Foodservice assessment and operation planning 2

Question 1

What are the top 10 killers of the 20th century

Answer 1

Influenza (hygiene)
Pneumonia (hygiene, antibiotics)
Tuberculosis (hygiene)
Diarrhea and related diseases
Heart diseases
Stroke
Chronic nephritis
Accidents
Cancer
Perinatal conditions
- Hygiene
Diphtheria
- Hygiene

Question 2

What are the top 10 killers of the 21th century

Answer 2

• Coronary heart diseases
• Stroke
• Chronic obstructive
pulmonary disease
• Cancer
• Lower respiratory infections
pneumonia etc
• Respiratory cancer
• HIV/ Aids
• Diarrheal diseases
• Diabetes (type 1 and
• Tuberculosis
• OBESITY…..

Question 3

__% of chronic diseases

(non communicable) are linked to preventable causes

Answer 3

70% of chronic diseases

(non communicable) are linked to preventable causes

Question 4

Is eating getting cheaper or more expensive

Answer 4

cheaper

Question 5

What are the possible time frames for a budget?

Answer 5

 Yearly -most common
 Usually broken down in months to facilitate monitoring
 Per event
- Usually broken down in sections to facilitate monitoring
 Smaller shorter the monitoring components are, better the monitoring will be but also more labour intensive will it be

Question 6

Name Purchasing

practices used by smaller foodeservices (3)

Answer 6

Distributors
Brokers
Wholesalers

Question 7

Name Purchasing

practices used by bigger foodeservices (3)

Answer 7

Centralized purchasing

Group purchasing

Question 8

Describe distributors

Answer 8

Used by small food services
 Transfers goods from producers/ manufacturer to user
 Usually manufacturer specific

Question 9

Describe brokers

Answer 9

Used by small food services
 Similar to distributor but will
represent many manufacturers

Question 10

Describe wholesalers

Answer 10

Used by small food services

Supermarket” for foodservice

Question 11

Describe centralized purchasing

Answer 11

Used by bigger food services

Purchasing is done by a specific department (to better control costs)

Question 12

Describe group purchasing

Answer 12

Used by bigger food services
 Many foodservice by together to get better prices (volume)
 May involve competitive bidding
- Usually used to guaranty supply and prices

Question 13

What is a policy?

Answer 13

“A plan of action agreed to by a group of people with the power to carry it out and enforce it

 Can be guidelines, rules, regulations, laws , principles, or directions.
 They say what is to be done, who is to do it, how it is to be done and for (or to) whom it is to be done.”

Question 14

Do values change?

Answer 14

no

Question 15

What are the types of value statements?

Answer 15

Competency oriented (on location training, continuing education, etc.)
Human rights oriented (male female equity, family supportive, wellbeing etc. )
Environment oriented (Zero carbon, recycling and composting, organic, local etc.)
Economy oriented (for or non for profit, Coop, etc.)
Social responsibility oriented (supporting local organization, a cause, an event etc.)
Morality/Religion oriented (Halal, Kosheretc.)

Question 16

WHat are the types of management guidelines? in terms of ingredients

Answer 16

Budgetary guidelines
Purchasing policies
Food policy/ guidelines (design and implementation)

Question 17

What can food service budget be used for?

Answer 17

To set goals with qualified objectives
As a benchmark of operating performances
As a guide to assign responsibility
As a guide to forecast and foresee adverse situations

Question 18

What are the types of time frames for a budget?

Answer 18

Yearly (most common)- usually split into months for easier monitoring
Per event- usually broken down in sections for easier monitoring

Question 19

WHat will help to improve budget monitoring? What is a downside of this

Answer 19

Make the components smaller/shorter

It will make it more labour intensive

Question 20

What are the 4 elements in a budget

Answer 20

1. Organization’s financial objectives
2. Identifying revenues
3. Identifying expenses
4. Net profit/ operation surplus

Question 21

What are the types of Organization’s financial objectives?

Answer 21

 For profit / not for profit
 Increase revenues
 Decrease expenses
 Increase efficiency
 Increase client/patient satisfaction

Question 22

How to calculate revenues and expenses?

Answer 22

There are 2 ways to calculate Revenues and expenses:

1) Incremental budgeting: based on history
2) Zero based budgeting:
- No history
- All (revenues and expenses) is calculated and justified
- Revenues and expenses are required in order to calculate net income

Question 23

How to create a (Food) policy and guidelines

Answer 23

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. Implement
9. Plan possibility for evolution

Question 24

What will tell you if your policy works or not?

Answer 24

Measurable outcomes that you have set up in the beginning

Question 25

What principle is used to write a draft?

Answer 25

KISS

Question 26

What do values do?

Answer 26

They are the beliefs that guide the conduct, activities and goals of your organization

Question 27

What do values establish?

Answer 27

 why you do
 what you do and
 what you stand for

Question 28

WHat are values?

Answer 28

convictions, priorities, and underlying assumptions that influence the attitudes and behaviours of your organization

Question 29

Do values need to be measurable?

Answer 29

Make sure they are measurable, because you will be

measured with them