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NuFS 461 > Food Production > Flashcards

Food Production Flashcards

1
Q

define production

A
  • process by which products are created
  • the managerial function of converting food purchased in various stages of prep into menu items that are served
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2
Q

quantity vs. quality

A

quantity: distinguishes foodservice production from home/family food prep
quality: aesthetic, nutritional, microbial safety aspect

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3
Q

what are the objectives of production

A

primary: transform huma/material/facility/operational resources into outputs

secondary: product/service characteristics & quality, process characteristics, efficiency, customer service

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4
Q

what decisions go into production decisions

A
  • forecasting/planning
  • synthesis of quantity/quality/cost objectives
  • product/process characteristics
  • establish quality standards
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5
Q

consequences of over production

A
  • wasted resources (food + money from food/labour/utilities/space)
  • unnecessary storage = increased utility/labour/space costs
  • revenue loss
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6
Q

consequences of under production

A
  • inability to meet customer demand = loss of reputation/clientele + dissatisfaction
  • loss of revenue/return customers
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7
Q

what is the role of historical records?

A

provide more accurate projection abilities for future production needs + annual budget
- record of which item were sold + how many
- assess productivity

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8
Q

what to include in historical records (6 items)

A
  • date/day of the week
  • meal/hour of service
  • note of special event/holiday/weather conditions
  • food items prepared
  • quantity of each item prepped
  • quality of each item served
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9
Q

what is a daily record of the menu items that have been sold, helps explain sale volume + tracking for forecasting

A

scatter sheet mix

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10
Q

what are the 4 aspects of production forecasting

A
  • production demand
  • historical records
  • quantity demand
  • forecasting models
    (Phil Has Quick Feet)
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11
Q

what is the criteria for forecasting models

A
  • cost of model
  • accuracy of model
  • relevancy of past data
  • lead time
  • pattern of behaviour
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12
Q

are the principles of what:
1. forecasts are ALWAYS estimates
2. they’re more accurate for grouped data than individual items
3. they’re more accurate for shorter than longer periods of time

A

forescasting

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13
Q

what are the 2 types of forecasting models + what they’re based on

A
  1. qualitative methods: based on human judgement/opinions, subjective and non-mathematical
  2. quantitative methods: based on mathematics
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14
Q

pros/cons of qualitative methods

A

pro: incorporate latest changes in environment/inside information
con: can bias the forecast/reduce accuracy

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15
Q

pros/cons of quantitative methods

A

pro: consistent and objective, considers lots of info/data at once
con: data not always available, results are only as good at the data they’re based in

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16
Q

Time series + casual models are types of what forecasting model

A

quantitative

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17
Q

what model shows that what happened in the past will happen again, assumes future will follow same patterns as the past based on data gathered to generate a forecast contained in a time series of data

A

time series mode

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18
Q

what model explores complex cause/effect relationships, multivariant, often need software to evaluate

A

casual model

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19
Q

Moving Averages, Exponential Smoothing, and Percentage forecasting are types of _______?

A

time series models

20
Q

what type of forecasting model determines how much of a specific item is needed based on a percentage of total daily production

A

percentage forecasting model

21
Q

what is needed for percentage forecasting

A
  • usual proportions of item produced
  • total amount of all items produced (100% need historical records)
22
Q

what type of forecast model weighs the averages of past observations with the weight decaying exponentially as the observations get older

A

exponential smoothing forecasting model

23
Q

what type of forecasting model assumes that an identifiable relationship exists between the item being forecast + a range of factors (aka multi-variate forecasting approach)

A

casual model

24
Q

what is the act of producing slightly more product than is actually needed to avoid shortages

A

padding

25
Q

what are the types of production schedules

A
  • global daily schedule
  • individual schedule
26
Q

what type of schedule identifies/sequences all required activities for all team members (ie. tells everyone what to do)

A

global daily schedule

27
Q

what type of schedule identifies/sequences all required activities for each individual team member (ie what 1 person is accountable for)

A

individual schedule

28
Q

what is the stock or store of goods available for sale

A

inventory

29
Q

what does inventory consist of

A
  • finished goods held for sale
  • goods held for use in the production of finished goods
30
Q

provision of accurate food/supply info and food cost control data + determining purchasing needs + prevention of theft/pilferage are objectives of what

A

inventory records

31
Q

what are guidelines for counting inventory

A
  • involves 2 people (1 counting product, 1 recording data in a separate area)
32
Q

inventory that is continuously recorded + balanced stock + restricted to dry/frozen storage is what

A

perpetual storage

33
Q

what is the process of tabulating the net value of the goods being held by a foodservice operation (ie the money “tied up” in inventory)

A

inventory valuation

34
Q

what are the 5 inventory valuation methods

A
  1. actual purchase price
  2. weighted average
  3. FIFO
  4. LIFO
  5. latest purchase price
35
Q

the amount of time a foodservice operation sold its average inventory during a specified period of time is defined as what

A

inventory turnover rate

36
Q

is a high or low ITR good?

A

high is better, but too high means supplier may not be able to meet your needs/you run out of items

low means you have food sitting

37
Q

what begins with purchasing/receiving/storage and continues through forecasting/production

A

ingredient control

38
Q

what is the area designed for measuring ingredients

A

ingredient assembly

39
Q

what provides assurance that standards of quality will be consistently maintained

A

standardized recipes

40
Q

a unit that is solely responsible for preparing ingredients and ensuring ingredients in inventory are protected is what

A

centralized ingredient control

41
Q

a unit within a foodservice operation that is located between storage and production that coordinates assembly/prep/measuring/weighing is what

A

ingredient control room/ingredient assembly room

42
Q

what are advantages of centralized ingredient assembly

A
  • contribute to cost reduction
  • redirection from cooks’ tactical skills (assembly/measuring) to production (garnishing/portion control)
  • more efficient use of labour
43
Q

what is the process of tailoring a recipe to suit a particular purpose in a specific foodservice operation so it is exactly how you want it every time

A

recipe standardization

44
Q

what are some advantages of standardized recipes

A
  • uniform quality/quantity
  • increased productivity
  • money saved from controlling over production/inventory levels
  • simplification of costing and jobs
  • reliability for customer’s with dietary needs
45
Q

what are 3 quantity adjustment methods for recipe standardization

A
  1. factor method
  2. percentage method
  3. direct reading measurement tables
46
Q

converting recipes to weight and determining conversion factor is the process for what method

A

factor methods

47
Q
A

NuFS 461 (7 decks)

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