foodsystems exam 2

Food production is found in the \________ component of the foodservice systems model.

Transformation

The art and science of estimating events in the future is termed \________.

forecasting

Overproduction occurs when:

More food than is needed is produced

The most suitable forecasting method for short-term forecasts in foodservice is \________.

Time series

Exponential smoothing is an example of \________ forecasting.

Time series

The forecasting method that uses a judgment factor to weigh the most recent data is \________.

exponential smoothing

Which of the following is included as part of production scheduling?

actual yield from a recipe, employee work assignments, quantities to produce of a given recipe

Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve:

cooking single pans of carrots just in time for service.

The transformation of food inputs into meal outputs occurs in the \________ subsystem.

production

"A" products in the ABC inventory method are those products:

that the managers should monitor and control very closely

A restaurant that receives raw food products, prepares it, and serves it immediately to the customer could be classified as a \________ type of foodservice.

conventional

In a \________ foodservice, menu items are produced and held chilled or frozen until heated for service later.

ready prepared

The \________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

commissary

Foodservice operations using only pre-prepared, convenience food items are termed \________.

assembly serve

A charrette is a:

collaborative planning session to gain input about a new kitchen.

The Program, developed by an architect for a new kitchen, includes:

projected timeline for the project.

Removing more air from a space than is brought into that space is an example of \________.

negative air pressure

The Food Code requires a minimum of \________ foot-candles of light where an employee is working with food.

50

Fluorescent lights over a work area in the kitchen are an example of \________ lighting.

direct

The movement of product or people through an operation is termed \________.

flow

Distribution and service are categorized as \________ in the foodservice systems model.

functional subsystems

All of the following impact the distribution of food from production to customer...

type of production system, whether meals are preassembled prior to service, the amount of time between the end of production and start of service.

Which of the following is a particular challenge with tray service?

temperature of the food at the time of service.

Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?

Conventional food production with centralized service.

A distinguishing characteristic of table service is:

service by a waitperson

The predominant form of service used in on-site foodservice operation is \________ service.

cafeteria style

One example of a service control would be use of:

duplicate guest checks

Organic foods are an example of which type of authenticity?

natural

(true or false?) One example of cross-training would be training waitstaff to work in kitchen positions.

True

(true or false) Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

True

The process for ensuring that the products delivered by vendors are those that were ordered; one of the best opportunities to exercise control; financial, physical and legal responsibility for product is transferred - last chance

Receiving

Steps in the receiving proces

Inspection against purchase orders -\> inspection against the invoice -\> Acceptance or rejection of the orders -\> receiving records-\> removal to storage

Three Q's of receiving

quality

quantity

quote (price)

Inspecting specifications such as freshness, color, size, consistency, taste are part of which Q in receiving?

quality

Products being counted or weighed are part of which Q in receiving?

Quantity

Characteristics of a good receiving program include

\-coordinate with other departments (such as production and accounting. \n -Train receiving personnel \n -Have set parameters of authority and supervision \n -scheduled receiving hours - preferably not during busy hours \n -Security measures - not the same person that is ordering (at least not the only one), keep it in a secure location \n -Documentation procedures

The receiving clerk should: Know the \________ for each product, have the ability to evaluate product \______, \_______ meats, understand \______ in the receiving process, know what to do when \_______ arises, Know how to fill out receiving forms and maintain \______

quality specs, quality, weigh, steps, problem, records

Receiving facilities and equipment should include:

adequate space \n clean and sanitary \n counters \n scales - platform and counter \n Pens, clipboards, knives, crowbar, hammer

Holding of products under proper conditions to ensure quality until time of use

Storage

This type of storage should be accessible, clean, organized; have sanitation regulation; protected from insects, rodents, and pilferage; be rotated; be kept at 50* to 70* F

Dry storage

Considerations for storage

location, access, facilities & equipment, cost (inventory, perishables)

Gives accurate information of food and supplies in stock

inventory

Helps determine purchasing needs

Inventory

Provide data for food cost control

inventory

helps prevent theft and pilferage

inventory

Actual counting of all items in stock in all storage areas

physical inventory

Purchases and issues are continuously recorded for each product in storage making the balance in stock available at all times

Perpetual inventory

Purchase products just in time for production and immediate consumption - not recorded in inventory

just in time (JIT) purchasing

benefits of JIT purchasing

no capital tied up

Less inventory to hide problems

Cost of good sold (COGS)

Beginning inventory + purchases - ending inventory \= usage or COGS

Average inventory

(Beginning Inventory + Ending Inventory) / 2

Inventory turnover

COGS/Average Inventory

A small number of products account for the major value of inventory; those products should be monitored closely; products divided into categories

ABC method

Products in the "A" category are \____% of inventory and \____% of value

15-20, 75-80

Products in the "C" category are \_____% of inventory and \____% of value

60-65, 5-10

Backup supply to ensure against sud- den increases in product usage rate.

safety stock

Interval between the time that a requisition is initiated and receipt of the product.

lead time

How rapidly a product is used.

