Jean Inman Domain IV Questions from Notes

What determines equipment, food, space, and personnel needed in a foodservice operation?

Menu

What are the types of menus?

No choice, limited choice, choice/selective, single use, cycle, spoke, room service, and two tier

What is an example of a selective/choice menu? Where is this menu type typically used?

Static/fixed/set menu; used in restaurants (same menu items everyday, clients change daily)

When may a single use menu be used?

Catered event

Define table d'hote

Complete meal at set price

Define a la carte

Separate items at separate prices

Define du jour

Menu of the day; uses leftover and food bargains

When would a nonselective menu be utilized? What are the benefits?

Serves clientele who are unable or have no desire to make choices

Benefits: permits more accurate forecasting and greater control

What are the benefits of cycle menus?

Simples purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload

Define commercial food operations and give an example.

Sale of food is primary activity, profit is desired

Ex: sports venue

Define non-commercial food operations and give an example.

On-site food service; provides food as a secondary activity

Ex: hospital

Describe cultural considerations for Southeast Asians

Few dairy products, need non-dairy calcium sources such as tofu or fish paste

Describe cultural considerations for Kosher

No meat and dairy at same meal; no pork or shellfish

Describe cultural considerations for Chinese individuals

Yin foods (cold, raw: fish, vegetables, fruits), Yang foods (bright, hot: chicken soup, eggs, warmed spices)

Describe cultural considerations for Seventh Day Adventist

Ovo-lacto-vegetarian, no caffeine, alcohol or pork

Describe cultural considerations for Muslims

Halal dietary laws, prohibited foods called haram, including pork, alcohol, gelatin, congealed salad

Describe cultural considerations for Roman Catholics

Meat is not consumed on Fridays during lent

What can occur if kitchen floor space is too expansive (hint: think efficiency)?

Efficiency declines

After writing the _______, equipment can be selected.

Menu

What are factors to consider when planning menu?

Clientele (age, racial, religion), physical facility, personnel, budget, government regulations, aesthetics, trends/popular items, disaster menus

Based on menu psychology, where should items you want to sell more be placed on the menu to increase likelihood they will be choosen?

Position items you want to sell more in the first and last position within a category

What does menu engineering focus on?

Both the popularity and the contribution to profit of the items

What are the four categories of menu engineering and briefly describe each?

Star: high profit, high popularity

Dog: low profit, low popularity

Puzzle: high profit, low popularity

Plowhorse: high popularity low profitability

What is the goal of menu engineering?

Encourage customers to buy certain items

What is synonymous with menu mix?

Popularity

How is menu mix (popularity) calculated?

Dividing number sold of particular item by total number of all items sold

What is the percentage that determines popularity of item?

70%

What is synonymous with contribution margin?

Profitability

How is contribution margin calculated?

Substracting menu item's food cost from its selling price

How is contribution margin (profit) categorized as high or low?

Based on whether the margin is above or below the average contribution margin for the entire menu

What are some examples of ways to evaluate customer satisfaction?

Satisfaction surveys, frequency of acceptance, plate waste, popularity index, average check, benchmarking

What is popularity index used for? What is the formula?

Used to analyze and predict any items sales, chart day to day variations in demand, and determine popularity of each item in comparison to other menu items, and forecast future needs

PI = # of servings in an item / total number of servings of all items in that category that day

What is average check and how is it calculated?

The average amount customers spend on a meal, which is helpful in detecting trends

Divide sales by the number of customers served

Define procurement

First functional subsystem, function of acquiring material for production (purchase, receive, storage, inventory control)

What are the two purchasing departments? Define each briefly.

Profit center: assigned both expenses and revenue responsibilities (cafeteria)

Cost center: manages expenses, but does not generate revenue (patient)

What is can-cutting?

Requesting samples from vendors, open cans and compare qualities (texture, aroma, taste)

When would informal procurement methods be used?

When a small amount is needed quickly of specific items

Briefly describe formal/competitive bid buying.

Submit written specifications and quantity needs to vendor who then submit a price

Bids are opened together and ordered placed with lowest bid price

Contrast centralized purchasing and group/co-op purchasing.

In centralized purchasing, personnel in one office does all purchasing for all units in that organization. Group/co-op purchasing involves union of separate units (hospitals) and is not related to a single management. Primary economic advantage of group/co-op purchasing is large volume purchasing

What is JIT?

Just in time purchasing; products are purchased as needed for production and immediate consumption by customer, without having to store and record it in the inventory

What is a purchase requisition?

First document used in the purchasing process, internal form used to request items from the purchasing manager

Who completes the purchase order?

Buyer

Describe the purpose of a food broker

Does not own products, but connects buyers with seller

What formula is used to determine the amount needed to be purchased of a food item?

Amount to purchase = EP / %yield

Define % yield

Amount provided by 1lb of the item

How many oz in a lb??

16

Define EOQ

Economic order quantity; quantitative approach to ordering stable or regularly stocked items

By seldom placing order by ordering larger quantities, cost will _________.

Decrease

When is EOQ obtained?

When the cost of placing an order aligns with the cost of holding the items

What is the formula for EOQ? Define the variables.

EOQ = sq rt[(2 FS)/CP]

F: fixed cost of making an order (acquisition cost)

S: sales or usage in units/year

C: carrying costs of inventory (holding costs), expressed as percentage of total inventory

P: purchase price per unit

Contrast moving average vs exponential smoothing for forecasting usage.

