Food Service Management Exam 2

What is Proforma?

A proforma is a financial document that outlines projected revenues and expenses for a specific period, often used in budgeting and forecasting. Tells the money story of your business.

What is prospectus?

A document that outlines a business plan, including details about products, services, and financial projections. Tells the story of your business outlook.

What is used to maintain good business?

A SWOT analysisis used to identify strengths, weaknesses, opportunities, and threats in a business strategy.

What is most important within business wants and needs?

Communication

What is a business rendering?

A drawing of the overall plan of what the business will look like, including layout and design elements.

What is contingency budget?

Extra money set aside for overruns in business changes

What is value engineering budget?

A methodical approach to improving the value of a project by analyzing its functions and reducing costs while maintaining essential quality. An example includes exchanging items for cheaper versions.

What do national brands use to plan restaurants?

Contact design consultants to help planning and action required OR 3rd party contractors will be contacted.

What is the typical layout of FOH?

Space allocation per seat, furnishing, lighting, function (host station, dining room, bar, restrooms), sanitation area for workers.

What is the typical layout of BOH?

Receiving, sanitation stations, food prep, production line, dry storage, and refrigerated/ frozen storage.

What are examples of physical characteristics for safety?

Finished materials (flooring, painted walls, ceiling tiles), furnishings (hard and soft seating), and lighting (foot candles).

What does OSHA do?

Ensures safe work practices and prevention of workplace accidents.

What is work flow?

How people are moving in the BOH.

What is traffic flow?

How customers are moving in the FOH.

Examples of ADA regulations for FOH.

3 ft wide travel paths and 5% of all seating needs to be accessible.

Examples of ADA regulations for restrooms

Being wheelchair accessible, 1 handicap stall with safety bars, sink and faucet must be accessible.

Examples of ADA regulations for entrances.

Must have handles requiring <5lb of pressure to open them, ramp needs to be 3 ft wide, and handrails must be present if ramp is longer than 6ft.

Examples of ADA regulations of BOH.

3ft wide travel paths, 5ft circle must be designated for wheelchair maneuverability, and work stations with 34 in height maximum.

Examples of ADA regulations for parking.

1 handicap space for every 25 parking spaces, must be close to entrance, and 1 in 8 accessible spots need to be 8ft wide.

Difference between new kitchen design or remodeling.

At some point, it is chapter to destroy and rebuild a building rather than remodel alone. This does not mean “new” is always better.

What is an important factor of kitchen design?

Function before fashion: wants do not always correlate with functional properties.

What is an equipment list?

Very detailed paperwork explaining how the equipment is built, water/electricity requirements, how tall/wide the product is, etc.

What is the best practice regarding equipment?

Preventative maintenance is best practice.

What is LEED?

Leadership in Environmental and Energy Design: point scale for any sustainable attributes in buildings.

What is a foodborne illness?

Disease carried to people through food.

Who is most susceptible to get foodborne illness?

The very young, elderly, and the immunocompromised.

How does pathogen control cause challenges?

How many people touch food before it reaches the customer, improper practices, pathogens, global food supply, and increase in food eaten away from home.

Who needs to report foodborne illnesses?

Operators, workers, and customers.

What does FAT TOM stand for?

F: food A: acid T: time T: temperature O: oxygen M: moisture

What is Food Net/CDC?

Collection agencies for data on food safety.

How can consumers preserve foodborne illnesses?

Test it and gain all knowledge on the incident

How to consumers seek treatment foodborne illnesses?

People can be more likely to get sick quickly. Seek treatment ASAP.

What other sources can consumers use for foodborne illness actions?

Call the health department and/or use social media to spread awareness.

What are biological hazards?

Bacteria (people are the largest contributors).

What are chemical hazards?

Additives, environmental (heavy metals and acidic things), and in service (lazy sanitation usage).

What are physical hazards?

Foreign/natural objects (light bulb, band aide, cherry pits, fishbones) and bioterrorism (someone actively harms food to hurt others).

What is the plan for foodborne illness prevention?

Identify, implement, communicate, and monitor.

What is the difference between clean vs sanitized?

Clean: free of visible dirt / Sanitized: lowered number of bacteria to safe levels.

What are types of sanitation used?

Thermal (high heat) and chemical (usually chlorine).

What is the 2022 Food Code?

Provides science based guidelines to minimize foodborne illness that are neither law or mandated regulations that model reference for regulating bodies.

What does HACCP stand for?

Hazard, Analysis, Critical, Control, Point

What is HACCP?

