Overproduction

The regimen swear bring out industry (catering industry in British English) encompasses those places, institutions and companies that provide repasts eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and numerous another(prenominal) formats, including on-premises and off-premises caterings (Bharathiar University, 2008). It may involve few processes before the forage is ready to be served to the consumer.It is every(prenominal)-important(a) to sympathize the come down of viands by means of a food attend system in order to determine the system. Food flows through ten possible processes such as menu supply purchasing, receiving, storing, preparing, cooking, holding, table service, cooling and reheating. But then, not in solely of these processes applicable for all type of food service system (University of Mississippi, 2008). Hospital food service may practise either wiz type of the food service system. T hese argon conventional, centralized (commissary), ready-prep ard or assembly-serve (Unklesbay et al. 1977). The mise en scene of this lease is based on hospital food service which practice centralized system. Food proceeds plays a critical role in meeting objectives of the foodservice of the department and satisfying the expectations of clients or patients. This system is trusty for translating the menu into food in the required quantities. The nutrition value, flavors, and appearance of foods atomic number 18 vital tools for restoring or brinytaining the wellness of patients and in satisfying the needs.Muda is a Japanese word which means drive away (Bob Emiliani, 2002). In lean management, it listed seven most wastelands to be eliminated for quality improvement, cost and speed of any organisations regardless of either it is food producer, car maker or even in the office. Over product occurs when more products was produced than is required at that time by customer. outpu t signal of large batches is common practice that leads to this muda. Over exertion is considered the worst muda beca spend it hides and/or generates all the others.Over payoff leads to excess scrutinise, which then requires the cost of resources on storage space and preservation, activities that do not benefit the customer (Bob Emiliani, 2002). Study of the campaign of customer number is beneficial, in order to minimize overproduction. Just In Time practice or custom practise shall be installed in any foodservice provider since food are very susceptible to cash in ones chips spoiled and fresh foods are shorter shelf life. From the past study of overproduction, less researchers associating trend of number of consumer and verproduction. Their main concern are towards overproduction and wastage associated with nutrient deficiency oddly in hospital food service industry. According to Oregon Department of Environmental Quality (2010), selective information captured from the st udy of trends could be use to objective intervention and improvement practice from the perspective of overproduction. After ten years of experience in hospital food service, Besta Corporation Sdn Bhd had found that study of trends of in-patients numbers is upmost in order to minimize overproduction.There is a pattern of in-patient number from Monday to Sunday. It depends on when the specialist or referral clinics are operated. The day of operation is different from one hospital to another. It had been found that, when those clinics operated, on that point is high numbers of admission, and when towards the weekend when clinics are closed, the patient number willing drop due to discharge and less admission. If the trend is not halally identified, is certainly ca using overproduction of foods in the hospitals main kitchen.This proposal aims to study the importance of identifying trend of in-patient number and factors bear upon to overproduction in outsource food service Ministry of Health (MOH) hospital operated by Besta Corporation Sdn Bhd in Klang Valley. To reflect the variety of trends of in-patient number and envision their implications for overproduction, I had selected threesome hospitals, which, for confidentiality reasons, I call Hospital 1, 2 and 3. These hospitals practising cook and serve system.Most menu items are prepared primarily from basic ingredients on the day they are to be served. LITERATURE REVIEW According to the 9th Malaysian Plan, approximately 45% of the solid waste parade in Malaysia is from food wastage, as compared to 24% of plastic, and 7% of paper wastage (9th Malaysian Plan, 2006). In food preparation, there are production admits that need to be met with. However, it is almost impossible to meet the exact production demand at all times due to many factors which could not be calculated or determined, because there will always be overproduction. overproduction is the production of more food than that is needed for service, w hich generates extra be because the salvage of excess food items is not always feasible (Gregoire, MB. , 2010 Flack, KE. , 1959). This, in turn, becomes food wastage, and is deposed of as thrash. either effect performed or product made that is not paid for by a client is waste (Buckner, 2011). This also results in the loss of income, especially for the cost of the food already prepared and yet participation has to bear the cost and shrink the bottom line/net profit.Therefore, remaining food must be handled diligently. Some food fag end be stored by refrigeration, and re-used at a later period, but some food will break down and deteriorate in quality. Due to these circumstances, guidelines with policies and procedures in handling the leftover food are prepared, well defined, and rigorously enforced in the food service sector. However, not all food items rump be stored. Therefore, the only way to avoid food wastage and loss of income is to avoid overproduction in the first plac e.In most food service sectors, the food service managers, or the outlet managers are responsible in calculating and