'Overproduction\r'

' The aliment gain persistence (catering persistence in British English) encompasses those places, institutions and companies that volunteer repasts eaten away from home. This industry includes restaurants, schools and infirmary cafeterias, catering operations, and many early(a) formats, including ‘on-premises’ and ‘off-premises’ caterings (Bharathiar University, 2008). It may involve few processes before the f ar is congeal to be lotd to the consumer.It is Copernican to understand the flow of viands through a nourishment emolument arranging in club to determine the system. Food flows through ten affirmable processes such as menu proviso purchasing, receiving, storing, preparing, cooking, holding, armed service, cooling system and reheating. But then, not tout ensemble(a) of these processes applicable for entirely type of forage service system (University of Mississippi, 2008). infirmary provender service may practise every one type of the nutrient service system. These be conventional, centralized (commissary), ready-prepargond or concourse-serve (Unklesbay et al. 1977). The background of this sight is establish on hospital food for thought service which commit centralized system. Food performance plays a sarcastic role in cope withing bearings of the foodservice of the department and acceptable the expectations of clients or patients. This system is amenable for translating the menu into food in the required quantities. The nutrition value, flavors, and appearance of foods atomic function 18 vital shafts for restoring or brinytaining the health of patients and in red-blooded the needs.Muda is a Japanese intelligence which means spoil (Bob Emiliani, 2002). In lean management, it listed s raze take ins to be eliminated for forest receipts, live and speed of any ecesiss countless(prenominal) of each it is food producer, car manufacturer or even in the office. Over performance occur s when much products was produced than is required at that cadence by customer. Production of large batches is commonalty employment that leads to this muda. Over mathematical product is considered the worst muda be font it hides and/or generates all(a) the others.Overproduction leads to sp atomic issuance 18 inventory, which then requires the expenditure of resources on stock space and preservation, activities that do not benefit the customer (Bob Emiliani, 2002). Study of the trend of customer publication is beneficial, in sound out to background overproduction. Just In clipping practice or Made-To-Order practise shall be installed in any foodservice provider since food argon very susceptible to get spoiled and sweet-flavored foods argon shorter shelf life. From the ult study of overproduction, less inquiryers associating trend of arrive of consumer and verproduction. Their main concern argon towards overproduction and wastage associated with nutrient deficiency e specially in hospital food service industry. According to in operation(p) theatre section of Environmental Quality (2010), entropy captured from the study of trends could be use to target intervention and improvement practice from the perspective of overproduction. After ten age of experience in hospital food service, Besta faecal matter Sdn Bhd had raise that study of trends of in-patients progenys is up sound-nigh in identify to minimize overproduction.There is a pattern of in-patient public figure from Monday to Sunday. It depends on when the specialist or referral clinics atomic matter 18 operated. The day of operation is different from one hospital to another. It had been found that, when those clinics operated, in that respect is high numbers of admission, and when towards the weekend when clinics are closed, the patient number lead drop referable to discharge and less admission. If the trend is not right identified, is certainly causing overproduction of foo ds in the hospital’s main kitchen.This proposal aims to study the immenseness of severalizeing trend of in-patient number and factors affecting to overproduction in outsource food service Ministry of Health (MOH) hospital operated by Besta partnership Sdn Bhd in Klang Valley. To reflect the transition of trends of in-patient number and understand their implications for overproduction, I had selected deuce-ace hospitals, which, for confidentiality reasons, I call Hospital 1, 2 and 3. These hospitals practising cook and serve system. well-nigh menu items are prepared primarily from prefatory segments on the day they are to be served. books REVIEW According to the 9th Malayan Plan, approximately 45% of the solid waste pullion in Malaysia is from food wastage, as compared to 24% of plastic, and 7% of paper wastage (9th Malaysian Plan, 2006). In food eagerness, thither are production demands that need to be met with. However, it is almost im attainable to meet the exact production demand at all times due to many factors which could not be calculated or determined, hence there pull up stakes always be overproduction.Overproduction is the production of more food than that is needed for service, which generates extra appeals be character the salvage of excess food items is not always feasible (Gregoire, MB. , 2010; F miss, KE. , 1959). This, in turn, becomes food wastage, and is deposed of as thrash. Any work on 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 embody of the food already prepared and yet alliance has to bear the cost and shrink the bottom epithelial duct/net profit.Therefore, remnant food must be handled diligently. Some food heap be stored by refrigeration, and re-used at a later period, but somewhat food volition break down and deteriorate in quality. delinquent to these circumstances, guidelines with policies and procedures in handling the unexhausted food are prepared, well defined, and rigorously enforced in the food service sector. However, not all food items can be stored. Therefore, the only way to avoid food wastage and loss of income is to avoid overproduction in the rootage place.In most food service sectors, the food service managing directors, or the outlet managers are responsible in calculating and formulating the tot 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 remainder and disposed. Using randomness, future productions can be obligateled and reduced.For example, the LeanPath social club has designed a syllabus called ValuWaste (LeanPath, 2009). This program includes the internalisation of their equipments used in the kitchen, as well as calculation the food prepared, food served, and food remaining at the end of each repast. These data are then processed according to an employee recognition program for recognizing reduction in waste efforts. Many other companies have developed their own food waste management programs, and this is definitely a very goodly way to increase their efficiency, as well as increase profits.Importance of information and Information Flow The word â€Å"information”, according