Chapter 6 Flashcards
(44 cards)
Preparation of menu items in the needed quantity and the desired quality at a cost appropriate to the particular operation is
food production
Art and science of estimating events in the future, which provides a database for decision making an deplaning is
Forecasting
Production of more food than is needed for service is
overproduction
Production of less food than is needed for service is
underproduction
Cost, required accuracy, relevancy of past data, forecasting lead time, underlying pattern of behavior are
factors of consideration forecasting model
Time series, casual, subjective are the three most common categories for
type of models
the most common and easiest of the time series models is
the moving average forecasting model
what is the popular time series model that can be set up on a computer spreadsheet?
exponential smoothing forecasting model
What are the most commonly adopted casual models?
Regression analysis forecasting models
In linear regression the word _____ signifies the intent of the analysis to find an equation for a straight line that fits the data points most closely
linear
In conventional statistical terminology, the item being forecasted is called
dependent variable Y
and the factors that affect it are called
independent variables X
What forecasting model involves a panel of the experts who individually complete questionnaires on a chosen topic and return them to the investigator?
Delphi technique
Time sequencing of events required by the production subsystem to produce a meal is
Production scheduling
Written plan for production for a specific date and/or meal is a
production schedule
Employee assignments, preparation time schedule, menu item, over-and-underproduction, quantity to prepare, substitutions, actual yield, additional assignments, special instructions and comments, and prepreparation are information to be included to make it
a specific action plan
Cooking smaller quantities of menu items as needed for service is
batch cooking
ingredient assembly area designed for measuring ingredients to be transmitted to the various work centers are
ingredient room
Recipe that consistently delivers the same quantity and quality of a product when followed precisely is
standardized recipe
Formula by which weighed and measured ingredients are combined in a specific procedure to meet predetermined standards
recipe
Most recipes are written in a definite pattern or style that is identified as a
format
Process of tailoring a recipe to suit a particular purpose in a specific foodservice operation
recipe standardization
Any recipe that produces 25 servings or more is termed a
quantity recipe
The verification phase includes four major processes such as:
review components of the recipe,
make the recipe,
verify the recipe yield,
and record changes on the recipe