Moving average uniformly weighs past observations, so numbers are weighted equally. Exponential smoothing uses software to forecast usage, giving more recent values more weight and does NOT uniformly weigh past observations

When would subjective model of forecasting usage used? What is an example of a technique used in the subject model?

Used when relevant data are scarce or when relationships between data do not tend to persist over time, must rely on opinions

Delphi technique: expert opinions; market research, panel consensus

What are causal models for forecasting and give an example?

Assumption that relationship exists between the item being forecast and other factors (selling price, number of customers)

Ex: regression analysis of forecasting

What is the first control in the receiving process?

Purchase order

The ________ should be compared against the ________ first. (invoice or purchase order)

Invoice, purchase order

Describe the blind check receiving method.

Clerk given blind invoice or purchase order listing incoming merchandise but omitting quantities and weights. Receiving clerk inserts these numbers into the order on the basis of a check of the delivery. This method forces clerk to make serious check of delivery, labor intensive.

At what temperature should fresh fish arrive?

What factors impact food storage needs?

Frequency of deliveries, market form of food purchased (i.e. raw, prepared), and extent of menu

At what temperature should dry storage be kept at?

50-70 degrees F

Cartons and bags on shelves should be at least how many inches above the floor?

6''

What should the humidity be for dry storage? What about fruits and vegetables?

50-60%

Fresh F/V: highest humidity 85-90% (d/t high water content)

What temperature should refrigerated storage be kept at?

What temperature should frozen foods be kept at?

0to-10 degrees F

What is the storage time for fresh eggs in shell?

3-5 weeks

What is the storage time for raw yolk, egg whites?

2-4 days

What is the storage time for fresh poultry, ground meat, fresh fish, shellfish

1-2 days

What is the storage time for steak, chops, roast?

3-5 days

What is pilferage?

Inventory shrinkage caused by employees stealing food

What is a perpetual inventory system?

Running record of balance on hand; updated each time an item is placed in or removed from storage

What is a physical inventory system?

An actual count of all goods on hand at the end of accounting period

What does a fixed order quantity inventory system determine?

Determines order point

What is the formula for fixed order quantity inventory system?

(average daily use) (lead time) + safety stock

What is the par stock method of inventory management?

Bringing up stock to "par level" each time an order is placed regardless of the amount on hand

Ex: if par is 10 and you have 8, order 2

What is the Mini Max method of inventory management?

Stock is allowed to deplete to safety level before new order is placed based on established minimum and maximum amounts to have on hand

Amount of item ordered will be the same each time it is ordered

Based on the mini-max method of inventory management, the amount of an item ordered will __________ (vary or remain the same) when it is ordered.

Remain the same

Briefly describe the ABC inventory classification system.

Relative importance of each inventory item is measured by how much the total value of purchases is for that item each year (activity level)

A items= vital, high value; accounts for 15-20% of total # of items but 75-80% of total value

B items= moderate, medium value; items between A and C

C items= trivial, low value; accounts for 60-65% of inventory items but only 5-10% of the value

What are some common methods to determine the value of inventory?

Actual purchase price, weighed average purchase price, FIFO, LIFO, latest purchase price

FIFO uses _________ (most recent or oldest) prices paid, so tends to price inventory ______________ (high or low). LIFO uses ___________________ (most recent or oldest) prices paid, so tends to price inventory ______________ (high or low).

Most recent and high

Oldest and low (underestimates; will sometimes be used if inventory is taxed)

What is a primary purpose of having a central ingredient room?

Quality control

Define interface

Line that forms between two immiscible liquids (oil and water)

At what temperature must vegetables be kept at to destroy botulism? Why?

Higher than 212 degrees F because vegetables are slightly acidic with relatively high PH

What cooking item can be used to can low acid vegetables?

Pressure cooker

Acid causes loss of color when green vegetables are overcooked or canned. What occurs when magnesium is removed from chlorophyll?

Molecule become pheophytin, which is brown or olive green

How can loss of color from overcooking vegetables be prevented?

Cook for short time, leave lid off for first few minutes to allow volatile acids to escape

What happens if baking soda is added to vegetables?

Since baking soda is alkaline, an intense green color will occur due to chlorophyllin

Acid ___________ (prevents or encourages) browning.

Prevents

In angel food cake, what is the purpose of the cream of tartar?

Maintains white color by preventing Maillard browning reaction; also contributes to tender crumb

Are enzymes affected by temperature and pH?

YES

What causes browning of cut surfaces in fruit?

Enzymatic oxidation

What is one method for preventing enzymatic browning in vegetables?

Blanching vegetables before freezing, destroys enzymes

Is the Maillard reaction enzymatic or nonenzymatic?

Non-enzymatic

Maillard reaction mostly occurs in a _____________ (acidic or alkaline environment).

Alkaline

Is the browning of cut surfaces of fruit enzymatic or non-enzymatic browning?

Enzymatic

What is the initial step of the Maillard reaction?

Combination of a reducing sugar and an amino acid

An increase in pH causes browning to occur ___________ (more rapidly, more slowly).

More rapidly

Define conduction

Transfer of heat form one particle to another by contact

What are examples of good conductors? Poor conductors?

Good conductors: copper, black cast iron, aluminum

Poor conductors: glass, stainless steel

Define convection

Heated air moved with fan

Define induction

Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

Define radiation

Infrared waves coming from glowing heat