question

Define and list examples of commercial and institutional non-comercial food service industries

answer

commercial institutional make profit example are catering, resturarnts, supermarkets. Institutional: Non commercial the focus is not on profit, like schools, prisions, hospitals are considered non commercial

question

Describe the system approach to food service management using the systems model

answer

Controls, manage and memory palns communicate records of everything: takes all information, gives to operations the subsystems; purchasing receivng, invoicing, product distribution, sanitation. all to finished goods customer satisfaction, the internal plans made by the organization contracts and laws regulations that apply to teh operation: MANAGEMENT PERFORMS VARIOUS FUNCTIONS IN ORDER TO ACHIVE THE MISSION OF THE ORGANIZATION

question

List the functional subsystems fo a foodservice system: describe responsibilities of each func. sub.

answer

Purchasing: order goods needed Receiving: making sure it was what was ordered Inventory: Putting away in proper place Prep: ingredient assembly Distribute: customer finish product. Sanitation: clean all make sure al is ready for next round.

question

Describe the four types of foodservice systems:

answer

Conventional, Commissary, Ready Prepared, and Assembly/serve

question

Conventional - advantage

answer

Conventional: resstuarant: quality control, more adaptable to regional, ethnic and individual preference then others system, economically greater flexibility less freezer storage distribution cost are minimal u save in energy cost

question

Conventional Disadvantage

answer

Stressful work day, meal period demand, menu is different, long hours

question

Commissary

answer

Central production kitchen large use airlines city schools, chain restuarant: cost saving, quately control, Disadvantage: contamination can occur costly to hire a microbiologist.

question

Ready Prepared

answer

Prepare on premises, chilled or frozen and stored for use later, place of preparation not place of service food is not for immediate use Disadvantage: need large cold storage, energy cost expensive for chill method

question

Ready prepared

answer

mass production freezing reduce labor cost, production to meet future demand, less skilled workers

question

Assembly/ serve

answer

kitchen fully prepared food purchased and require only storage. build in labor savings.

question

Five functions of Management

answer

Plan, Organize, Staff, Lead, Control Need communication to achive the mission effectively

question

Two samples of Management functions

answer

Staff: orientantion: trainign ongoing tothe staff Organize: monotomy and designating assingments appropiatly Control: develop and control of operational and capital budgets Prepare financial reports, ensure quality safety, sanitation,

question

Tools of Management: Oganization chart

answer

first tool fof mng. a graphic representation of teh basic groupings and relationships of positons and functions

question

Tools of Management: Job description

answer

Organized list of that reflect required skills and resp. for a specific positon

question

Tools of Management: Job Specification

answer

written statement of the minim standards that must be met by an applicant

question

Tools of Management: Work schedule

answer

outline of work to be performed with procedures and time required

question

Tools of Management: Job analysis

answer

analyze if employess pan is working

question

Organization

answer

structural on a line and staff or functional basis formal: on the chart who reports to whom Informal: things that go on not on chart: example: best employess will train new guy

question

Four steps necessary to develop an org. structure aimed to acomplish goal

answer

pLan, Organize, Lead, Input: look at the big picutre if change is necessary use management system.

question

Goal

answer

To make your plan come to life

question

Objective

answer

List on the goals

question

Policies

answer

Work Laws

question

Procedures

answer

what must be done, how to get them done

question

Method

answer

the way procedurres should be done.

question

advantage/diadvantage of a line and staff positon

answer

In a line organization, top management has complete control, and the chain of command is clear and simple.

question

Principles of good menu planning

answer

Well planned menues provide balance and variations: colors, flavores, textures, shapes and size, preparation techniques, temperature hot and cold spicy and bland well planned menue avoid repetition.

question

Selective menu

answer

a menu that includes two or more food choices in each menue category such as appetizers, entree's vegetables, salads and desserts - Restuarant

question

Non selective menu

answer

A menu tht offers only one item per menu category NO CHOICE Planned you do not have a choice

question

Static or fixed menu

answer

A set menu with the same offerings every day such as a restuarant or room service menu - always the same like a restuarant

question

single use

answer

A menu planned for a specifc event and typically used only once usually for a holiday or other special occasion - special ocasions

question

cycle menu

answer

a carefully planned set of menus that is rotated at definite time intervals: Hospitals used this example in one week cycle

question

Id. charasteristic of menus in hospitals, extended care facilities, schools, and colleges

answer

diff. types like low fat, no salt. ect.

