibut
ors
may
dev
elop
into
the
best
sou
rce
of s
uppl
yfo
r su
ch f
ood
prod
ucts
.H
& I
(H
otel
and
Inst
itutio
nal)
dis
trib
utor
sw
hoop
erat
e w
ith r
egio
nal o
r na
tiona
l dis
trib
utio
n,en
joy
a vo
lum
e of
bus
ines
s w
hich
aff
ords
purc
hasi
ngad
vant
ages
not
alw
ays
avai
labl
e to
the
food
sbu
yer
resp
onsi
ble
for
proc
urem
ent o
fsu
pplie
s fo
r th
e ce
n-tr
al f
ood
stor
age
unit.
Gen
eral
line
who
lesa
le d
istr
ibut
ors
(the
loca
ljo
bber
s) li
mit
thei
r di
stri
butio
nus
ually
to a
mor
e re
-st
rict
ed a
rea.
Due
to th
em
ore
limite
d vo
lum
e of
bus
i-ne
ss e
xper
ienc
ed b
y su
ch d
istr
ibut
ors
and
in c
onsi
d-er
atio
n of
the
sale
spo
tent
ial r
epre
sent
ed b
y th
e ne
eds
of th
e ce
ntra
l foo
dst
orag
e un
it, s
uch
dist
ribu
tors
may
be e
ncou
rage
dto
red
uce
thei
r pr
ofit
mar
k-up
subs
tant
ially
.R
etai
lgr
ocer
y co
-ope
rativ
es, v
olun
tary
ret
ail
groc
ery
chai
n or
gani
zatio
ns, a
nd w
areh
ouse
supp
lies
of lo
cal s
uper
mar
ket c
hain
sar
e al
so p
ossi
ble
sour
ces
of f
ood
supp
lies.
If th
e co
llege
or u
nive
rsity
ser
ved
by th
e C
en-
tro/
foo
dst
orag
e fa
cilit
y ha
s w
ithin
its
vari
ous
oper
a-tio
ns a
col
lege
or
depa
rtm
ent o
fag
ricu
lture
, sup
plie
ssu
ch a
s da
iry
prod
ucts
,eg
gs, m
eats
, pou
ltry,
and
fres
h pr
oduc
ear
e av
aila
ble
for
purc
hase
.
"of
FOO
D SE
RV
ICE
TR
EN
DS
*cow
a. MA
PSPrincipal Peal Service M
anagertiniverelly of C
aliforniaSesiteley 4, C
alifornia
DIE
TE
TIC
S: This field in itself is extrem
ely impor
tent in Residence H
alls Food Service because wh*
the student is under contract to be provided meals
three times
per day a moral responsibility rests
.with
the college or university to provide this student w#11
a balanced diet This balanced diet is a result of cue-
ful menu preparafion and, its end result, the
actualserving of the food to the student
There are three schools of thought as,fotr-
tains to menu preparation:
I. A m
aster menu is prepared for the entire
campus by a dietitian. T
his master m
enu isthen im
plemented by personnel in the
variousR
esidence Halls. In som
e cases this personnelis not highly trained but are experiencedenough to sufficiently execute w
ith limited
ability and within rigid guide lines and
procedures.2. A
master m
enu for all residences is preparedby a com
mittee of dietitians w
ho are the man-
agers of the individual units. These persons
are also then responsibile for the implem
enta-tion of the m
enu in the various Residence
Halls.
3. Individual unit Food Service Managers are
dietitians and are responsible for both thepreparation and im
plementation of
theirm
enus. Review
of these menus Is, in m
ostcases, done by higher authority.
Com
ments:
System N
umber 1.
Provides easier control by administration
Gives least flexibility in R
esidence Halls
Ordefing is sim
plified by production in Central Food
Stores but these facilities will som
etimes be over-
taxed if items requiring m
uch Itand-wort'', for
are needed in large quantities.'
Requires m
ore experienced top administratont
Requires esPerSd l!u! not V
11,1117 an)in units
System N
umber 2:
Provides more unit flexibility, but still
`~{
Requires m
ore persons with training but
safily too much experience in the =
Ob.
Requires eznerienced top adm
inistrators.
System N
umber 3:
Provides almost unlim
ited flexibility ofm
enu In alli'
individual residence unit. Thiscan be of great W
as-fit to student
organizations and in main.taining star
dent relations.R
equires more persons w
ith training and exPeriono*:in the units.
Should require lesstop adm
inistrative costs, bet Ileprobably the m
ost expensive system of the tht
General:
The m
enu or menus used
on the campus affect di-
reedy the work-load and schedule of purchasing pro.
duction and delivery from the C
entral FoodStore"
Facility. The C
entral Food Stores Facilitym
ing*m
ust, in many cases, be consulted prior to and ening(
menu preparation for guidance and advice on a
ability of certain foods, current prices and meant
trends as well as the effect of the
menu, as prepam
d,,,on the em
tral Food Stores Facility operation.D
ietitians are becoming m
orescarce
more dem
anding. (Law
of supply and demand). M
oeundergraduate and internship em
phasis is needed:0,insure a supply of trained dietitians in the future.
The training and experience received
graduate in dietitics lends itself to College and
versity food service. Adm
inistrative andtraining should be im
proved. Cost control, purehoithi.:,
preparation and service, and sanitation backgton$provided. A
ll of these are einential.
1.
4
-4.
a
The
se p
eopi
e ar
e pr
ofes
sion
als
and
shou
ldbe
trea
ted
as s
uch.
Die
titia
ns in
may
cas
es p
erfo
rm d
utie
s w
ithin
a C
entr
al F
ood
Stor
age
Faci
lity.
Som
e of
thes
e ar
edi
scus
sed
in a
noth
erse
ctio
n.
Qua
lity
cont
rol o
n in
com
ing
prod
ucts
.Su
perv
isio
n an
d op
erat
ion
of te
st k
itche
ns.
Dev
elop
men
t and
rev
isio
n of
new
and
old
rec
i-pe
s an
d fo
mm
las.
Cos
ting
of r
ecip
es, f
orm
ulas
and
men
us.
Con
duct
trai
ning
and
san
itatio
nco
urse
s fo
r fo
odse
rvic
e em
ploy
ees.
Wor
k w
ith a
nd a
dvis
eun
it Fo
od S
ervi
ceM
anag
ers.
Ass
ist i
n th
e de
velo
pmen
t of
spec
ific
atio
ns f
orfo
od a
nd s
uppl
y pu
rcha
sing
.
CO
ED
UC
AT
ION
FO
OD
SE
RV
ING
;T
he c
ur-
rent
tren
d in
Col
lege
and
Uni
vers
ity F
ood
Serv
ice
appe
ars
to b
e in
the
dire
ctio
n of
coe
duca
tiona
ldi
ning
.T
his
tren
d do
es n
otap
pear
to c
ause
too
muc
h di
ffi-
why
fro
m th
e vi
ew p
oint
of
Cen
tral
Foo
dSt
orag
eac
cept
for
pos
sibl
e di
ffer
ence
s in
por
tion
size
s of
thos
eite
ms
prov
ided
fro
m th
e C
entr
al F
ood
Stor
age
to th
ein
divi
dual
uni
t ser
ving
bot
h m
ale
and
fem
ale
stud
ents
.M
I in
all
it do
esn'
tap
pear
as
thou
gh th
is c
oedu
ca-
.tio
nal f
ood
serv
ice
has
muc
h ef
fect
on th
e C
entr
alFo
od S
ervi
ce o
pera
tion.
Man
y ar
gum
ents
, bot
hpr
o an
d co
n, e
xist
for
tioed
ucat
iona
l din
ing.
Som
e of
thes
ear
e:
Bet
ter
deco
rum
in th
e di
ning
room
dres
s on
the
part
of
the
stud
ents
Blo
tter
atte
ndan
ce a
t soc
ial f
unct
ior4
Bet
ter
tabl
e m
anne
rsM
ore
diff
icul
t Men
u pr
epar
atio
n an
d se
rvic
eH
ighe
r co
sts
whe
n th
e gi
rls
are
prov
ided
the
sam
e si
ze p
ortio
ns a
s th
e bo
ys in
con
tras
t to
gills
din
ing
sepa
rate
ly a
nd f
requ
ently
bei
ng
,
CE
NT
RA
L F
OO
D S
TO
RE
SFA
CIL
ITIE
S
prov
ided
a s
mal
ler
port
ion
orqu
antit
y of
foo
d.Po
ssib
ly s
light
ly h
ighe
r la
bor
cost
s if
sepa
rate
serv
ice-
-bec
aus*
of
diff
eren
ce in
port
ion
size
s--
mus
t be
prcw
ided
.
AU
TO
MA
TIO
N:V
EN
DIN
G
AU
TO
MA
TIO
N: L
ike
prac
tical
ly e
very
oth
er b
usi-
ness
, Cen
tral
Foo
d St
orag
e an
d its
com
pone
nts
isbe
ing
forc
ed to
inve
st in
labo
r-sa
ving
dev
ices
(dis
-cu
ssed
in a
noth
er a
rea)
. Thi
s de
cisi
onto
inve
st in
thes
e la
bor-
savi
ng d
evic
es h
asbe
en n
eces
sita
ted
be-
caus
e of
incr
ease
d la
bor
cost
s an
d, in
man
y ca
ses,
de-
crea
sed
labo
r pr
oduc
tivity
.A
utom
atio
n ca
n in
clud
epr
oduc
tion-
line
type
of
prep
arat
ion
and
pack
agin
g in
a ce
ntra
l kitc
hen,
IB
M o
r si
mila
rin
vent
ory
cont
rol
and
billi
ng, e
tc.
VE
ND
ING
: On
man
y ca
mpu
ses
vend
ing
is a
rap
idly
expa
ndin
g bu
sine
ss. S
ome
scho
ols,
unfo
rtun
atel
y,pl
ace
too
muc
h em
phas
is o
n th
epr
ofits
to b
e de
rive
dfr
om v
endi
ng. V
endi
ng, i
nm
ost c
ases
, sho
uld
be c
on-
side
red
as s
uppl
emen
tal
feed
ing
and
its p
rim
are
pur-
pose
in b
eing
sho
uld
be to
pro
vide
SE
RV
ICE
to is
o-la
ted
cam
pus
area
s, to
sm
all g
roup
s, a
t odd
hou
rs, f
orsp
ecia
l eve
nts,
as
a su
pple
men
t to
man
ual
feed
ing
oper
atio
ns, w
here
spe
ed is
impo
rtan
t, et
c.If
the
adm
inis
trat
ion
deci
des
that
the
vend
-in
g on
the
cam
pus
will
be
oper
ated
by
the
Food
Serv
ice
Dep
artm
ent:
and
spec
ific
ally
with
in th
e C
en-
tral
Foo
d St
ores
Faci
lity,
then
the
follo
win
g co
nsid
er-
atio
ns w
ill a
pply
.
A.
Mus
t,be
pro
vide
d fo
r a
grea
ter
X v
arie
ty o
ffo
od p
rodu
cts
and
supp
lies
than
nor
mal
lyco
nsid
ered
for
a r
egul
ar f
ood
serv
ice
oper
a-tio
n. L
arge
am
ount
of
area
req
uire
d fo
r th
e'b
ulky
item
s an
d th
e la
rge
vari
ety
need
ed. E
x-,
.am
ples
of
thes
e ar
eas
follo
ws:
'4;
,
A .1/44,,
Containers ( variety ofsizes &
shapes)a) plastic and paperb) hot food and cold
foode) liquids and solids
Sandwich w
raps and labels'D
isposable utensils
3. Refrigerated areas for;
Storage of ingredients forsandw
ich, pastry and IceC
ream production
Hardening room
for IceC
ream (--20° to 25°
F)H
olding Room
for IceC
ream (--15° F)
I.
B. Security storage for highly pilferable item
ssuch as cigars, cigarettes, candy, gum
andcookies m
ust be designed and controlled.
1. If the volume of cigarette sales is adequate
to support the cost of labor and equipment
necessary for applyingthe sales tax stam
p,consideration should then be given to perrlchasing on a direct sales basis.
2. A cigarette stam
ping machine is necessarY
to put on state tax stamps vrbeii cigarettes
are pcuthased direct
A. Sandw
ichesL
Food stomp =
and = prepandion*
ants2. Preparation of sandy tiches '&
Wrapping and labeling
B. Pastry or B
aked ProdiePg-
I. Production of2. W
rapping, labelingC
. Ice Cream
and Frozen ProductsL
Storage of Ingredients2. Pm
ductiOn
A. R
epair Shop1. N
eed area for storage of inoperable ma-
chines2. N
eed area for repair of inoperable malt*
3. Need area for storage of operable (=
tip!)m
achines4. T
ools and testing equipment for
maintenance
5. Spare parts wad storage area for than
B. D
elivery1. V
ehicles2. M
aterials and machine handling
ment
3. Truck ports in separate shipping
4. Parking area5. Scheduling
C. R
eceiving1. C
an use comm
on area
D_ .
Sanitation1. D
aily cleaning by route man
2. Scheduled periodic overhaul,and cleaning
Personnels
A. M
aintenance
amiil
ite44
90.
loca
tions
ctio
nSee
sec
tion
so d
esig
nate
dR
ecei
ving
See
unde
r SE
RV
ICE
S(C
)D
. Del
iver
ySee
und
er S
ER
VIC
ES(
B)
Acc
ount
ingS
ee u
nder
sec
tion
so d
esig
nate
d1.
Che
cker
s (i
nven
tory
)st
atio
n --
See
unde
rSE
RV
ICE
S (D
)St
orag
eSee
und
er S
TO
RA
GE
(A
), 1
& 2
It. S
ched
ulin
gL
Ven
ding
is 7
day
iwk,
24
br/d
ay o
pera
tion
2. S
peci
al e
vent
s on
cam
pus
plac
e ad
ditio
nal
load
or
dem
and
onve
ndin
g se
rvic
es in
cer
-ta
in lo
catio
n& P
erso
nnel
mus
t be
sche
dule
dad
vanc
e to
mai
ntai
n th
ese
mac
hine
s.
Sepa
rate
acc
ount
ing
syst
em in
clud
ing
repo
rts
for:
1. E
ach
mac
hine
(co
mpl
ete
a fo
rm e
ach
time
mac
hine
is f
illed
)2.
Eac
h de
liver
ype
rson
3. E
ach
vehi
cle
(com
plet
ein
vent
ory
each
time
truc
k le
aves
CFS
F)C
ash
cent
7.1
1. B
ondi
ng o
f ai
l per
sonn
el2.
