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Flashcards in Module 4 Deck (76)
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1

Menu

Determines equipment, food, space & personnel needed

2

Types of Menus

  1. Non-selective
  2. Static/fixed/set (same everyday)
  3. Cycle (2 week, etc)
  4. Single Use

3

  1. Southeast Asians
  2. Kosher
  3. Chinese
  4. Seventh Day/Adventitst
  5. Central American/Latin

  1. pork, few dairy
  2. no meat & dairy at same time, no pork/shellfish
  3. Yin (dark, cold) & Yang (bright, hot)
  4. ovolactovegetarian, no caffeine
  5. fruits/veggies/meat/poultry/fish

4

Four Categories of Menu Items

  1. Star - (high profit, high popularity)
  2. Dog - (low profit, low pop)
  3. Puzzle - (high profit, low pop)
  4. Plowhorse - (low profit, high pop) 

5

Menu Mix

popularity of a menu item

70% of total sales

6

Contribution Margin

Profitability of an item

7

Polularity Index

Used to analyze & predict item sales:

 

# servings of an item

—————————————

total # of servings of all items in that category that day

8

Benchmarking

compare satisfaction levels to those of other facilities considered "best in class"

used to find things to improve upon

9

Purchasing Dept

  1. Profit Ctr - both expense & revenue responsibilities (cafe)
  2. Cost Ctr - manage expenses, but do not generate revenue (patient)

10

Can Cutting

Samples from vendors, opened & compared qualiites (texture, taste, aroma)

11

Formal, competitve bid buying

submit written specifications & quantity, then receive prices

bids opened together, order w/ lowest price

12

Informal, open market 

when small amounts are needed quickly

buyer request quotes on specific items

place order after conisdering price, quality, delivery

13

Prime Vending

single vendor for almost everything

14

Purchasing

  1. Centralized - 1 office does purchasing for all unites; cost-effective, time saving
  2. Group/Co-op - union of seperate units, joint purchasing; large volumes

15

JIT

just-in-time purchasing

immediate consumption by customer

16

Formularies

description/lists of approved products or treatments used

17

Amount to purchase

AP =

EP

 — — — —

% yield (amount provided by 1lb of item)

18

Moving Average

uniformly weighs past observations

19

Exponential Smoothing

uses software

gives more recent values more wt

does NOT uniformly weigh past observations

20

Receiving Procedures

  1. Invoice - checked against items received & the PO
  2. Blind check - list, omitting quantities & wts, takes longer

21

Dry Storage

dry, cool, dark, well-vented, clean

temp = 50-70

humidity - 50-60% (although fruits & veggies required 85-90%)

22

Refridgerated Storage

<41 degrees all hazardous foods

frozen 0 - ¨10

Fresh eggs - 3-5 wks

Raw yolks/whites - 2-4 days

Fresh protein - 1-2 days

steaks, chops, roasts - 3-5 days

23

Inventory Mgt

  1. Perpetual - running record of balance
  2. Physical - actual count of all goods on hand at end of acct period
  3. Fixed order quantity - determines when to reorder - 

(average daily use)(lead time) + safety stock

24

ABC Inventory Classification System

small amounts of product acct for major portion of inventory value

A items -- vital, high value, most $, often proteins

B items -- moderate, medium value

C items -- 60-65% of inventory, but comprise 5-10% of the value

25

Dispersion Systems

mixture of various substances in solid, liquid, or gaseous state

ex: liquid in liquid - mayo (emulsion)

26

Enzymes

facilitate chemical reactions

all are proteins

acid will lower pH & inhibit enzyme activity

27

Browning Reactions

enzymatic - cut fruit

non-enzymatic (Maiilard)

acid prevents

akaline encourages browning

28

Radiation

microwave

affects H2O molecules

uneven heat

29

Engineered Foods

  1. Meat analogs - isolated soy pro, veggie pro, fat, cho, vits, mins (ex. Bacos)
  2. Seafood analogs - soy blended w/ fish, reduces wt. loss (ex. immitation crab meat)
  3. Vegetable blends - incaparina (maize, sorghum); CSM (corn, soy, not-fat dry milk); used to feed those in underdeveloped countries

30

Molds

need warmth (77-85°), damp, dark conditions

boil to destroy

grows best on acid, neutral & sweet foods