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Dietetics/RD Exam > Foodservice and Nutrition Management > Flashcards

Foodservice and Nutrition Management Flashcards

1
Q

What type of stainless steel is the most durable?

A

340

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2
Q

What are the largest segments of the commercial foodservice market?

A

Full-service and fast-food restaurants

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3
Q

According to the NRA, restaurants are the nation’s _____-largest _______-sector employer

A

second, private

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4
Q

How many Americans are provided jobs by restaurants?

A

One in ten

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5
Q

What is onsite foodservice?

A
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6
Q

What is commercial foodservice?

A

Where sale of food is the primary activity and profit is desired

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7
Q

Examples of onsite foodservice

A

Where sale of food is secondary to the goal of the organization (not typically for profit), provides meals primarily to those involved in the facility, as well as visitors

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8
Q

Examples of commercial foodservice

A

Limited service, fine dining, lodging, food and beverage, recreation/sports/convenience stores

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9
Q

Examples of onsite foodservice

A

Hospitals, childcare, schools, colleges/universities, correctional facilities, senior-care, military operations

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10
Q

Self-operation

A

foodservice is managed by an
employee of the company in which the
foodservice is located

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11
Q

Partnering

A

contracting with foodservice
management companies (ie., ARAMARK,
Sodexo, Compass Group)

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12
Q

Systems concept

A

Developed in 1968 by Ludwig Von Bertalanffy - theory that systems are either open or closed, depending on the amount of interactions with the environment

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13
Q

What is a system?

A

A collection of interrelated parts or sub-
systems unified by design to obtain one
or more objectives.

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14
Q

FS system inputs

A

Human - labor and skills
Materials - food and supplies
Facilities - space and equipment
Operational - money, time, utilities, and info

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15
Q

FS system outputs

A

Safe and desirable meals, customer and employee satisfaction, and financial accountability

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16
Q

Strategic management

A

Focused on competitive advantage, intent focused, long-term oriented

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17
Q

Steps in the Strategic Management Process

A

Analysis (company and environment)
Implementation (strategic direction, strategies)
Evaluation (performance)

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18
Q

Vision vs Mission

A

Vision - broad terms expressing where a company or organization wants to be in the future
Mission - provides more focus, describes what the company does

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19
Q

Implementation strategies

A

Cost leadership, differentiation, focus

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20
Q

Evaluation

A

Final step in the strategic management process
- Assessing whether changes have occurred and
whether the organization is progressing toward achieving its objectives

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21
Q

Four areas of sustainability

A

Built environment
Water, ecosystems, and agriculture
Energy and the environment
Materials and toxins

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22
Q

Sectors of food systems

A

Production
Transformation
Distribution
Access
Consumption

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23
Q

Providing room service in a hospital
and having higher patient satisfaction
scores than other hospitals in the
region is an example of

A

competitive advantage

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24
Q

Examining trends in the foodservice
industry is an example of what
component of strategic planning?

A

monitoring the environment

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25
Q

Parts of plan establishment

A

Starting with a purpose
Precise, accurate graphic presentation
Unique characteristics

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26
Q

FSF planning considerations

A

Market
Employees
Management

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27
Q

The planning team consists of

A

Owner/administrator
Foodservice manager
Architect
Foodservice design consultant
Builder

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28
Q

Concept

A

the idea for a restaurant or FSF

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29
Q

Key concept considerations

A

Food
Service
Design/decor
Uniqueness

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30
Q

Five M’s of concept development

A

Menu
Market
Money needed
Management
Method of execution

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31
Q

Concept examples (on-site/institutional)

A

Tray service, room service, coffee shop, grab&go, independent living. congregate care, skilled nursing

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32
Q

Concept examples (school)

A

Childcare - daycare or preschool
K-12 schools - national school food programs
Colleges and universities - community, 4-year

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33
Q

Prospectus

A

a written description that details all aspects of the situation under consideration