Sep
arat
em
oney
cou
ntin
g &
dis
trib
utio
nro
om w
ith p
roer
sec
urity
and
equ
ipm
ent
to p
erfo
rm d
utie
s, e
x: s
afe,
cha
nge
coun
ter
asif
i wra
pper
, loc
ked
mon
ey b
ags,
wor
k:m
eter
`.N
OW
: You
r C
ampu
s Po
lice
and
Cas
hier
'sis
can
be
of a
ssis
tanc
e to
you
in
SCO
PE: W
hen
vend
ing
is d
iscu
ssed
, the
follo
win
g ar
ege
nera
lly a
utom
atic
ally
con
side
red
to b
e in
clud
ed:
Soft
dri
nlcs
all.
vari
etie
sH
ot d
rink
scof
fee,
tea,
cho
cola
teso
ups
Milk
a va
riet
y of
type
s an
d si
zes
Ice
Cre
suns
Con
uner
cial
nov
eltie
smilk
shak
essu
ndae
sC
igar
ette
sC
andy
, gum
, coo
kies
& c
rack
ers
Man
y ot
her
item
s an
d se
rvic
es a
re a
vaila
ble
thro
ugh
vend
ing
and
they
incl
ude:
Hot
Foo
dsho
t san
dwic
hes
prep
ared
hot
foo
d, (
fres
h or
froz
en)
indi
vidu
al c
anne
dpo
rtio
ns o
f fo
odite
ms
and
soup
sC
old
Food
s sa
ndw
iche
s, s
alad
s,pa
stri
es, f
resh
frui
tSd
ries
incl
udin
g co
mbs
, raz
or b
lade
s,ba
llpoi
nt p
ens,
`bl
ue -
boo
ks"
Mos
t .s-
:.:di
ng m
achi
n'es
, at t
he p
rese
nt ti
me,
will
ac-
cept
and
giv
e ch
ange
for
a q
uart
er (
25#
piec
e). B
e-ca
use
of th
is li
mita
tion
it is
nece
ssar
y to
pro
vide
and
mai
ntai
n co
in a
ndcu
rren
cy c
hang
ers
in th
e ve
ndin
gar
eas.
A 5
0# c
oin
chan
ge is
aco
mpa
ct p
iece
of
equi
p-m
ent,
easi
ly w
all-
mou
nted
and
ser
vice
d an
d is
of
spec
ial v
alue
whe
re la
rge
volu
me
vend
ing
is in
volv
edor
whe
re o
lder
mac
hine
s w
hich
onl
yac
cept
exa
ct6h
ange
(in
nic
kels
and
dim
es)
are
prov
ided
. The
cur
-m
ay (
pape
r m
oney
) ch
ange
rs a
re e
spec
ially
wor
th-
',Ail*
in v
endi
ng lo
catio
ns w
here
cust
omer
s ar
e pu
r--*
sing
a m
eal,
or m
ost o
f th
eir
lunc
h fo
rex
ampl
e,an
d ne
ed a
con
side
rabl
e am
ount
of
chan
ge.
GE
NE
RA
L: Plans developed for the m
ost efficientflow
of goods into, within, and out of a central food
storage building have as their objective the accom-
plishment of these functions w
ith a minim
um of cost,
time, effort, and space, M
aterial handling methods
developed and equipment selected have as their pur-
pose;1. The reduction of handling costs resulting
from m
ethods of materials handling w
hichreduces the labor required, the distance andvariety of directions supplies m
ust travel, andthe frequency of m
anual operations required.2. T
he design and location of receiving, storage,assem
bly, and shipping areas which con-
tribute to the increased productivity of laborand m
ake maxim
um use of the storage
capacity available.3. T
he establishment of facilities and equipm
entw
hich provide working conditions for reduc-
ing worker fatigue and protecting the w
orkerfrom
injury while engaged in handling sup-
plies.4. T
he layout and construction of the areasutilized for the flow
of goods (receiving, stor-age, assem
bly, and shipping areas) designedaround predeterm
ined methods of operations
and equipment to be em
ployed in the han-dling of supplies.
5. To arrange for a high degree of accuracy in
checking supplies into and out of inventory,and to provide adequate security to suppliesin storage.
6. To protect the quality of food supplies by
providing storage conditions most appropriate
to the various types of supplies handled, andto insure that the intervals during w
any factors related to the site ofthe central food
tor age building will influence the
considerations applied to the location of the receiv-ing facilities. E
stablished rail lines will affect the
distance required for a spur line, and estabbhighw
ays aid roads will establish the length of
practicability of the addition or extension of roadways
necessary for trucking operations to and fromthe
building.The location of the receiving platform
(s) inrelationship to the location of storage, assem
bly, andshipping areas w
ill establish the-length of travel sup-plies w
ill be required to experience as they flow into
and from the bA
ding. The cost, tim
e, and effortexpended in handling supplies w
ill be influenced bythe design and location of the areas w
here materials
handling is required in the operations of the centralfood storage facility.
Location considerations: C
onsideration of mate-
rials handling methods is not com
plete unless theseconsiderations include the rail and/or roadw
ays uti-lized by the carriers delivering supplies. R
ail tracksand roads used by trucks 'm
ust be designed with solu-
tions provided for removal of snow
if normal w
eather:conditions contribute such problem
s during winter
months. A
reas adjacent to the roadway or rail siding
must be provided for placing snow
as it is removed
from traffic and m
aneuvering areas required for plac-ing rail cars or trucks in position fcr unloading.
Area w
eather conditions will have an effect
upon constructions of receiving platforms and w
illdictate the desirability of providing facilities Insidethe buildingsem
i-enclosed or under roof only. The
cost of each type of facility is a factor which m
ust be
CE
PiT
RA
C'.4
00-D
STO
RE
S FA
CIL
tTIE
S
vain
ly r
elat
ed to
the
obvi
ous
bene
fit i
n w
orki
ngC
oditi
ons
prov
ide
Whe
n en
gage
d in
the
desi
gnst
ages
of
plan
-ni
ng th
e ce
ntra
l foo
d st
orag
e. b
uild
ing,
the
optio
n of
.pro
vidi
ng a
sin
gle
area
or s
epar
ate
area
s to
be
utili
zed
foe
ship
ping
and
rec
eivi
ag f
unct
ions
mus
t be
eval
u-*W
IA
rec
eivi
ng a
rea
sepa
rate
fro
m th
e sh
ippi
ngar
ew
ill u
sual
ly p
erm
it a
stra
ight
er f
low
of
supp
lies
from
the
rece
ivin
g to
the
ship
ping
poin
t and
will
redu
ce th
e am
ount
of
back
-tra
ckin
g in
volv
edin
the
flow
of
supp
lies.
(Se
e Fi
gure
1)
Sepa
rate
are
as f
or r
ecei
ving
will
red
uce
con-
flic
t for
the
use
of th
esp
ace
and
faci
litie
s th
at w
illot
herw
ise
occu
r if
a s
ingl
ear
ea is
pro
vide
d fo
r bo
thsh
ippi
ng a
nd r
ecei
ving
.If
cos
t con
side
ratio
ns r
elat
ed to
con
stru
ctio
nof
fac
ilitie
s so
dic
tate
, lar
ger
area
s ca
n be
pro
vide
dby
con
stru
ctio
n of
shi
ppin
gar
eas
with
in th
e bu
ildin
gan
d re
ceiv
ing
faai
itiea
--se
mi-
encl
osed
or u
nder
roo
fon
ly.
Ship
ping
pla
tfor
m a
nd tr
uck
spac
e ca
n m
ore
atav
atel
y be
det
erm
ined
than
is p
ossi
ble
whe
n pl
an-
'flin
g re
ceiv
ing
area
s. T
he d
eliv
ery
sche
dule
est
ab-
lihed
for
shi
pmen
t of
supp
lies
to th
e in
divi
dual
units
will
acc
urat
ely
esta
blis
h th
e ne
ed f
orpl
atfo
rm a
nd tr
uck
spac
e re
quir
edfo
r sh
ippi
ng f
ilm-
tient
, whe
reas
, the
rec
eivi
ng s
ched
ule
is d
iffi
cult
toen
cSu
pplie
s pu
rcha
sed
on a
'dir
ect*
bas
is f
re-
qtee
*(iy
trav
el g
reat
dis
tanc
es a
ndar
e so
met
imes
intr
insi
t man
y da
ys o
r w
eeks
. The
latte
r in
terv
al is
11,4
"4t4
',4
erro
al I
f pr
oduc
ts a
re s
hipp
ed b
ya
com
bina
tion
ofw
ater
-rai
l or
wat
er-t
ruck
,or
if s
top-
over
car
s ar
e,4
,0er
gloy
ed. A
s a
cons
eque
nce,
larg
e sh
ipm
ents
, req
uir-
ug u
se o
f re
ceiv
ing
area
s fo
r a
cons
ider
able
tim
e,4.
,4
s ta
blis
h pe
riod
s of
pea
k ne
ed f
or r
ecei
ving
spa
ce.
31,
-O
ne lo
catio
n, u
tiliz
ed f
or b
oth
rece
ivin
g an
dsh
ippi
ng, p
rovi
des
bene
fits
not
ava
ilabl
e w
hen
sepa
-ra
te lo
catio
ns a
re p
rovi
ded
The
dis
tanc
e of
trav
elca
n
be r
educ
ed f
or s
uppl
ies
stor
ed in
area
s ad
jace
nt to
the
com
bine
d sh
ippi
ng a
nd r
ecei
ving
fac
ility
.If
the
ship
ping
and
rec
eivi
ng f
unct
ions
are
both
con
duct
ed in
the
sam
ear
ea, i
t is
poss
ible
tout
ilize
per
sonn
el f
or b
oth
func
tions
with
gre
ater
fle
xi-
bilit
y th
an if
the
area
s fo
r sh
ippi
ng a
nd r
ecei
ving
are
wid
ely
sepa
rate
d.M
easu
res
empl
oyed
for
con
trol
of
inse
cts
and
rode
nts,
hea
t los
s in
the
build
ing
thro
ugh
open
truc
k po
rt d
oors
, and
sno
w r
emov
alar
e si
mpl
ifie
d if
a si
ngle
are
a is
use
d fo
r bo
th s
hipp
ing
and
rece
ivin
g.
Rec
eivi
ng f
acili
tiesr
ail:
Rai
lroa
dfr
eigh
t car
str
ansp
ortin
g su
pplie
s to
a c
entr
al f
ood
stor
age
build
-in
g ar
e ei
ther
box
or
refr
iger
ator
cars
. Bot
h ar
eeq
uipp
ed w
ith d
oors
ope
ning
on e
ither
sid
e of
the
car.
A. l
ack
of s
tand
ard
dim
ensi
ons
for
frei
ght c
ars
prov
ides
var
iatio
ns w
hich
elim
inat
eco
nstr
uctio
n of
plat
form
hei
ghts
leve
l with
all
cars
doo
r si
lls a
ndfl
oors
. The
fol
low
ing
are
min
imum
cri
tical
fre
ight
car
dim
ensi
ons:
DIS
TA
NC
EIN
SID
E D
ISA
IMIN
ON
SD
OO
RS
MO
VE
TM
Of
CA
SL
ae*
Wlm
h H
eigh
t MO
D H
eigh
t TR
AC
KSO
X-
40'
VS
es.
re'
7 t"
et"
SIPI
DO
INA
TO
R29
'4"
ee,
V3'
s*S
r er
.
nouns
22
/Aw
ake rail twit W
enthand in psoiN
en.
The height of rail freight platform
sare
extremely im
portant to the h ?ndling of freight. The
height of the edge of the platform above the
top ofthe rails recom
mended for
use when unloading box
or refrigerator cars is 471/2 inches. Unfortunately, the
racks on the floors of the refrigeratorcars m
ay be ashigh as 66 inches above the tracks. W
hena com
pro-m
ise must be m
ade, the best arrangement is to have
the dock level lower than the floors of the
cars to beserved. T
his permits dock boards to slant
up intorather than dow
n into thecar. T
his saves space within
the car where every square inch is im
portant form
aneuvering equipment.
Another critical dim
ension is the distancebetw
een the center line of the track and the edge ofthe platform
because it determines the
amount of
open space or gap between the side of the car and the
platform. C
ars vary in width betw
een 123to 125
inches. The center line dim
ension recomm
ended bythe railroads is 68 inches, and this results in
a gap atthe platform
's edge of between 51/2 and 61/2 inches.
Refrigerator cars have their floor racks set inboard
toallow
the insulated doors to close properly which
results in a longer dock board being required tobridge the gap than is required w
ith boxcars.
Certain m
inimum
clearancesare required
between the car and the building
or an overhead can-opy. In planning a central food storage building, it isim
portant to have such dimensions approved by the,
railroad company providing the
spur. Most rehigerit.:
for cars have a refrigeration system operated by diesel
motors. W
hen these cars are in position for unloading,the refrigeration equipm
entcan be operated Ey elec.
tricity. This alternate source ofpow
er can be supplied,by an appropriate electrical outlet and cable
at therail dock, and refrigeration
can be maintained if the
unloading interval is extended beyond the limits of
the diesel fuel supply in the railcar. T
he rail company
providing the spur will supply the particulars oftype
of cable and electrical current rewired.
FIGU
RE3
Rail dearboanl w
ith adiustableincline far use w
hen receivingplatform
is below floor level
of rail ear.
ME
TH
OD
S OF U
NL
OA
DIN
G R
AIL
CA
RS: R
ailcars containing staple foods 'r frozen foods packedin cases or bulk foods packaf4ed in bags
or bales, suchas sugar and flour, are usually unloaded by convey-ors. If such supplies are received in unitized loadsshipped on pallets, pallot handling equipm
ent will be
necessary.1. Convey/Jr U
nloading: Wheel, roller,
orbelt conveyors are m
ost widely used to unload
cars.T
he efficiency of suchan operation is dependent upon
how quickly tie equipm
entcan be assem
bled into-w
orking conattion and the ease with w
hich itcan be
extended as the work m
oves toward the ends of
thecar.
belt-type powered conveyor is m
ost suit-able for the m
ovement of bagged supplies such
assugar or flour. L
arge, irregular sized items such
ascylindrical shipping containers, com
monly
used forshipping shortening or frozen eggs and fruits,can alsobe handled m
ost effectivelyon a belt-type pow
eredconveyor.T
he use of conveyor equipment
can reducethe handlings required; how
ever,a m
inimum
labor
CIN
T
forc
e re
quir
ek,p
enso
nnis
t st t
he lo
adin
g an
d un
load
ing
ends
of
the
path
of
trav
el f
or s
uch
supp
lies.
. At
times
duri
ng th
e da
ily s
ched
ule
of o
pera
tions
of
a ce
ntra
lfo
od s
tora
ge b
uild
ing,
a lim
ited
num
ber
of p
erso
nnel
may
be
avai
labl
e, a
nd th
e un
load
ing
of s
uppl
ies
from
rail
cars
may
hav
e to
be
sche
dule
dat
inte
rmitt
ent
inte
Val
s. T
he u
se o
f pa
llet e
quip
men
t at s
uch
times
will
sus
tain
the
unlo
adin
g ac
tivity
with
a m
inim
umne
ed f
or p
erso
nnel
.C
onve
yor
equi
pmen
t is
ofte
n ut
ilize
d to
mov
e su
pplie
s fr
om w
ithin
the
rail
car,
whe
resp
ace
for
man
euve
ring
equ
ipm
ent i
s lim
ited,
and
/or
whe
nth
e fl
oor
surf
ace
of th
eca
r is
not
sui
tabl
e fo
r th
e us
eof
whe
eled
mec
hani
cal e
quip
men
t, to
a lo
catio
n su
it-ab
le f
or a
ssem
blm
g in
to p
alle
t loa
ds. P
alle
t loa
dsar
eth
en m
oved
into
sto
rage
in u
nit l
oads
by
mea
ns o
fm
echa
nica
l pal
let m
ovin
g eq
uipm
ent.
lilt c
onve
yor
dest
ined
min
uet
oxto
nsio
n.no
mpl
oono
mm
oor
on S
TO
RE
S FA
CIL
ITT
ES
Us*
both
tonn
ortr
and
pel
let f
ieni
ine
91U
111*da
quip
inen
t whe
n va
read
ing
* no
t car
.,o
r
2. P
alle
t Unl
oadi
ng: S
uppl
ies
rece
ived
in r
ail
cars
are
som
etim
es r
ecei
ved
as f
reig
ht u
nitiz
edon
pal
.lit
Han
dlin
g ca
n be
red
uced
fro
m th
ene
ed to
han
dle
indi
vidu
al p
iece
s of
sup
plie
s to
han
dlin
ga
unit
load
of s
uppl
ies.
