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145 Terms

1
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what is a purchasing agent

an owner/operator, may be a manager or dept. for this person will work with the chef (and the menu) to purchase products

2
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specialty distributers

handle only one category, such as dairy or ice cream: halal foods, no worry about cross contaminations

3
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full-line and broad-line

sell a variety of food and nonfood supplies (better prices, bulk)

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cash-and-carry

distributers who will go to the store on their own to buy supplies: usually a smaller buisness

5
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brokers

represent food processors or manufacturers, earn sales commission (offer competitive bids)

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what decides who is given purchasing duties

the size of the foodservice (small=owner/chef, medium= owner/manager, large=purchasing director)

7
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how do you maintain good relationship with suppliers

communication, get to know them, be honest about poor quality

8
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food specifications that need made

name of product, intended use, description, price per unit, things like drained weight, delivery instructions, expiration dates, acceptable substitutions, quality indicators

9
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make-or-buy analysis

when it comes to spending, does it save you money (wether ingredients, time, labor, etc) to buy it ready? or do you prefer fresh and think it will make you more money?

10
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too much intentory can lead to

employee theft, spoilage, etc

11
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when to use just-in-time purchasing

great for when a large quantity of perishable goods are needed.

12
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why is just-in-time purchasing difficult to inact

we are relying on others (enact a little window or a back up)

13
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par value

the maximum amount of product that is kept on hand

14
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lead time

time between the placed order and the delivery

15
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elements of a good supplier

have planned service calls, fair and reasonable prices, honest and fair, clean facility and trucks, current technology

16
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how to be sustainable

source local foods buy organic foods, garden, sustainable products

17
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AMS stands for..

Agricultural marketing service

18
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what does the AMS do?

VOLUNTARY: grades fruits and veggies and meat, poultry, shell eggs, butter, and some cheeses → more about looks and quality

19
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FSIS stands for…

food safety and inspection service

20
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what does FSIS do

MANDATORY: inspects meat, poultry, and processed egg products → checks more for safety

21
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FDA stands for..

food and drug administration

22
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food what does the FDA look for

food labeling, food safety in production

23
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alcohol and tobacco tax and trade

enforces laws covering alcoholic beverages with 7% or more alcohol

24
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NOAA

national oceanic and atmospheric administration

25
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what does the NOAA do

VOLUNTARY: inspects and grades seafood, frozen and fresh

26
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US public health service

works with the FDA to set standards for grade A milk

27
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food drug and cosmetic act of 1938

standards of identity, fill, and quality

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standards of identity

the nature and ingredients of the food must be listed so that purchaser is aware

29
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standards of fill

requirements to how much food is in a container, to not decieve the buyer

30
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standards of quality

minimum requirements for the quality

31
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pure food and drug act of 1906

makes it a federal crime to misbrand or adulter foods for sale

32
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food drug and cosmetic act of 1938

replaced and expanded the one of 1906, run by the FDA, safety of food and inspects the origin

33
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miller pesticide amendment of 1954

set safety limits for pesticide residues on agricultural products

34
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food additives ammendment

required manufacturers of new food additives to establish their safety → needs to be safe! (GRAS foods)

35
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color additive amendment

defined color additive and unsafe color additive, requires them to be suitable and safe

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fair packaging and labeling act (1966)

food label requires name. ofproduct, name and address of manufacturer, list of ingredients from highest to lowest volume

37
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nutrition labeling and education act

requires uniform nutrition label on foods based on serving size, requires more details

38
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Food Safety Modernization Act

requires food facilities to implement a written HACCP plan, requires inspections and food testing, and gives the FDA authority

39
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FSIS vs AMS

FSIS is mandatory and inspects meat, poultry, and processed eggs. AMS is voluentary and does meat, poultry, shell eggs, butter, and some cheeses

40
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Free on board (FOB)

identifies who pays to ship the goods and who owns them. this person owns them throughout transit.

41
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informal purchasing

you ask a supplier for a price quote on a regular basis.

42
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informal purchasing pros and cons: 

advantage: lower costs, quicker, stable prices disadvantage: no price comparison, no special offers

43
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formal purchasing

uses a procurement process (bids or competitive proposals called request for proposal or invitation for bids)

44
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formal purchasing pros and cons

pros: easy for staple products

cons: timing needs careful consideration, more lengthy process

45
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informal purchasing steps

determine how much to purchase, request price quotations, evaluate prices, select suppliers, place the order, and receive the shipment.