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34
Q

Sections of the prospectus

A

Rationale
Physical and operational characteristics
Regulatory information

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35
Q

Rationale includes

A

Title/name
Goal
Objective
Policy
Procedure

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36
Q

Physical characteristics

A

Relates to architectural or design features

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37
Q

Operational characteristics

A

Refers to activities that take
place in the foodservice department: menu,
food prep/service, customer and employee
characteristics

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38
Q

Architectural Features

A

Building style, materials, flooring

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39
Q

Preferred flooring for FS kitchens

A

quarry tile (unglazed red tile)

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40
Q

The health department requires flooring to be __ inches up all walls and equipment bases

A

six

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41
Q

Regulatory information

A

Standards of safety, sanitation and
cleanliness, noise control and waste
disposal.

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42
Q

Feasibility study

A

Collection of data about the market and
other factors relating to the operation of
the proposed facility

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43
Q

Data sources for a feasibility study

A

payroll, production and inventory records, city, county, state, and national regs, statistics regarding trends, average costs, customer information obtained from trade journals

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44
Q

Quality is defined by

A

the customer through his or her satisfaction

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45
Q

How often does the quality of foodservice operations need to be improved/monitored

A

on a continual basis

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46
Q

Quality

A

The characteristics of a product or service that
bear on its ability to satisfy stated or implied
needs and a product or service that is free of
defects

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47
Q

Quality management is a component of the _____ element

A

control

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48
Q

Who is considered to be the “father of total quality management”

A

Dr. W. Edwards Deming

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49
Q

QA programs are ________

A

output oriented

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50
Q

Quality assurance

A

Include the process of defining measurable quality standards, puts controls in place that ensure standards are met

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51
Q

QA is a _____ process

A

reactive - based on follow-up, inspection, and finding error after the fact

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52
Q

Total Quality Management

A

umbrella term to describe an organization’s
efforts toward improving quality

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53
Q

Six Components of TQM

A
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54
Q

TQM encourages

A

employee participation (usually in teams) to identify problems and finding solutions for the improvement of the organization’s overall performance

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55
Q

Continuous Quality Improvement involves

A

reviewing operations on a routine basis with the goal of finding ways to continually improve the processes in and the outcomes of the operation

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56
Q

CQI focuses on _______ rather than ________

A

processes, people

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57
Q

Tools used in process involvement

A

benchmarking, comparison

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58
Q

Benchmarking

A

involves comparing one’s performance with those believed to be “best in class”

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59
Q

Comparisons help managers _____

A

identify areas on which to focus improvement efforts

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60
Q

Cause analysis tools

A

Help determine why a certain outcome is occurring (cause and effect diagrams - Ishikawa or fishbone)

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61
Q

Process analysis tools

A

Details all of the elements in a process
and the sequence in which these
elements occur (flowcharts, stopwatch timing, and videotaping)

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62
Q

ISO 9001 Standards

A

A group of five individual but related
international standards on quality management, developed by the International Organization for Standardization (ISO).

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63
Q

International Organization for Standardization

A

Worldwide, non-governmental federation consisting of representatives from national standard groups in more than 160 countries

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64
Q

Joint Commission

A

An independent, not-for-profit organization that sets standards for and accredits healthcare organizations
Continuously improves the safety and quality of patient care
Voluntary

65
Q

How many healthcare organizations are JC accredited in the US

A

More than 17,000

66
Q

Keys to Excellence

A

provides quality standards for Child Nutrition Programs (The School Nutrition Association)

67
Q

Professional Practices in College and University Food Services

A

quality standards set by the National Association of College and University Food Services

68
Q

Kitchen placement affects

A

Quality of the food
Number of people who can dine at any particular time of day
Roles and workload of the kitchen employees and servers
Utility costs
Atmosphere of the front-of-house space

69
Q

Design

A

overall space planning - defines the size, shape, style, and decoration of space and equipment in the kitchen.