For
ch u
nloa
ding
, a lo
w-l
ift p
alle
t tru
ck,
hand
or
pow
ered
, acc
omm
odat
es th
elim
ited
wor
ksi
nce
with
in tk
.e c
su. S
uppl
ies
can
be m
oved
with
suc
hep
sinm
ent b
y un
it (p
alle
t) lo
ads
to th
e do
or o
f th
eca
r en
d, if
the
path
of
trav
el to
the
stor
age
area
re-
quir
es a
long
late
ral m
ovem
ent a
nd p
lace
men
tat
a0
elev
atio
n fo
rst
orag
e, a
hig
h-lif
t tru
ck c
an b
eA
sed
for
mov
emen
t fro
m th
e do
or o
fth
e ea
r.If
msm
euve
ring
spa
ce w
ithin
the
car
is li
inby
rea
son
of th
e po
sitio
ning
of
the
rem
aini
ngdu
ring
cer
tain
sta
ges
of th
e un
load
ing
oper
a-pa
llet l
oads
of
supp
lies
can
be m
oved
man
ually
mea
ns o
f pa
llet d
ollie
s to
a lo
catio
n w
here
fur
ther
eat c
an b
e ac
com
plis
hed
by m
eans
of
a lo
w-
life
truc
k If
pal
let d
ollie
s ar
e no
t ava
ilabl
e,of
rol
ler
conv
eyor
s ca
n be
use
d fo
r th
em
ovem
ent o
f pa
llet l
oads
sho
rt d
ista
nces
.
Rec
eivi
ng f
acili
tiest
ruck
:In
gen
eral
, the
s o
nebr
oad
prin
cipl
es w
ill a
pply
to th
e de
sign
and
the
con-
stru
ctio
n of
truc
k do
cks
as is
app
lied
to th
eco
nsod
uc .
tion
of f
acili
ties
for
the
unlo
adin
g, o
f ra
ilca
rs. A
s in
the
latte
r ve
hicl
e, a
gain
the
prob
lem
is c
ompl
icat
edby
lack
of
stan
dard
s fo
r th
e he
ight
of
truc
ksab
ove
road
leve
l. Clo
sed
(van
type
) m
otor
truc
ksor
trai
lers
utili
zed
for
high
way
trav
el a
nd d
ista
nce
haul
ing
will
prob
ably
be
the
mos
t com
mon
veh
icle
use
d fo
r tr
uck
tran
spor
tatio
n of
sup
plie
s to
the
cent
ral f
ood
stor
age
build
ing.
For
veh
icle
s of
the
type
des
crib
ed a
bove
,a
rece
ivin
g pl
atfo
rm 4
inch
es a
bove
the
road
leve
l will
be s
uita
ble.
A p
orbe
itera
mp
will
be
requ
ired
tobr
idge
bet
wee
n th
e le
vels
of
som
e tr
uck
floo
rs a
nd th
ere
ceiv
ing
plat
form
; how
ever
, the
var
ying
dif
fere
nce
inel
evat
ions
will
pro
babl
y no
t exc
eed
6to
8 in
ches
.A
n ad
just
able
ram
p, w
hich
can
be r
aise
dor
dep
ress
ed a
s ill
ustr
ated
in F
igur
e 7,
pro
vide
sa
met
hod
of a
djus
ting
the
heig
ht o
f th
e tr
uck
floo
r to
coin
cide
with
the
heig
ht o
f th
e re
ceiv
ing
plat
form
.H
ydra
ulic
doc
k bo
ards
can
be b
uilt
into
the
rece
ivin
gpl
atfo
rm to
pro
vide
an a
djus
tabl
e ra
mp
to m
eet t
heva
riet
y of
trac
k be
d he
ight
s en
coun
tere
d.O
ther
cri
tical
dim
ensi
ons
of h
ighw
ayca
r-ri
es w
hich
rel
ate
to th
e si
ze a
nd s
hape
of
the
rece
iv-
nom 6
Mot
&H
y *g
ond"
Alls
serv
dnit
far
us, a
n 31
enso
f Iko
n S
r re
idow
eIst
ars
.
I ,
4.14
,14-
.1,/
,17}
t-
ing platform design are the w
idth and length of thevehicles. T
he width of trucks w
ill be close to orexactly 8 feetthe legal lim
it in most states. T
helength in m
ost cases will include the tractor and
trailer although in some localities the trailer m
ay berem
oved for unloading and recovered when supplies
have been unloaded.
Methods of U
nloading Trucks: E
nd unloading is thenorm
al procedure with van type trucks and/or trail-
ers, whereas, side unloading is required w
hen unload-ing box or refrigerator cars. T
he end unloading oftrucks increases the area available for unloading asthe carrier acts as an extension of the receiving plat-form
and requires generally less room for m
aneuver-ing m
aterials handling equipment than is the case in
unloading rail cars.
1. Conveyor U
nloading: The use of conveyor
equipment in unloading trucks and trailers is facili-
tated in that the conveyor equipment needs to be ex-
tended in but one direction as the unloading pro-gresses. In unloading rail cars, m
ovement and adjust-
ment of conveyor equipm
ent is required to move sup-
plies from both ends of the car to the center door for
unloading. The considerations previously described in
the use of conveyor equipment for unloading rail cars
24F
IGU
RE7
FIG
UR
E 8 M
eat stored at mein -veil system
.
otherwise applies to the use of this equipm
ent when
unloading trucks or trailers.
2. Pallet Unloading: Supplies to be unloaded
c
from trucks and/or trailers can be effectively rem
oved'through the use of pallet handling equipm
entto the m
ethods described for use when unloading rail
cars. Unitized loads on pallets can be picked up at
the door end of the car by low or high-lift pallet
trucks, and the low-lift truck used to rem
ove pld letloads as the unloading
progresses to the endof the
carrier.If supplies are net shipped in unitized pallet
loads, they must be m
anually loaded on to palletsw
ithin the truck and removed by m
echanical pallethandling equipm
ent. A low
-lift, powered or m
anualtruck is best suited for m
oving supplies to the receiv-ing platform
.
3. Mono-rail U
nloading: Meat supplies not
packed in boxes, drums, or barrels are 'isually m
ovedfrom
the carrier to refrigerated storage by means of
an overhead single rail and with m
eat hooks equippedfor travel on the rail. T
he positioning of the over-head track should be designed to provide m
inimum
interference with overhead clearances required for the
use of pallet moving equipm
ent and supplies acrossthe receiving dock. Sections of the overhead railshould be designed to be easily rem
ovable when not
in use to reduce clearance problems.
INT
ER
NA
L H
AN
DL
ING
OF SU
PPLIE
S
Building obstructions: Im
portant to the internalm
ovement and storage of supplies are corridors, doors,
and aisles which do not reduce clearances necessary
for material handling m
ethods and equipment
planned for such operations.E
ngineers and mechanics w
ho plan and 1:1-
4.
31.0
.1w
arc
TitA
LFO
OD
ST
OR
ES
FAC
ILIT
IES
stal
l the
hea
th%
'140
1101
ns, p
lurn
bing
, ref
rige
otia
ll,Ii
ghdn
and
othe
r el
ectr
ical
equi
pmen
t to
be in
stal
led
In th
e ce
ntra
l foo
d st
orag
eun
it ca
nnot
be
expe
cted
tokn
ow th
e m
ater
ial h
andl
ing
met
hods
pla
nned
for
suc
hitp
erat
ions
. It i
s, th
eref
ore,
the
resp
onsi
bilit
y of
the
pers
onne
l hav
ing
know
ledg
ef
prop
osed
mat
eria
lha
ndlin
g m
etho
ds to
che
ckth
e pl
anne
d lo
catio
n fo
rsu
ch d
evic
es a
nd th
us le
ssen
the
obst
ruct
ions
they
mig
' ht c
reat
e.So
me
of th
e ite
ms
to c
heck
are:
a) E
lect
ric
wal
l sw
itche
s,ou
tlets
, and
pan
elbo
xes.
b) S
team
, wat
er, a
nd r
efri
gera
tion
pipe
lin
and
vsdv
es.
c) C
eilin
g or
wal
l mou
nted
heat
ers.
d) V
entil
atin
g, h
eatin
g,an
d ai
r co
nditi
onin
gdu
cts.
e) L
ight
ing
fixt
ures
, wal
lor
cei
ling
mou
nted
.f)
Ref
rige
ratio
n bl
ower
units
, coi
ls a
nd th
er-
mos
tat&
g} C
olum
n lo
catio
nsT
he c
ots
of e
limin
atin
gea
ch a
ndev
ery
pos-
sibl
e ob
stru
ctio
n,to
mat
eria
l han
dlin
g w
ould
be
ex-
cess
ive.
Som
e so
lutio
nsat
red
uced
cos
ts a
re p
ossi
ble.
Plum
bing
, ste
am, a
nd r
efri
gera
tion
lines
can
be
plac
edas
nea
r th
e w
all o
r ce
iling
as c
ondi
tions
per
mit;
and
..
elec
tric
al w
all b
oxes
, out
lets
,sw
itche
s, a
nd th
erm
-st
ab p
lace
d ne
ar d
oors
whe
reth
ey u
sual
ly d
o no
tw
aste
as
muc
h cu
bage
. Cen
tral
ized
loca
tion
of a
sm
any
of th
ese
devi
ces
as p
ossi
ble
will
resu
lt in
less
was
te o
f sp
ace
than
wou
ld b
e th
eca
se if
they
wer
ein
stal
led
in s
epar
ate
loca
tions
.
Stor
age
of s
uppl
ies:
Supp
lies
rece
ived
for
stor
age
in a
cen
tral
foo
d st
orag
ebu
ildin
g ca
n be
gen
eral
lycl
assi
fied
as
stap
les
inca
ses,
dru
ms,
or
bags
; 'fr
ozen
food
s in
cas
es, b
oxes
,or
indi
vidu
al c
ans;
mea
ts s
uch
as q
uart
ers,
rou
nds,
rib
s, a
nd c
huck
s of
beef
rec
eive
din
uni
t pie
ces,
and
oth
erm
eat,
poul
try,
and
fis
h ite
ms
rece
ived
in b
arre
ls, f
ibre
boxe
s or
woo
den
crat
es;
peri
shab
le f
oods
suc
has
but
ter,
fre
sh e
ggs,
and
che
ese
rece
ived
in c
ases
and
box
es;
fres
h pr
oduc
e re
ceiv
edin
bag
s, b
ushe
ls, h
ampe
rs,
bask
ets,
woo
den
and
fibr
ebo
xes.
The
var
iety
of s
izes
and
sha
pes,
and
the
peri
sh-
able
nat
ure
of c
erta
in s
uppl
ies
com
poun
ds th
e pr
ob-
lem
of
prov
idin
ga
min
imum
of
mat
eria
ls h
andl
ing
equi
pmen
t app
ropr
iate
to e
ach
item
' of
supp
ly.
In a
dditi
on to
the
vari
ety
desc
ribe
d ab
ove,
som
e ite
ms
are
espe
cial
ly f
ragi
le a
ndre
quir
e sp
ecia
lca
re in
han
dlin
g, a
ndso
me
item
s of
sup
ply
can
ex-
peri
ence
onl
y a
shor
t int
erva
l of
impr
oper
tem
pera
-tu
re o
r hu
mid
ity w
ithou
tde
teri
orat
ion
of q
ualit
y.
STO
RA
GE
OF ST
APL
ES: C
ar-s of cannedor bot-
tled products notrequiring refrigeration lend them
-selves to
storage methods w
hich afford opportunityto utilize the m
aximum
cubage of storage areas.M
ethods of storage, regardless of theproduct stored,
has as its objectives:
a) Maxim
um utilization ofspace consistent w
iththe tim
e, effort, and laborcosts appropriate
to the need for suchspace utilization.
flotation of supplies tom
ove out of inven-tory on a first infirst out system
.Storage of supplies w
hich facilitates boththe placem
ont ofsupplies into storage and
the removal of supplies w
henrequired
To extend the
storage life of the supplies byproviding storage conditions m
ost suitableto the products in storage.
Most m
odern foodstorage w
arehouses pro-vide storage areas for
staple foods (such as eases ofcanned foods) w
hich provide highceilings and m
axi-m
um vertical storing of supplies. H
igh liftpallet
trucks are required tom
ove previously unitized palletloads into storage
position.T
o obtain maxim
umuse of cubage provided
in high ceiling (16 to 18feet) storage room
s without
requiring that duplicate areas be established forloiit!..t>
level stock selection,pallet racks m
ust be utilis4TPallet racks are
usually constructed of two or
steel rails supported above thefloor by vertical aiiM
posts. The height of the horizontal rails is adjustable
and are usually locoedat a level w
hichm
anual stock selection from the
pallet loadon the floor (under the rack pallet
support railsPallet loads of supplies,
not required to be intion for m
anual stock selection,are stored in tiers oatop of the pallet support rails.
As supplies stored
on pallets at floor kidare exhausted, a pallet load is rem
oved froma tiered
position on or above the palletsupport rails and low
-ered into position to be available for
manual stock
selection.Staples received in bags such assugar, flour,
and dried vegetables, donot provide sufficient stabil-
ity when stacked vertically to perm
itstorage at high
elevations. If pallets are used,sm
ooth, double facedpallets designed to reduce the dam
ageto the contain-
ers otherwise resulting from
use ofrough surfaced
comm
on pallets are recomm
ended.
Stock selection:Supplies assem
bled into orders forshipm
ent from the central food
storage building areusually w
ithdrawn from
storage manually, placed
onpallets, sem
i-live skids, or hand trucks, and moved
Jo,m
ixed loads of supplies to theshipping area.
--'
pallets are used, a low-lift m
anualor pow
eredlet truck is em
ployed and in thecase of
skids, a skid jack is used.Personnel engaged in stock selection
will
quire a minim
um of tim
e for this function ifsu
are stored to provide for a minim
um path of th
when so engaged. T
he fastestm
oving supplies as,as the heaviest supplies should be located
nesrithe entrance doors of the various
storageH
eavy, large packages of non-fragile;,should be the first item
s 'loadedon the pallci.ai'
-7-7
-7
...m
omim
amim
illill
i111
1111
1mm
imm
r
FOO
D S
TO
RE
SFA
CIL
ITIE
S
bein
g us
ed w
hen
sele
ctin
gst
ock
for
orde
rs.,
Smal
ler
pack
ages
or
prod
ucts
of
a fr
agile
nat
ure
shou
ld b
elo
aded
on
sepa
rate
pal
lets
or s
kids
so
that
thes
e ite
ms
can
be lo
aded
ont
o th
e de
liver
y tr
uck
afte
r th
e he
av-
ier
item
s ha
ve b
een
arra
nged
amon
g th
e lo
wer
laye
rsin
the
deliv
ery
truc
k.It
ems
arra
nged
on th
e pa
llet o
r sk
id b
eing
used
for
ass
embl
y of
sto
ckse
lect
ed f
or s
hipm
ent s
houl
dbe
pla
ced
in s
uch
orde
ras
to f
acili
tate
the
func
tion
of c
ount
ing
and
chec
king
thes
e ite
ms
whe
n lo
adin
gth
e de
liver
y ve
hicl
e.M
oder
n fo
od w
areh
ouse
sde
sign
ed f
oran
ex-
trem
ely
larg
e vo
lum
e of
stor
age
and
ship
men
t of s
up-
plie
s us
e fo
ur w
heel
truc
ksm
oved
mec
hani
cally
thro
ugh
the
stor
age
area
s. S
uppl
ies
are
sele
cted
by
hand
alo
ng th
e ro
ute
follo
wed
by th
ese
vehi
cles
, and
,th
e st
ock
so s
elec
ted
is m
oved
, with
out a
dditi
onal
man
ual l
abor
, to
the
ship
ping
area
.A
noth
er m
etho
d em
ploy
edin
larg
e vo
lum
ew
areh
ouse
is th
eus
e of
gra
vity
and
pow
ered
conv
eyor
syst
eras
(se
e Fi
gure
19)
. Bot
h of
thes
e m
etho
ds r
e-du
ce th
e ne
ed f
or la
bor
requ
ired
to m
ove
supp
lies
from
sto
rage
to th
e de
liver
yar
ea; h
owev
er, v
olum
ere
quir
ed to
mak
e th
ese
appl
icat
ions
pra
ctic
al d
oes
not e
xist
, in
a co
llege
or
univ
ersi
tyce
ntra
l foo
d st
orag
ebu
gaig
.