46
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informal vs. formal purchasing

informal purchasing is a repeated searching process but formal purchasing is a bid (a formal process) where companies will hope for customers to pick them

47
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centralized purchasing

a department oversees all of the purchasing within an organization 

48
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standing orders

something will be ordered automatically (like bread)

49
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why is purchasing fruits and veggies challenging

prices change often and can be packed in many ways

50
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shrinkage

any loss of product (damage, waste, spoilage, theft), not having enough inventory

51
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equipment used by recieving clerk

scales, a desk, equipment for moving things, computer, thermometers, scanner, box cutter, etc

52
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ethylene producing fruits

citrus, peaches, tomatoes

53
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what will ethylene producing fruits result in

when the fruit is ripe, it will cause produce around it to ripen quickly

54
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physical inventory

someone counts up every item in the inventory

55
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perpetual inventory

the foodservice keeps a record of all the items in stock and records new items in and items being removed and used

56
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ingredient room

storeroom personnel continue to issue foods but
they also weigh and measure all the ingredients used in the recipes.
these work best in high-volume operations

57
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mise en place

preparation and organization of ingredients BEFORE a recipe is prepared

58
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conduction

heat transfer from something hot to something cooler (hot water to cold potato). ex: boiling, simmering

59
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convection

heat is spread by moving air, steam, liquid, or hot fat. ex: roasting a chicken or chuck roast in a convection oven or frying chicken in a fryer

60
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radiation

heat is transferred through energy waves from a source to a food. ex: microwave

61
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dry heat examples

roasting, baking, broiling, grilling, sauteing, pan frying, deep frying (typically will be quicker) like chicken

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moist heat examples

poaching, simmering, boiling, steaming (typically will be longer) like an egg

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healthy ingredients examples

herbs, spices, vinegars, aromatic veggies, grilled veggies, citrus

64
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healthy preperation technique examples

rubs, marinaides, searing, pureeing, toasting, smoking, deglazing

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healthy cooking method examples

saute, grill, boil, steam, braise

66
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the most important factor in sales forcasting

historical sales numbers for specific days and meals

67
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what might historical sale numbers include

total customers served or menu items sold

68
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how to tell if forecasted numbers are accurate

not much left, not running out of items, controlled food & labor cost

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simple average forecasting

tracking how much of a menu item is sold, average those numbers

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moving average forecasting

uses a 5-day average, then you lose day one and take another overall average to get more than one average

71
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percentage forecasting

need to know the percentage of customers that pick a certain item.

72
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software forecasting

uses math models to pull together numbers. might have to make adjustments

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production schedule

instructs cooks how much to prepare, useful for forecasting information

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what is included on a production sheet

date, day of the week, meal/time of day, portion sizes, what was forecasted, leftover portions, portions prepared, when products ran out

75
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three ways to measure portions

weight (scales), count, volume (scoops, ladles)

76
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scoops size meaning

based upon the number of scoops to fill 1 quart (32oz) ex: #8 = 4 fl oz, #16 = 2 fl oz, #4 = 8 fl oz

77
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how many fl oz in a # 8 scoop

4

78
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how to calculate scoop size

divide 32 oz container by scoop number

79
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food recovery heirarchy

source reduction: reducing food generated, most preferred

feed hungry people: donate

feed animals: animal feed

industrial uses: waste oils for fuel

composting: nutrient-rich soil

landfill/incineration: last resort, least preferred

80
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ways to source reduce

menu planning & revisiting (reducing waste), purchasing, and storage (imperfect produce, don’t over purchase, store in freezer), production (chopping foods correctly)

81
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traditional trayline system

2-3 trays produced per minute, paper menus are given to be selected, trays are assembled and taken to the rooms

advantages: precise, every patient gets a tray

disadvantages: labor-intensive, not efficient, patients may get food late, patients might change their mind what they want

82
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centralized meal assembly

one central location used to assemble meals before distribution - less labor, less space, BUT temperature might be an issue

83
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decentralized meal assembly

food is transported in bulk from the production area to a location closer to the service location - serves meals at an appropriate temp, more attention on the meal, less time, BUT more costly

84
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room service advantage vs disadvantage

increased satisfaction and decreased food costs, menu may get boring, takes a lot of work and labor and equipment

85
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efficient manager

gets maximum output of goods or services from the smallest inputs, things are done right

86
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effective manager

do what it takes to get a good result, even if it takes longer

87
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organizational culture

values, practices, and expectations that guide managers and employees

88
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levels of management

chief exec, senior leadership, regional manager (optional), district manager, unit manager

89
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technical skills

job-specific, methods, techniques (ex: knife skills)

90
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human/interpersonal skills

how well someone interacts and relates to others

91
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conceptual skills

managers use this to understand complex situations

92
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mintzberg’s managerial roles

interpersonal (figurehead, leader, liaison)

informational (monitor, disseminator, spokesperson)

decisional (entrepreneur, disturbance handler, resource allocator, negotiator)

93
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the classical approach to managing

focuses on productivity, performance, training, less worker exhaustion, position hierarchy, planning, and more

94
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behavioral approach to managing

how managers work with people, how people act, improving satisfaction and customer service, 

95
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hawthorne study

productivity effect on lighting levels, whether they are being watched 

96
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hawthorne effect

when employees’ performance is influenced by the people they are working with

97
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the quantitative approach

using statistics, computer monitoring, coding, etc to make decisions.

98
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open systems approach

 receives input, transforms it to outputs, then responds to internal and external feedback

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contingency theory

each organization needs to be managed and organized differently depending on the environment and feedback

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mechanistic organization

rigid departmentalization, more specialized, tall and strict chain of command, narrow management span, many management levels