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NUSC 4272 exam Prep Questions with Correct Verified Answers A Grade
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NUSC 4272 exam Prep Questions with Correct Verified Answers A Grade
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NUSC 4272 exam Prep Questions with CorrectVerified Answers A Grade
Menu planning process - ✔✔- Team Approach
- Done in advance for purchasing & printing
- Look at past production sheets for planning and forecasting
- Standardized recipes with portion sizes
Menu planning steps - ✔✔1. Dinner entrees 1st for entire cycle
- balance between low & high cost items
2. Plan lunch entrees
- don't duplicate
3. Decide on starch for each item
4. Select salads, accompaniments, & appetizers
5. Plan desserts
6. Add breakfast after lunch & dinner are complete
7. Review completed menu for duplication and flow of menu
Purchasing - ✔✔Acquiring goods or services to accomplish the goal of its enterprise
- Number of different people may do
- Number of things buyer needs to be aware of
Challenges with food - ✔✔Seasonality, volume, quantity, specification & packaging
consistency, competitive cost
What kind of food product selection? - ✔✔Fresh, frozen, canned, convenience
,Fresh - ✔✔- Good quality if in season (taste, nutrition)
- Good price if in season
- More storage, more labor
- Increased spoilage
Frozen - ✔✔Convenient (available), low labor cost, less storage, less spoilage, lower food
cost, good nutritive value
Canned - ✔✔Quality (nutrient, taste, higher sodium levels in veggies), lower food cost, lower
labor cost, no spoilage, easy storage
Convenience - ✔✔Higher food cost, lower labor cost, look at facility, decreased storage,
uniform product, questionable quality/nutritive value, variety
Value Analysis - ✔✔Methodical analysis of all components of an existing product/service
with the goal and discovering & eliminating unnecessary costs without interfering with the
effectiveness of the product/service
- Looking for best buy
- Make or Buy decisions (quality, quantity, service, and cost)
Forecasting - ✔✔- Estimate future needs; menu tell you what you need and forecast tell you
how much you need
- Historical records base
- Need production records (including leftover amounts, totals served, day of week, time of day,
weather)
Forecasting Model - ✔✔Cost of model, accuracy, relevance of past data, lead time (short,
medium, long), pattern of behavior
,Overproduction - ✔✔Increases cost of food, labor, waste; decreases quality of food
Underproduction - ✔✔Increases food cost bc substitute convenience foods; decreased
employee morale and customer satisfaction
Effectiveness of forecasting - ✔✔Best if cycle or restaurant style menu, using historical data,
consider detail/menu items to focus on, better if stable census (how many people actually
partake in meal?)
Qualitative vs. Quantitative Models - ✔✔- Qualitative models: looking at psychological
factors, no real data
- Quantitative models: mathematical model, assuming patterns repeat over time (considering
past data, but current numbers given more weight)
Time-Series Model (short term forecasts) - ✔✔- Quantitative
- Easily programmable
- Relatively inexpensive
- Types: moving average, exponential smoothing (more recent data is weighted more)
Casual Model - ✔✔- qualitative
- regression analysis
- much more complex and expensive
- look at several variable and the relationship between variables (selling price, packaging, # of
items, temperature)
- food processing plants
Subjective Model - ✔✔- Naïve model (qualitative)
, - Use when relevant data is scarce or when relationships between data do not tend to persist
over time
- Relies on opinions
- Delphi technique
Delphi technique - ✔✔- Give to experts individually to complete questionnaires on a topic
- Summarized
- Revised for consensus
- Time consuming & expensive
Qualitative (Continued)... - ✔✔- Market research
- Panel consensus (free communication between panel)
- Visionary forecast (Subjective guesswork & imagination)
- Historical analogy (Comparing and analyzing the intro and growth of new items with similar
new product history)
Product Yield Model - ✔✔- Portion Factor (PF) = (16 0z./#)/Portion Size
- Portion Divider (PD) = PF X Yield %
- As Purchased Wt = (# of servings)/PD
EP - ✔✔edible portion
AP - ✔✔as purchased
Book of yields - ✔✔- Collection of accurate food measurements, including weight-to-volume
- Equivalents, trim yields and cooking yields for over 900 practical foods
- Also USDA Food Buying Guide*
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