Usage rate

Lowest stock level that safely can be maintained to avoid emergency purchasing.

Reorder point

Lowest quantity that safely can be maintained in inventory to avoid a stock-out or emergency purchasing.

Minimum inventory

Balance of ordering cost and inventory holding cost

Economic order quantity method (EOQ)

Price inventory at exact price of each individual product

Actual purchase price

Weighted unit cost based on unit price and number of units in each purchase

Weighted averge

closely follows flow of products; ending inventory is valued at prices of most recent purchases

FIFO

Assumes current purchases are made for meeting demands of production and should be costed out first; value of inventory will be lowest

LIFO

Latest purchase price is used to value the inventory

latest purchase price

Production is a key element of the \______ process

transformation

The purpose of production is the preparation of menu items in the needed \_____, \_____, and \_____

quantity, quality, cost

The art and science of estimating events in the future

forecasting

Affects food production, customer satisfaction, employee morale, manager confidence, inventory, staffing, financial status

forecasting

Results in unused prepared food, extra labor costs, wasted food

overproduction

results in unhappy customers who didn't get what they came for

underproduction

Menu variety changes on a daily basis in the \______ foodservice industry

noncommercial

Menus generally remain static in the \_____ foodservice organizations

commercial

\______ forecasting takes more time and is more difficult

noncommercial

Where forecasting begins

Historical records: customer counts, \# of items prepared, \# served, meal hour, special circumstances

Criteria for forecasting models

\-cost of model \n -relevancy of past data \n -underlying pattern of behavior \n -accuracy of model \n -forecasting lead time

Types of forecasting models

time series, causal, subjective

Two types of time series models

moving average, exponential smoothing

In the \______ type of forecasting model, actual occurrences follow an identifiable pattern over time, most suitable for short term forecasts (beyond a month would be long term)

Time series

Most common and simple forecasting; calculate the average of the number of portions sold the last 5 times it was offered; drop the first number and add the most recent number of portions sold to the bottom of the list; continue this process for all data

Moving average

Provides the most accurate forecasts for production; does not uniformly weigh past observations, an exponentially decreasing set of weights is used, gives more recent values more weight than older values

exponential smoothing

Data required for exponential smoothing forecasting method

weights, alpha judgment factors, last customer demand, last forecast

The closer that alpha is to 1 the new forecast will include a (greater or smaller) adjustment for any error that occurred in the preceding forecast

greater

When the alpha is close to 0 the new forecast will include (greater or smaller) adjustment for the error of the preceding forecast

smaller

When customer demand does not change greatly, choose an alpha closer to \_____

0

Alpha of \_____ is the industry standard

0.3

Forecasting method with High costs for development; for short-term forecasting, does not yield better accuracy over time-series; Popular for medium and long-term forecasts

Causal forecasting

In \______ forecasting models, relationship exists between the items being forecast and factors besides time, such as patient census, \# on modified and reg diets, seating capacity, \# of employees, selling price, day of the week

causal

Forecasting method using Linear regression, draws on past data to establish a relationship between item being forecast (y) and factors that affect it (x)

causal forecasting

How causal forecasting works

Shows extent to which changes in the item being forecast can be attributed to changes in a factor effecting the item (e.g., how does number of meals (x) affect forecast (y); requires a history of data to permit plotting over time

Sales have increased steadily every month for the past year - this is an example of

Regression analysis - use of evaluating trends and sales estimates for forecasting

Causal models that are based on the assumption that the linear relationship between variables will continue for a reasonable period of time.

Regression analysis forecasting model

Example of \________: You change the price on a product several times. Using sales data for each price (quantity sold being the dependent variable and price being the independent variable: resulting line that depicts the extent to which consumers alter purchases as price changes. Used to guide future pricing decisions.

Regression analysis

subjective forecasting model

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

Methods of subjective forecasting

Market research \n Panel consensus \n Visionary forecast \n Historical analogy

Time sequencing of events required to produce a meal. Takes place in two stages: planning, action

production scheduling

During the \______ stage of production scheduling: forecasts converted into the quantity to be prepared, distribution of food products to each work area in the kitchen

planning