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FNS 200 > Midterm > Flashcards

Midterm Flashcards

1
Q

Name 7 factors affect menu planning planning?

A
  1. customer satisfaction
  2. sociocultural factors
  3. food habit and preferences
  4. nutritional and diet specific needs
  5. aesthetics
  6. sustainability
  7. management decisions (production capability , food costs, type of service, availability of food)
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2
Q

What are 3 types of menus

A
  1. static
  2. cycle
  3. single use
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3
Q

What are 4 types of menu presentation?

A
  1. paper menu
  2. spoken menu
  3. room service menu
  4. using menu boards
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4
Q

Why is a menu considered a primary control of foodservice operation?

A
  1. it is a big determinant for budget
  2. it reflects the organization’s brand identity
  3. it dictates number and types of dishes, etc
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5
Q

What is the theory of constraints

A

a constraint is anything in an org that keeps the org from reaching its goals
It is concerned with exploiting constraints that slow productions

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6
Q

What are 3 approaches to quality?

A
  1. Quality assurance
  2. Total quality management (TQM)
  3. Continuous quality improvement (CQI) - reengineering and lean
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7
Q

What are 5 aspects of Quality Assurance (which is an approach to quality)

A
  1. output oriented
  2. Defining measurable quality standards
  3. Controls in place to ensure standard are met
  4. Reactive process
  5. Predicated on follow-up and inspection
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8
Q

What is TQM

A
  • Total quality management
  • an approach to quality
    Directed at improving customer satisfaction
  • has 6 components: focus on customer, concern for continuous improvement, Focus on process, imrpovement in quality, accurate measurement, empowerment of employees
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9
Q

What is quality?

A

Quality is the characteristics of a produce that bears on its ability to satisfy needs

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10
Q

What is lean? What are the 5 steps to lean

A

Lean is an aspect of Continuous Quality Improvement (CQI), which is reviewing operations on regular basis with goal of finding ways to continuously improve.

The core idea of lean is to maximize customer value while minimizing waste.

There are 5 steps in lean:
1) identify which features create value for customers
2) document the value stream
3) improve flow
4) customer pulls product through process
5) perfect the process

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11
Q

What are the 2 main types of production decisions?

A

1) forecasting
2) planning and production schedule

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12
Q

What are the 4 main types of foodservice systems?

A

1) conventional
2) ready prepared
3) commissary
4) assembly serve

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13
Q

Conventional food systems typically have:

____ labour
____ food costs
____ menu

A

high labour costs
moderate food costs
cycle/static menu

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14
Q

What are the 4 types of foodservice

A

A) conventional
B) Ready-prepared
C) Commissary
D) assembly-serve

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15
Q

What is an input?

A

any human, physical, or operational resource required to accomplish objectives of a system

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16
Q

What are 4 examples of inputs?

A
  1. materials (food)
  2. human (labour)
  3. operational (money)
  4. facilities (equipment)
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17
Q

What is transformation in a food system

A

any activity used to change inputs to outputs

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18
Q

what are the 3 aspects of transformation in food systems?

A
  1. management functions
  2. linking process
  3. functional subsystems
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19
Q

What is an output?

A

the goods and services that result from transforming the output

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20
Q

What are some examples of outputs?

A
  1. meals in proper quantitity and qualtiy
  2. customer satisfaction
  3. employee satisfaction
  4. financial accountability
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21
Q

What are examples of internal controls?
What are examples of external controls?

A

internal controls: plans, goals, policies, MENU

external controls: policies, regulations

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22
Q

this provides guidance for a system

A

controls

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23
Q

Why is feedback in a system important?

A
  • it helps the system adjust to changes
  • it improves quality
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24
Q

examples of environmental factors that might affect a food system

A
  • tech innovations
  • globalization
  • competition
  • political changes
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25
Q

what are the 2 types of foodservice industries?

A
  1. commercial (selling food is primary)
  2. insitiutional (selling food is secondary)
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26
Q

what are 6 characteristics of an open food system?

A
  1. interdependency (everything is related)
  2. dynamic equilibrium (system’s continuous response to environemtn)
  3. equifinity (many methods can achieve same result)
  4. permeable boundaries (influenced by external environemnt)
  5. interface systems (the area of overlap between 2 systems)
  6. hierarchy of system
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27
Q

What are 3 (out of 7) examples of foodservice operating practices?

A
  1. contracting
  2. franchising
  3. partnering
  4. small business ownership
  5. self operation
  6. multi department management
  7. multisite management
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28
Q

what are the 4 stages of green (sustainaibility) in a foodsystem

A
  1. stage 1 - legal approach - firm does what is legally required to do
  2. stage 2 - market approach - firm responds to customer preference
  3. stage 3 - stakeholder approach - try to meet demands of many stakeholders
  4. stage 4 - activist - approach - try to be socially responsible
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29
Q

What is reengineering?