A preventative systematic approach to safety assurance from purchase to service.

What are the seven steps of HACCP?

1. Conduct a Hazard Analysis

2. Determine Critical Control Points

3. Critical limits

4. Monitoring procedures

5. Establish corrective actions

6. Verification Procedures

7. Record keeping & documentation

What does HENSS stand for?

Hepatitis A, E Coli, Norovirus, Salmonella, and Shigella.

What is an Associate Reporting Form?

A form saying “I am aware that if I am diagnosed with any of the HENSS along with correlating symptoms that I need to report it”.

What are the top 9 food allergies?

Wheat, soy, diary, egg, tree nuts, peanuts, fish, shellfish, and sesame.

What is transparency with food allergies?

•Signage

– (show what allergens may be present)

•Recipes

–(standardized recipes to show customers)

•Customer Service

–Provide empathy

What are the main food allergies with policy and procedures?

•Prevention

–Universal color for allergen tools: purple

Using proper tools, training, etc.

What are the thoughts regarding exposure with food allergies?

Knowing the exposure plan and how to call emergency services.

What are the steps to inspection process?

1. Be cooperative

2. Be engaged

3. Be informed (Person in charge/Ohio department of health)

What are the most common foodservice accidents?

Slips/falls/trips, burns, cuts, push/pull, and lifting.

What are examples of prevention of foodservice accidents?

PPE, training, and maintaining safety culture.

What are the costs of workplace safety?

$$$ out of pocket, lower morale, and less productivity.

What is OSHA?

Department of labor handling workplace accident regulations.

What is FLSA?

Department of Labor handling regulation of how minors are able to work and what equipment they need to avoid

What is an emotional support animal?

Prescribed by a physician and not covered by ADA. Can be any animal and not allowed in food service.

What is a service animal?

Specifically trained to assist with disability, covered by ADA. Most commonly a dog, but could be a miniature horse. Allowed in food service and marked harnesses are NOT requured.

What are the two questions that can be asked by law?

–Is the animal required because of a disability?

–What work or task has the animal been trained to perform?

What is supply chain management?

The planning and management of all activities involved in sourcing, procurement, and logistical coordination that result in a product for the end user.

What are examples of purchasing considerations?

Scope-size, economies of sale, product specifications, sustainability, and make vs. buy.

What are source distribution channels?

Sysco, dairy companies, or bakeries.

What are business practices/processes?

Payment arrangements.

What are manufacturers or processors?

Preparation for large quantities.

What is intracompany distribution?

Distribution of large palates of food across campus/hospital campus.

What are brokers?

Act as intermediaries, connecting shippers (businesses needing to move goods) with carriers (companies transporting goods) to facilitate efficient and cost-effective transportation. 

What is the shopping bag approach?

Distributing a large variety of items (not always economical because of constant change in how ordering works and who you order from).

What are factors in partnership for supplier selection?

Purchasing volume, location, products needed, expertise, and environmental practices.

Examples of potential ethical dilemmas for supplier selection.

Insider information, personal gain, treatment of distributors, and cash on delivery signifying financial issues.

What is centralized purchasing?

One entity handles purchasing and usually large companies made these arrangements.

What is group purchasing?

Group purchasing is when businesses join together to buy goods or services in bulk to get better prices. This is often done through a group purchasing organization (GPO).

What is decentralized purchasing?

Decentralized purchasing is a procurement approach where individual departments or business units handle their own purchasing activities, rather than a centralized purchasing department making all decisions. (Inconsistency is very prevalent)

What is cost plus?

Combining the cost in distribution plus a percentage mark up for consumers to pay.

What is a simple average?

The average of all data.

What is a moving average?

Time specific data/menu items and day of the week.

What is a forecasting percentage?

Assigns a percentage to all menu items (ex. % of people eating pizza).

What is casual forecasting?

Uses regression analysis based on imputed variables (most accurate but can be super costly).

What influences the quantity of product bought?

Delivery schedules, storage options, and extra costs (like fuel surcharges).

What are par levels?

The minimum amount of inventory a restaurant should maintain to meet customer demand while avoiding shortages.

What does JIT mean?

Just in time (used in the next 24-48 hours).

What are the basics of receiving product?

Comparing what comes in to what was ordered, shortages/damages/substitutions are noted, processing paperwork, and items are stored in their appropriate areas.

What technology is usually used for receiving product?

Barcoding (scanning product) and RFID tags (used for large palates).

When is it important to weigh or not weigh product?

It is important to make sure you are getting what you paid for. (ex animal protein)