NUTR 832 Final Exam

what type of food service is assembled in one location and then distributed to patients or customers

centralized

pros of a centralized assembly service (2)

• eliminates double handling

• less supervision needed

cons of a centralized assembly service (3)

• carts take up space

• time and temp control during transit

• requires a large kitchen/production area

what type of centralized system requires less staff, and reduces tray assembly line?

pod system

what type of food service features bulk quantities of prepared foods distributed to place of service which are then reassembled

decentralized system

pros of a decentralized assembly system (3)

• less space needed for main kitchen

• good for when patients/customers are far from production area

• better time/temp control quality

cons of a decentralized assembly system (3)

• duplication of equipment needed for reheating or cooking

• more staff required

• double handling of food occurs

conventional is a ____ foodservice

centralized

ready prepared is a ____ food service

centralized

assembly serve is a ____ food service

decentralized

commissary is a ____ food service

decentralized

which type of equipment is made for rapid transit, is more expensive, and would require an alternate plan if power went out?

fix/built in equipment

what is an example of fixed/built in equipment?

a dumbwaiter or conveyer belt

what type of equipment is usually on wheels or castors?

mobile equipment

what is an example of mobile equipment?

meal truck, delivery truck, carts

what type of equipment features small items that can be carried?

portable equipment

what is an example of portable equipment?

hotel pans, pellet discs

what kind of equipment is used for food that is ready-prepared but needs to be warmed for service?

reheating equipment (steamers, microwaves, ovens)

what kind of equipment is used for various menu items that need to be collected and placed on a plate?

meal assembling equipment (like a conveyer belt)

what kind of equipment keeps prepared food hot or cold?

temperature maintenance/holding (refrigerators, steam tables)

what kind of equipment is used to carry food from one place to another?

both mobile and portable equipment (trays, carts, trucks)

what kind of equipment is used to portion or dispense food?

serving equipment (wells, vending machines)

which style of service allows guests to carry their own food selection from the display to a dining area?

self service

which style of service (can be centralized or decentralized) features guests being directly served their meal by a staff member?

tray service

Which option for tray style service is least costly, but requires immediate distribution?

no thermal support

Which option for tray style service is mid-cost, but only good for hot items?

thermal retention (pellet discs, heated cart)

Which option for tray style service is most costly, heavy, but great for both hot and cold items?

hot/cold thermal retention (split carts)

Which style of service features specific staff members servicing/hosting a single group of guests?

wait service

Which type of wait service features a hot menu, fresh place settings, waiters, bussers, and pre-portioned plates?

american

Which type of wait service features fine dining, rechauds, gueridons, a chef de rang and commis de rang?

french

what is a rechaud

smaller heater placed on table to keep food warm

what is a gueridon

small portable table

what is a chef de rang

head water who waits on table and prepares food

what is a commis de rang

assistant waiter for a singular table to assist chef de rang

Which type of wait service features food prepared in a kitchen, empty place setting in front of each guest, and each person is served one at a time?

russian

Which type of wait service features meals at a specific time of day with specific amounts of people?

banquet

Where would an off premise delivery occur?

at a home or another site

where would an on premise delivery occur?

on site of event or serving

What does room service allow for?

guests to order food to be brought bedside/to room

Which type of foodservice should consider location, effective space use, and parking?

commercial

Which type of food service should consider ventilation, central locations, peak workloads, and additional on site services?

schools/universities

Which type of food service should consider employees/visitors/patients, central/decentralized design, adequate passageways for carts, and elevators/office spaces?

hospitals!

What is a prospectus?

written description of all aspects under consideration used as a guide and communication tool to aid in clear understanding by all involved in the facility planning

what is the rationale of a prospectus

• title

• reason or need for project

• goals and objectives

• policies and procedures

what are the physical and operational characteristics of a prospectus

• architectural design/features

• menu

• food prep/service

• target market profile

• anticipated volumes

what is the regularity information of a prospectus?

• built in sanitation

• safety considerations

• energy usage

what is every team members role in facility planning?

educate other team members on their own area of expertise, communication in every stage

what is the administrator/owners role in facility planning?

co plans initial design and brings in other members throughout project development

what is the food service director/managers role in facility planning?

• knows principles of refrigeration and plumbing needs

• knows location of outlets and voltage needed

• will monitor development of construction phases to make sure it goes according to production needs

what is the architects role in facility planning?