question

Define standarized recipe and benefits

answer

Standarized like the olive garden for example is has been tested , purchasing is done for all restaurants same quality or quantity and yield each time is prepared . Know yield how many portions - benefits cost control, serving correct portion, decrease in hours, job satisfaction, receipie easy to follow,

question

info. necessary for a standarized recipe card

answer

Name and yield , order in which you use the ingredients, temp. cooking time, procedures, the HACCP: hazard analasys critical control point.. in the recepie

question

HACCP

answer

Hazard Analasys Critital Point

question

Calculate the recepie extension for specified number of portions

answer

if increasing from 50 portions to 125 portions: I think: portions/by new portion=# x every ingredient

question

list and describe three skills needed by top midlle and fist line mngr.

answer

figure head leader and liason page 370

question

AP

answer

as purchased

question

EP

answer

edible portion: after cleaning cutting out all fat ect.

question

FDA in the food industry

answer

enforces food, drug and cosmetics covers all food involved in the interstate, doe not include meat poultry and eggs. No food may enter intersate commerce that has been adulterated of mishandled. Enforces Fair packaging and labeling act.

question

FDA Standards of Identity

answer

food is called by certain name with minimal requirements: example Mayo must be at least65% milk must be at least 325% fat. So it must contaion certain amout of something to get a certain name.

question

FDA standards of quality

answer

describes ingredients that go into canned fruits and veges. with minimun quality required

question

FDA Standard of fill

answer

Regulated the quantity of food in container.

question

Labeling requirements

answer

The FDA enforces the nutritional labels, mandatory for packaged foods, regulates nutrient content and health claims, including claims made by restuarant: example Transfat is now listed

question

USDA

answer

US Dept. of agruculture enforces meat inspection poultry and eggs. Inspection is mandatory for M P E

question

PUFI

answer

is a voluntary by the national marine and fish service to inspect their fish

question

NATIONAL MARINE AND FISHERIES SERVICE

answer

VOLUNTARY inspection service for fish - US Grade - for fish it has been processed under continuous inspection by federal inspectors

question

US PUBLIC HEALTH SERVICE

answer

concerned with control of infections, contagious disease, advices state and local gov. on sanitation of milk, shellfish safety

question

The difference between CENTRALIZED AND INDEPENDENT PURCHASING, advantage and disadvantage

answer

Centralized: buys for all units in organization Advantage it's cost effective = you get better prices, the individual units have more time to mange, the central storage saves space at units Disadvantage: Need agreement on quality standards need specs. On purchased items by unit.

question

The difference between CENTRALIZED AND INDEPENDENT PURCHASING, advantage and disadvantage

answer

Independent Purchasing: Purchasing is done by the individual running the food service. - Restaurant manager. Advantage: Lots of control Disadvantage: No volume discounts, takes time away from other management activities

question

COST PLUS PURCHASING

answer

making sure the prices are lowest from this vendor over a specific amount of time

question

Prime Vendor

answer

agreement with just one vendor to supply majority of orders for a specific amount of time

question

Par Stock System

answer

Required amount on hand (when ordering comes in must order to meet what is needed)

question

Mini-Max System

answer

the minimum and maximum of items that must be on hand at all times.

question

product specification

answer

concise, detailed description of product being ordered, name of times, quality like the federal grade or brand name, amount needed, size ect. Example USDA fancy top or USDA number one ok, the time is needed by.

question

Technical specification

answer

A specification contained in a document which lays down the characteristics required of a product such as levels of quality

question

Performance and Brand specification:

answer

brand name has been treated as an example of a performance specification.

question

Characteristics for proper Dry storage:

answer

, cool, and properly ventilated, location should be convenient to the receiving and preparation areas. For non-perishable foods do not require refrigeration NOT over 70F

question

Refrigeration:

answer

fresh foods and veggies 32 to 40 f

question

Freezer Storage

answer

meats, fish, and poultry 0 to -10 F

question

Perpetual and Physical inventory

answer

Perpetual: continuous tracking of product held in storage - a running record of the balance on hand for each item in the storeroom.- Physical Inventory: An exact count of products held in the storeroom

question

Formal competitive bid

answer

vendors provide written specs. Vendors provide written bids. Ect. Advantage: avoids the ethics honest stuff, less misunderstandings Disadvantage: time consuming

question

Informal buying procedures:

answer

common with small foodservice, based on price quotations, paper work sent over fax or computer or even phone, the specs. Are not formal legal contract

question

Physical Inventory

answer

List of items, count record. Ect. List is in the order that it is arranged in the stock room

question

How do inventory results and purchase records help to determine food cost

answer

food cost: inventory and purchase records can help you forecast and make educated guest and how much to order next time.

