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NUFS 461 > Midterm > Flashcards

Midterm Flashcards

1
Q

Recommended food guide servings for children 2-3

A

Veg and fruit - 4
grains - 3
milk - 2
meat - 1

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2
Q

Recommended food guide servings for children 4-8

A

veg and fruit - 5
grains - 4
milk - 2
meat 1

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3
Q

Recommended food guide servings for children 9-13

A

veg and fruit - 6
grains - 6
milk - 3-4
meat - 1-2

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4
Q

Recommended food guide servings for female teens (14-18)

A

veg and fruit - 7
grains - 6
milk - 3-4
meat - 2

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5
Q

Recommended food guide servings for male teens (14-18)

A

veg and fruit - 8
grains - 7
milk - 3-4
meat - 3

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6
Q

Recommended food guide servings for female adults (19-50)

A

veg and fruit - 7-8
grains - 6-7
milk - 2
meat - 2

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7
Q

Recommended food guide servings for male adults (19-50)

A

veg and fruit - 8-10
grains - 8
milk - 2
meat - 3

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8
Q

Recommended food guide servings for females 51+ years

A

veg and fruit - 7
grains - 6
milk - 3
meat - 2

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9
Q

Recommended food guide servings for males 51+ years

A

veg and fruit - 7
grains - 7
milk - 3
meat - 3

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10
Q

What is a serving of tofu?

A

150g or 3/4 cup

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11
Q

What is a serving of cooked legumes?

A

3/4 cup

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12
Q

What is a serving of cooked fish, shellfish, poultry, lean meat?

A

75g, 2 1/1 oz, or 1/2 cup

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13
Q

What is a serving of shelled nuts and seeds?

A

1/4 cup

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14
Q

What is a serving of cheese?

A

50g or 1 1/2 oz

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15
Q

What is a serving of yogurt?

A

3/4 cup or 175 g

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16
Q

What is a serving of canned/evaporated milk?

A

1/2 cup

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17
Q

What is a serving of soy milk?

A

1 cup

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18
Q

What is a serving of cooked rice/grains?

A

1/2 cup

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19
Q

What is a serving of cold cereal? Hot?

A

cold: 30g
hot: 3/4 cup

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20
Q

What is a serving of fresh, frozen or canned veg?

A

1/2 cup

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21
Q

What is a serving of leafy veg?

A

cooked - 1/2 cup

raw - 1 cup

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22
Q

What is a serving of cooked pasta or couscous?

A

1/2 cup

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23
Q

What is a serving of fresh, frozen or canned fruits?

A

1 fruit or 1/2 cup

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24
Q

Organization

A

a systematic arrangement of people brought together to accomplish some specific purpose
- has: specific objectives, structure of authority, division of work, resources, system of communication, set of customs/culture

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25
Q

Inputs of the foodservice system

A

human resources, materials, operational resources, facilities

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26
Q

Outputs of the foodservice system

A

meal quantity and quality
customer and employees satisfaction
financial accountability

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27
Q

Internal controls

A

consists of internal (with the same organization) plans including the goals, objectives, standards, policies, procedures
- most important in foodservice is the menu

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28
Q

External controls

A

consists of local, provincial and federal regulations and contracts with outside companies

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29
Q

Policy vs procedure

A

Policy is what you say you’re going to do and procedure is how you are going to do it

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30
Q

Environmental factors that influence foodservice operations

A

technological innovations, globalization and competition, changing demographics, political changes

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31
Q

Management

A

The art of getting things done efficiently and effectively through people using organizational resources in a dynamic environment

32
Q

4 functions of management

A
  1. planning
  2. organizing
  3. leading
  4. controlling
33
Q

Levels of managers

A

(conceptual skills) Top managers, Middle managers, first line managers, front line managers (technical skills)

34
Q

Role

A

a set of responsibilities organized to produce specific outputs related to a specific function or position

35
Q

The 3 managerial roles

A

Interpersonal, informational, decisional

36
Q

Planning

A

process of identifying expected outcomes and determining the possible courses of action using appropriate resources to achieve the desired outcome

37
Q

benefits of planning

A
  • persistance
  • direction
  • intensified effort
  • creation of last strategies
38
Q

pitfalls of planning

A
  • impedes change and adaptation
  • false sense of certainty
  • detachment of planners
39
Q

Performance planning

A

attempts to elicit max motivation and commitment from individual employees to contribute to departmental and organizational goals

40
Q

strategic planning

A

long range planning that focuses on the whole organization and matches resources and capabilities to market opportunity for growth and survival

  • CEO usually responsible
  • outcomes are: mission statement, smart goals, business plan
41
Q

Operational planning

A

breaks down organizations mission and long range goals into shorter range objectives and activities
- completed by first level managers, unit level

42
Q

action plans

A

focus on how the goal and objectives of the strategic planning process are to be accomplished

43
Q

types of operational plans

A

single use - one time only events eg. building a caf
standing plans - used to repeatedly handle recurring events e.g. policies, procedures, menus, regulations
budgets

44
Q

The most important step in decision making is…

A

defining the problem

45
Q

3 critical elements of decision making

A
  • authority or freedom to take action
  • knowledge of the situation or issue under consideration
  • motivation to make a decision
46
Q

barriers of decision making

A

bias, lack of knowledge, unclear objectives, limited resources

47
Q

What is groupthink and when is it likely to occur?

