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NUTR 345 > Food service engineering > Flashcards

Food service engineering Flashcards

1
Q

How to calculate increased portion size using %

A 
• E.g. 1:
Bread recipe for 6 portions 500g of flour, 60g of sugar, 30g of salt, 45g of yeast and 250g of water 
• Sugar= 60/500*100=12% 
• If recipe is increase to 24 
portions (factor of 4) 
• 500 of flour X 4 = 2000g 
• 2000g*12%= 240g of sugar 
• E.g. 2:
Total weight of recipe = 885g 
• Sugar= 60/885 = 6.78% of total weight 
• If recipe is increase to 24 portions (factor of 4) 
• 885g X 4 = 3,540g 
• 3,340X 6.78% = 240g of sugar
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2
Q

What is the prefered increased size calculation method for baking?

A

by percentage as it is more precise

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3
Q

What are the components of calculation part of recipe costing?

A 
Ingredients
AP (as per purchased portion)
EP (edible portion) 
% yield
Purchase unit
Conversion factor
Cost of purchase unit
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4
Q

What is AP?

A

○ As per purchased portion (AP)
▪ The amount of food bought to give the number of the number of edible portions required to serve a specific amount of customers
Usually in weight/volume or portion size

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5
Q

What is EP?

A

○ Edible portion (EP)
▪ The amount of food after it has been processed (cooked).
▪ It is what is available to the customer to consume
Usually in weight/volume or portion size

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6
Q

How to calculate AP from EP?

A

AP= EP/(%yield/100)

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7
Q

How to calculate CF?

A

Conversion Factor (CF) = AP/purchase unit

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8
Q

How to calculate cost of recipe?

A

Add all cost of recipe ingredient of the recipe

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9
Q

How to calculate cost per pan

A

Cost per portion X number of portion per pan

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10
Q

How to calculate suggested selling price?

A

(Cost per portion + labour cost) X profit factor

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11
Q

Name pricing approaches (6)

A
  1. Nonstructured
  2. Factor method
  3. Prime-cost method
  4. Actual cost method
  5. Gross-Profit Method
  6. Stochastic-modeling approach
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12
Q

Describe non-structured pricing approach

A
  • Simplest approach
  • Examination of competition’s prices
  • Similar price for similar items
  • Not recommended
  • However very often seen
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13
Q

What is a factor method pricing approach?

A 
• Also known as fixed factor
1. Based on food cost
2. Calculation method:
A. Calculate food cost of recipe
B. Calculate factor: 100 / x
where x = food % from budget or other determined %
3. Multiply food cost by factor Example
If food cost is 43 cents and food budget ratio is 25% Then the factor is 100/25 = 4
Selling price = $0.43 x 4 → $1.72
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14
Q

What are the disadvantages of factor method?

A
  1. Real food costs are generally known only at the end of a period (month) – delay between the start of operation and coast determination
  2. A factor is applied to a product regardless of the fact it requires or not labor (uniform markup)
  3. Disregards perception of value
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15
Q

Describe prime-cost pricing approach

A

Based on raw food and labor (preparation) cost
Does not include service, sanitation or administrative costs
Calculation Method
1. Determine cost of food ($) (from standardized recipes)
2. Determine cost of labor ($)
3. Determine prime cost target (%)- Portion of food and labor cost of the selling price (arbitrary)
4. Selling Price = Food & labor cost X 100 Prime cost target

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16
Q

What does markup equal to in terms of prime cost target?

A

100-prime cost target%= 25%

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17
Q

What are the disadvantages of prime cost method?

A
  1. Requires accurate cost of food records
  2. Requires accurate cost of labor (very difficult)
  3. Represents a gigantic task when menus are extensive (eg: cycle menu and diversified menu)
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18
Q

What is Actual-cost method? (not the calculations)

A

• Also known as Recovery plus profit method
• ItistheEPcost+
1. Labour costs
2. Variable cost (to recover items such as hygiene items and paper)
3. Fixed costs (to cover costs such as rent, power, franchise fees etc..)
4. Profit margin

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19
Q

How is actual-cost method calculated?