70
Q

Layout

A

the detailed arrangement of kitchen floor and workspace—where each piece of equipment will be located and where each workstation will be

71
Q

Work center

A

an area in which workers perform a specific task, such as tossing salads or garnishing plates

72
Q

Work section

A

When several work centers are grouped
together by the nature of the work being
done (cooking, baking, etc)

73
Q

Design considerations

A

Maximum flexibility in foodservice design is key
* Multiple uses for equipment
* Mobility of equipment within the kitchen
* Operational flexibility
* Labor flexibility

74
Q

Basic kitchen-related costs and ways to reduce them

A

Labor, utilities, food
* Increased productivity
* Increased energy efficiency
* Menu flexibility and planning

75
Q

Trends in kitchen design

A

Driven by consumer demands, economic factors

76
Q

Semi-open kitchens

A

Display kitchens that consist of half-walls and under-counter storage to keep messier aspects of cooking out of view

77
Q

Display kitchen considerations

A

More expensive ($550 vs $250-350/sq. ft)
Should only be used when the menu and food prep. techniques lend themselves to display

78
Q

Appliances to display

A

Wood-burning ovens or gas-fired counterparts
Induction range tops
Rotisserie ovens or grills
Cooking suites or islands

79
Q

Marché kitchen

A

Display-style concept for retail foodservice with European origins - Diners stand and watch the action instead of being seated and waited on

80
Q

Features of a Marché kitchen

A

Most include attractive, upscale design touches: Blonde wood, tiled pedestals and warmer trays, faux finishes on ventilation hoods and equipment

81
Q

Small, high-tech kitchens

A

Designed with carefully orchestrated work centers, for ergonomics and efficient labor utilization

82
Q

Features of small, high-tech kitchens

A

Outfitted with the highest-quality equipment
Greater use of technology (touch screens, programmable appliances)
Commonsense touches (Trash receptacles built into counters, compact storage for work centers)

83
Q

How much of your budget should consist of the contingency amount

A

20%

84
Q

Typical timeline for FSF design and construction

A

Design phase: 16-18 weeks
Construction and/or remodeling process: 16-24 weeks

85
Q

HACCP compliant design includes

A

Reach-in coolers in every prep area
Mobile ovens, fryers, ranges, storage racks
Hand-washing sinks closest to the stations that will need them most
Raw and finished foods in separate refrigerators

86
Q

Considerations for sufficient space to perform required tasks

A

Number of people working in an area
Amount/types of equipment needed in the area
Amount of storage needed for immediately accessible supplies
Types of products being produced in area
Clearance needed for moving equipment, opening appliance doors, etc.

87
Q

Aisles should be at least ___ inches wide

A

36

88
Q

Comfortable temperature range

A

72-82 F

89
Q

Common flow patterns for food prep

A

Straight/assembly line
Parallel flow (back to back, L shape, diamond shape)

90
Q

Preparation areas

A

Fabrication
Preparation
Production
Holding
Assembly

91
Q

Production areas

A

Griddle station
Broiler station
Production
Sauté station
Holding station

92
Q

Bakery areas

A

Mixing station
Proofing station
Forming area
Baking station
Finishing station

93
Q

Fabrication/Pre-prep - Needs

A

sink, heavy cutting board, portion scales, meat saws, grinders and slicers - Place on mobile carts as feasible to share with other areas of the kitchen.

94
Q

Preparation

A

Foods are sorted further into individual or batch servings - lettuce and tomatoes are diced for salad prep, shrimp is battered or peeled, ingredients are mixed such as meatloaf, casseroles, salad dressings

95
Q

Preparation - Needs

A

worktables, compartment sinks, refrigerators, and mechanical equipment

96
Q

Garde Manger

A

encompasses both food prep and garnishing

97
Q

Production

A

Hot food prep= hot line
Cold food prep= pantry or garde manger

98
Q

Holding

A

Banquet service, cafeterias and hospitals, food must be prepped well in advance and stored at proper temperatures until served.
Hospital “room service” avoids long holding and delivers fresher foods.