Peri
shab
le s
uppl
ies
shou
ldbe
ret
aine
d in
re-
frig
erat
ed s
tora
gear
eas
afte
r th
ey a
re a
ssem
bled
for
deliv
ery
and
mov
edas
qui
ckly
as
poss
ible
to th
e sh
ip-
ping
are
a fo
r pr
ompt
load
ing
onto
the
deliv
ery
truc
k.Sh
ipp
g co
ntai
ners
will
need
to b
e pr
ovid
edfo
r th
e sh
ipm
ent o
f fr
esh
mea
t and
pou
ltry
prod
ucts
.A
lum
inum
shi
ppin
gco
ntai
ners
, equ
ippe
d w
ith s
elf-
stac
ldng
han
dles
and
cons
truc
ted
to n
est
one
with
inth
e ot
her,
are
man
ufac
ture
d fo
r us
eas
the
ship
ping
cont
aine
r fo
r su
ch p
rodu
cts.
Ord
ers
can
bepr
eas-
sem
bled
, pla
ced
in th
eal
umin
um lu
gs, a
nd th
e lu
gslo
aded
ont
o ha
nd tr
ucks
or s
emi-
live
skid
s. S
uppl
ies
so a
ssem
bled
are
then
hel
d in
ref
rige
rate
dst
orag
e an
dm
oved
pro
mpt
ly to
the
deliv
ery
plat
form
for
shi
pmen
tto
the
dini
ng u
nits
.
SHIP
PIN
G S
UPP
LIE
S
Loa
ding
the
deliv
ery
truc
k:Su
pplie
s ca
n be
load
ed in
to th
e de
liver
y tr
uck
in u
nit l
oads
on
palle
tsan
d la
bor
requ
ired
for
this
func
tion
will
be
min
i-m
ized
. A lo
w-l
ift p
alle
t tru
ckw
ill b
e re
quir
ed f
or th
isop
erat
ion
as th
e lo
adin
g do
or o
f th
ede
liver
y ve
hicl
ew
ill s
eldo
m p
rovi
de th
ecl
eara
nce
need
ed f
orus
e of
a hi
gh-l
ift p
alle
t tru
ck. W
hen
this
met
hod
of lo
adin
g
Con
thW
out c
ab I
n Ih
mie
slo
tfe
w
MIR
4
- -
is utilized, it is also possible to unload at the deliVery
point in the same m
anner, and the labor required forunloading is again reduced. E
quipment for: plait
handling will either n...ed to be carried w
ith thc 4e-livery or duplicated at the receiving unit.
Tw
o difficulties will be encountered if this
method is utilized
I. Supplies of mixed item
s loaded ontoa pallet are
difficult to count and check accurately anderrors in
checking orders onto the delivery vehicle will be m
orefrequent2. Supplies of m
ixed items transported in pallet loads
do not provide the stability forsupplies that is ob-
tained if boxes, bags, drums, and
cases are individ-ually placed into position in the truck by hand.
Manual loading of individual item
s neces-sitates a separate handling of each item
ofsupply;
however, it does perm
it accurate checking ofsup-
plies as they are loaded for shipment; perm
its maxi-
mum
utilization of space within the delivery vehicle,
and also enables placement of individual item
s within
the delivery truck in a manner w
hich will reduce the
possibility of damage to supplies during delivery.
Delivery schedules: Schedules
developed for deliv-ery of supplies to the units served by the central food
.44"*-
,
and the level of supplies desired to be onin the dining halls.
--...tvv.2. Foods of a
very perishable natureto
delivered more frequently than foods
.
longer storage life.3. W
hen requisitions are prepared fo:soitoil
;"
desired for shipment to dining halls,
requisitions for various types of products (is.
1
poultry and fish; staples; produce; and pecigia!,,t.:
ables) will facilitate the function of prepatinigg
requisitions. A delivery schedule designed, t ',.?
make separate deliveries of supplies listed
such requisitions will reduce the labor and tIn
required to assemble supplies in that supplies ID
,be selected are generally located in the sjJ.general storage areas.
411
Delivery vehicles: D
elivery trucks should be 41signed w
ith interior body dimensions w
hich are beetsuited to the quantity, shape and size of the
suppto be transported. T
he size of the vehicle will have
effectupon the econom
y of operation and alsodictate the personnel required for unloadinglions at the dining halls. If cabinets for theof bakery products are to be transported, the
s.
body width should be of a dim
ension to avoid theof load
space when cabinets are being transported
method of anchoring w
heeled vehicles suchskik
inets also needs to be provided within the body
-
delivery truck.T
he height of the truck Boor above the
is an important factor w
hen loading orIdeally, the shipping platform
in the. o
storage building and the receiving solatklas,,dining baflsshO
ul&be:*.*kagbt
hei
MA
TE
RIA
LS
HA
ND
LIN
GE
QU
IPM
EN
T
Mat
eria
ls h
andl
ing
equi
pmen
t is
avai
labl
e is
a va
riet
yof
siz
es w
ith a
ran
ge o
fca
paci
ties
to s
atis
fy th
e ne
edto
mov
e su
pplie
s va
ryin
g di
stan
cese
ither
vert
ical
ly,
hori
zont
ally
, or
alon
gan
incl
ined
or
decl
ined
pat
h of
traw
l. E
ach
part
icul
ar p
iece
of
equi
pmen
t len
ds it
self
for
the
spec
ial f
unct
ion(
s) s )
for
whi
ch it
was
des
igne
d.T
he v
olum
e of
mat
eria
ls h
andl
ing
perf
orm
ed in
ace
n-tr
al f
ood
stor
age
build
ing
usua
lly d
icta
tes
the
need
tose
lect
equ
ipm
ent c
apab
le o
f be
ing
utili
zed
for
a va
ri-
ety
of m
ater
ials
han
dlin
g fu
nctio
ns.
Con
side
ratio
ns w
hich
infl
uenc
e th
ese
lect
ion
of e
quip
men
t for
mat
eria
ls h
andl
ing
incl
ude:
1. T
he w
orki
ngar
eas
in w
hich
equ
ipm
ent w
illbe
use
drec
eivi
ng,
stor
age,
and
shi
ppin
gar
eas.
2. T
he c
ondi
tions
of
tem
pera
ture
and
hum
idity
in th
e w
orki
ng a
reas
.
CE
NT
RA
L F
OO
D S
TO
RE
SFA
CIL
ITIE
S
3. T
he ty
pe, w
eigh
t, sh
ape,
rigi
dity
, and
fra
gil-
ity o
f th
e pr
oduc
ts to
be
hand
led.
4. T
he f
unct
ions
req
uire
din
han
dlin
g su
chas
conv
eyin
g, e
leva
ting,
and
tran
sfer
ring
.5.
The
qua
ntity
and
fre
quen
cyw
ith w
hich
pro
d-uc
ts m
ust b
e ha
ndle
d.6.
The
wor
k m
etho
dsor
pro
cedu
res
esta
blis
hed
for
the
hand
ling
of s
uppl
ies.
Con
veyo
r eq
uipm
ent:
Equ
ipm
ent f
or c
onve
ying
supp
lies
can
be o
btai
ned
for
perm
anen
t ins
talla
tions
or a
s po
rtab
le e
quip
men
teith
erpo
wer
-dri
ven
oreq
uipp
ed to
util
ize
the
forc
esof
gra
vity
and
con-
stru
cted
to p
erm
it su
pplie
sto
mov
e ov
er w
heel
s, r
oll-
ers,
or
on a
bel
t sur
face
. Con
veyo
req
uipm
ent i
s de
-si
gned
to m
ove
supp
lies
hori
zont
ally
,up
an
incl
ined
plan
e, d
own
a de
clin
ed p
lane
,or
in a
str
aigh
t or
curv
ed p
ath
of tr
avel
.Su
pplie
s ar
e lo
aded
and
rem
oved
man
ually
0 ry
4..
+4.
noui
te25
Pelle
t des
tined
for
use
with
lwiv
4ift
pelle
t tru
ck. S
pace
s ar
e pr
ovid
edan
the
tow
er s
urfa
ce to
allo
w th
e pa
llet
whe
els
to m
ood
the
floo
r.FI
GU
RE
26O
dd n
umbe
red
laye
rs 1
1-3-
3at
.)pl
aced
en
palle
t as
laye
r 1
abov
e.
CE
NT
RA
L F
OO
DST
OR
ES
FAC
ILIT
IES
tow
-lif
t man
ual p
alle
t tin
ick
Con
veyo
r eq
uipm
ent h
asm
any
appl
icat
ions
in o
pera
tions
invo
lvin
g th
eas
sem
bly
or p
rodu
ctio
n of
a fi
nish
ed p
rodu
ct. T
he r
equi
rem
ent t
o m
ove
prot
hict
sth
roug
h va
riou
s pr
oduc
tion
stag
es w
ith a
min
imum
of h
andl
ing
and
labo
ris
sat
isSe
d in
man
y si
tuat
ions
by th
e us
e of
conv
eyor
equ
ipm
ent.
Exa
mpl
es o
f th
eap
plic
atio
n of
conv
eyor
equ
ir a
nent
to p
rodu
ctio
nop
-er
atio
ns in
a c
entr
al f
ood
stor
age
bake
ry a
re p
ictu
red
belo
w.
Palle
t han
dlin
geq
uipm
ent:
Palle
t tru
cks
can
becl
assi
fied
as
pow
e. e
d or
man
ually
ope
rate
d. P
ower
edtr
ucks
use
d in
foo
dw
areh
ouse
s ar
e ge
nera
lly e
lec-
tric
ally
pow
ered
with
dri
ving
mec
hani
sms
to r
aise
and
low
er th
e su
pplie
s ar
.d a
lso
pow
ered
to tr
ansp
ort b
oth
the
supp
lies
and
the
oper
ator
. Sm
alle
r tr
ucks
of
this
type
are
not
des
igne
d to
tran
spor
t the
ope
rato
r. O
p-er
atin
g co
ntro
ls, i
n th
e la
tter
case
, are
loca
ted
in th
eha
ndle
, of
the
truc
k an
dop
erat
ed b
y pe
rson
nel s
tand
-
N.
ing
with
in a
rms
leng
thof
the
truc
k ha
ndle
.Po
wer
ed p
alle
t tru
cks
can
also
be
clas
sifi
edin
con
side
ratio
n of
the
poin
ts o
f ba
lanc
e pr
ovid
edto
give
sta
bilit
y to
the
truc
kw
hen
hand
ling
supp
lies.
Cou
nter
bala
nce
vehi
cles
have
thre
e (i
nfre
quen
tlyfo
ur)
whe
els
with
mos
t of
the
wei
ght o
f th
e ve
hicl
ebe
hind
the
elev
atin
g fo
rks.
The
sec
ond
gene
ral
clas
sifi
catio
n of
pal
let
truc
k is
the
"out
-rig
ger"
type
. Thi
s ve
hicl
e at
so h
asth
ree
poin
t sus
pens
ion
with
the
fron
t whe
els
loca
ted
in a
rms
forw
ard
of th
etr
uck
body
and
und
er th
eel
evat
ing
fork
s (a
rms)
.T
he a
rms
cont
aini
ng th
efo
r-w
ard
whe
els
proj
ect
aim
% th
e si
de o
f an
d un
der
the
load
sur
face
of
the
palle
t.T
his
type
of
vehi
cle
is li
ghte
r in
wei
ght t
han
a co
unte
rbal
ance
truc
k of
the
sam
e lif
ting
capa
city
and,
bec
ause
of
its s
hort
erbo
dy, r
equi
res
less
ais
lesp
ace
for
man
euve
ring
than
doe
sa
truc
k of
the
coun
-te
rbal
ance
type
.
FIG
UR
E27
Eve
n nu
ni;b
ered
laye
rs12
-4-6
etc
./pl
aced
on
palle
t as
laye
r 2
shov
e.
31
fleUR
PE
SaulA
w skid w
ish lack asisesdposviolie s arm
saute cue
operatedtruck. are
lifta sufficient
olf the-
mit horiiontal m
ovement of
lies. Pattiw
ith this typerequire sii0oelk kr the
face to permit thew
in the carryingthrcrzgh and contact the floor.
Pallets can be obtained ina variety
Hies, design, and sizes and constructed of
or woo.'. Inform
ation concerning the deep/priiite for use w
ith various types of palletequipm
ent can be obtained from the
of the pallet equipment.
If possible, one size and style shouldlected for use w
ith all supplies handledin the
food storage buildingas this w
ill reduce theof pallets required to be
on hand. A 38" x 38°
is suitable for use with
cases of 6/4#10 canneditem
sa comm
on institutional shipping container..cases can be placed on each layer and if each lais reversed as illustrated in Figure 26 and Figure:below
, the unit load will
wave the desired
Four wheeled platform
trucksare
when handling sm
all quantities of mixed supigiii4;
Semi-live skids (see Figure 28 and Figure 29Y
form the sam
e functions,can be stored on endnot in use, and w
ill reduce the storagespace required;
by four-wheeled platform
trucks of similarsize.:
Bulk handling equipm
ent:B
ulk handlingw
ent is seldom required in a central food store
building. Tw
o installations practical foruse in ha**operations are pictured below
. Figure 30 illustratiiitflour bin for short-tim
e storage of flour and alsoi:teal elevator used to m
ove flour toa flour hog010:,
positionedi
em
ixer. Figure 31 illustrateielectrically operated hoist used to position
atrough over th.." hopper of
a dough divider. The
justable gate on the end of the dough troughfir
to control a. the vpe of doneh released
divider.
.11.10-1100C
TE
ST K
ITC
HE
NS
A. I
ntro
duct
ion:
All
cent
ral f
ood
faci
litie
s do
test
ing
in v
aryi
ng d
egre
es:
The
test
ing
prog
ram
, as
wel
l as
all o
the.
pha
ses
of a
cent
ral f
acili
ty, m
ust b
e ta
ilore
dto
mee
t the
req
uire
-m
ents
of
the
indi
vidu
al in
stitu
tion.
