Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 3348 > Lecture 11 > Flashcards

Lecture 11 Flashcards

1
Q

What is macroeconomics?

A

Examines economy on a national and international level. Looks at:

  • GDP
  • How country allocates resources of land labour and capital
  • International trade
  • Inflation
  • Interest rates
  • Unemployment
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is micro economics?

A

Looks at individual and firms within the economy, it shows how individuals and firms respond to changes in prices and how prices affect demand of goods and services.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is scarcity?

A

Tension between having limited resources in comparison to our wants and needs
-resources limited and people organizaitons and nations make decisions regarding what goods and services they buy or produce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the law of demand?

A

Quantity of a product or service desired by buyers

-quantity demanded is the amount to a product the people are willing to buy at a certain price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the movement of the demand curve based on?

A

The change in price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the law of supply?

A

Quantity the market can offer

  • demonstrates quantities that will be sold at a certain price
  • higher the price, higher the quantity supplied
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What happens when the price of an item rises?

A

More producers will enter the market to profit therefore increases the supply, eventually as more producers enter the market the price will fall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How does the supply curve change?

A

By a change in price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is equilibrium?

A

When supply and demand are equal

-amount being supplied is the same as the amount being demanded, point where allocation of goods is most efficient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When does a shift in the supply or demand curve happen?

A

When the quantity demanded or supplied changes happen

-with price remaining the same

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

If there is an increased demand for something what way does the curve shift?

A

Right

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are normal goods?

A

Product whose demand rises when income rises

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is an inferior good?

A

A product whose demand falls when income rises

-when income increases demand shifts left

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What area some examples of when we would see a decrease in the supply curve?

A 
Unfavourable growing conditions
Strikes
Labour shortages
Distribution Problems
Trade barriers
Many other challenges
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is inflation?

A

Quantitative measure of the rate at which the average price level of a basket of select goods and series in an economy increases over time
-ours is 2.4%(low)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What does raw food include?

A

Therapeutic foods which are expensive, and are purchased under LTCA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What food is not purchased under the LTCA?

A

Alcohol
Food for non-residents
Special Events
Seasonal, Cultural, religious, ethnic celebrations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

When can you charge a food cost to the PSS according to LTCA?

A

If the licensee can demonstrate that food used a scheduled recreation or social activity that meets the interest of the residents does not replace all or part of a meal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How do FS managers control raw food costs?

A

Purchase higher quantities (need storage though)
Purchase cheaper
Balance buying food in season vs perishable
Onetime food delivery
Producing in house

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are some managerial controls for costs in terms of food purchasing to prep?

A

Purchasing (purchasing groups)
Receiving (check order for losses)
Storage (store only essentials, inventory turn over ratio)
-risk of inventory too low or too high
Food production (standardized recipes)
Portion Size (costing and pricing)
Labour (Increasing relative too food costs, ratios for meals/labour/)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are other managerial controls for costs not quire related to food?

A 
Type of foodservice system
Type and extent of series offered
Physical plant size and equipment arrangement
Employee productivity
Supervision
Operating expenses
Maintenance and repair
Breakage
Supplies
Food Costs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is a budget?

A

Financial plan based on past records of income and expenses and business volume as well as projections

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What area the attributes of budgets?

A
  • Contributes an important component in achieving th organizations strategic direction
  • Support community with managerial turnover
  • Serves as a communication tool
  • Ensure those developing the budget consider inflation cost of living increases and legislation
  • Mechanism for establishing goals and objectives
  • Good budgets have a degree of flexibility
  • Good budgeting processes involve the team that is required to use the budget
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the 7 kinds of budgets?

A 
Master
Operating
Cash
Capital
Fixed
Flexible
Zero based
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is a master budget?

A

Usually a compilation of many budgets all within the same organization

26
Q

What is an operating budget?

A

Includes revenues and expenses used in day to day operations of the department and is important when used as a control process

27
Q

What is a cash budget?

A

Used to determine whether funds will be available at the appropriate time to meet the financial obligations of the organization
-identifies the amount of cash on hand at any point in time

28
Q

what is a capital budget?

A

Long term plans for purchasing costly equipment, renovating or building
-often in dollar value

29
Q

What is a fixed budget?

A

Dollar among is set based on past activities these budgets can be rigid and are often used in public institutions where money is tight and there are very limited opportunities to generate revenue

30
Q

What is a flexible budget?

A

Dollar range is set allowing managers to spend more on resource if volumes increase, however it is more difficult to use as a control tool

31
Q

What is a zero based budget?

A

Each fiscal year a budget is developed starting from 0

  • managers must evaluate all activities and justify request for funds
  • very time consuming
  • helps evaluate all costs in food service operations
32
Q

What are the steps in budgeting?

A

Evaluation: of past performance and identify factors that will likely affect budget

Preparation: use info from evaluation to forecast

Justification: Task of reviewing, revising and seeking approval

Implementation: using budget ini operations

Control: The ongoing monitoring process to ensure operations remain in line

33
Q

What trends in food service are we seeing?