question

Calculate food cost per meal and food cost percentage:

answer

...

question

Yield study

answer

is the percentage of a product after removing waste and allowing for shrinkage is used to determine order amounts

question

6 pieces of equipment used in the six subsystem of a food service facility

answer

Purchasing: information on what's needed. Receiving: box cutters, pliers, scissors, thermometer, Storage and inventory: refrigeratkion, freezers, drya storage area wire racks, step ladder Prepare: cutting boards, French knives, paring knives, two sinks, worktables, buffalo chopper Ingredient assembly: trays, temp, dishesh, silverware and preposioned along conveyor belt.refrigerated or heated storage units. Production: ranges, burners ovens, broilers, deep fat fryers, griddles, tilting fry pan, hood ventialtion Distribution: conveyor trayline, patient tray, steamtables, regrigerated holding equitment, Sanitation and maintained: hand sinks dishwashers, garbage disposals, floor sink , hose

question

Forecasting in relation to production planning:

answer

...

question

Portion control

answer

cost control, nutritional consistency, customer satisfaction: you can use latels, scoops, sppodles, scales.

question

The use of production schedule is for:

answer

...

question

Factors that influence food service equiptment selection is

answer

menu, food purchased, style

question

Design features of food service equipment

answer

is modular in size, standardized pans, trays, carts.

question

Define and list characteristics of a centralized and decentralized service:

answer

Centralized assembly: Food is assembled in or near production area and delivered to patients/customers. (Healthcare, fast food, restaurants) ADVANTAGE: more supervision, saves labor dollars, saves equipment dollars Disadvantage: Time span between assembly and service Decentralized Service: Food prepared in one location and transported in bulk for assembly near patients or customers. (Healthcare, business, and industrial feeding) ADVANTANGE: Less time between assembly and service, food is hotter and of better quality, allows flexibility in satisfying patient or customer needs.

question

Describe conveyor belt tray assembly

answer

...

question

Describe 3 distribution methods used In health care foodservice

answer

...

question

Describe the four P's of the marketing mix

answer

PRODUCT - customer wants PRICE - that is fair PLACE- and time where product is available at customer's convenience Promotion - Increase customer awareness of product. Increase sales Increase the number of customers Increase profit

question

Define merchandising and describe examples of merchandising in the foodservice industry

answer

Merchandising, technique used to entice people to buy food Examples include: providing visual excitement with menu Planning special promotions Creating an inviting atmosphere inside and out Using promotional materials - publicity and advertising

question

Describe branding:

answer

Branding is the use of nationally or locally labeled products for sale in an existing foodservice operation: Brand names may represent products that are higher or lower in quality than the corresponding government grade

question

fixed budget

answer

volume of work remains constant (monthly needs and projections constant)

question

Zero bansed budget

answer

: Justify every dollar of spending, does not rely on last year's budget as starting point.

question

Operating budget

answer

Forecast financial needs and expenses. (Includes food, labor, supply, equipment, maintenance, and other overhead expenses.

question

Capital budget

answer

Used for long term purchases which usually require financing. (Example: large equipment and renovations)

question

Flexible Budget

answer

Dollars allocated vary in proportion to the amount of work being done. (Golf course restaurant needs more money during the months of nice weather and less during the winter months)

question

Other overhead expenses

answer

Projects anticipated expenses, income and profit Projects anticipated volume statistics (patient census, patient days, and cafeteria census)

question

List and describe the steps in budget planning

answer

a.Collect and analyze historical data: Keep good historical data (memory) b.Are there any changes internal or external? c.Set goals for budget period: based on changes d.Make decision balancing wants and needs e.Preparation: includes income, expenses, statistical data, and justifications for new funds. f.Once budget is approved, use it as a control tool; develop operating reports and or profit loss statements.

