Food Service Management Final Exam Latest

Food Service Management Final Exam Latest Update -150 Questions with 100% Verified Correct Answers Guaranteed A+ Verified by Professor

• Main types of foodservice: - CORRECT ANSWER: 1. Conventional: centralized and

decentralized

• Ready prepared- items cooked with air for a long time, increased risk for bacteria

• Commissary- one large kitchen where food is prepared and then sent out to various

locations **all within the same foodservice operation

• Assembly serve- food is ready to go and just needs to be heated in micro

A well written specification should include: - CORRECT ANSWER: -name of product (trade or brand) or standard -Federal grade, brand or other quality designation -Size of container -Count her container or approx # per pound -Unit on which pricing is based

OTHER THINGS:

-Product use -Tests to determine quality compliance -Quality tolerance limits 1 / 4

-WEight tolerance limits -Style, pack, syrup density, spec gravity for canned goods -Age, cutting instructions, fat content of meat -Variety, wt, degree of ripeness, geographic origin for fruits/veg -Milk fat content for dairy

ABC method of inventory control: - CORRECT ANSWER: -Divide inventory into 3 groups according to their value (cost) -A is high value -B is medium value -A products are kept to a minnimum -A and B get more attention than C

Acceptance and preference tests-sensory: - CORRECT ANSWER: Determine whether or not people like an item by obtaining preferences for certain characteristics and then an overall score

Actual purchase price for inventory: - CORRECT ANSWER: PRice the inventory using the exact purchase price of each item. Requires detailed record keeping--of each item that comes in

Adjust for quantity-factor method: - CORRECT ANSWER: Divide the desired yield by the known yield of the recipe being adjusted to determine the conversion factor **convert the ingredients to weight (any unit can be used but must be the same for all ingredients)

-Multiple each ingredient by the factor (use decimals of a pound rather than ounces) -The new recipe should be the old recipe times the factor -Change the weights of ingredients to be the easiest to measure 2 / 4

-Round off unnecessary fractions

Air quality in food service operations: - CORRECT ANSWER: -Humidity, air flow, particulates and volatile organic compounds -High humidity can foster bacterial growth and mold -Particulates and VOCs can lead to respiratory issues and/or allergic reactions

All or nothing purchasing: - CORRECT ANSWER: -Formal purchasing -Suppliers bid on complete lists of items and to get the price, buyer must purchase all from that vendor

Approx ___% of energy used in the US is from food service operations. - CORRECT

ANSWER: 10%

Assembly/serve - CORRECT ANSWER: Stage of prep foods are purchased in: Max degree of processing, bulk, proportioned, pre-plated food purchased

Where food production is completed: ITS NOT!

What happens after food production: Who knows...

Time between production and service: Depends on the product

Where distribution and service are completed after production: Don't know about

distribution only related to service

Costs related to labor, equipment or food: Both labor and equipment costs are

small/non-existent. Does require special equipment for storage and heating. Increased costs due to purchasing highly processed foods 3 / 4

Other: Sameness and lackluster foods

Block recipe format: - CORRECT ANSWER: -Ingredients on the left -Procedures on the right for each ingredient group -Horizontal lines separate groups of ingredients -Vertical lines separate ingredients, amounts and procedure collumn -Large, readable print (18-20) -PLastic/laminated

• If more than 1 page, use two different sheets

Brand objective examples: - CORRECT ANSWER: -Value pricing -Quality products -Unique prep. methods -Unique dining experience

Brand objective-Quality products: - CORRECT ANSWER: High profile ingredient to establish exclusivity-rare/expensive/branded

Brand objective-Value pricing: - CORRECT ANSWER: Items which are inexpensive relative to the quantity, quality or cachet of the item. The customers feel as though they are getting good value for their money

Brokers - CORRECT ANSWER: Independent sales and marketing representatives who

contract with many manufacturers, processors or producers to sell and conduct local marketing programs -Often represent a variety of products -Do now own what they sell -work on commission

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