domain 4

Question 1

hospital cycle

Answer 1

1-2 days average stay

1-2 cycle

Question 2

Long term care

Answer 2

longer stay

3-4 week cycle

Question 3

high school

Answer 3

2 week cycle

4 choices

Question 4

table d hote

Answer 4

complete meal at a set price

Question 5

a la carte

Answer 5

separate items at a separate price

Question 6

du jour

Answer 6

menu of the day

Question 7

menu determines

Answer 7

equipment, space, amount of food,

Question 8

muslim

Answer 8

Haram: pork, alcohol
ex: no bacon, no ham, certain jellies have pork:
Gelatin: has pork
Halal: Allowed (beef)

Question 9

jewish

Answer 9

Kosher foods only: fish with skins and scales,
No dairy and meat together
no pork

Question 10

Buddhist

Answer 10

Heathy vegetarian diet with no alcohol

Question 11

seventh day adventist

Answer 11

Lacto veg-

no alcohol or caffeine

Question 12

sign for kosher

Answer 12

U inside of an O

Question 13

banana leaf served in

Answer 13

south east Asian counties

Question 14

egg plant and pomegrante

Answer 14

middle Easter/ Mediterranean diets

Question 15

emergency water

Answer 15

1 gallon of water for every person/day for 3 days

Question 16

star
plow horse
puzzle
dog

Answer 16

star: high profit, popular: promote
PH: Popular, no profit: decrease portion, increase price
Puzzle: Profit, not popular: change price or reconsider
Dog: not popular, not profit: eliminate it

Question 17

hedonic scale

Answer 17

1-10 scale of facial scale

great for kids or those who don’t speak English

Question 18

formal competitive bidding

Answer 18

no phone calls
submit a written specification
bids are opened together
lowest price is taken

Question 19

prime vending

Answer 19

1 vendor for the majority of purchase

Question 20

JIT

Answer 20

just in time
purchase foods and use it now
no record since it will be used right away

Question 21

1st document needed

second step

Answer 21

purchase requisition
send to purchasing manager
purchase manager will write purchase order
order will come with invoice

Question 22

EOQ

Answer 22

economic order quantity

cost of ordering is the same as cost of holding the items

Question 23

forecasting

moving averages

Answer 23

moving averages: based on past observation you predict the future

Question 24

with the order what should be in the there

Answer 24

invoice

Question 25

fresh fish should arrive

Answer 25

41 below

if thawed reject it

Question 26

storage for

Answer 26

dark, dry, cool environment
50-70F 
50-60% humidity
separate room for cleaning supplies
has ventilation

Question 27

fresh fruits and veggies temp

Answer 27

40-45F

Question 28

Frozen foods temp

Answer 28

0- (-10)

Question 29

meat dairy and eggs

Answer 29

32-40F

Question 30

perpetual inventory

Answer 30

every time you go in and out its recorded

except for bread and milk

Question 31

Physical inventory

Answer 31

actual count of all goods on hand

counted as an assets on balance sheet

Question 32

fixed order quanitity

Answer 32

average daily use X lead Time + (safety stock)

will determine order point

Question 33

par stock

Answer 33

bring up to par

if 20 is the par and you have 2, order 18 more

Question 34

FIFO

Answer 34

first in first out

Question 35

mini-max method

Answer 35

use to safety level min before you order again Max