question

Calculate profit and loss statement, including cost of goods available/used and food cost

answer

Find out cost of foods first: Beginning inventory, minus Food Purchases for the month. Then subtract the final inventory amount. That is your food cost. Food cost % take the your food cost / revenue (sales) x 100 Operating cost: take total for operating expenses /revenue x 100 Labor Cost: total labor cost/revenue x 100 Profit and loss: Net amount/revenue x 100 Net amount: revenue minus food cost = gross profit than minus labor and operating cost. The above calculations can help compare actual to budget. Do not have to wait until end of year

question

Explain how information on a profit and loss statement can be used to evaluate and guide the foodservice operation.

answer

Can help compare the actual, to budget, do not have to wait until end of year.

question

Describe quality assurance and its role in the foodservice industry

answer

The process of checking for adherence to quality standards or specifications after the product has been produced. In the foodservice industry Food temperatures, portion sizes, nutrient content.

question

Define external/internal audit and purpose of each

answer

Audit is the branch of accounting that is concerned with the truthfulness and accuracy of financial reports.

question

Internal audit

answer

the purpose of internal audit is to determine whether the quality management system conforms to the planned arrangement to the requirement of the international standard and to the quality management system requirements established by the organization and is effectively implemented and maintained

question

External audit:

answer

An external audit process ensures that a company's internal controls, processes, guidelines and policies are adequate, effective and in compliance with governmental requirements, industry standards and company policies. This type of audit also ensures that reporting mechanisms prevent errors in financial statements.

question

Discuss characteristics of the four major types of food spoilage:

answer

Food spoilage is damaged to edible quality of food which can be seen in changes of appearance, color, odor and texture. Some food spoilage is not seen, taste, or smell: Microbiological: parasites, fungi/mold, yeasts, virus, and protozoa, BACTERIA: and bacteria are responsible for 90% of the cases of food-borne illness.

question

food intoxication

answer

INTOXICATION: ILLNESS CAUSED BY TOXING PRODUCED BY HARMFUL BACTERIA. (MIGHT NOT BE KILLED BY REGULAR COOKING)

question

food infection

answer

FOOD-BORNE INFECTION: CAUSED BY INGESTING FOOD CONTAIN ING HARMFUL BACTERIA (PROPER COOKING INPORTANT TO PREVENT)

question

Biochemical food spoilage

answer

BY NATURAL FOOD ENZYMES WHICH INITIATE REACTIONS TO RIPEN FOOD, LONG HOLDING TIMES LEAD TO ROTTING OR FOOD SPOILAGE. KEEP REFRIGERATED.

question

physical food spoilage

answer

excess heat or cold, too much moisture rotting produce, too much dryness, freezer burn.

question

Chemical food spoilage

answer

cleaning stuff, acid foods reacting with metal containers, excessive use of additive and preservatives the FDA regulates approved additives see GRAS list, also the FDA regulates agricultural chemicals.

question

Identify key factors in bacterial multiplication (FAT-TOM)

answer

FOOD, ACIDITY, TEMPERATURE, TIME, OXYGEN, MOISTURE FOOD: POTENTIALLY HAZARDOUS, EXAMPLE: MEAT POULTRY FRISH, DAIRY PRODUCTS, EGGS, SPINACH, CANTALOUPES, AND GARLIC IN OIL. KEEP OUT OF DANGER ZONE 41 TO 140 ACIDITY: MOST BACTERIA LIKE A NEUTRAL PH FOR REPRODUCTION - ACID FOODS REATING TO METALS CONTAINERS TEMPERATURE: MOST BACTERIA GROW BEST BETWEEN ROOM TEMP. AND BODY TEMP. COLD TEMP DOES NOT KILL BACTERIA BUT THEY DO SLOW DOWN GROWTH. KEEP OUT OF DANGER ZONE 41-140 MOISTURE: LIVING ORGANISM NEEDS WATER TO SURVIVE.. TIME: BACTERIA NEEDS TIME TO MULTIPLY ONE BACTERIAL DOUBLES EVERY 20SEC. KEEP FOOD OUT OF THE DANGER ZONE 41 TO 140 OXYGEN: AEROBIC: NEEDS OXYGEN, ANAEROBIC: DO NOT NEED OXYGEN AND SOME CAN ADAPT TO EITHER ENVIROMENT.