• identifies building style and materials

• makes choices for heating, ventilation and air conditioning, plumbing plans

• creates blueprints

what is the design consultants role in facility planning?

designs layout and flow of food

what is the equipment representatives roles in facility planning?

provides quotes, orders, and service of equipment

what is the business managers role in facility planning?

obtain cost information for construction

what is the builder/contractors role in facility planning?

helps with matters and bids on projects, sources staff for construction

what is the mechanical engineers role in facility planning?

identify problems and how to repair, upkeep equipment, and reads blueprints

what is a feasibility study?

collects data about the market and other factors relating to the proposed project, providing justification of decisions and what is worth purchasing

what can you do to help identify preparation methods required, figure out layout/personnel required, and determine storage needs, portion sizes, estimated volumes, and equipment/work surface needs?

perform a menu analysis

which floor material is ideal for kitchens and food storage area, but is slippery when wet

quarry tile

which floor material is good for moderate traffic areas in kitchens/restrooms, and is nonslip and resistant

rubber tiles

how far up the wall should a floor surface cover?

6 inches

what is a good material for walls?

ceramic tile

to prevent contamination, this should be installed in sinks

back flow

lighting is measured in…

foot candles

ADA compliance: seating aisles

36 inches

ADA compliance: table height

28-34 inches

ADA compliance: door width

32 inches

ADA compliance: avoid what kind of carpet?

high pile

ADA compliance: kitchen aisles

48 inches

lighting requirements in dry storage area

10 foot candles

lighting requirements in reach in fridge/cooler

20 foot candles

lighting requirements in food prep area

50 foot candles

What is leadership?

being able to influence people to willingly want to meet goals

what is management?

running of an organization (policies, concepts, decision making)

a leader should see their leadership as a ____ not a ____ or ____

responsibility; not a rank or privilege

which theory states that there is not one best style of leadership, but a good leader will change management styles based upon the situation

contingency theory

which management style features a leader who makes most decisions?

autocratic

which management style is best for when decisions need to be made quickly/urgently or when making decisions about safety?

autocratic

which management style features a leader who allows their employees to make decisions?

laissez faire

which management style is best for creating trust, and best for preference/work flow oriented decisions?

laissez faire

which management style features a leader who guides and encourages the group to make the decisions as a team?

democratic

which management style is best for having the leader be part of the conversation and hear everyones voice?

democratic

which management style features a leader who gathers opinions and information from the group, but ultimately makes the decision themselves?

participative

which management style features a leader who requires the entire group to be in agreement on a decision?

consensus

definition of motivation

the sum of energizing forces internal and external to an individual that results in a behavior (payne-palacio)

which motivation forces can a manager control?

external

what is leadership rounding?

a leader checking in with staff about current procedures, allowing staff to feel heard. leader must follow up on that was discussed to earn trust!

average employees remember ___ of what is heard

10-15%

average employees remember ___ of what is heard and seen.

15-30%

average employees remember ___ of what is said by them

30-50%

average employees remember __ of what is done

50-75%

which theory said that a person is motivated by their desire to satisfy specific needs, and only an unsatisfied need motivated behavior?

maslows hierarchy of needs (1954)

which theory said that people have three needs: to achieve, for power, and for affiliation?

achievement power affiliation (1961)

which theory said that motivation is based on pleasure or displeasure, and the value an employee places on the reward given by an organization?

expectancy theory

which theory said that motivation (achievement, recognition, opportunities) and hygiene (policies, salary, working conditions, interpersonal relations) work together to create behaviors?

Herzbergs two factor model (1959)

which theory said that peoples behavior is driven by what they have earned from prior actions results in positive or negative outcomes? (operant conditioning)

reinforcement theory- Skinner (1969)

what is performance improvement?

measuring results achieved and process of ensuring you’re achieving desires outcomes

which type of management sees the organization as interdependent parts, and aims to identify barriers to quality, satisfy customers and encourage an environment of continuous improvement?

total quality management

5 major sub system of total quality management

• customer focus

• strategic approach to operations

• commitment to HR development

• long term focus

• employee involvement

total quality management shifts a management role from ___ to ___

enforcerer; coach

how much variation is due to systemic factors, and not employees?

90%