Som
e in
stitu
tions
prov
ide
an e
labo
rate
test
kitc
hen
wel
l-eq
uipp
ed w
ithut
ensi
ls a
nd r
elat
ed it
ems,
whi
leot
hers
may
hav
e on
lya
smal
l roo
m f
or s
ampl
e op
enin
g in
the
cent
ral f
acil-
ity a
nd d
o co
okin
g an
d ot
her
test
ing
in th
e ki
tche
nsof
the
food
-con
sum
ing
units
. In
cons
ider
ing
whe
ther
or n
ot to
incl
ude
a te
st k
itche
n it
isve
ry d
iffi
cult
toes
tabl
ish
a ri
gid
rule
ever
yone
may
fol
low
, but
ther
eis
littl
e do
ubt t
hat s
uch
a ki
tche
n, c
onta
inin
g so
me
of th
e m
ore
nece
ssar
y te
stin
g eq
uipm
ent,
will
prov
ew
orth
whi
le.
Aft
er r
each
ing
a de
cisi
on to
incl
ude
a te
stki
tche
n, c
onsi
dera
ble
thou
ght
shou
ld b
e gi
ven
to it
sge
nera
l cha
ract
er, i
.e.,
whe
ther
it sh
ould
be
a ho
me
styl
e or
com
mer
cial
type
inst
alla
tion.
Obv
ious
ly, t
hela
tter
wou
l. be
inch
mor
e ex
pens
ive
and
elab
orat
e,as
it w
ould
incl
ude
pres
sure
coo
kers
and
sim
ilar
equi
pmen
t fou
nd in
the
larg
er in
stitu
tiona
lki
tche
ns.
How
ever
, the
rear
e ad
vant
ages
to s
uch
a se
tup,
as
mer
chan
dise
wou
ld b
e te
sted
und
erco
nditi
ons
corr
e-sp
ondi
ng to
thos
e in
foo
d-co
nsum
ing
units
. Whi
le n
otan
inte
gral
par
t of
the
test
kitc
hen,
it is
hig
hly
desi
r-ab
le to
pro
vide
a sm
all r
oom
con
tiguo
us th
eret
o fo
rth
e st
orag
e of
mer
chan
dise
sam
ples
. Dur
ing
cert
ain
peri
ods
whe
n bu
ying
is h
eavy
, ade
quat
esp
ace
for
CE
NT
RA
L F
OO
DST
OR
ES
FAC
ILIT
IES
thes
e ite
ms
near
the
kitc
hen
will
be
quite
hel
pful
.It
is s
omet
imes
dif
ficu
ltto
obt
ain
suff
icie
ntfu
nds
to p
rovi
dea
com
plet
e te
st k
itche
n, b
ecau
seth
ese
kitc
hens
do
not c
ontr
ibut
e di
rect
ly to
ser
ving
the
food
-con
sum
ing
units
and
fund
s fo
r th
e fa
cilit
yits
elf
may
be
limite
d. H
owev
er,
the
indi
rect
ben
efit
to th
e un
its s
erve
d th
roug
h be
tter
prod
ucts
sho
uld
not
be o
verl
ooke
d.
B. L
ayou
t: It
will
be
esse
ntia
l to
mak
e an
ear
ly d
eci-
sion
con
cern
ing
the
site
of
the
test
kitc
hen.
A r
oom
cont
aini
ng a
ppro
xim
atel
y fi
ve h
undr
edto
sev
en h
un-
dred
squ
are
feet
sho
uld
suff
ice,
but
for
som
e th
is s
ize
may
be
exce
ssiv
e. C
onsi
dera
tion
shou
ldbe
giv
en th
esp
ace
requ
ired
fc
dem
onst
ratio
ns a
ndm
eetin
gs s
uch
as m
enu
plan
ning
by
diet
itian
s, c
lass
esfo
r va
riou
sgr
oups
suc
h as
res
iden
ce h
alls
coo
ks, f
acul
tyw
ives
'co
okin
g cl
ubs,
con
fere
nces
with
die
titia
ns a
nd v
isito
rs,
empl
oyee
s' m
eetin
gs, e
tc.
Sinc
e sp
ace
for
thes
ege
n-er
al p
urpo
ses
gene
rally
is n
ot a
vaila
ble,
it is
goo
dpu
blic
rel
atio
ns if
the
test
kitc
hen
can
be d
iver
ted
toth
ese
func
tions
with
out
inte
rfer
ing
with
its
prim
ary
purp
ose.
It i
s no
t rec
omm
ende
d th
atth
e ki
tche
n be
used
for
an
empl
oyee
s'lu
nch
room
,as
this
wou
ldlik
ely
inte
rfer
e w
ithits
maj
or f
unct
ions
.
C. D
esir
able
Equ
ipm
ent:
The
type
and
ext
ent o
f th
eeq
uipm
ent t
o be
inst
alle
d ob
viou
sly
will
be
gove
rned
by th
e ob
ject
ives
of
the
kitc
hen.
The
maj
or f
urni
sh-
ings
will
incl
ude
tabl
es, c
hair
s,a
stov
e, a
nd a
ref
rige
r-
TE
ST K
ITC
HE
NS
NE
ME
RT
P. W
AG
NE
RM
a.lo
gfer
, Foo
d S
orvi
csU
nivo
rOty
of M
ichi
gan
Ann
Ark
.fte,
Mic
higa
n
33
atP.
":`-;
rr,'.,*
t,F;
2,
:,. 4r
+I
'-".
ator. Tables w
ith folding legs and chairs thatcan bestacked w
ill providegreater flexibility. U
nless the re-frigerator contains several cubic feet of
deep freezespace, a sm
all deep freeze for holding frozen items is
desirable. The rem
ainder of the installationm
ightconsist of sm
aller utensils, dishes,silverw
are, glass-w
are, and other minor equipm
ent. The latter
categoryincludes such item
sas an electric can opener, sieve
for separating liquids fromsolids, an accurate scale,
large flat pans for dumping products for
inspection,m
iscellaneous thermom
eters, andvarious testing m
a-chines such as those used for
determining the fat con-
tent of hamburger. In the early
stages it is preferableto err on the conservative side and
purchase only them
ore essential kitchen equipment. A
sexperience de-
velops later acquisitions can be made.
D. Q
uality Control:
Satisfactory quality control is aproblem
for all food-producingareas. In the final an-
alysis, the best test forany product is the degree of its
acceptance by the consumers. H
owever,
a progressiveoperation w
ill not sit back and wait for
complaints. It
will m
akeevery effort to m
aintain standards that will
avoid compinints. O
ne of theprim
ary objectives of acentral food facility is the
production or procurement
of products of a quality that willbest satisfy the needs
of its customers. T
hem
anagement, therefore, should
continuously be on the lookout fornew
proceduresand new
products that will better
meet these needs.
Quality control in the production
areas of thecentral facility generally w
ill be confinedto the cen-
tral bakery, icecream
room, central fresh produce
preparation room, and the m
eat shop, where ham
bur .ger, sausages m
eat 104 ar other, productsm
ay be pro-
:*--:'--.,`-'6"#_.
`,ii:1
.:-.
,,'-'
.,
.,4-;:` -f
(/'::
;,-,'," '3
..-,-,::,
": i-,,, '-
,-L
'r
,`':
-
'*',3 5'.'''-',
2't:''"`
'i-,,`' -
''-/
r, '",;,!,-,, y, ,..; .,- '-
-.,
As,. ',
. -," ' "..± -
,.,t"-:;,5,-,::::', ,-. ,
',,,,,
: k';,,,
, z-:,
'7,4::::":,:-.,,,,!..,
duced. Not all central
ties will contain
units, and some
may
de even others.to tim
e it would be highly desirable to tad'
duced in the centralfacility against those
from outside sources. B
othquality and prices
be compared. U
products ofequal or better
can be purchased elsewhere for the
same
even less, their production in the ventralshould be carefully
weighed. O
n the otherservice to food-consum
ing unitsm
ust not be*
looked. If the institution is locatedin a rem
oteassure adequate service the central facility
may
times find itnecessary to produce som
e producti6m
ay cost a little more than those that m
igbipurchased.A
central bakery isone of the pradaetliet
units most com
mon to central food facilities.
control in thisarea, especially for sw
eet goods,doubtedly the greatest problem
. The
chemitfle-,
baking processes is difficult to control, andthem
::unanim
ity of opinion on the part of theconsurnest
to what constitutes good bakery
products Bread4'
bread rolls are notquite so complicated, as it
difficult to maintain consistent
quality inproducts.V
ery few central facilities m
anufactun'ow
n ice cream, instead they purchase it from
thelege cream
ery or from a local dairy.
Quality
of ice cream m
anufactured in thecentral fee&
.'!""4'451"not appear to be a serious problem
. Central
lion of fresh fruits and vegetables ispnt
few institutions. Q
uality control in thisare*
Problem bedlam
of irreflOW
;
b.-
STO
RE
S FA
CIL
ITIE
S
ply
of r
aw m
ater
ials
, tra
nspo
rtat
ion
prob
lem
s, th
eus
eof
pre
serv
ativ
es, e
tc. A
lthou
gh n
ot d
irec
tly r
elat
edto
qual
ity c
ontr
ol o
f ce
ntra
l pro
duce
pre
para
tion,
itsh
ould
be
poin
ted
out t
hat i
t is
som
etim
es d
iffi
cult
toth
e st
aff
in th
is p
hase
of
the
oper
atio
n oc
cupi
edm
ing
peri
ods
of lo
w d
eman
d.Si
nce
mea
t ite
ms
are
a ve
ry im
port
ant p
art o
f'e
very
men
u, th
eir
qual
ity c
an g
o a
long
way
tow
ard
dete
rmin
ing
the
succ
ess
or f
ailu
re o
f th
e ce
ntra
l fa-
eilit
y. S
ausa
ge, m
eat l
oaf,
and
ham
burg
er p
roce
ssed
in th
e fa
cilit
y its
elf
shou
ld b
e sc
rutin
ized
clo
sely
at a
lltim
es tc
mai
ntai
n a
high
deg
ree
of q
ualit
y. T
he f
atco
nten
t of
thes
e ite
ms
shou
ld b
e ca
refu
lly w
atch
ed.
uipm
ent t
o m
ake
prop
er te
sts
is a
vaila
ble,
and
it is
*com
men
ded
that
suc
h te
sts
be m
ade
from
tim
e to
Equ
ally
impo
rtan
t is
the
qual
ity o
f th
e ra
w in
-ts
. Nea
rly
all c
entr
al f
acili
ties
prod
uce
thei
rha
mbu
rger
, but
the
exte
nt to
whi
ch th
e m
eat
may
man
ufac
ture
oth
er it
ems
is d
ebat
able
. Not
does
this
req
uire
spe
cial
ski
lls, b
ut la
bor-
savi
ngui
pmen
t and
spa
ce to
car
ry o
n m
anuf
actu
ring
op-
Ons
. Mor
eove
r, if
fl it
ems
of c
os4
are
care
fully
=co
nsid
ered
, the
re m
ay n
ot b
e an
y sa
ving
. It i
s ex
-tr
emel
y di
ffic
ult t
o de
fine
just
how
far
a c
entr
al f
acil-
ityca
rry
on m
eat f
abri
catio
n. L
ocal
labo
r co
sts,
.qua
lity
cont
rol,
prox
imity
to s
ourc
es o
f su
pply
, and
cons
ider
atio
ns a
re f
acto
rs th
at m
ay h
elp
toa
deci
sion
.
Ves
ting
Sam
ples
Pri
or to
Pur
chas
es I
n a.
larg
e4p
ratI
On
whe
re it
is o
ften
nec
essa
ry to
mov
e ra
ther
litid
ly in
con
firm
ing
a pu
rcha
se it
is n
ot a
lway
s fe
a-t°
test
sam
ples
. flo
wev
er, i
t the
re h
as b
een
som
ees
tion
abou
t the
qua
lity
4 a
;pea
k pr
oduc
t re-
cost
ly p
urch
ased
, it i
s qu
ite e
ssen
tial t
hat s
ampl
esfr
om v
ario
us v
endo
rs b
e ob
tain
ed a
nd c
heck
ed b
efor
em
akin
g a
new
pur
chas
e. W
hen
the
mer
chan
dise
or-
dere
d fi
nally
is d
eliv
ered
it is
com
mon
pra
ctic
e fo
rso
me
buye
rs to
che
ck it
aga
inst
one
of
the
sam
ples
rece
ived
fro
m th
at p
artic
ular
ven
dor
prio
r to
pur-
chas
e, W
hene
ver
com
plai
nts
are
rece
ived
fro
m th
efo
od-c
onsu
min
g un
its c
once
rnin
g m
erch
andi
sere
-ce
ived
fro
m th
e ce
ntra
l fac
ility
it is
hig
hly
impo
rtan
tto
che
ck th
e qu
ality
of
any
of th
at p
artic
ular
lot s
till
in s
tock
. Thi
s so
met
imes
will
indi
cate
that
all
or a
par
tof
the
stoc
k st
ill o
n ha
nd is
not
sat
isfa
ctor
y an
dne
ces-
sita
te n
egot
iatio
ns w
ith th
e ve
ndor
fro
m w
hom
the
purc
hase
was
mad
e. I
t is
wel
l to
emph
asiz
e th
e im
-po
rtan
ce o
f de
alin
g w
ith r
elia
ble
wel
l-es
tabl
ishe
dve
ndor
s, a
s th
ey g
ener
ally
sta
nd r
eady
to m
ake
rest
i-tu
tion,
if n
eces
sary
.In
the
fina
l ana
lysi
s, c
onsi
dera
ble
resp
onsi
bil-
ity m
ust b
e ve
sted
in th
e bu
yer,
as
inm
any
inst
ance
shi
s ju
dgm
ent a
nd p
ast e
xper
ienc
e w
ith c
erta
in p
rodu
cts
and
vend
ors
mus
t be
relie
d up
on. W
hile
his
judg
men
tm
ay n
ot b
e in
falli
ble,
as
time
goes
on
he b
uild
sup
aba
ckgr
ound
of
expe
rien
ce th
at a
ssis
ts in
dec
idin
g ho
wfa
r to
go
in te
stin
g pr
oduc
ts b
efor
e pu
rcha
sing
. Any
elab
orat
e te
stin
g pr
oced
ure,
if d
ietit
ians
fro
m f
ood-
cons
umin
g un
its a
re c
alle
d in
fre
quen
tly, w
ill in
volv
eco
nsid
erab
le ti
me
and
take
thes
e pe
ople
away
fro
mth
eir
regu
lar
wor
k. M
oreo
ver
it is
oft
en d
iffi
cult
tosc
hedu
le a
tim
e w
hen
all i
nvol
ved
will
be
avai
labl
e.Si
nce
quic
k de
cisi
ons
ofte
n m
ust b
e m
ade,
fre
quen
tte
stin
g ca
n be
com
e a
hind
ranc
e to
mor
e ef
fezt
ive
prc-
cure
men
t and
def
eat i
ts m
ajor
pur
pose
.
E. T
estin
g Pr
oced
ures
: The
rear
e no
set
rul
es f
or
-..i.
`
35
,
,1 7
tf
,
prel
imin
ary
test
ing
ofca
nned
and
froz
enfr
uits
and
vege
tabl
es.
Som
eof
the
mor
eco
mm
oncr
iteri
aar
eco
lor,
gene
ral
appe
aran
ce,
tast
e,od
or,
pres
ence
orab
-se
nce
offo
reig
nm
ater
ials
orbr
oken
piec
es,
coun
tpe
rca
n,un
ifor
mity
ofsi
ze,
rum
ness
,an
dde
nsity
.In
com
-pa
ring
one
sam
ple
with
anot
her
one
ofti,
iese
prel
im-
inar
ych
ecks
may
mile
out
apr
oduc
tin
shor
tor
der.
