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Jean Inman Domain #4 (Food Service Systems) - Questions with Explanations of Answers Latest Update
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Jean Inman Domain #4 (Food Service Systems) - Questions with Explanations of Answers Latest Update

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  • June 16, 2024
  • 14
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • jean inman domain 4 food service systems ques

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Jean Inman Domain #4 (Food Service
Systems)
benefit of no-choice/non-selective menu - ✅✅-better forecasting of needs
what type of menu is a typical restaurant menu - ✅✅-static/fixed selective

how often do school lunch menus cycle? how often for LTACHs - ✅✅-2
3-4

what is a 2 tier menu - ✅✅-upscale menu items available for those willing to pay
more

define table d'hote and du jour - ✅✅ -table d'hote = complete meal at one set price
du jour = "specials", usually uses leftovers, menu of the day

commercial vs non commercial food service - ✅✅-commercial is seeking to make
money (restaurants)

non commercial is when the food is secondary to the main service (ie hospitals)

Rules for each:
southeast asians
kosher
chinese
seventh day adventists

✅✅
muslim
middle eastern - -southeast asians - no pork, few dairy products
kosher - no pork, no shellfish, no meat and dairy at same meal
chinese - yin (raw, cold) foods + yang (hot, cooked) foods. rice is neutral
seventh day adventists - ovo lacto vegetarians, no alc or caffeine
muslim - halal laws, prohibited foods are called haram (no pork, alc, gelatin,
congealed salad)
middle eastern - remember "bulgar"

which comes first: menu writing or equipment buying - ✅✅-menu
most of food costs come from what - ✅✅-meats, seafood
✅✅
what is the legislation that says that menus have to describe food accurately -
-truth in menu legislation

, ✅✅
what says that the person in charge of an operation must know the food allergens -
-food code

what is the goal of menu engineering - ✅✅-to develop menus that encourage sales
of certain items

describe the menu mix (popularity index) vs contribution margin - ✅✅ -menu mix
describes how popular an item is (# of specific items sold / # of all items sold)

contribution margin is how profitable an item is

describe the chart that takes menu mix vs contribution margin into account - ✅✅
-4
categories:
low pop, low prof: DOG item
high pop, low prof: PLOWHORSE item (have to keep plowing along w it bc ppl like it)
low pop, high prof: PUZZLE item
high pop, high prof: STAR item

what is benchmarking - ✅✅-comparing your facility to a "best in class" facility
what is a proft center vs cost center - ✅✅-profit center = makes profit and has
expenses (ie hospital cafeteria)

cost center = only has expenses (ie inpatient meals)

what is can cutting -✅✅-opening samples from vendor to check them
describe informal, open market vs formal, competitive bid buying - ✅✅-informal =
use when a small amount is needed quickly. usually done over the phone

formal = written specs are submitted to vendors who then all submit their price (bid).
bids are then all opened together by the person buying. always go w the lowest bid
bc all the bids are for the exact same items

prime vending is use of what? what is the benefit - ✅✅-use of single vendor for
majority of your needs
its a formal agreement
benefit is that you buy in bulk from them

what is centralized vs group purchasing - ✅✅-centralized = one office does the
purchasing for the whole organization

group = separate units band together (ie multiple hospitals) to complete purchasing
together; saves money bc there are larger shipments

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