99
Q

Dry heat cooking methods

A

sauté, broil, roast, fry, bake

100
Q

Moist-heat cooking methods

A

braise, boil, steam

101
Q

Hot line law requirement

A

all heat or moisture producing equipment must be located under ventilating hoods

102
Q

Utility distribution cented

A

Designed to provide all necessary
services (gas, electricity, hot and cold water and steam) for the cooking equipment placed under the exhaust canopy - Most systems are shaped like a big H

103
Q

Standard width and lengths for worktables

A

width - 30 inches
length - 24 inches up in 1 ft increments

104
Q

How often should floor drains be placed

A

in front of every sink in the prep area and a floor drain for every 6 linear feet of your hot line

105
Q

How many food-borne illness cases are estimated annually

A

48 million

106
Q

FDA Food Establishment Plan review guide

A

Ensures food safety is a priority from start of project
- Complete and submit to local health department before business opens
- A requirement in many cities and states
- A flow plan is also required: charts/flow patterns for food, dishes, utensils, waste, list of foods prepared more than 12 hours in advance of serving, and safety plan for handling them

107
Q

HACCP system

A

Seven-step process to identify food handling points (cooking, storage, holding, etc.) to keep foods safe for consumption

108
Q

The farm-to-table trend in foodservice affects kitchen design by requiring

A

more refrigerated space for fresh ingredients

109
Q

The restaurant market is so volatile that most likely in ___ years you will need to change the menu, concept, or size

A

3-5

110
Q

Workspace design variables

A

Number of guests
Menu
Type of cooking
Service system

111
Q

Warewashing

A

Term for collecting soiled dishes, glasses, flatware, pots and pans as well as scraping, rinsing, sanitizing and drying them.

112
Q

What is one of the most costly areas to operate for owners

A

The warewashing area

113
Q

The best dish rooms operate at __% efficiency

A

70

114
Q

How large are dish machines

A

30-36 inches for single tank machines, 20 ft wide for commercial flight-type machines

115
Q

Considerations for receiving area design

A

Volume of Goods to be Received
Frequency of Delivery
Distance between Receiving and Storage Areas

116
Q

Minimum equipment requirements for receiving areas

A

8 ft. square-receiving table, dolly or cart, trashcan

117
Q

Loading dock size requirements

A

Minimum space is 8 ft. wide and 10-15 ft. long
Space for 2 trucks should be 80-120 sq. ft.
If you are sending finished food products offsite (ie-catering), 2 separate doors and rooms are needed (one for waste, and a clean area for
prepared food products)

118
Q

Dry storage requirements

A

Standard restaurant storeroom is 8’ wide
Depth determined by need
Door should open OUT to an aisle (to maximize space)
Food stored separately from cleaning products

119
Q

Refrigerated storage requirements

A

Three Options: Reach-in refrigerator or
freezer, Walk-in cooler, Walk-in freezer
General guidelines:
1 to 1.5 cu feet per meal served
Fine dining: 2-5 cu feet

120
Q

How large is movable shelving

A

27 in wide, 5 ft long

121
Q

If dry storage must be wider than 8 ft, what should be done

A

increase it in multiples of 7; this allows for 2 rows of shelves, each a standard 21 inches wide, plus a 3-foot aisle

122
Q

How large is an average case of food

A

One cubic foot

123
Q

How much of a walk-in refrigerator is taken up by aisle(s), evaporator, and fans

A

1/3-1/2

124
Q

Employee area size requirements

A

150 ft. for 10 – 20 workers
250 ft. for 20+ workers
One hand sink and one toilet per 8 employees two of each per 20-25, three of each for 25-35

125
Q

Office area size requirements

A

Public - Minimum 150 ft²
Private - 60 ft²
If accounting done onsite, separate office is needed

126
Q

Minimum toilet stall size

A

4.5 square feet

127
Q

American Disabilities Act

A

Became law in 1990
In 1992, ADA was revised to include a
requirement that companies with 15 or more
employees cannot fire or refuse to hire people
with disabilities unless the disability prevents
the person from performing the job.
ADA is a civil rights act and no FSF is exempt
from compliance.