A

the fundamental rethinking of an organization’s processes in order to acheive dramatic improvements in performance

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30
Q

What is the goal of food production?

A

quantity
quality

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31
Q

What is forecasting?

A

trying to estimate what you will need when you will need it

it is one element in production decisions

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32
Q

What is the goal of forecasting?

A

satisfied customers

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33
Q

What are 5 considerations when selecting a forecasting model (as part of production decisions)

A

A) cost
B) required accuracy
C) relevance of past data
D) forecasting lead times
E) underlying patterns of behaviour

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34
Q

what are the 3 most common types of forecasting models?

A
  1. time series models
  2. causal models
  3. subjective models
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35
Q

List 4 factors that affect menu planning

A

customer satisfaction
sociocultural factors
sustainability
aesthetic
food habits
nutrition
management decision (food cost, production capability, types of service)

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36
Q

What are 3 types of ready-prepared service?

A

cook-chill
cook-freeze
sous-vide

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37
Q

what are the 2 main aspects of ingredient control?

A

ingredient assembly
recipe standardization

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38
Q

What are 5 items involved in quantity food production?

A
  1. controlling ingredients
  2. energy consumption
  3. labour productivity
  4. quality of food
  5. production methods
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39
Q

What are 4 signs of successful production planning?

A
  1. if customer is satisfied
  2. if food is safe
  3. if there is enough quantity
  4. if you met budget demands
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40
Q

What are 4 different methods of heat transfer?

A
  1. conduction
  2. convection
  3. radiation
  4. induction
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41
Q

3 key equipment items in foodservice?

A
  1. combi-oven (convection air + steam
  2. tilting skillet
  3. convection microwave
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42
Q

How do you calculate % yield of something?

A

EP/AP x 100

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43
Q

How do you calculate recipe yield

A

Total weight of recipe / serving size weight

44
Q

How do you calculate new recipe yield

A

OG recipe yield / new serving size

45
Q

How do you calculate volume to weight ratio?

A

Weight of serving / volume of serving

46
Q

How do you calculate the recipe conversion factor?

A

new recipe yield (# of servings) / old recipe yield (# of servings)

47
Q

How do you calculate the expansion factor?

A

weight EP / weight AP

48
Q

What is the scoop formula?

A

of oz = 32 / scoop #

49
Q

What is the formula for Celsius

A

C = 5/9(F-32)

50
Q

What is the formula for Faihrenheit?

A

F = 9/5C + 32

51
Q

how man oz is 1 fl oz?
1 regular oz?

A

28.41 mL
28.3 g

52
Q

2/3 cups

A

150 mL
151.2 mL

53
Q

1 cup

A

227.3 mL
250 mL

54
Q

1/2 cup

A

113.7 mL
125 mL

55
Q

1/2 tsp

A

2 mL
2.4 mL

56
Q

why is a system’s approach good?

A
  1. helps with problem solving
  2. helps with decision making
  3. helps workers evaluate current practices
57
Q

What is an example of materials input

A

food
supplies

58
Q

what is an example of human input

A

labour
skills

59
Q

what is ane xample of operational inputs

A

money,
time
utilities
information

60
Q

what is an example of facilities input

A

space
equipment

61
Q

what are the 3 types of transformation? what do they mean / entail

A
  1. management functions
    - coordinates the subsystems and says what to do when things arent operating properly
    - planninig, organization, staffing
  2. functional subsystems
    - procurement
    - production
    - sanitation and safety
    - distribution and services
  3. linking processes
    - connections between resources , staff, management
62
Q

what are 4 main outputs of the foodsystem

A
  1. employee satisfaction
  2. customer satisfaction
  3. financial accountability
  4. quality and quantity
63
Q

what are the 3 main purposes of controls

A
  • ensures reources are used effectively
  • ensures org is abiding by rules
  • provides standard
64
Q

List 4 internal controls

A

plans
goals / objectives
policies
menu

65
Q

External controls

A

policies and regulations

66
Q

What is a sustainable food system

A

the ability to meet the needs of today without compromising the ability of future generations to meet their nees

67
Q

what is the process of tqm?

A

identify problem
determine cause
develop test to measure improvvement
select best solution
collect data

68
Q

What are 3 aspects of a sustainable food system?

A
  1. it is ecologically sound
  2. it is socially acceptable
  3. it is economically viable
69
Q

What are some types of waste that can be addressed with lean thinking?

A
  • over production
  • inventory
  • waiting
  • defects
  • non used talent
  • too much processing
70
Q

What are some challenges with implementing good quality?

A
  1. quality vs. productivity
  2. quality vs. cost
71
Q

what are 3 health outcomes of good quality?

A
  1. patient satisfaction
  2. clinical outcomes
  3. economic outcomes
72
Q

for a business, a menu can act as:

A

a sales tool
a customer education tool

73
Q

What is a menu pattern?