formulating the amount of food to be prepared. Normally, meetings are held with the employees from the production units, and their recommendations are interpreted into consideration as well, in order to avoid overproduction. They are responsible in keeping production records to document the amount of food prepared, the amount of food served, and the amount leftover and disposed. Using information, future productions terminate be controlled and expurgated.For example, the LeanPath Company has designed a program called ValuWaste (LeanPath, 2009). This program includes the incorporation of their equipments used in the kitchen, as well as weighing the food prepared, food served, and food leftover at the end of for to each one one meal. These data are then processed according to an employee recognition program for recognizing reduction in waste efforts. Many other comp anies have developed their own food waste management programs, and this is definitely a very good way to increase their efficiency, as well as increase profits.Importance of Data and nurture Flow The word information, according to Ibaketo et al, (2003), comprises known knowledge, facts and ideas, data (analog or digital) that when given out or received make sense to both the sender and the receiver. The information could be written, spoken, gestured, drawn, coded, and pictorial or signals carried out over the air waves. According to Kalchschmidt, M. , 2007, collecting the information of in-patient number is beneficial, since it allows company to better analyze and understand the demand.He claimed thus collecting a wide range of data allows company to provide functional electron orbit with an in-depth demand analysis that may help to reduce uncertainty with regard to future events and define action accordingly. This in turn, can impact on companys cost thanks. Information is useful to the judicature in assisting most fortune telling procedures build on the premise. However, many firms do not keep competent records, nor have they thought through a consistent approach to collect information (Fildes, R. , 2010).The information flow shall be efficient and fast in order to generate accurate forecast. From the literature review, I can conclude that, there is a relationship between data and information and the forecasting process in order to minimize overproduction. Importance of Forecasting Process In literacy sense, forecasting means prediction. According to Kumar, A. , 1998, forecasting may be defined as a technique of translating past experience into prediction of things to come. It tries to respect the magnitude and significance of forces that will be run future operating conditions in an enterprise.Thus, demand forecasting, is an pretend of future demand. Most of the forecasts made in current operation practice in Besta Corporation Sdn Bhd overreckoning demand. It is supported by Kumar, A. , 1998 claimed demand forecasting is essential for the old firms and new firms. It is much more important where the firm is engaged in large scale production and there is a long pregnancy period in production process. In such circumstances, an idea well-nigh future demand is infallible to avoid underproduction and overproduction.Therefore it is possible to have a forecast that will provide enough food for all patients to get what they ordered but with an increased wastage or overproduction. There are three lengths of forecasts, which are short-run forecasts, medium-term forecasts and long-term forecasts. From my point of view, the short-term forecast is the most ideal in food service hospital management. It is involve a period up to twelve months. These are useful for determining sales quotas, inventory control, production schedules, budgeting and planning cash flows (Kumar, A. , 1998). Importance of parcel ControlPortion control is importan t throughout food production and meal service. It involves careful menu planning and purchasing procedures, as well as accurate amount during food production and meal service (Iowa Department of Education, 2011). Controlling the size portions can control food costs (Lendal et al. , 2007). Inconsistent portion size might lead to overproduction, so it is essential to develop proper portioning standards that prevent excessive waste (Karen Malody, 2011). Portion control helps in managing more effectively by cut back waste and leftover of food.Poor portion control causes overproduction. During food preparation, access to ingredients should be accredited and the amounts of ingredients interpreted should borrow meal forecasting. Otherwise, more food ingredients are used for food preparation which leads to overproduction. The book written by Kumar, A. (1998) mentioned about the necessary of forecasting in mensuration control. It shows the relationship between forecasting, portion contr ol and overproduction. The other main cause of overproduction is in the ingredient control.Ingredient control is the major component of quality and quantity control in the production subsystem, and a critical dimension of cost control throughout the food service system (Gregoire MB, 2010). The ingredient control is tied closely to the forecasting of the daily food production. In order to remedy this cause of overproduction, there should be a tighter control of the ingredients room, which has been dated to back in the late 1950s (Flack KE, 1959). This will restrict access to the ingredients by the cooks, or kitchen staff, and therefore allowing only the authorized amount of ingredients to be issued.This will not only help control overproduction, but also reduce labour costs, as evidence in Dougherty (1984), where it was shown that in an operation without an ingredient room, production employees spend about a third of their time determining needs, obtaining supplies, and weighing and measuring ingredients. STATEMENT OF THE PROBLEM Although there are many research conducted about overproduction in food service industry, but there are still lack of