question

FAT-TOM: bacterial multiply

answer

Food, Acid, Temperature, Time, Oxygen, Moisture

question

Staphylococcus

answer

produces toxin not killed by normal cooking temp. Symptoms: diarrhea, vomiting, abdominal cramps. Onset 3-8 hours duration 1-2 days. Foods: ham, creamed foods, milk, cheese, poultry, meat, starchy foods, cream filled pastry. Bacterial found in skin. Personal hygiene a must. Keep Hot Foods Hot and cold foods cold

question

Salmonella

answer

foods: poultry, eggs, custard, starchy foods, raw milk.. Don Not Use RAW EGGS human can carry, avoid cross contamination Not harmful in small amounts easily destroyed by heat.

question

Clostridium Botulism

answer

spore forming, toxins in absence of oxygen, grows in low acid foods, such as home canned beans, corn, beets, asparagus, peppers, spinach, mushrooms, garlic in oil. Symptoms include: respiratory paralysis, nervous system failure. Fatality rate 65%

question

Define time-temperature control:

answer

Temperature important factor in control of harmful organism, time is equally important in minimizing microbial growth during food storage

question

List seven control points in a food service organization for monitoring microbial quality and safety, describe characteristics of each point:

answer

CONTROL POINTS: IDENTIFIED AS POINTS IN THE FLOW OF FOOD AT WHICH: FOOD CAN BECOME TEMPERATURE: CONTAMINANTS CAN INCREASE IN FOOD, AND CAN SURVIVE IN FOOD.TEMPERATURE REQUIREMENTS: HOT FOODS ABOVE 140, COLD BELOW 40, FRIDGE 36-38 FOOD STORAGE, BUYING, PRE-HEATING, DISTRIBUTION AND SERIVE.

question

efine HACCP and describe characteristics for its usage:

answer

HAZARD ANALYSIS CRITIAL CONTROL POINTS: IS A FOOD SAFEtY AND SELF INSPECTION SYSTEM THAT LOOKS AT THE FLOW OF POTENTIALLY HAZARDOUS FOOD THROUGH THE FOODSERVICE OPERATION FROM RECEIVING TO SERVICE.

question

Explain the difference between clean, sanitary, and sterile:

answer

CLEAN: FREE OF VISIBLE DIRT, USE SOAP AND WATER AND RINSE SANITARY: FREE OF HARMFUL BACTERIAL, USE CHEMICHAL SANITIZER AFTER CLEANING OR EQUIPMENT IN DISHWASHER W/FINAL RINSE TEMPERATURE IS 180F STERILE: ELIMINATION OF ALL MICROORGANISMS

question

21- Describe methods used to sanitize equipment and food contract surfaces

answer

KEEP CLEAN AND PEST FREE, SANITIZE ANY EQUIPTMENT OR SURFACES WHICH COME IN DIRECT CONTACT WHITH FOOD.

question

Define cross-contamination

answer

CAUSED BY CONTACT WITH RAW OR INFECTED FOOD. AVOID BY NOT ALLOWING ANY MATERIAL FORM RAW FOODS TO TOCUH FOODS THAT WILL NOT BE COOKED OR ARE READY TO EAST. CLEAN A SANITIZES SURFACES, EQUIPMENT, AND HANDS AFTER HANDLING RAW FOODS.

question

Describe the FDA food code

answer

FOOD AND DRUG ADMINISTRATION: MODEL FOOD CODE

question

Describe Material safety data sheet:

answer

Used to comply with OSHA hazard communication standard must be consulted for specific requirement. Right to know, an inventory of all chemicals used by the operation must be maintained and properly labeled. All employees must be aware of potentially infectious materials that they may be exposed to. Example hepatitis B educated employees on that risk.

question

Unit Four

answer

...

question

List advantages and disadvantages of internal /external recruitment with examples of each

answer

Internal: within the organizaiton, latteral move, hiring a relative or friend of an employee External: recruit from outside... add in a paper ect.

question

application process; including lawful applications, reference checks and interview

answer

Application: fair employment practice laws Interview: get information, give information, practice good public relations.

