Domain 4 Part 1 Flashcards
What are the five types of menus ?
No Choice: nonselective
- Either cycle OR single use
- For clients who can’t or don’t want to choose
- Allows for more accurate forecasting & greater control
Choice: selective
- Static/Fixed/Set = same menu items every day; for when clients change daily e.g. restaurants
- Single Use = for one day only e.g. catered events
- Cycle = menus repeat in designated sequence; simplifies purchasing, standardizes prep procedures, workload is constant and evenly distributed
- Spoken = presented orally
- Room service = menu is static; leads to increased intake and decreased food waste
- Two Tier = better menu items for those willing to pay extra
Limited Choice: there are choices for SOME items
Commercial Operations: primarily sell food e.g. restaurant
Non-commercial: provides food onsite as a secondary service e.g. hospitals, schools, military
How long are the cycles for menus in hospitals, LTC facilities and high school lunch programs?
Hospitals w/ 2-4 day avg pt stay: 1 or 2 week cycles
LTC facilities: 3 or 4 week cycles
High school lunch programs: 2 week cycle w/ 4 choices
What are the 3 types of menus in a commercial operation?
Table d’hote = complete meal at set price
A la carte = separate items at separate prices
Du jour = menu of the day using leftovers and food bargains
What foods CAN’T people who are Muslim, Jewish, Mormon, SDA, Hindu, Roman Catholic, Buddhist, and Southeast Asian eat?
Muslim: no pork or alcohol
Jewish: no pork, dairy WITH meat, birds of prey, sea creatures without fins and scales, ruminants without split hooves
Mormon: no caffeine (herbal tea ok) or alcohol
SDA: no pork, caffeine, meat, alcohol
Hindu: no pork, meat, alcohol, eggs
Roman Catholic: no meat during lent on Fridays
Southeast Asian: FEW dairy products
Buddhist: no alcohol
What 3 things should you do to prepare for emergency/disaster menus?
Plan to require minimum staffing for prep and service
Multiple days of food supplies available
One gallon of water/person/day for minimum of 3 days
What are the 6 steps in planning a master menu?
Plan dinner entree for entire cycle
Plan luncheon entree or main dishes
Starchy items appropriate with entrees
Salads, veggies, accompaniments and appetizers
Desserts and breads for both lunch and dinner
Breakfast and other items
What are the four categories in menu engineering and what should be done for each category?
STAR: highly profitable and popular
- promote
- E.g. mac and cheese or McDonald’s fries
PLOWHORSE: popular, not profitable
- decrease portion size or increase price
- E.g. steak tips
PUZZLE: profitable, not popular
- change selling price or reconsider offering it
DOG: not popular or profitable
- eliminate it
- lentil soup
How do you calculate the menu mix (popularity)?
amount of particular item sold/total of all items sold
Popular if >70% of total sales
How do you calculate the contribution margin (profitability)?
selling price - menu item’s food cost
High contribution margin if above average contribution margin for the entire menu
What are the 6 satisfaction indicators?
Satisfaction surveys: how satisfied they are
Frequence of acceptance: how frequently they would eat an item
Plate waste: amount of food left on plate (if everything is gone, that means you liked it!)
Average check: average amount customers spent on a meal; helpful in detecting trends
Popularity index: used to analyze/predict item sales, chart day to day demand variations, and looking at item popularity
Benchmarking: compare satisfaction levels to other facilities that are “best in class”
How do you calculate the average check?
Average check = sales/number of customers served
How do you calculate the popularity index?
Popularity index = number of servings/total servings of all items in that category that day
How do you calculate the number of expected items served?
Number of expected item served = popularity index of item x total expected servings of that category
What are the 7 methods of procurement?
Informal, open market: when you need a small amount quickly
- call/talk to different vendors and compare quotes and qualities from various sources
- Place order after considering price, quality and delivery
Formal, competitive bid buying: give written specifications and quantity needed to vendors, then they submit a price
- Bids opened together; place order with lowest bid/price
- NO PHONE CALLS
Future contracts: Like Amazon. Buy now and have it delivered on the night of your event
Prime vending: one vendor for the MAJORITY of your purchases
Centralized purchasing: cost-effective and time-saving way of shopping for all the units at once/in one place
Group or co-op purchasing: A few schools or hospitals get together for joint purchasing
Just in Time (JIT) purchasing: you purchase foods (input) just in time when you need them
What are the advantages and disadvantages of prime vending?
Advantages - saves time and money, efficient and convenient
Disadvantages - loss of control, limited options, forced to buy X amount or %
What are the 4 steps to procurement?
FIRST document needed is the purchase requisition (internal form used to request items from the purchasing manager)
Send the purchase requisition to the purchasing manager
Purchasing manager writes a purchase order (written record of items ordered w/ quantities) and gives it to the storeroom clerk/vendor. The purchase order is the first control point in the receiving process.
The order is accompanied with an invoice from the vendor. Compare the invoice to the purchase order to see if there are any discrepancies.
What are the 3 types of written specifications?
Technical = indicates quality by objective and impartial test results
- E.g. graded food items, gauge of metals, can-cutting (opening cans to compare between brands)
Approved brand specifications = indicate quality by specifying a brand name
Performance specifications = indicate quality by functioning characteristics of the product
- E.g. how many dishes washed/min
What is economic order quantity?
how you find the amount that minimizes purchasing and inventory costs
Determines the order size that’s the most economical
When cost of order = cost of holding the items, EOQ has been met
To decrease the cost, order as seldom as possible
What are the three types of forecasting and give examples of each.
Time series: short-term forecasts; assumes needs follow an identifiable pattern over time
- Moving Average = based on past observations, you predict the future
- Average of most recent 3 months used to forecast the next month
- Exponential smoothing = using a software, you calculate and forecast, but it’s not adequate bc you don’t count for events that are out of your control.
- Gives more recent values more weight so past observations not weighed uniformly
Causal models: assuming there is a cause for an event! Uses selling price and # of customers
- Medium and long-term forecasts are expensive; E.g. regression analysis (assumes relationships between variables continues over time)
Subjective model: you rely on the opinion of others bc data is scarce/relationships between variables don’t persist over time
- E.g. Delphi technique = experts do NOT meet; market research, panel consensus
What is a blind check? What are the disadvantages of this receiving procedure?
Give clerk blind invoice or purchase order containing the incoming merchandise but without quantities and weights
The employee will actually count and this forces them to be accountable and present/count the items and write them down
Disadvantage: Takes longer and costs more in labor
What does the amount of storage depend on?
Frequency of deliveries
Market form of food purchased (raw, prepared, partially prepared)
Extent of menu
What are the correct storage TEMPERATURES for fresh fruits and veggies, frozen foods, and meat/dairy/eggs in the refrigerator?
Fresh fruits and veggies: 40-45 F
Frozen Foods: -10 - 0 F
Meat/Dairy/Eggs: 32-40 F