Inex
amin
ing
froz
enm
erch
andi
seth
ere
isso
met
imes
evid
ence
ofth
awin
gan
dre
free
zing
.T
his
gene
rally
can
bede
tect
edif
apo
rtio
nof
the
pack
age
isfr
ozen
into
aso
lidlu
mp
with
ice
froz
enbe
twee
npi
eces
ofth
epr
oduc
ts.
Aft
erpr
elim
inar
yte
sts
are
com
plet
edth
ere
may
still
beso
me
ques
tion
conc
erni
ngth
efi
nal
choi
ce.
Inth
isev
ent
mor
ead
vanc
edte
sts
will
bede
sira
ble.
The
sete
sts
may
incl
ude
veri
fica
tion
ofdr
aine
dw
eigh
tfo
rco
mpa
rativ
epu
rpos
es,
cook
ing
the
prod
ucts
,an
dfi
nally
,a
blin
dta
ste
pane
lco
mpo
sed
ofse
vera
lin
-di
vidu
als.
Inth
efi
nal
anal
ysis
two
orm
ore
sam
ples
may
test
equa
llyw
ell,
and
ifth
issh
ould
ha.
the
low
est
pric
em
aybe
the
dete
rmin
ing
fact
or.
Iftw
opr
ices
happ
ento
beid
entic
al,
thee
the
repu
tatio
nof
the
pack
eror
proc
esso
rm
aybe
ofas
sist
ance
inre
ach-
ing
ade
cisi
on.
Ifa
larg
equ
antit
yis
invo
lved
itm
aybe
desi
rabl
eto
split
the
orde
rbe
twee
ntw
ove
ndor
s.w
ere
ison
eot
her
met
hod
ofte
stin
gso
me-
times
used
.T
his
cons
ists
ofty
ing
apr
oduc
tin
one
orm
ore
food
-con
sum
ing
area
r,fo
ra
limite
dpe
riod
oftim
eto
obta
inth
ere
actio
nsof
the
cons
umer
s.Fo
rex
ampl
e,a
prog
ram
ofth
isso
rtca
nbe
used
tote
stco
ffee
,w
hich
happ
ens
tobe
one
ofth
em
ost
diff
icul
tpr
oduc
tsto
test
Mor
eove
r,it
ispe
rhap
sth
em
ost
diff
i-cu
ltof
all
prod
ucts
toob
tain
any
&w
eeof
ency
inte
stre
sults
,be
caus
eof
vide
'var
iatio
nspl
e's
tast
es.
Tes
ting
mea
tsan
dsi
mila
rite
ms
also
diff
icul
ties.
Eve
ryon
eag
rees
that
itis
not
pMB
ible
tow
rite
leng
thy
fool
-pro
ofm
eat
spec
ific
ati
nor
isit
feas
ible
toun
wra
pan
din
spec
tev
ery
piec
e.,
mea
tth
aten
ters
the
plan
t.T
his
mus
tbe
done
a"s
pot
chec
ksw
hich
incl
udes
gene
ral
appe
ars,
;od
or,
age,
gene
ral
conf
orm
ityto
spec
ific
atio
ns,
ete,
addi
tion
toth
ein
itial
"spo
tch
eck"
atth
etim
eof
ceip
t,th
em
eat
cutte
rsha
vean
oppo
rtun
ityfo
r%
Atte
exam
inat
ion
ofm
eat
atth
etim
eof
fabr
icat
ion
anpr
epar
atio
nof
outg
oing
orde
rs.
The
impo
rtan
ceof
usin
gca
utio
nin
froz
enm
eats
cann
otbe
over
-em
phas
ized
,as
appo
se?:
ance
sca
nbe
dece
ivin
g.So
lidly
froz
enm
eats
may
brig
htan
dfr
esh
inap
pear
ance
with
noev
iden
ceor
*qu
estio
nabl
eod
or,
but
afte
rth
awin
gob
ject
iom
al4,
.;;f
ors
and
ast
icky
appe
aran
ceie
dica
ting
apo
ssib
ffitt
ofsp
oila
ge,
may
deve
lop,
Iis
the
bord
erlin
eca
sehi
.th
isar
eath
atis
mos
tdi
ffic
ult.
Som
etim
eson
lya
po,+
7tio
nof
ash
ipm
ent
may
beof
dubi
ous
qual
ity,
enet
sort
ing
isat
tem
pted
ther
eis
alw
a'se
riou
sda
nger
over
look
ing
sem
ethi
ng.
Mea
tsh
oppe
rson
nel
shou
ldbe
aler
tfo
rex
cess
ive
dehy
drat
ion
and
"fre
eze.
F.'.
burn
s"in
froz
enm
eats
.A
spr
evio
usly
emph
asta
etV
;th
ere
isno
subs
titut
efo
rex
peri
ence
inco
ping
the
abov
epr
oble
ms.
Ace
ntra
lfa
cilit
y,w
ithtr
aine
dpe
rson
nel
accu
stom
edto
insp
ectin
gm
ater
ials
regu
larl
yw
illpr
ovid
egr
eate
rm
ore
cons
iste
ntan
d,b
ette
roi
etal
ityl&
Ciii
kten
jt
Ll C
I Y
ear-
roun
d_ W
ork-
Lev
els
Som
e em
ploy
ees
can
be h
ired
for
a 9
mon
th-
tegn
Isir
sch
ool y
ear
peri
od, b
ut th
e m
ajor
ity o
f fu
lltim
e am
Ploy
ees
need
yea
r -r
ound
em
ploy
men
t.So
me
acce
pt n
ine
mon
ths
empl
oym
ent w
ith th
eun
der-
.',4t
andi
ng th
at if
wor
k is
ava
ilabl
edu
ring
the
sum
mer
,th
ey w
ill b
e gi
ven
an o
ppor
tuni
ty to
wor
k,ev
en,th
ouet
the
wor
k is
dif
fere
nt th
anth
eir
regu
lar
wor
k?.
.iiar
ing
the
year
.A
spe
cial
for
m o
r ca
rd c
ould
be
deve
lope
dan
d gi
ven
to e
mpl
oyee
s, a
skin
g th
emto
sta
te w
heth
erth
ey w
ishe
dsu
mm
er w
ork
or w
heth
er ti
ny w
ishe
die
ave
of a
bsen
ce f
or th
esu
mm
er. T
hey
coul
d in
dica
teif
they
wis
h fu
ll tim
eor
par
t tim
e w
ork,
the
type
of
,wor
k th
ey w
ould
be
will
ing
to d
o an
d th
e da
tes
they
rent
ald
be a
vaila
ble
for
wor
k. T
he e
mpl
oyee
with
the
mos
t sen
iori
ty a
nd h
ighe
st w
ork
abili
ty c
ould
be
give
n',p
refe
renc
e. Man
y em
ploy
ees
have
reg
ular
sum
mer
res
ort
and
the
Uni
vers
ity c
an a
ssis
t oth
ers
inob
tain
ing
Via
mm
er jo
bs a
s va
catio
n re
lief
in a
n al
mos
t unl
imite
d*g
iber
of
situ
atio
ns,
as in
sum
mer
cam
ps, r
esor
ts,
stad
ium
s, c
once
ssio
nair
es,
cam
pus
sum
mer
,,nia
inte
nanc
e, e
tc.
The
list
of
avai
labl
esu
mm
er jo
bs s
houl
d be
efin
ed to
the
empl
oyee
and
he
shou
ld m
ake
his
own
lyan
gern
ents
for
em
ploy
men
t.E
mpl
oyee
s sh
ould
be
enco
urag
edto
take
off
with
out p
ay d
urin
g th
esu
mm
er, C
hris
tmas
)eitt
atio
n, o
r at
oth
ertim
es w
hen
the
Uni
vers
ity is
and
ther
e is
a lo
w le
vel w
ork
peri
od. M
any
itenp
lwee
s ar
e gl
ad to
hav
e th
is b
reak
in th
eir
wor
k'-0
404e
le, p
artic
ular
ly if
they
are
olde
r pe
ople
.31
'4-
VM
any
of th
em h
ave
hobb
ies
whi
ch th
ey a
n-yi
duri
ng th
e tim
e w
hen
they
are
wor
king
.em
ploy
ees
shou
ld b
e m
otiv
ated
to h
ave
a ho
bby,
y if
they
are
hou
sed
on th
e ca
mpu
s in
an
dorm
itoty
. Bor
edom
bdi
scon
tent
and
atsc
onte
nted
wor
ker
soon
iose
s in
tere
st in
his,
job.
If h
e ha
s to
be
rep
this
isto
the
depa
rt-
-.A
'
VO
O
Mer
it E
MIA
Gye
etil
shou
ld b
e in
fonn
ed o
fth
e ad
van-
tage
s of
fre
e le
ctur
es, l
ibra
ry p
rivi
lege
s,ex
hibi
ts, e
tc.,
whi
ch th
eca
mpu
s of
fers
. Aft
er a
six
mon
ths
tria
lpe
-ri
od h
e co
uld
be g
iven
an id
entif
icat
ion
card
whi
chsh
ows
he is
a r
egul
ar U
nive
rsity
empl
oyee
and
allo
ws
som
e of
thes
e pr
ivile
ges.
Vac
atio
ns c
an b
e sc
hedu
led
by th
e ad
min
is-
trat
ion
duri
ng th
e lo
w le
vel w
ork
peri
ods
as w
ell a
sdu
ring
the
sum
mer
. Nor
mal
ly e
mpl
oyee
s st
art t
oac
-cr
ue v
acat
ion
time
afte
r a
tria
l per
iod
of s
ix m
onth
s.So
met
imes
it is
nec
essa
ry f
oran
em
ploy
ee to
wor
k ov
ertim
eor
on
his
day
off.
Per
haps
inst
ead
ofpa
ying
him
at t
he ti
me
it co
uld
accr
ue a
nd h
e co
uld
be p
aid
in a
dditi
onal
vac
atio
n tim
e.
TE
MPO
RA
RY
LA
YO
FF P
ER
IOD
: The
reis
alw
ays
a re
duce
d w
ork
load
bet
wee
n qu
arte
rsor
sem
este
rs,
and
empl
oyee
s *h
er h
ave
to b
e la
id o
ff w
ithou
t pay
or h
ours
hav
e to
be
redu
ced.
Thi
s is
con
side
red
norm
al o
pera
ting
proc
edur
e. T
he e
mpl
oyee
mus
t be
info
rmed
of
this
whe
n he
is e
mpl
oy A
.D
urin
g re
duce
d lo
ad p
erio
dsm
any
thin
gsca
n be
don
e to
giv
e pe
rson
nel w
ork
and
still
mak
eth
eir
effo
rts
bene
fici
al to
the
Uni
vers
ity.
The
se m
ight
incl
ude: M
ajor
cle
an-u
p an
d re
pair
s to
bui
ldin
g an
deq
uipm
ent.
Con
duct
add
ition
al tr
aini
ng a
ndre
view
cla
sses
. Tes
ting
ofne
w r
ecip
es, i
mpr
ove
old
reci
pes
and
brin
g co
stin
g of
all
reci
pes
up to
date
. If y
ou h
ave
som
e ke
y pe
rson
nel
who
m y
ouca
nnot
ris
k lo
sing
by
tem
pora
ry la
yoff
with
out
pay,
you
need
to s
ched
ule
them
for
som
e ki
nd o
f w
ork
tota
m th
eir
wag
es.
Em
ploy
ees
who
se s
alar
y in
clud
esro
om a
ndbo
ard
may
be
perm
itted
to r
etai
n th
eir
room
s at
no
char
ge.
Civ
il Se
rvic
eUni
on I
mpl
icat
ions
CIV
IL S
ER
VIC
E: C
ivil
Serv
ice
can
offe
r jo
b se
curi
ty
STO
RE
S FA
CIL
ITIE
S
LA
BO
RM
AN
AG
EM
EN
TD
OR
OT
HY
O. S
EL
LSi
nist
er, U
nive
rsity
Fee
d Se
rvic
eSt
anfo
rd U
nive
rsity
Stan
ford
, Cal
ifor
nia
iff
to your personnel. This can be a good: selling point
and is a goodw
ay to reduce labor turnover which, as
we all know
, can be very expensive as well as disrupt-
ing to the organization. Vacations, hours, and m
anyother procedures and requirem
ents set down for C
ivilService em
ployees can sometim
es cause problems w
iththe scheduling of our em
ployees. How
ever, it isusually feasible to request and be granted exceptionsto rules w
here good reasons are evident.T
emporary layoff and hour reduction can
cause problems w
hen dealing with C
ivil Serviceem
ployees.Older em
ployees, those no longer mentally or
physically able or capable of performing their duties
in an efficient and workm
anlike manner
can, underC
ivil Service, be a great problem. W
hat doyou do
with them
?Sometim
es arrangements can be m
ade with
the Civil Service to send tw
o or three individuals fora job and allow
you to select the one who is the m
ostfitted to the job. just because an individual has
passedthe exam
ination for the job does notm
ean he isqualified to do the w
ork. Also you could request the
right to discharge a worker and ask for a replacem
ent,w
ithin a six months period. O
ne should be ableto
determine the level of perform
ance of the employee
in that length of time. A
fter a review of his evaluation
chart it could be determined jibe
was capable of re-
sponding to ftut her trainm' g.
UN
ION
IMPL
ICA
TIO
NS: T
oom
any organizationsare deathly afraid of union representation of their em
-ployees. T
his unfortunately is justified in some areas
but when honest
negotiations are conducted landgood, honest, businesslike and understanding relationsare m
aintained between the U
niversity and Union
representatives, it is possible for both sides to benefitT
here have been instances where labor unions have
been of distinct benefit to food servicesby obtaining
higher wages for em
ployees. When this happens, a
University can dem
and more from
employees; and in
some instances are even able to reduce the
of employees
necessary because the unions areprovide them
with m
ore highly trained andem
ployees Better products can be produced 110
time by skilled craftsm
en than Kane of our
employees and at a !ew
er unit mai.
1311-rrent areas throughout the countrydifre-a-ent problem
sconcerning labor. L
abor unfolds-m
ak requimnents of som
e universitiesas
regardsployeebenefits, w
orking conditions, hours,an alm
ost anything else that you can think of.ever, if you stop to analyze this situation, m
ostversities already provide and
pay s)omparab!e
lions, better sick leave, more holidays, provide
working conditions, offer sim
ilar health andm
erit plans, supply uniforms and launder them
.one real problem
is the lack of steady, year-em
ployment in m
any instances. Even this can be a
solved if good labor relations are maintained. In
mi
cases the unions are requested to provide vacatioarlief in com
mercial establishm
ents and this would
some of our em
ploy es a chance to earn moneydatiak.,
our low level w
ork period.If you are faced w
ith a Union drive, the
procedures to follow for retaining em
ployees andtinue to be non-U
nion are:
L R
emind em
ployees of the benefits theyas non-U
nion mem
bers.4
2. Inform them
of Union benefits so
make a com
parison and a wise -choice:,
whether they w
ish to become unionized.
:-`
If the Union drive is successful,
managem
should negotiate a contract beneficial to bothIt is m
anagement's responsibility to
employees of the follow
ing:
I. Wages,
pay progression, overtime pirym
etitiri').'m
eals, and lodging allowances, deducitinetti:
such as for Social Security and Withbeldrtig
TU
.