question

explain the purpose of orientation training and list the proper methods of administering it

answer

A new employee should be introduced to the job and the company first in a formal orientantion program and tehn in a well organized Introduction to the company - pride in belonging Review of important policies and practices; conduct, performance, probation period, discipline policy and safety Review Benefits and Service Benefit plan enrollment: Completion of employment documents: payroll withholdings Review of employer expectations Steeing of employee expectations introduction to fellow workers introduction to facilities introductin to the job.

question

Advantage of a traning programs

answer

reduced turnover redecued absenteeism less accidents reduction in production cost and increase in produc. effic. increase morale

question

steps needed to anlalyze traning needs

answer

analyze Job requirements by observing employee at work review performance appraisals - the one year review analyze your turn over rate and productivity survey dept. personnel - suggestions.

question

Objectives of on the job training

answer

Increase employee skills and efficiency Develop correct work habits - do orientation correctly promote job understanding develop solid working relations teamwork

question

The four steps to JIT method of training

answer

Prepare, Present, Apply, Follow up Determine Goas, Objectives for lesson - Develop Instructions Breakdown job into steps Decide on training method Provide good work setting Have everything ready.

question

four steps of proper teacher preparation Training

answer

Breakdown the job: list principals steps pick out key points Have a timetable: how much skill do y ou expect your pupil to have, and how soon Have everything ready: make sure the right tools, equip. and materials are at hand. Have the workplace properly arranged... arranged in a way where the employee will be able to maintain.

question

Explain the objectives of performance appraisal

answer

Provide feedback to employee encourage more affective job performance information may be used to determine future job assignments promotions and raises

question

Objective perfomance evaluation errors

answer

HALO: evaluator focuses on one situation or trait Central Tendency error : evaluator gives similar ratings to all then everyone is just average Recency of events error: evaluator rate employee based only on most recent performance.

question

Evaluation techniques: checklist

answer

Good system when you have them in place

question

Evaluation techniques: rating scale

answer

listing employees accomplishment and rating them by 25-5 scale

question

Evaluation techniques: critical incident

answer

Records are kept of both positive and negative occurences behavior for each employee to be used for performance evaluation purposes

question

Evaluation techniques:MBO - Management by Objective

answer

An approcah to performance evaluation requiring the setting of measurable performance goals that are nutually agreed upon by the employee and the immediate supervisor

question

Evaluation techniques: BARS-Behaviorally anchored rating scale

answer

Performance evaluation scales that contain specific behaviors indentified for each performance level for each job category

question

Steps involved in employee discipline

answer

Unrecorded verbal warning Oral warning with written notation personnel file Official written reprimand with copy in personnel file that includes: the rule that was violated, dates, words, actions, objectives for future performance, have employee sign, do not share diciiplinary info with other employees

question

Differentiate between programmed ws. non programmed decisions

answer

...

question

difference bet. characteristics of managers and leaders

answer

autocratic makes most decidions laissez faire allow groups to make deci democratic.

question

describe charac. of motivation theories: Hierarchy

answer

meet unsatisfied needs first... Maslow hierarchy of needs

question

describe charac. of motivation theories: Achivement -power affiliation

answer

...

question

describe charac. of motivation theories: two factor

answer

...

question

describe charac. of motivation theories: expectancy

answer

reward is big, I will do the job

question

describe charac. of motivation theories: reinforcement

answer

...

question

Describe Charac. of Leadership theores: Scientific Mng.

answer

Work is all

question

Describe Charac. of Leadership theores: Human Relations Approach

answer

work is not all need more

question

Describe Charac. of Leadership theores: Theory X and Y

answer

X traditional Y more democratiic

question

Describe Charac. of Leadership theores: Situational Management

answer

factors interact to affect leadership...

question

Describe Charac. of Leadership theores: Contingency theory

answer

no one style is best

question

Fair labor law

answer

same pay for men and women 1963 mininum wage, overtime, 40 hour week. ect.

question

Unemployment compensation

answer

Social security: 1935, work. comp., old age, death, disability, ect....

question

wage and hour law

answer

fair labor law...

question

Civil righs act 1964

answer

clor of skin no descrimination...

question

Workmans compensation

answer

social securiy...

question

Social security act

answer

1935...

question

Norris La Guardia act 1932

answer

cant fire for pickiting...

question

Wagner Act 1935

answer

cant fire for wanting to be in union or union activity...

question

Faft Hartely Act 1947

answer

can not make empl. be in union...

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