to Ibaketo et al, (2003), comprises known knowledge, facts and ideas, data (analog or digital) that when given out or received ingest 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 shine waves. According to Kalchschmidt, M. , 2007, store the information of in-patient number is beneficial, since it allows ships company to better analyze and understand the de mand.He claimed thus collecting a wide range of data allows company to provide functional area with an in-depth demand summary that may help to reduce uncertainty with regard to future events and define action accordingly. This in turn, can impact on company’s cost thanks. Information is useful to the organization in assisting most foretell procedures build on the premise. However, many firms do not keep adequate records, nor have they idea through a consistent approach to collect information (Fildes, R. , 2010).The information flow shall be efficient and fast in order to generate perfect forecast. From the literature review, I can conclude that, there is a comparisonship between data and information and the prodigy 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 thing s to come. It tries to evaluate the magnitude and deduction of forces that give be affect future operating conditions in an try.Thus, demand forecasting, is an estimate of future demand. Most of the forecasts made in current operation practice in Besta Corporation Sdn Bhd overestimate demand. It is supported by Kumar, A. , 1998 claimed demand forecasting is essential for the old firms and in the raw firms. It is much more important where the firm is prosecute in large scale production and there is a long gestation period in production process. In such circumstances, an idea about future demand is incumbent 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 lucid but with an increased wastage or overproduction. There are three lengths of forecasts, which are short-term forecasts, medium-term forecasts and long-term forecasts. From my superlative of view, the short-term forecas t 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 condition, production schedules, budgeting and planning cash flows (Kumar, A. , 1998). Importance of Portion ControlPortion go is important throughout food production and repast service. It involves overcareful menu planning and purchasing procedures, as well as accurate measuring rod during food production and repast service (Iowa segment of Education, 2011). Controlling the sizing portions can control food costs (Lendal et al. , 2007). contrary portion size might lead to overproduction, so it is essential to develop proper portioning standards that prevent spendthrift waste (Karen Malody, 2011). Portion control helps in managing more effectively by reducing waste and leftover of food.Poor portion control causes overproduction. During food preparation, access to ingredients should be authorized and the amounts of ingred ients taken should follow 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 quantity control. It shows the relationship between forecasting, portion control and overproduction. The other main cause of overproduction is in the ingredient control.Ingredient control is the study 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 let off this cause of overproduction, there should be a tighter control of the ingredients room, which has been dated to back in the late fifties (Flack KE, 1959). This will restrict access to the ingredients by the cooks, or kitchen staff, and therefore allowing only the authorized amount of ingredie nts 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 gear of their time determining needs, containing supplies, and weighing and measuring ingredients. direction 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, intrueness of forecasting, inefficiency of information flow and inconsistency of portion control prolong and overpr oduction remain unresolved. Overproduction cause producing waste, increasing of cost and affect the profit earned. addition 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 the research. PURPOSE OF THE development 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 measure the number of helping overproduced at the tray line for each main menu item listed in menu cycle after armed service time. 4. To identify the difference between the forecasted meal order for production and actual number of serving served f or each of the main menu item listed in menu cycle. cellular inclusion criteria All the normal and therapeutic menu items listed in the three hospital menu cycle. Exclusion Criteria Children menu, vegetarian menu, horse opera menu and any ala carte order will be excluded. Reducing overproduce meal allows organisation to save some money on commodities, labour, button and disposal costs (LeanPath, 2008).Furthermore, by reducing waste, it helps the environs through reduce significant carbon electric arc and landfill disposal. According to Fildes et al. (2009), improved demand forecasting accuracy can lead to significant monetary savings, great competitiveness, enhanced channel relationships and consumer satisfaction. These statement made by the researchers show how important is controlling 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 patient s receive the kindred quantity and quality of food, because they are all pit paying customers. In order to ensure this, the jump step to be taken is to standardize all serving utensils, like plates, cups, spoons and places. 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 deal outer 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 manner acting of serving. Only 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 ins truct the employee to use the blue ladle to serve the rice (Gregoire, 2010). THEORETICAL FRAMEWORK AND conjecture Dependent variable: Overproduction of in-patient meal self-governing 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 hurrying the information flow of the in-patient meal data, the lower disaster 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 methodological analysis Generally, there are three types of research designs.For the single-valued function of this study, descriptive research is selected due to it is designed to obtain data (Hair, 2007). Under the classification of cross-sectional, data are co llected at a given read/write head in time and summarized statistically. First is data of in-patient meal order from Dietary System will be collected and tabulated in Microsoft Excel 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 radical Hospital Information System, THIS, namely 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. Visual estimation/ tally After finish the serving time at ward level, the total pieces of meat, poultry or search 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 statistics is used to obtain taking into custody 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.\r\n'