,.
1-4 -
.4
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44
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. '
4 -' '- -- -
=:-::.;:;'.::'::--'
:
..4- .'r1
44 / .. '
4., '-. '- '- -' 4-t
A W
4
-.
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- ... - -1. :- -- -- 2 j
'I f12Afl I I I
a! Ibri j1IJ1ll2HIJh :.
i'1imJ4tj4h1 11! I'1JjI4P.tI
*IP
sally in the order ofim
portance, can be deterby
Volum
e necessary to affordthe piece
equipment.
Cost of m
aintenance.C
ost of cleaning and time required
for same,
Depreciation, even though in general this
type ofequipm
ent does not depreciatevery rapidly.
Com
plexity of mechanism
and abilityof your
personnel to operate it efficiently.R
eplacement parts should be available.
EquIpm
ent should be selectedto perform
the maxi-
mum
load of work and not the
minim
um,
Utility costs to operate equipm
entmust be considered.
cleaning suppliesonce a
Frozen fruits and vegetablestw
ice aM
eats, fresh--daily
Meats, frozen
3 times a
if framer space in each
unit is available.Perishables
dailyB
ake goers2 or 3
Persowel
Food Buyer:
Develop specifications for allsupplies
Know
source of supply anddeterm
ine wto buy direct or from
wholesalers
Have know
ledge of thee kindsand am
ountsm
erchandise needed by eachFood Servi
unitC
ontrol schedule for deliveriesto the units
Maintain proper storage of all
merchandise
Control inventory of all m
erchandiseD
etermine policy for charges of
suppliesH
ave knowledge of
transportation costsC
ontrol receiving andinspection of all m
ereban-dise
Have know
ledge of all theduties of his
visors.
Supervisorsresponsible to FoodB
uyer:C
ontrol personnel andcosts
Train em
ployees in methods
of preparationuse of equipm
entR
educe laborturnover
Maintain m
aximum
performance
Use m
inimum
labor, butm
aintain standard!,of quality
Operate w
ithin budgetK
eep up with research and
development
Develop team
work
Keep up w
ith current developments
andtrends
Maintahl sanitation,m
ent.
CO
ST C
ON
TR
OL
--PER
SON
NE
LC
ost Control
Standardize recipes and specificalions.C
ontrol production methods and
volume.
Establish policy of m
ark-upon cost.
Establish price of m
erchandise.T
ransportation costs dependon location and dis-
tance from vendor to C
entral FoodStorage,
and whether shipped by
rail, truck or water
route.C
ontrol quality of products.From
ote optimum
sales.W
ork simplification m
ethods.T
est kitchens.Sanitation.C
ontract for seasonal supplies.C
onsider supply and demand,
and know every
source of supply.E
fficient lay-outc C
entral Food Storage Facil-ity.
Flow of goods from
Central
Food Storage areato Food Service units.
Frequency of deliveries:C
anned goods, paper and40
A. W
ITH
IN S
YST
EM
Sinc
e th
ese
cent
ral f
ood
faci
litie
s ar
e at
tach
ed to
col
lege
s an
dun
iver
sitie
s, th
epo
ssib
ilitie
s fo
r re
sear
ch s
houl
d no
t be
over
look
ed.
Thi
s re
sear
ch f
alls
into
two
cate
gori
es. T
he f
irst
in-
volv
es r
esea
rch
cond
ucte
d by
the
faci
lity
itsel
f, a
ndth
e se
cond
thro
ugh
coop
erat
ion
with
exis
ting
inst
ruc-
tion
and
rese
arch
dep
artm
ents
. The
for
mer
obvi
oust
wou
ld b
e of
dir
ect b
enef
it to
the
cent
ral f
acili
ty. I
nth
is c
ateg
ory
are
such
proj
ects
as
the
deve
lopm
ent
and
stan
dard
izat
ion
of n
ew f
orm
ulas
in th
e ce
ntra
lba
kery
, im
prov
ed m
etho
ds f
or p
roce
ssin
g an
dpr
eser
v-in
g fr
esh
frui
ts a
nd v
eget
able
s, r
esea
rch
in ic
e cr
eam
,te
stin
g ne
w p
rodu
cts
brou
ght i
n by
ven
dors
, and
sau
-sa
ge m
anuf
actu
re, e
tc. O
ther
pos
sibi
litie
s fo
r re
sear
chin
clud
e lo
catin
g fi
rms
that
use
new
met
hods
of p
ack-
agin
g an
d pr
oces
sing
that
will
pro
vide
pro
duct
s m
ore
adap
ta6l
e to
the
need
s of
the
food
-con
sum
ing
units
.Fo
r ex
ampl
e, th
e si
ze o
f th
e co
ntai
ner
in w
hich
the
mer
chan
dise
is p
acke
d sh
ould
be
scru
tiniz
ed to
mak
ece
rtai
n it
best
mee
ts th
eir
need
s. L
ikew
ise,
any
ad-
vanc
emen
t in
the
area
of
port
ion
cont
rol f
or th
ose
item
s fa
bric
ated
or
man
ufac
ture
d in
the
cenb
..I f
a-ci
lity
will
be
mos
t hel
pful
to it
s cu
stom
ers.
ON
-CA
MPU
S R
ESO
UR
CE
PE
RSO
NS
As
date
d ab
ove,
ther
e un
doub
tedl
y w
ill b
eop
port
u-ni
ties
to p
artic
ipat
e in
res
earc
h th
roug
h co
oper
atio
nw
ith in
stru
ctio
nal u
nits
and
exi
stin
g re
sear
ch p
roje
cts
on th
e ca
mpu
s. T
here
are
a n
umbe
r of
fac
ets
thro
ugh
whi
ch th
ism
ay b
e ef
fect
ed. T
he s
ever
al e
xam
ples
CE
NT
RA
L F
OO
D S
TO
RE
S FA
CIL
ITIE
S
give
n be
low
are
mer
ely
illus
trat
ive,
as
the
natu
re a
ndlo
catio
n of
the
inst
itutio
nun
doub
tedl
y w
ill p
rovi
deot
her
poss
ibili
ties.
I. U
se o
f te
st k
itche
n fo
r co
okin
gpr
oduc
ts a
ndfo
r ta
stin
g pa
nels
by
cam
pus
rese
arch
pro
j-ec
ts. T
his
poss
ibly
mig
ht in
clud
e su
ch it
ems
as ir
radi
ated
foo
ds.
2. T
empo
rary
stor
age
of r
esea
rch
mat
eria
ls b
e-lo
nghi
g to
oth
ers
in d
eep
free
zes
to a
void
spoi
lage
or
othe
r (I
-ter
iora
tion.
3. P
rocu
rem
ent o
f sp
ecia
l foo
d ite
ms
or p
rodu
cts
requ
ired
for
med
ical
or
othe
r re
sear
ch p
roj-
ects
.4.
Asc
erta
inin
g th
e sh
elf
life
ofm
eats
, can
ned
good
s, o
r fr
ozen
foo
ds.
The
rem
ay b
e so
me
relu
ctan
ce o
n th
e pa
rt o
f th
e ce
n-tr
al f
acili
ty to
mak
e us
e of
exis
ting
rese
arch
fac
ilitie
sdu
e to
the
feel
ing
that
the
rese
arch
pers
onne
l may
be to
o th
eore
tics!
in th
eir
appr
oach
, but
it is
bel
ieve
dth
at th
ere
are
mut
ual a
dvan
tage
s to
be
gain
ed f
rom
the
use
of s
uch
faci
litie
s. S
ome
of th
ear
eas
who
sese
rvic
es g
ni*
in e
mpl
oyed
are
the
Dep
artm
ent o
fH
ome
Eco
nom
ics,
Sch
ool o
f Pu
blic
Hea
lth, M
edic
rt
Scho
ol R
oma*
pro
ject
s, C
olle
ge o
fV
eter
inar
y M
edi-
**, D
airy
Div
isio
n, a
nd F
ood
Tec
hnol
ogy
Lab
ora-
tory
. Thi
s lis
t is
by n
o m
eans
all-
incl
usiv
e, a
s th
ere
are
undo
ubte
dly
othe
r po
ssib
le a
reas
. Obv
ious
ly s
ome
insl
itutio
nt m
ay n
ot in
clud
ean
y of
the
abov
e un
its,
but m
ost w
ill li
kely
hav
e on
e or
mor
e of
them
.
RE
SEA
RC
HIM
PLIC
AT
ION
SH
ER
BE
RT
P. W
AG
NE
R
Man
ager
, Fee
d S
ervi
ceU
nive
rsity
of M
ichi
gan
Ann
Arb
or, M
ichi
gan
41
CE
NT
RA
L FO
OD
STO
RE
SFA
CIL
ITIE
S
42
One of the easiest and m
ost direct methods
of cooperation is the availabilityof the central food
for tours and observation by studentclasses
in a number of fields. A
san adjunct to classroom
in-struction these groups m
aysee, first hand, how
foodis procured, produced, w
arehoused, anddispensed to
units. The H
ome E
conomics D
epartment
may be very
helpful in locatingnew
dietitians, testing new foods
and recipes, and formulating
new m
enus. Through
consultation with deans and other officials,
other areasof cooperation likely w
ill be found.A
t times the question w
hether foods,espe-
cially meats, are fit for hum
anconsum
ption may arise.
In these instances the assistance of theSchool of Pub-
lic Health, C
ollege of Veterinary
Medicine, or som
eother unit m
ay be exceedinglyvaluable. T
heir deci-sion m
ay well determ
ine whether
or not an item is fit
to serve, and thus eliminate doubt from
the minds
ofthose responsible for food service. T
heonly safe and
sure way is, "N
ever tale a chance; there istoo m
uchat stake."O
ccasionally it is quite important
to obtaina chem
ical analysis of a product, especially ifit is
intended for use insom
e special diet. A food tech-
nology laboratory, if there happensto be one on the
campus, can be of real service in providing such
ananalysis. Sanitation and cleanliness
in the central fa-cility are m
ost imperative, and there
is no better way
to maintain these objectives than by
an occasionaloutside inspection. T
hism
ay be done by representa-tives of the School of Public H
ealthor som
e otherappropriate unit on the cam
pus.T
he above are justa few
examples of the
research possibilities availableto a central facility.
There are undoubtedly
a number of others, again de-
pendent upon the type of collegeor university to
which the facility is attached, and
also the area inw
hich the institutionm
ay be located. The extent to
whieh the central facility
may becom
e involved alsow
ill depend, tosom
e degree, upon the mutual recep-
tiveness of its managem
ent and the heads ofinstruc-
tional units. If there isno such cooperation both par-
ties limy be overlooking possibilities for m
utualbene-
fit through a combination of the
more theoretical w
iththe m
ore practical side of food research.
CO
NC
LU
SION
: Finally it is recomm
ended thatany
central facility havesom
e type of test kitchen. The
size, extecit, type of equipment, and
use of the kitchenw
ill depend largelyupon the scope of the facility it-
self. If it b large andm
ore complex, then a m
oreelaborate kitchen w
ill be needed;on the other hand,
in a lesser facilitya sm
aller kitchen may suffice.
Likew
ise, it is recomm
ended that thecentral
facility make every effort to
cooperate with and m
akeuse of the facilities of the instructional units locatedon the cam
pus. The prim
ary purpose ofan educa-
tional institution is instruction and research,and any
contribution to these functions by the centralfacility ishighly com
mendable. M
oreover,it does much to
cre-ate good w
ill and strengthen relationships with
othercam
pus areas, and makes the central facility
a more
integral part of the institution. It also shouldbe help-
ful to the manager of the central facility
to know that
technical assistance is readily availablew
hen needed.
DE
SIG
N O
F T
HE
FA
CIL
ITY
Cri
tical
per
form
ance
req
uire
men
tsar
e im
pose
d ..p
n th
ebu
ildin
gs w
hich
hou
se c
entr
al f
ood
stor
es o
pera
tions
.If
not
pro
perl
y de
sign
ed a
nd c
onst
ruct
ed,
sub-
zero
tem
pera
ture
s ca
n re
sult
in f
loor
dis
plac
emen
tor
"hea
ving
" ca
usin
g se
vere
dam
age
to th
e 4.
,uct
ure.
Inad
equa
te c
ircu
latio
n of
air
with
in c
old
room
s ca
nge
nera
te h
eavy
fro
st a
ccum
ulat
ions
. Hig
h-ht
unid
itica
n ca
use
vapo
r tr
ansm
issi
on d
amag
e w
ithin
impr
op-
erly
des
igne
d w
alls
. Int
erio
r w
all s
urfa
ces
in m
eat
prep
arat
ion
and
stor
age
area
s m
ay h
arbo
r ba
cter
iaun
less
they
are
of
a ty
pe w
hich
can
be r
eadi
lycl
eane
d. F
loor
ing
surf
aces
will
hav
e va
riou
sre
quir
e-m
ents
dep
endi
ng u
pon
the
type
of
traf
fic
and
the
use
of th
e sp
ace.
Uni
que
perf
orm
ance
dem
ands
in c
old
stor
-..
age
inst
alla
tions
hav
e le
ft a
trad
ition
of
mai
nten
ance
prob
lem
s in
suc
h st
ruct
ures
. His
tori
cal e
vide
nce
offa
ilure
s in
bui
ldin
gs s
ervi
ng c
old
stor
age
func
tions
stim
ulat
ed th
e B
uild
ing
Res
earc
h A
dvis
ory
Boa
rd o
fth
e N
atio
nal A
cade
my
of S
cien
ceN
atio
nal R
esea
rch
Cou
ncil
to in
vest
igat
e th
e ca
uses
and
mak
ere
com
men
datio
ns f
or th
e de
sign
of
new
col
d st
orag
e st
ruc-
ture
s. T
he r
epor
t, en
title
d, "
Col
d St
orag
e Fa
cilit
ies:
AG
uide
to D
esig
n an
d C
onst
ruct
ion,
" is
ava
ilabl
e fr
omth
e N
AS-
NR
C. 2
101
Con
stitu
tion
Ave
nue,
Was
hing
-to
n, D
.C.,
2041
8, a
t $4.
00 a
cop
y. T
his
refe
renc
e is
an
CE
NT
RA
L F
OO
D S
TO
RE
S FA
CIL
ITIE
S
exce
llent
gui
de f
or id
entif
ying
app
licab
leco
nstr
uctio
nsy
stem
s an
d in
stal
latio
n de
tails
. Dry
-sto
rage
area
s of
the
build
ing
can
be o
fan
y ty
pica
l war
ehou
se c
on-
stru
ctio
n m
etho
d co
mpa
tible
with
the
syst
ems
em-
ploy
ed it
. the
col
d st
orag
ear
eas.
Rec
ent a
dvan
ces
in c
onst
ruct
ion
tech
nolo
gyar
e w
ell w
orth
con
side
ring
whe
n de
sign
ing
a ne
w f
a-ci
lity.
Pre
fabr
icat
ed in
sula
ting
wal
l pan
els
now
per
-m
it re
mod
ellin
g fl
exib
ility
unk
now
nat
the
time
mos
tex
istin
gfa
cilit
ies
wer
e de
sign
ed.
