Midterm Flashcards
(77 cards)
1
Q
Recommended food guide servings for children 2-3
A
Veg and fruit - 4
grains - 3
milk - 2
meat - 1
2
Q
Recommended food guide servings for children 4-8
A
veg and fruit - 5
grains - 4
milk - 2
meat 1
3
Q
Recommended food guide servings for children 9-13
A
veg and fruit - 6
grains - 6
milk - 3-4
meat - 1-2
4
Q
Recommended food guide servings for female teens (14-18)
A
veg and fruit - 7
grains - 6
milk - 3-4
meat - 2
5
Q
Recommended food guide servings for male teens (14-18)
A
veg and fruit - 8
grains - 7
milk - 3-4
meat - 3
6
Q
Recommended food guide servings for female adults (19-50)
A
veg and fruit - 7-8
grains - 6-7
milk - 2
meat - 2
7
Q
Recommended food guide servings for male adults (19-50)
A
veg and fruit - 8-10
grains - 8
milk - 2
meat - 3
8
Q
Recommended food guide servings for females 51+ years
A
veg and fruit - 7
grains - 6
milk - 3
meat - 2
9
Q
Recommended food guide servings for males 51+ years
A
veg and fruit - 7
grains - 7
milk - 3
meat - 3
10
Q
What is a serving of tofu?
A
150g or 3/4 cup
11
Q
What is a serving of cooked legumes?
A
3/4 cup
12
Q
What is a serving of cooked fish, shellfish, poultry, lean meat?
A
75g, 2 1/1 oz, or 1/2 cup
13
Q
What is a serving of shelled nuts and seeds?
A
1/4 cup
14
Q
What is a serving of cheese?
A
50g or 1 1/2 oz
15
Q
What is a serving of yogurt?
A
3/4 cup or 175 g
16
Q
What is a serving of canned/evaporated milk?
A
1/2 cup
17
Q
What is a serving of soy milk?
A
1 cup
18
Q
What is a serving of cooked rice/grains?
A
1/2 cup
19
Q
What is a serving of cold cereal? Hot?
A
cold: 30g
hot: 3/4 cup
20
Q
What is a serving of fresh, frozen or canned veg?
A
1/2 cup
21
Q
What is a serving of leafy veg?
A
cooked - 1/2 cup
raw - 1 cup
22
Q
What is a serving of cooked pasta or couscous?
A
1/2 cup
23
Q
What is a serving of fresh, frozen or canned fruits?
A
1 fruit or 1/2 cup
24
Q
Organization
A
a systematic arrangement of people brought together to accomplish some specific purpose
- has: specific objectives, structure of authority, division of work, resources, system of communication, set of customs/culture
25
Inputs of the foodservice system
human resources, materials, operational resources, facilities
26
Outputs of the foodservice system
meal quantity and quality
customer and employees satisfaction
financial accountability
27
Internal controls
consists of internal (with the same organization) plans including the goals, objectives, standards, policies, procedures
- most important in foodservice is the menu
28
External controls
consists of local, provincial and federal regulations and contracts with outside companies
29
Policy vs procedure
Policy is what you say you're going to do and procedure is how you are going to do it
30
Environmental factors that influence foodservice operations
technological innovations, globalization and competition, changing demographics, political changes
31
Management
The art of getting things done efficiently and effectively through people using organizational resources in a dynamic environment
32
4 functions of management
1. planning
2. organizing
3. leading
4. controlling
33
Levels of managers
(conceptual skills) Top managers, Middle managers, first line managers, front line managers (technical skills)
34
Role
a set of responsibilities organized to produce specific outputs related to a specific function or position
35
The 3 managerial roles
Interpersonal, informational, decisional
36
Planning
process of identifying expected outcomes and determining the possible courses of action using appropriate resources to achieve the desired outcome
37
benefits of planning
- persistance
- direction
- intensified effort
- creation of last strategies
38
pitfalls of planning
- impedes change and adaptation
- false sense of certainty
- detachment of planners
39
Performance planning
attempts to elicit max motivation and commitment from individual employees to contribute to departmental and organizational goals
40
strategic planning
long range planning that focuses on the whole organization and matches resources and capabilities to market opportunity for growth and survival
- CEO usually responsible
- outcomes are: mission statement, smart goals, business plan
41
Operational planning
breaks down organizations mission and long range goals into shorter range objectives and activities
- completed by first level managers, unit level
42
action plans
focus on how the goal and objectives of the strategic planning process are to be accomplished
43
types of operational plans
single use - one time only events eg. building a caf
standing plans - used to repeatedly handle recurring events e.g. policies, procedures, menus, regulations
budgets
44
The most important step in decision making is...
defining the problem
45
3 critical elements of decision making
- authority or freedom to take action
- knowledge of the situation or issue under consideration
- motivation to make a decision
46
barriers of decision making
bias, lack of knowledge, unclear objectives, limited resources
47
What is groupthink and when is it likely to occur?
when everyone agrees with no rational reasoning to do so.