study on overproduction in relation to trend of consumer number especially pertaining to hospital food service.The aim of the research is to study the trend of in-patient number and how it will contribute to overproduction of meal in outsourced hospital food service operated by Besta Corporation Sdn Bhd as supported by Oregon Department of Environmental Quality (2010). If no further action taken, inaccuracy of forecasting, inefficiency of information flow and contrariety of portion control prolong and overproduction remain unresolved. Overproduction cause producing waste, increasing of cost and affect the profit earned. Profit is essential for the survival and growth of business enterprise (Shenoy, D. 2011). Therefore, analysing census of in-patient number and data collection of overproduce meal, assist in executing th e research. PURPOSE OF THE STUDY Main objective To study the trend of in-patient number in outsourced food service Ministry of Health hospital operated by Besta Corporation Sdn Bhd in Klang Valley. Specific objective 1. To tabulate the data of time of in-patient meal order send to kitchen department. 2. To tabulate and analyse the data of in-patient meal orders from Nursing Department in each hospital involve. 3.To m the number of avail overproduced at the tray line for each main menu item listed in menu cycle after(prenominal) fate time. 4. To identify the difference between the forecasted meal order for production and actual number of suffice served for each of the main menu item listed in menu cycle. Inclusion criteria All the normal and sanative menu items listed in the three hospital menu cycle. Exclusion Criteria Children menu, vegetarian menu, western menu and any ala plug-in order will be excluded. Reducing overproduce meal allows organisation to save some property on commodities, labour, energy and disposal costs (LeanPath, 2008).Furthermore, by reducing waste, it helps the environment through reduce fundamental carbon emission and landfill disposal. According to Fildes et al. (2009), improved demand forecasting accuracy can lead to probatory monetary savings, greater competitiveness, enhanced channel relationships and consumer satisfaction. These statement made by the researchers show how important is exacting overproduction in the financial aspect of the organisation. Portion control is one of the essential controls in production of food in quantity (Gregoire, 2010).This is to ensure that all patients receive the same quantity and quality of food, because they are all equal paying customers. In order to ensure this, the first step to be taken is to standardize all serving utensils, like plates, cups, spoons and ladles. These utensils should be then taken into consideration while planning the standardized recipes. Normally, these serving utensils are given their respective numbers, according to their serving capabilities, for example, a level measure of a number 8 disher yields eight servings per quart, with each portion measuring about ? cup (Gregoire, 2010).Therefore, each individual dish must have their own serving utensils, with a proper number, and method of serving. completely then, consistency in food serving and portioning be maintained. Often, instead of numbers, some kitchen also uses colour codes for their serving utensils, which is a method that was developed by Vollrath Company. By doing so, if the portioning requires two cups of rice, the manager can instruct the employee to use the blue ladle to serve the rice (Gregoire, 2010). THEORETICAL FRAMEWORK AND HYPOTHESIS Dependent variable Overproduction of in-patient meal Independent variables 1.Information flow in-patient meal order from Nursing Department 2. Forecasting of in-patient meals order 3. Portion control of in-patient meal at the assembly line Hypothesis 1. The faster the information flow of the in-patient meal data, the lower possibility of overproduction 2. The larger the different between forecasted in-patient meal order and the actual serving of meal, the bigger number of overproduce meal occur 3. The larger number of left over meal after assembly line, the higher possibility of overproduction RESEARCH METHODOLOGY Generally, there are three types of research designs.For the purpose of this study, descriptive research is selected due to it is designed to obtain data (Hair, 2007). Under the motley of cross-sectional, data are collected at a given point in time and summarized statistically. starting is data of in-patient meal order from Dietary System will be collected and tabulated in Microsoft jump and SPSS in order to identify the trend of the in-patient number. The Dietary System is already in placed in each of these three selected hospitals as the hospitals operated through intranet system or it is called Total H ospital Information System, THIS, that is to say Hospital 1,2 and 3.Plus the time that the meals order indented to Kitchen Department. Second is collect and tabulate the data of forecasted in-patient meal number using Microsoft Excel and SPSS as well. Third is data collection on number of overproduced in-patient meal through these methods 1. optic estimation/counting After finish the serving time at ward level, the total pieces of meat, domestic fowl or fish are counted and recorded. Those items mentioned are pre-cut and can be quantified as one piece. 2. Weighing of food itemAfter finish the serving time at ward level, for those dishes which could not be quantified into pieces or slices such as vegetables, weighing method was used to record the amount remaining. The instruments use in this study is aluminium strainer, digital food weighing scale, and food container, basting spoon, household measuring tool rice bowl that can contain 200grams of rice. Data Analysis Descriptive stat istics is used to obtain understanding of data collected. Data of trend of in-patient number will be presented in histogram, whereas, data of number of overproduced in-patient meal will be presented in bar chart.