Pour
ed-i
n-pl
ace,
foam
ed in
sula
tion
is a
vaila
ble
whi
ch f
orm
sits
ow
nnt
egra
l vap
or b
arri
er a
ndca
n be
use
d in
eith
er e
x-te
rior
wal
ls o
r pe
rman
ent i
nter
ior
part
ition
s. C
oncr
ete
hard
ener
s ca
n in
crea
se th
e lif
e-sp
an o
f fl
oori
ngsu
r-fa
ces
subj
ecte
d to
hea
vy tr
affi
c an
d ab
rasi
vem
ate-
rial
s ca
n be
inco
rpor
ated
into
flo
or s
urfa
cer
whe
rene
eded
to r
educ
e fo
ot s
lippa
ge. F
loor
cle
anin
g de
vice
sw
hich
ope
rate
on
ava
cuum
pri
ncip
le m
ay b
e he
lpfu
lto
war
d re
duci
ng f
loor
slo
pes
to s
afer
ang
les
whe
redr
aina
ge h
as b
een
trad
ition
ally
req
uire
d.
Lay
out o
f th
e Fa
cilit
yT
he m
anag
er o
f a
cent
ral f
ood
stor
es f
acili
ty w
illad
apt h
is p
urch
asin
g ph
iloso
phy,
arra
nge
sche
dule
s,an
d or
gani
ze h
is o
pera
tion
inw
ays
to m
ost e
ffic
ient
lyut
ilize
his
pla
nt. C
onve
rsel
y, w
hen
desi
gnin
ga
new
faci
lity
all o
f th
ese
fact
ors
beco
me
very
impo
rtan
t in
43
.=in
men
imilE
lle"°
CE
NT
RA
L FO
OD
STO
RE
SFA
CIL
ITIE
S
44
the design toassure the m
ost efficient unit possible.T
he program objective is
to identify all ofthe flA
r .Aions required of the
facility to satisfy theneeds of the institution. T
hedesign objective is to
arr,rge these functions in a manner w
hich will
permit
operation with a m
inimum
total annualcost com
posedof: 1) am
mortization of building
and land costs; 2)depreciation and m
aintenance of thebuilding and
equipment; 3) utilities costs, and; 4) all
operatingcosts including m
anagement.
Low
interest rates typically experiencedby
universities causes items 2,3, and 4
to become rem
ark-ably significant
as contributing elements to the total
annual cost. For instance, if theinterest rate is 3%
anda building can be designed in such
ma T
ier that it canbe operated as effectively w
ithone less $5,030 per
year employee, the initial building could cost
as much
as $167,000 more and result in the
same total annual
cost. Capitalization of possible dollar reductions
inutilities costs or building
maintenance costs m
ustsim
ilarly be weighed against initial
construction coststo avoid false econom
y in theconstruction of the
facility.
Construction C
ostFor purposes of planning
new central food storage
buildings, designersuse square foot unit costs vary-
ing from $10 per
square foot for dry storage space to$40 per square foot for low
temperature refrigerated
space. This approach to initial cost estim
atingcan be
applied for initial budgetingpurposes but is often
misleading w
hen applied during the designphase. A
n,,,,xam
ple of why the
square foot unit cost may lead to
false conclusions in designm
ay be illustrated by thelocation of refrigerated
space. Should low tem
pera-ture space be located w
ith two of its four w
allsserving as exterior w
alls, its unitcost w
ould be con-siderably higher than if the
same space is provided in
the interior of the building with
surrounding inter-m
ediate temperature
space serving as a thermal
buffer.It is suggested that before design
processesare started, the architect estim
ate the in-place unitcosts of the various building construction elem
entsand structural system
s be has foundto be m
ost appli-cable for the building. Possessing such
unit costs fordifferent types of w
alls, openings, floors,roofs, etc.,
the designer can thenarrange the functional elem
entsin a m
anner which w
ill result inm
inimum
construc-tion cost.
FlexibilityIf any lessons
are to be learned from the experience
of existing facilities, theyare that the building m
ustbe capable of interior m
odificationto m
eet futuechanges in food packagiig and be capable of expan-sion as future enrollm
ents demand.
To this latter
point, initial over-building ofspace m
ay, in fact,represent long-range savings to the university
in terms
of needed services at criticaltim
es in the future andthe econom
ies of building inone increm
ent ratherthan tw
o or more.
CE
NT
RA
L F
OO
DST
OR
ES
FAC
ILIT
IES
A C
ASE
SrU
DY
MIC
HIG
AN
ST
AT
EU
NIV
ER
SIT
Y
The
new
cen
tral
foo
dst
ores
fac
ility
at
Mic
higa
n St
ate
Uni
vers
itypr
esen
ts a
uniq
ue o
ppor
tuni
ty to
stud
y th
e re
sults
of p
tann
ing
base
don
fif
teen
yea
rs o
fsu
cces
sful
ope
ratio
nat
that
inst
itutio
n.R
ober
t F. H
erro
n,M
anag
er o
f C
entr
alFo
od. S
tore
s at
M.S
.U.
is r
espo
nsib
le f
or
the
prog
aaun
of th
e fa
.^Il
ity a
ndw
oisc
ing
with
ate
c is
Man
son,
Jac
kson
and
Kan
e, I
nc.,
and
Bol
ton
and
Hel
ve-
ston
, Eng
inee
rs, i
n de
velo
ping
pla
nsfo
rth
e ne
w b
uild
ing.
Pla
nnin
gha
s in
clud
edth
e pr
ovis
ion
for
expa
nsio
nof
the
faci
lity
whe
n ne
eded
in th
e fu
ture
.
Sum
mar
y Pr
ogra
m S
tate
men
t
The
new
Foo
d St
ores
for
Mic
higa
n St
ate
Uni
vers
ityis
des
igne
d to
del
iver
the
best
poss
ible
foo
d su
pply
at
the
low
est c
ost
per
serv
ing.
The
new
fac
ility
will
hel
pm
aint
ain
the
outs
tand
ing
repu
tatio
n of
the
Uni
vers
ityof
hig
h qu
ality
foo
dse
rvic
e in
the
com
plex
ope
ratio
nof
ser
ving
80,
000
mea
lspe
r da
y.T
he F
ood
Stor
es D
epar
tmen
tof
Dor
mito
ryan
d Fo
od S
ervi
ces
serv
es m
uch
the
sam
e as
a c
om-
mer
cial
jobb
er in
pur
chas
ing
at w
hole
sale
and
dis
-tr
ibut
ing
to th
eco
nsum
er. I
t is
resp
onsi
ble
for
the
proc
urem
ent,
stor
age,
pro
cess
ing
and
deliv
ery
of f
ood
and
rela
ted
item
sto
all
food
ser
vice
uni
tson
the
cam
pus.
To
mai
ntai
n qu
ality
of
the
food
serv
ed, a
llite
ms
are
hand
led
in a
ccor
d w
ithhi
ghes
t com
mer
cial
stan
dard
s. T
o ob
tain
the
mos
t eco
nom
ical
pri
ces,
item
s w
hich
can
be p
urch
ased
in b
ulk
are
stor
edas
requ
ired
. Man
y ca
nned
and
froz
en f
oods
are
pur
-ch
ased
ann
ually
at th
e so
urce
at t
he p
eak
of th
ese
ason
.
The
new
bui
ldin
g of
78,
000
sq. f
t. ho
uses
the
cent
ral f
ood
stor
age
and
dist
ribu
tion
faci
litie
s. A
rai
lsi
ding
and
six
truc
kdo
cks
serv
ice
inco
min
g sh
ip-
men
ts. T
he s
ingl
e fl
oor
stru
ctur
e pe
rmits
max
imum
utili
zatio
n of
flo
orar
ea b
y st
acki
ng 1
8' h
igh
with
hig
hlif
t tru
cks. T
he o
pera
tion
is d
ivid
ed in
to th
ree
sect
ions
;1.
Pro
uce,
2. M
eat,
3. S
tapl
es. O
rder
s ar
e se
tup
in
Mea
t is
purc
hase
din
the
mos
t eco
nom
ical
quan
tity.
Col
d st
orag
eca
paci
ty is
44,
000
poun
ds. T
hem
eat i
s pr
oces
sed
and
dist
ribu
ted
as r
equi
red,
Froz
en f
oods
hav
e cr
eate
da
new
dim
easi
onin
qua
ntity
coo
kery
. The
new
15,
000
sq. f
t. fr
eeze
rw
ill s
tore
100
car
load
sto
giv
e th
e do
rmito
ries
ful
lbe
nefi
t of
new
dev
elop
men
ts.
The
truc
k lo
ad d
ock
is th
e ne
rve
cent
er o
fth
e bu
ildin
g. T
he c
entr
allo
catio
n gi
ves
easy
acc
ess
to a
ll st
orag
e sp
aces
. It
is u
nder
sur
veill
ance
of
the
adja
cent
off
ices
. Ope
ratio
nsar
e di
rect
ed b
y a
publ
icad
dres
s sy
stem
.T
he o
ffic
esar
e gr
oupe
d ab
out t
he e
ntra
nce
lobb
y. T
he g
ener
alof
fice
ove
rloo
ks th
e tr
uck
wel
l.I.
B.M
. equ
ipm
ent i
s ho
used
in a
sep
arat
e en
clos
ure.
A d
emon
stra
tion
room
sea
ting
50 is
use
d fo
rpr
esen
tatio
ns to
st-
.end
stu
dent
grou
ps v
isiti
ng th
ebu
ildin
g. S
ampl
esbe
pre
pare
d in
the
kitc
hen,
but
mos
t pro
duct
test
ing
is d
one
unde
r ac
tual
con
ditio
nsin
the
dorm
itory
.T
he b
uild
ing
is d
esig
ned
in a
sim
ple
mas
onry
mas
s to
ref
lect
the
effi
cien
cy o
f th
eop
erat
ion.
The
unbr
oken
bac
k w
alls
give
the
impr
essi
on o
fse
curi
tyan
d m
inim
ize
the
adve
rse
effe
cts
of te
mpe
ratu
reth
e re
spec
tive
sect
ions
to m
inim
ize
pilf
erag
ePr
oduc
e is
pur
chas
edda
ily o
n th
e D
etro
itm
arke
t and
del
iver
ed b
ytr
uck
to th
e Fo
od S
tore
sw
here
ord
ers
are
prep
ared
for
dis
trib
utio
nto
the
serv
-in
g un
its. N
o tr
imm
ing
or o
ther
pro
cess
ing
of p
rodu
ceoc
curs
at t
he F
ood
Stor
es.
45
CE
NT
RA
L FO
OD
STO
RE
SFA
CIL
ITIE
S
46
changes and excessive natural light.T
he incombustible structure has
masonry
exterior walls and an unprotected steel
roof. The 40'
x 40' bay is large enough to give flexibility in thelocation of truck aisles. In the
freezer the structuralsteel fram
e is enclosed within the
insulating envelopew
hich is panels of plastic foam w
ithalum
inum vapor
barrier.For efficiency of handling, dock boards
per-m
it hi-lift trucks to load and unloaddirectly into the
trucks. Freezer doors thatreceive m
ajor use areequipped w
ith remote control m
echanicaloperators
so hi-lift drivers do not dismount. C
ertainopenings
have air curtainsso that the doors can rem
ain openduring w
orking hours.T
he refrigeration machinery
is located in thebasem
ent with the heat rejection
air cooled con-densors placed
on the roof. The centrifugal
com-
pressors (Vilter) use R
-12 refrigerant. The
units aredesigned for 150%
of the loadw
ith equipment
arranged so that there is always
a stand-by unit forem
ergency. The freezer room
requires 60 T at -25*
suction. The Produce and M
eat Storage has30 T
at15° suction. T
he Meat Processing
and Offices have
50 T at -I- 30° suction.
Four liquid sprayed coil coolers(N
iagara No
Frost) are hong from roof of the Frozen
Foods Stor-age. E
ach has a capacity of 10 Tons refr;^eration and
handles 14,600 cubic feet of aisper m
ialute. A duct
work system
assures correct air distribution.
Frosting of of the coils is prevented by theliquid spray. A
concentrator in the mechanical room
automatically rem
ovesexcess m
oisture from the
Glycol solution.
Frost under the freezerroom
floor is 9re-vented by a system
of electricalcab1
To provide
for replacement of cables, if
necessaq, they areinstalled in a conduit w
hichis filled w
ith liquid toassure proper heat transfer.
Controls are centralized
at various centersin the building. M
any instruments
are recording.A
utomatic controls have alarm
s thatindicate any
malfunction. T
hese alarms
are connected to thecam
pus police headquarters so that 24 hour surveil-lance of the equipm
ent isnot required.
Maxim
um protection against electricalpow
erinterruptions is assured by
a double ended unit sub-station w
ith two 500 K
VA
transformers.
The prim
aryis a dual voltage 13,200/4160V
which
can be con-verted w
heh the propedpow
er plant is in operation.T
he secondary is 277/480VW
ye Dry type transform
-ers located at load centers reduce to 120-240V
singlephase as required.
Com
pleted in 1964. Construction
contractstotaled: $1,040,784.00.N
IMIIM
INI11
MIC
HIG
AN
ST
AT
E U
NIV
IEM
TY
FO
OD
ST
OR
E;
CE
NT
RA
L F
OO
DST
OR
ES
FAC
ILIT
IES
47
CE
NT
RA
L FO
OD
STO
RE
S FAC
ILIT
IES
48
ED
UC
AT
ION
AL
FAC
ILIT
IES
LA
BO
RA
TO
RIE
S INC
,477 M
adison Avenue, N
ew Y
ork 22,N
ew Y
ork
A nonprofit corporation established
in 1958 bythe Ford Foundation to help A
merican
schools andcolleges w
ith their physical problems by the
encour-agem
ent of research and experimentation and the
dissemination of know
ledge regardingeducational
facilities.
OFFIC
ER
SH
arold B. G
ores, presidentJonathan K
ing, secretary andtreasurer
ASSO
CIA
TIO
N O
F CO
LL
EG
E A
ND
UN
IVE
RSIT
Y H
OU
SING
OFFIC
ER
ST
he AC
UH
O is
a national association of universityand college adm
inistrators dedicatedto the im
prove-m
ent of student housing bym
eans of a free exchangeof experience, inform
ation, andthe encouragem
ent ofrelated research.
CO
MM
ITT
EE
ON
INST
ITU
TIO
NA
LC
OO
PER
AT
ION
Of the C
ouncil of Ten and the
University of C
hicago
This C
omm
ittee was established
in 1957 as a vol-untary organization of the follow
ing elevenm
id-w
estern universities: University of C
hicago,U
niver-sity of Illinois, Indiana U
niversity, StateU
niversity ofIow
a, University of M
ichigan, Michigan State
Univer-
sity, University of M
innesota, Northw
esternU
niver-sity, T
he Ohio State U
niversity, PurdueU
niversityand T
he University of W
isconsin.T
he goal of the Com
mittee is
to improve educa-
tional and public services by: (1)encouraging coop-
erative efforts among the eleven institutions, (2)
iden-tifying specialized
areas of teaching and research inw
hich cooperative arrangements
may be desirable and
(3) initiating cooperative activitiesin instruction and
research, particularly in graduateareas, am
ong theuniversities. Staff offices are located
on the campus of
Purdue University at L
afayette, Indiana.
UN
IVE
RSIT
Y FA
CIL
ITIE
SR
ESE
AR
CH
CE
NT
ER
The U
niversity Facilities Research
Center w
as cre-ated in 1900 by
a special grant from the E
ducationtdFacilities L
aboratories, Inc.,to the C
omm
ittee onInstitutional C
ooperation of the Western
Conference
Universities and the U
niversity of Chicago.
The C
enter, located at the University of
Wiscon-
sin, is now expanding those activities aim
edat gener-
ating information useful to institutions of higher