A
  1. Labour costs + EP costs = X% (usually based on previous financial reports)
  2. Variable costs + Fixed costs + Profit = Y%
    (usually based on previous financial reports)
    x+y= 100 ALWAYS
  3. Labour costs + EP costs = $z (66%)
  4. $Z / Z% = Price
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20
Q

Advantages and disadvantages of actual-cost method

A

ADVANTAGES

  1. Includes all costs
  2. Markup determined by Management

DISADVANTAGES

  1. Requires accurate cost records
  2. Time needed to collect the data and to do the calculations
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21
Q

What is gross profit method?

A
  • Is intended to determine a specific amount of money that should be made on the basis of the number of guests served
  • Based on previous experiences
  • Cannot account for last minute variations nor should it count on temporary variations
  • Therefore not very much used
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22
Q

What is stochastic-modeling approach?

A
  • Is the only method to integrate all internal and external variables.
  • Rarely used because of complexity
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23
Q

What is purchasing?

A
  • It is not simply ordering
  • It is the activity of acquiring goods or services to accomplish the goals of an organization.
  • It involves defining Product Specifications
24
Q

What is product specifications?

A

A statement of required characteristic in commercial and specific terms.

25
Q

Define quality

A
  • The characteristics of a product or a service that bears on its ability to satisfy stated or implied needs, and a product or service that is free of defect
  • Quality is defined by the customer through his or her satisfaction
  • Therefore quality can be associated to organoleptic values as well as to specific concerns (health, environment, fair trade etc.)
26
Q

Additional purchasing specification for purchasing of meats

A
  • Area of production
  • Feed for animals
  • Age of meat
  • Cut of meat
  • Depth of fat permitted
  • % fat
  • % cereal in sausage or cutlets
  • Gender of animal
27
Q

Additional purchasing specification for purchasing of fruits and veggies

A
  • Variety – Granny Smith, Mackintosh • Size limit – e.g., watermelons
  • Style – sticks, slices, tidbits, etc.
  • Type – e.g., long cut or short cut beans
28
Q

Additional purchasing specification for purchasing- additions

A

– sweetened or unsweetened

– salted or salt free

29
Q

Additional purchasing specification for purchasing- type of container

A

can, glass jar, plastic jar, thermopac

30
Q

Additional purchasing specification for purchasing- condition of receipt

A

hard frozen, chilled

31
Q

Additional purchasing specification for purchasing- pure or imitation

A

e.g., flavorings

32
Q

Additional purchasing specification for purchasing- nutrient content

A

– % sugar, syrup density (e.g., canned fruits)

– Salt content

33
Q

Additional purchasing specification for purchasing- lead time

A

time between delivery and expiration or “best before” date

34
Q

What are the types and their description of purchasing for small food services

A

• Distributors
Transfers goods from producers/manufacturer to user
Usually manufacturer specific
• Brokers
Similar to distributor but will represent many manufacturers
• Wholesalers
“Supermarket” for foodservice

35
Q

What are the types and their description of purchasing for large food services

A

• Centralized purchasing
Purchasing is done by a specific department (to better control costs)
Group purchasing
Many foodservice by together to get better prices (volume)
May involve competitive bidding
Usually used to guaranty supply and prices
Involves guarantying suppliers of a specific sales volume

36
Q

What is the ABC inventory method?

A 
Create three categories of items:
A. Highest value items, low shelf- life,
Apply tight controls
(periodic records – twice a day)
B. Average value,
Apply some control
(once a day or 3 times a week recording)
C. Low value, long shelf-life, minimal control
(once a week recording)
37
Q

What is perpetual inventory method?

