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NHM 373 > Module 6 > Flashcards

Module 6 Flashcards

1
Q

What term is this?

Characteristics of a product or service that bears on it’s ability to satisfy stated or implied needs is free of defects

A

Quality

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2
Q

What term is this?

Procedure/process that defines and ensures
maintenance of standards within prescribed tolerances for a product or
service.

A

QA (Quality Assurance)

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3
Q

What term is this?

Management function of assuring that desired quality is
met. Comparing an actual product or service with the established desired
product or service characteristics (Standard).

A

Quality Control

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4
Q

Is this Quality Food or Quality Service?

  • Fairly quick
  • Consistent
  • Fair price
  • Clean place
  • Nice atmosphere
A

Quality Service

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5
Q

What term is this?

Science that measures the
texture, aroma, flavor, and
appearance of food products
through human senses

A

Sensory Analysis

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6
Q

What term is this?

• Amt of product resulting at the
completion of various phases of
procurement/production/service
cycle expresses in wt, volume or
svg size.
A

Product Yield

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7
Q

What term is this?

A method to determine if a product should be made “from scratch” on
site, or purchased as a partially or
fully processed item.

A

Make-or-Buy Decision`

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8
Q

What are the three options for a Make-or-Buy Decision?

1) Product from _______?
2) Buy read to _____ or ______ from supplier
3) Buy all ingredients and ________

A

1) scratch
2) cook or serve
3) assemble (combination)

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9
Q

When the following occurs which analyzing value method must occur?

– Menu changes, requires new food item
– Suppliers propose an alternative, new quote
– Supplier performance problems (delivery & qlty)
– Unreasonable price increase
– Reduce sales and idle equipment
– Changes in required volumes
– Personnel considerations
– Outcome of value analysis study
A

Make-or-Buy Decision

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10
Q

Two important concerns of every make-or-buy deicison

Fill in the Blanks

1) Which alternative consistently provides the product of
appropriate __________ from the customer’s point of view.

2) Assuming equivalent (acceptable) quality, which product
alternative is __________?

A

1) Quality

2) least expensive

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11
Q

Value-Added Advanatge

Is this Make or Buy?

• Ensures consistency: quality, portion control, packaged
• Cost‐effective
– Reduce waste & leftovers, ↓ labor costs, ↑edible yield
• Opportunity to serve diversified menu items, regardless of
employee level
• Operating efficiencies, i.e. less energy use, ↓ space needed, Ɵme‐
effectiveness
• Less food handler supervision = more time for merchandising,
promoting = ↑sales

A

Buy

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12
Q

Value-Added Advantage

Is this Make or Buy?

• Lower food cost (usually) = ↑boƩom line
• Higher nutritional value
• Better tasting/ quality
• ↑customer satisfaction (perceived Quality)
• Pride/motivation
• Easier to develop
signature dishes

A

Make

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13
Q

Value-added Advantages

Is this Make or Buy?

  • Reduced employee skill requirements
  • Reduction in raw materials in inventory
  • Reduction in ordering costs
  • Increase in edible yields
  • Possible reduction in size of storage and kitchen facility
A

Buy

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14
Q

Define Term

Methodical investigation of all components of an existing product or service with the
goal of discovering and eliminating unnecessary costs without interfering with the
effectiveness of the product or service.
• Relationship between the price paid for a particular item and its utility in the
function it fulfills.

A

Value Analysis

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15
Q

Define Term

store established to move the product of the shelf

A

Sell by date

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16
Q

Define Term

Before item begins to show

signs of spoilage

A

Use by, Best By, Best before date is all suitable answers

17
Q

Define Term

legally required for infant formula and some baby

foods only.

A

Expiration Date

18
Q

What term is this?

A statement of all characteristics a product must have to fill a purchase need

A

Product Specifications

19
Q

The ___________ grads are recognized standards in the foodservice industry

A

USDA

Ex: Beef: Prime, Choice,Select

20
Q

___________ indicates how an item is processed prior to packaging.

Hint: Examples include….
Whole, Diced Shredded, Chopped, Fresh, Frozen

A

A: Market form

21
Q

_______ is an indicator of age and identification

Hint: Used in bananas and strawberries

A

A: Color

22
Q

Accuracy in menu legislation requires that places of ________, if used on the menu, must correctly reflec t the true ________ of the item sold.

A

A: Places of origin,
A: Origin

Ex: “Idaho Rainbow Trout” must come from Idaho

23
Q

Is this a National or Distributor Brand?

Heinz, A1, Minor

A

National

24
Q

Is this a National or Distributor brand?

SYSCO, Monarch, Kraft

A

Distributor

25
Q

An item’s __________ ______ is its most important characteristic when specifying quality standards

A

A: Intended use

Intended use addresses....
In what form
In what size
At what temperature
At what stage of processing
In what packaging
26
Q

What is the six mandatory requirements on all products specs?

A
  1. Exact name of product
  2. Quality desired(Fed grade, brand or other quality designation)
  3. Purchase Unit Size (Size, market form/cut, container wt)
  4. Pricing Unit (Per lb, case, gallon)
  5. Quantity desired (count per container)
  6. Miscellaneous (color, expiration date, intended use)
27
Q

What term is this?

federal standards that identify what a given
product must contain (eg, fruit cocktail, egg noodle, ice cream, etc.)

A

Standard of Identity

28
Q

What term is this?

federal standards for product quality (color,
tenderness, freedom from defects, etc.)

A

Standards of Quality

29
Q

What term is this?

Identifies how full a container must be (eg. Net
wt, fl oz, etc.)

A

Standards of fill

30
Q

What are the 3 types of specifications?

Hint…..
1. for products which quality can be measured
objectively and impartially
2. indicates quality by specifying a brand name or a label
3. measure of quality by the effectiveness of the product
(functioning characteristics)
• Usually equip, disposable items, detergents

A
  1. Technical specs
  2. Approved brand specs
  3. Performance specs
31
Q

What term is this?

Pricing by:
• The dozen
• The case at an agreed‐upon case size
• Alternative units
– Heads, bunches, lugs, pyramid crates, bushels, trays
A

Unit Pricing

32
Q

What term is this?

– Buyers may predetermine the maximum price (limit) they will pay.
– Helps supplier when substitutions must be made.
– Examples include prices for fresh lobsters and other types of rare seafood.

A

Price limits

NHM 373 (3 decks)

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