- group is insulated from others with different perspectives
- group leader expresses strong preference for one opinion
- group members have similar backgrounds
48
devils advocacy
formals raising dissenting opinions
49
Continuous Quality Improvement (CQI)
the organizational philosophy or belief that quality can be improved on a continuous or never ending basis
- proactive approach
50
3 key principles of a CQI culture
- customer satisfaction
- evidence based
- team approach
51
Quality control
measures systems for handling, preparing and serving food (measured against standards)
- feedback tools: sanitation and safety reports, cart delivery time, refrigerator temperatures etc.
52
Quality Assessment
measures the overall quality of care delivered to patients and other customers
- based on standards
- monitored over time
- benchmarked against standards
53
Benchmarking
comparing a quality assessment measurement to other companies or internally to how the company was doing a year ago
54
Total quality management (TQM)
the approaches used by a company to foster CQI
55
TQM tools
flowcharts, brainstorming, pareto charts, cause and effect charts, run charts, process control charts
56
Planning considerations of a menu
budget, production capability, availability of foods, type of service, customer food preferences, skill or availability of employees, legal guidelines, space, customer nutrient requirements
57
meal plan vs. menu pattern
meal plan - number of meals/snacks offered each day
| menu pattern - types of foods that will be offered at each meal or snack
58
Types of menus by frequency of change
single use - menu changes daily (special events, fine dining)
static - same each day (eg. restaurant)
cycle - different each day for specific time frame
du jour - menu of the day with no substitutions
59
Types of menus by pricing
a la carte - priced individually
semi a la carte - when items are served together but priced as a combination e.g. entree priced with the inclusion of side dish, but appetizer and dessert priced separately
table d'hôte - complete meal for fixed price
60
Types of menus by degree of choice
nonselective - patients have no choice
selective - patients can choose what they want
combination - choice for certain items eg. entree but sides are all the same
61
Misrepresentation on Menus
- quantity (e.g. two egg omelet)
- quality (e.g. Grade AA eggs)
- price (extra charges, service charges)
- brand names
- product identification (maple syrup vs. flavoured syrup)
- points of origin (e.g. Alberta beef)
- merchandising terms (e.g. fresh daily, flown in daily)
- means of preservation (frozen foods cannot be called fresh)
- food preparation (charbroiled burger cannot be pan fried)
- dietary or nutritional claims (low fat, kosher)
62
Types of specifications
- technical (describes quality using objective or imperial test results e.g. food grading)
- approved brand specifications
- performance specifications (e.g. cups that hold a certain temp)
63
Purchasing methods
- single sourcing (all from one company)
- centralized purchasing (an entire unit of buyers who do all the buying and sourcing for the company- magnifies purchasing power)
- group purchasing - group who come together to place one order
- just in time - getting only what you need just in time for when you need it
- prime vendor agreements
64
Stages of supplier selection and evaluation
- survey stage
- inquiry stage
- supplier performance evaluation
65
forecasting
estimating needs for specific items using past data to determine future needs
66
Purchase requisition
form used by foodservice managers to request items for purchasing manager/department
includes: requisition number, delivery date, budget account, quantity needed, description of the items
67
purchase order
document completed by buyer to be given to supplier listing items needed
68
Free on board Origin
Buyer assumes title and control of goods the moment then carrier loads for transportation
69
Free on board Destination
Supplier retains ownership until the goods are delivered
70
Competitive bidding policy
ensure that the best price is received for products meeting quality requirements from approved vendors
71
Kickbacks
money or gifts received by and employee in return for purchasing from a specific vendor
- illegal
72
Men and women over 50 need a supplement of...
10 ug or 400 IU of Vit D
73
Pregnant women need a supplement of...
400 ug of folic acid
74
LTCAS
Long term care accommodation standards
| - mandatory for foodservice in ltc
75
Total audit score
of days audit was met/total # of days audited x 100
76
enculturation
culture and values passed down from generation to generation
77
cultural competence
the willingness and ability to value the importance of culture in the delivery of services to all segments of the population