A

an outline of menu item categories for each meal
example: for dinner menu its appetizer, entree, dessert

74
Q

What are 4 things to think about when planning a menu

A
  1. menu should have broad and regional appeal
  2. need to balance labour and food costs
  3. need to add variety to seasonal menus
  4. keep cyclic menus fun by including new items with old favourits
75
Q

how to calculate food costs

A

COGS / total = % food cost

76
Q

What is food product flow?

A

different paths within foodservice operations that food and menu items follow. ends with service to customer

77
Q

what are the various aspects of food product flow?

A
  • procurement
  • production
  • transport
  • hot tansport
  • hot holding
  • chilled storage
  • bulk reheating
  • meal reheating
  • meal assembly
  • service to customer
78
Q

food product flow occurs in which part of the food system

A

the transformation step

79
Q

what are 2 key controls in ready-prepared

A

1) time
2) temperature

80
Q

is readyprepared centralized or decentralized?

A

decentralized

81
Q

give example of readyprepared

A

fast good! smile cookies

82
Q

is commissary centralized or decentralized?

A

centralized

83
Q

is conventioanl centralized or decentralized

A

can be either

84
Q

characteristics of conventional food operations

A
  1. high labour costs
  2. moderate food costs
  3. cylic or static menu
  4. ingredients can be processed or unprocecessed
  5. for immediate service
85
Q

characteristics of ready prepared

A
  1. labour costs are moderate
  2. food costs are high
  3. need special equipment for chilling and freezing
  4. static menu
  5. not for immediate use
86
Q

characteristics of commissary

A
  1. high labour
  2. low food
  3. special equipment
  4. cylic menu
87
Q

assembly serve

A
  1. low labour
  2. high food
  3. speical equipment
  4. cyclic
  5. high degree of processing
88
Q

assembly serve

A
  1. low labour
  2. high food
  3. speical equipment
  4. cyclic
  5. high degree of processing
89
Q

what are 3 methods used for forecasting?

A
  1. historical records
  2. intuition
  3. complex models
90
Q

one should consider 5 things when determining what forecasting models to use

A

1) cost
2. required accuracy
3. how relevant is past data
4. what is the forecasting lead time
5. what is the underlying pattern of behaviour

91
Q

what are 3 types of forecasting models

A
  1. time series
  2. causal
  3. subjective
92
Q

what is a time series forecasting model

A

it assumes that actual occurences follow clear patterns
- for short term use
- not accurate, but gives general trend
- Example: moving average, exponential smoothing

93
Q

what is a causal forecasting model?

A

assumes one thing leads to anither. you have pumpkin pie on the menu, so need whipped cream

94
Q

what is a subjective forecasting model

A
  • tried congeee, didnt know what to expect
  • no relationship between data. rely on opinion
95
Q

Things to include on a production schedule

A
  1. person responsible
  2. menu item assigned
  3. quantity
  4. preparation time
96
Q

what are the advantages of centralized ingredient control in food production?

A

1) stops employees from taking large quanntities
2) redirects cooks skills
3) limits overproduction

97
Q

what are the 3 steps in recipe standardization?

A

1) recipe verification (review recipe, make recipe, verify yield, record changes)
2) product evaluation (visual appearance, flavour, cost, labour)
3) quantity adjustment (factor method, % method, direc reading measurement tables)

98
Q

what are the limits of recipe standardization?

A
  1. wont improvde quality if ingredients
  2. cant elimintate variation
99
Q

What are the 5 aspects of quantity food production?

A
  1. control ingredients
  2. control production methods
  3. quality of food
  4. labour productivity
  5. energy consumption
100
Q

what are 4 aspects of successful production planning?

A
  1. satisfied customer
  2. safe food
  3. meets demands
  4. meets budget
101
Q

what are 3 reasons to cook food

A
  1. destroy harmful microorganisms
  2. increase digestiblity
  3. enhance flavour, colour etc
102
Q

cooking methods are classified as either

A
  1. most heat - involves using water or steam
  2. dry heat - involves using dry air, hot metal, etc
103
Q

What are 2 examples of production controls

A
  1. quantity control
  2. quality control
  3. time and temp
  4. product yield
  5. portion control
104
Q

recipe standardization is one part of

A

ingredient control (production)

105
Q

ingredient assembly is one part of

A

ingrdient control

106
Q

What are the things one has to think about when menu planning for LTC?

A
  1. menu mattern (3 meals, 3 snacks
  2. degree of choice
  3. menu structure - typical breakfast, light lunch, heavy dinner
  4. type of menu - cyclic - 3-5 weeks
  5. sustaunability
  6. management decisions like food costs, type of service
  7. ustomer satisfaction
  8. nutritional needs
  9. aesthetics

FNS 200 (2 decks)

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