A 
• Take total count once
• Adjust inventory values as items are
used by employees
• Less time wasted taking full counts
• Errors can be integrated and can
grow over time
• Full inventory should be taken
occasionally to correct those errors
38
Q

What is a buffer stock used for?

A
  • Buffer stock used to adapt to fluctuating demand
  • The smaller it is, the smaller inventory maintenance costs are
  • It’s up to the manager to determine the right quantities
39
Q

Total inventory=

A

Total inventory= Batch stock + buffer stock

40
Q

What are the disadvantages of a lean inventory

A
  • Pay current price for items
  • Vulnerability to disasters and human errors
  • Less adaptability to fluctuating demand
41
Q

what is the aim of “just-in-time approach”?

A

Aimed to reduce inventory control and maintenance costs by having less inventory
The goods must spend the least time sitting in inventory

42
Q

Define inventory turnover

How to calculate it?

A

The cycle in which goods are replaced by new
Inventory turnover for the period= Food cost for the period/ Average inventory value for the period
Measured in %

43
Q

What is selective inventory control?

A

• Sometimes we separate inventory into categories
– Examples for food service:
• Raw material – Food in store
• Work in process – Dessert mixes ready to bake • Finished products – Food ready to be served
• Leftovers – Used as alternative menu items

44
Q

What are the 2 techniques to calculate revenue and expenses?

A
  • Incremental budgeting: based on history
  • Zero based budgeting:
  • > No history
  • > All (revenues and expenses) is calculated and justified
45
Q

How to create a (Food) policy and guidelines (9 steps)

A
  1. Clarify the objectives
  2. Do a literature review
  3. Identify measurable outcomes
  4. Write your first draft
  5. Determine willingness to change
  6. Write second draft
  7. Write final version
  8. Plan possibility for evolution
46
Q

How many values should you have

A

3-6

47
Q

Should values be measurable?

A

Yes

48
Q

What does competency oriented mean?

A

On-location training, continuing education

49
Q

How long is the menu cycle at short-term onsite foodservice?

A

2-3 weeks

50
Q

How long is the menu cycle at long-term onsite foodservice?

A

4 weeks

might be seasonal

51
Q

What are the steps of menu planning in terms of food items

A
  1. Define the cycle
  2. Select meal items (Protein-> vegetable-> starch)
  3. Choose the fruits
  4. Decide on salad (if served)
  5. Decide on appetizer (if served)
  6. Decide on bread choice
  7. Balance the dessert with the rest of the menu
  8. Decide on garnishes
  9. Add tea/coffee/milk
52
Q

What is the method B of menu evaluation?

A 
Used by institutions and or
Private establishments
It focusses on:
1. Food- (For cost control purposes)
2. Purchasing, Production and Distribution- (For efficiency purposes)
3. Customers- (To assess satisfaction)
53
Q

What are the aspects of food assessment of method B of evaluation

A 
A. Looks at the combination of the following
o Colour
o Shape
o Consistency o Flavour
o Texture
o Temperature
B. Use of garnishes, sauces, relishes
c. Aroma
D. Portion size
In relation to clientele needs/expectations- not used in method A
54
Q

What are the aspects of Purchasing, Production and Distribution of method B of evaluation

A 
􏰁Availability of food supply 
􏰁 Seasonal concern – changes in
quality?
􏰁 Cost: food and labour 
􏰁 Equipment use
􏰁 Staffing needs – time and skill?
 􏰁 Degree of selectivity – is it manageable? 
􏰁 Effectiveness of holding/distribution
system
55
Q

What are the aspects of customer assessment of method B of evaluation

A 
Turnover rate
o Length of stay versus length of
or
o Time to eat/speed of service
Nutrition
o Does the menu conform to
menu cycle nutrition policies or recommendations
􏰁 Requirements and preferences
o Is the portion size appropriate
and can it be varied?
o Does menu suit the type of clients – eating abilities and/or preferences
56
Q

Which evaluation method is used when evaluating a few days or more?

A

Method A

NUTR 345 (5 decks)

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