FOOD SERVICE SYSTEMS

Question 1

Menu mix

Answer 1

indicator in menu engineering; detailed record of customer preference from the menu selection

Question 2

Marie Antoine Careme

Answer 2

• progression of courses in a dinner, plus the wines to accompany them
• perfected consomme
• developed Four French Mother sauces! (veloute, bechamel, espagnole, sauce tomat)
• trained many chefs

Question 3

George Auguste Escoffier

Answer 3

• classical organization of workers in the kitchen
• articles and cookbooks; invented Melba Toast
• added the 5th mother sauce (hollandaise)
• rules in quantity food production (Ritz hotel)

Question 4

Job

Answer 4

all tasks carried out by a person

Question 5

Job analysis

Answer 5

study of all aspects of a job, the work to be done

• foundation of HRM process
• process of identifying the job needed, the duties and responsibilities attached to a job or position, requires knowledge, abilities, and skills of a worker and the working conditions necessary

Question 6

Production

Answer 6

heart of the food industry

Question 7

Work flow

Answer 7

sequence of operations in the processing of simultaneous motions

Question 8

Section

Answer 8

group of related work centers wherein only one type of production occurs

Question 9

Layout-

Answer 9

joining together of sections

Question 10

Ideal temperature of DRY store room

Answer 10

max of 38 C ( should be 10-24 C)

Question 11

Job description

Answer 11

objective facts that explain what the job is, what the specific duties and responsibilities are, and what general conditions and factors involved

written profile of the job, explains what a job is in terms of duties, skills, and responsibilities required in a specific job

Question 12

Job specification

Answer 12

a statement of human qualifications necessary to do the job; qualifications

Question 13

PD 851

Answer 13

13th month pay

Question 14

RA 602/ PD 1389

Answer 14

minimum wage law/ right to statutory mini wage

Question 15

Job evaluation

Answer 15

measurement of a job’s worth and importance RELATIVE to other jobs in the organization for the purpose of determining wage and salary differentials

Question 16

Job grading

Answer 16

groups job classification into labor grades accdg to their ability and knowledge requirements

Question 17

Job pricing

Answer 17

translates relative job worth into money values

Question 18

Distance from the countertop to the upper cabinets or shelves

Answer 18

15-20 inches

Question 19

Standard counter top depth

Answer 19

18-20 inches

Question 19

Frozen storage

Answer 19

18 degrees or less

Question 20

Memorandum invoice

Answer 20

Document used in receiving- iindicates if goods are short shipped, or if quality is not acceptable.

Question 21

Receiving record

Answer 21

Form used in receiving to indicate quantity of product delivered

Question 22

Direct issues / direct purchases

Answer 22

Food items sent directly into production kitchen

Question 23

Perpetual inventory

Answer 23

Running record of the balance on hand for each item of goods in a storeroom— done everyday

Question 24

Physical inventory

Answer 24

Actual account of all items in a storage area/ actual count of items on the shelf at a specific date/time