A

when everyone agrees with no rational reasoning to do so.

  • group is insulated from others with different perspectives
  • group leader expresses strong preference for one opinion
  • group members have similar backgrounds
48
Q

devils advocacy

A

formals raising dissenting opinions

49
Q

Continuous Quality Improvement (CQI)

A

the organizational philosophy or belief that quality can be improved on a continuous or never ending basis
- proactive approach

50
Q

3 key principles of a CQI culture

A
  • customer satisfaction
  • evidence based
  • team approach
51
Q

Quality control

A

measures systems for handling, preparing and serving food (measured against standards)
- feedback tools: sanitation and safety reports, cart delivery time, refrigerator temperatures etc.

52
Q

Quality Assessment

A

measures the overall quality of care delivered to patients and other customers

  • based on standards
  • monitored over time
  • benchmarked against standards
53
Q

Benchmarking

A

comparing a quality assessment measurement to other companies or internally to how the company was doing a year ago

54
Q

Total quality management (TQM)

A

the approaches used by a company to foster CQI

55
Q

TQM tools

A

flowcharts, brainstorming, pareto charts, cause and effect charts, run charts, process control charts

56
Q

Planning considerations of a menu

A

budget, production capability, availability of foods, type of service, customer food preferences, skill or availability of employees, legal guidelines, space, customer nutrient requirements

57
Q

meal plan vs. menu pattern

A

meal plan - number of meals/snacks offered each day

menu pattern - types of foods that will be offered at each meal or snack

58
Q

Types of menus by frequency of change

A

single use - menu changes daily (special events, fine dining)
static - same each day (eg. restaurant)
cycle - different each day for specific time frame
du jour - menu of the day with no substitutions

59
Q

Types of menus by pricing

A

a la carte - priced individually
semi a la carte - when items are served together but priced as a combination e.g. entree priced with the inclusion of side dish, but appetizer and dessert priced separately
table d’hôte - complete meal for fixed price

60
Q

Types of menus by degree of choice

A

nonselective - patients have no choice
selective - patients can choose what they want
combination - choice for certain items eg. entree but sides are all the same

61
Q

Misrepresentation on Menus

A
  • quantity (e.g. two egg omelet)
  • quality (e.g. Grade AA eggs)
  • price (extra charges, service charges)
  • brand names
  • product identification (maple syrup vs. flavoured syrup)
  • points of origin (e.g. Alberta beef)
  • merchandising terms (e.g. fresh daily, flown in daily)
  • means of preservation (frozen foods cannot be called fresh)
  • food preparation (charbroiled burger cannot be pan fried)
  • dietary or nutritional claims (low fat, kosher)
62
Q

Types of specifications

A
  • technical (describes quality using objective or imperial test results e.g. food grading)
  • approved brand specifications
  • performance specifications (e.g. cups that hold a certain temp)
63
Q

Purchasing methods

A
  • single sourcing (all from one company)
  • centralized purchasing (an entire unit of buyers who do all the buying and sourcing for the company- magnifies purchasing power)
  • group purchasing - group who come together to place one order
  • just in time - getting only what you need just in time for when you need it
  • prime vendor agreements
64
Q

Stages of supplier selection and evaluation

A
  • survey stage
  • inquiry stage
  • supplier performance evaluation
65
Q

forecasting

A

estimating needs for specific items using past data to determine future needs

66
Q

Purchase requisition

A

form used by foodservice managers to request items for purchasing manager/department
includes: requisition number, delivery date, budget account, quantity needed, description of the items

67
Q

purchase order

A

document completed by buyer to be given to supplier listing items needed

68
Q

Free on board Origin

A

Buyer assumes title and control of goods the moment then carrier loads for transportation

69
Q

Free on board Destination

A

Supplier retains ownership until the goods are delivered

70
Q

Competitive bidding policy

A

ensure that the best price is received for products meeting quality requirements from approved vendors

71
Q

Kickbacks

A

money or gifts received by and employee in return for purchasing from a specific vendor
- illegal

72
Q

Men and women over 50 need a supplement of…

A

10 ug or 400 IU of Vit D

73
Q

Pregnant women need a supplement of…

A

400 ug of folic acid

74
Q

LTCAS

A

Long term care accommodation standards

- mandatory for foodservice in ltc

75
Q

Total audit score

A

of days audit was met/total # of days audited x 100

76
Q

enculturation

A

culture and values passed down from generation to generation

77
Q

cultural competence

A

the willingness and ability to value the importance of culture in the delivery of services to all segments of the population

NUFS 461 (1 decks)

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