A 
Environmental concerns and waste
Sustainability (washing, food waste)
Local/hyper local foods
Patient room services
Patient satisfaction (dining with dignity)
Organic
Legislation
Experience economy
Restaurants chosen based on social/environmental value
Farm to table
Instagramability
Conveni-tech
dessert as a destination/event
Breakfast
Items made in-house 
Less focus on meal times (blurring)
Plant based
34
Q

What are some convo-tech in food service?

A

Delivery services

Click and collect options

35
Q

What is forms trends for 2020?

A

West African cuisine
-Fonio grain

Butters and spreads

  • chickpea/macadamia butteer
  • Eliminate use of palm oil

Refigerated snacks
-Fresh F&V, harboured eggs with toppings

Alternative flours
-Al,ond, Spent, coconut

Plant based proteins

Meat plant blends

Pureed food shipped like whole food

36
Q

What does the trend digitalization mean?

A

Blockchain tech can digitize the supply chain making it far quicker and easier to traces food products

37
Q

What is the trend of clean foods?

A

Millennials are demanding safe, health food choices that are clean without preservatives this is align with their condition that what is goof for the body is good for the planet

38
Q

What does sustainability entail?

A

Way food is produced, preserved, shaped and consumed needs to be rethought entirely
-includes plastic packaging and recourse to local sourcing

39
Q

How much energy do foodservice operations use?

A

2.5x more than other areas of commercial buildings

33% of energy in foodservice is attributed to operation of food service equipment

40
Q

In food service what consumes more energy?

A

Fridge and cooking

41
Q

What uses the most natural gas?

A

Cooking
Water heating
Space heating

42
Q

If you use energy star certified equipment, how much less energy are you consuming?

A

30-90% less

43
Q

What are possible ways to address energy conservation?

A

Ventilation system
-redirection of air
Adjust temp settings for individual work areas
Exhaust hood controls (reduce speed)
More insulation of cooking equipment to keep kitchen colder and making equipment more efficient
Heat Boosters (get newer)
Motion+ timers for light

44
Q

Is it better, in terms of energy, to turn on equipment when you use it or keep it on throughout the day?

A

Better to use it when you need it

45
Q

How do you save energy with equipment?

A

Energy star rated one

Use to fill capacity

Preventative maintenance

Cover pans and kettles

46
Q

How do you reduce energy with a walk in fridge?

A

Strip curtains and automatic door closer

-both can reduce air infiltration by 75%

47
Q

What can we do with HVAC systems to reduce energy?

A

Replace filters
Implement zone control, heat and cool occupied areas only
Insulate heating and air conditioning ducts
Select heat recovery system in hoods

48
Q

What can we do with water heating to reduce energy?

A

Locate water heated closer to equipment

Insulate hot water lines

Size water heating equipment accurately

Repair leaky faucets

49
Q

How do we reduce energy consumption with dishwashing?

A

Size dishwasher according to volumes and type of food service operation

Install easily accessible switch to shut down the dishwasher when not required

Consider chemicals instead of heat for sanitization (cheaper)

50
Q

How do we reduce energy consumption with cooking equipment?

A

Purchase equipment that is energy efficient
Don’t purchase oversized equipment
Purchase equipment that is thermostatically controlled
Preheat oven just before use
Keep equipment thermostats calibrated

51
Q

What can we do with cooking equipment to conserve energy?

A

Select open burner ranges

Convention ovens roast and bake in shorter time

Salamander broilers used infrared radiation and reach temps within seconds can also be turned off

52
Q

What can we de with refrigeration equipment to reduce energy?

A

Place compressors and condensing coiled in remote locations outside of building

Dont prop open doors

53
Q

What are other methods for conserving water

A 
Low flow toilets
Using grey water where practical
Thaw food in fridge
Low volume spray nozzles
Not using flood floor method
Low volume faucets
Making only as much ice as needed
54
Q

What is energy star?

A

International government backed symbol that indicates energy efficiency by providing unbiased info that for consumers and businesses to sue to wake well informed decisions

Provides a cost effective strategy to save money by reducing total energy consumption of buildings

55
Q

How much more efficient is an energy star dishwasher?

A

40% for energy
50% for water

Save about 1,500 annually and 19,000$ in utilities

Saves 9,500kWh annually

56
Q

How much more efficient is an energy stay commercial fridge/freezer?

A

20% more

1300-5500$ annual savings

Save 8,500-40,000kWh/yr

57
Q

How much more efficient area energy star food holding cabinets and steam cookers?

A

Holding:70%

Steam:60% energy
90% watere

58
Q

What is solid waste management?

A

Reuse and recycle

-priority for ethical legal and economic perspectives

59
Q

What is source reduction?

A

Improve forecasting to reduce food waste
Incorporate leftovers into cafeteria offering if this option is available
Seek out products with less packaging
Donate food

60
Q

What is the Möbius loop?

A

Recycling symbol indicates that a product or packaging is recyclable, contains recyclable content or both

61
Q

Why is there a % symbol in the Möbius loop?

A

Indicates the % of product of the product has been made from recycled materials

FN 3348 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions