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Domain 4 - Jean Inman - Questions with Explanations of Answers Latest Update 2024 $9.79   Add to cart
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Domain 4 - Jean Inman - Questions with Explanations of Answers Latest Update 2024

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Domain 4 - Jean Inman - Questions with Explanations of Answers Latest Update 2024

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  • June 16, 2024
  • 2
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • domain 4 jean inman questions with explanation

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Domain 4 - Jean Inman
✅✅
What type of menu is fixed or has the same menu items everyday (restaurant)? -
-Static
*Used when clientele do not vary from day to day


✅✅
What happens to employee efficiency if kitchen floor space is too expansive? -
-It declines

✅✅-Food cost (raw) - selling price
What is the formula for contribution margin? -

What is the formula for Popularity Index? - ✅✅-Number of servings of an item/total
number of servings of all items in that category that day.

How do you use the popularity index to forecast future needs? - ✅✅
-You take the
popularity index percentage and multiply by the number of expected customers or
servings.

What is the formula for the Average Check? - ✅✅-Sales or revenue/total # of
customers served

What is benchmarking? - ✅✅ -Comparing satisfaction levels to those of other
facilities which are considered "best in class"

What is can cutting? - ✅✅ -When you request samples from vendors, open cans
and compare qualities (texture, aroma, taste).

What is the formula for Edible Portion (EP) per pound? - ✅✅-EP = AP cost/percent
yield (amount provided by 1 lb of the item)

What is the formula for Edible Portion (EP) cost? - ✅✅-EP = AP cost per pound X
AP weight/percent yield

✅✅-Yield percent = EP weight/AP weight
How do you find yield percentage? -

How do you find AP (as purchased) price? - ✅✅-Weight X cost
*???

What temperature should fresh fish arrive at from delivery? - ✅✅-Less than 41
degrees F

What humidity level should dry storage be at? - ✅✅-50-60% humidity

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