128
Q

Design and the ADA

A
  1. Obtain copies of the ADA Accessibility Guidelines (ADAAG); give them to architects and building contractors.
  2. Specify to them that you expect your new facility to comply with ADA standards. Emphasize that ADA compliance is a top priority.
  3. Before construction begins, check building plans for common ADA-related mistakes. Consider having them reviewed by someone with ADA expertise.
  4. Be sure the facility is being built according to the ADA requirements as shown in the building plans.
  5. Inspect the facility at completion of construction to identify ADA mistakes, if any, and have them corrected promptly.
129
Q

FSF design aspects - ADA compliance

A

Parking, entrances, public areas, kitchen area

130
Q

ADA compliant parking

A

Number of accessible spaces depends on total number of spaces in lot (1:25)
Located in the shorted accessible route from parking to an accessible entrance

131
Q

ADA compliant entrances

A

At least 50% of entrances must be accessible to people with disabilities

132
Q

ADA compliant public areas

A

Aisle width, ramps or lifts, lower tray slides, sneeze guards, accessible restrooms

133
Q

ADA compliant kitchen area

A

Hand sink, work table height requirements.

134
Q

At entrances and exits, the doors must

A

Be at least 32 inches wide if it cannot be opened electronically

135
Q

A FSF should have enough dry and refrigerated storage for

A

Two-three weeks worth of supplies

136
Q

What is NOT a primary function area under the ADA?

A

Employee break rooms

137
Q

Effective energy management requires

A

commitment by organizational leaders and participation by every employee within the organization

138
Q

Solid waste management

A

an ethically, legally, and economically mandated priority of foodservice management

139
Q

The first step in an integrated solid waste management program is

A

source reduction

140
Q

Recycling benefits

A

reduces waste handling costs, dependence on scarce natural resources, manufacturing energy costs, amount of material sent to landfills, and the potential pollution of nature

141
Q

What can be used to determine the amount and type of waste generated by a foodservice operation

A

Waste assessment, audits, and analyses

142
Q

What is the single biggest controllable energy user in most commercial kitchens

A

The ventilation system

143
Q

The cost of heating and cooling a kitchen can be reduced by

A

transferring air from the dining room

144
Q

Utility costs can make up ___% of total operating expenses

A

4-7

145
Q

Planning and implementation of an Energy Management system requires

A

Energy accounting
Energy audit
Retrofitting
Low cost and no cost ideas
Capital project
Continued surveillance

146
Q

Ways to conserve natural resources

A

Mixing power sources
Efficient use of hot water generators and booster heaters for dishwashers

147
Q

Ways to conserve energy

A

Have a free walk-through from a
utility company to get suggestions.
Use equipment at full capacity.
Turn equipment on only when needed.
Practice preventative maintenance

148
Q

Four categories of energy conservation

A

Improve equipment efficiency
Reduce equipment operating time
Recover energy that would otherwise be wasted
Use a cheaper energy source

149
Q

Water conservation practices

A

Turning off faucets completely
Running dishwashers at full capacity
Using low-flow toilets
Serving water to customers only when requested
Using grey water.

150
Q

Purpose of grey water

A

Recycled water used for flushing toilets and irrigation

151
Q

Source reduction

A

The design and manufacturing of products
and packaging of products with minimum
toxic content and minimum volume of
material and/or a longer life.

152
Q

The advantages of feeding foodwaste to
animals are

A

Waste is diverted from landfills
Nutrient density of animal diets can be increased
Ration costs can be reduced and farmer’s profits increased

153
Q

Facility waste assessments

A

A systematic way to identify waste
reduction opportunities in a specific
operation

154
Q

Waste stream analysis

A

a systematic method of collecting, sorting, and weighing waste.

155
Q

Waste audit

A

a method of determining the amounts and types of waste produced by an operation.

156
Q

SLIDESET NINE

A
157
Q

Policies are important in organizations because

A

they specify what must or must not be done

158
Q

Corporate culture is defined as

A

shared philosophies, values, assumptions, and norms

159
Q
A

Dietetics/RD Exam (4 decks)

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