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Jean Inman Domain IV., - Questions with Explanations of Answers Latest Update 2024
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Jean Inman Domain IV., - Questions with Explanations of Answers Latest Update 2024

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  • June 16, 2024
  • 33
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • jean inman domain iv questions with explanatio

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Jean Inman Domain IV
✅✅
the ___ determines equipment, food, space and personnel needed (basically
everything) - -menu

more ___ in a menu better pleases the client - ✅✅-choice
a ___ menu is used when the clients change daily, like in a restaurant - ✅✅-static
✅✅
___ menus are used for events or special functions, when the clients do not vary day
to day - -single use

repetition of menus in a designated sequence - ✅✅-cycle or standing
✅✅
a ___ menu simplifies purchasing, standardizes preparation procedures and gives a
more constant and evenly distributed workload - -cycle (standing)

this type of menu has upscale food items prepared for those willing to pay extra for

✅✅
them
used in hospitals to compete for patients - -two tier

complete meal at a set price -✅✅-table d'hote
separate items at separate prices - ✅✅-a la carte

menu of the day, uses leftovers and food bargains - ✅✅-du jour
✅✅
in ___ like restaurants, hotels and sports events, the sale of food is the primary
activity and profit is desired - -commercial operations


✅✅
___ use on-site food service and provide food as a secondary activity like in
hospitals, schools and the military - -non commercial operations


✅✅
pork, few dairy products, fish or tofu and non-dairy calcium sources -
-southeast asians


✅✅
no meat and dairy at the same meal, no pork or shellfish
do not offer them beef stroganoff - -kosher


✅✅
yin and yang foods
rice is neutral - -chinese

lacto-ovo-vegetarian, no caffeine or alcohol - ✅✅-seventh day adventist

,fruits, vegetables, meat, poultry and fish - ✅✅-central american, hispanic or latin
halal dietary laws, prohibited foods are called haram

✅✅
overeating is discouraged, fasting sunup to sundown during Ramadam -
-muslim

meat is not consumed on fridays during lent - ✅✅-roman catholic
bulgur - ✅✅-middle eastern
✅✅
the elapsed time between ___ and ___ is a determinant of food quality -
-preparation and distribution


✅✅
if the kitchen floor space is too expansive, ___ declines because workers waste
steps moving around - -efficiency

equipment is selected after the ___ is written - ✅✅-menu
✅✅
food is a variable expense and needs to be subject to close control on the -
-budget

largest percent of food cost per item is spent on ___, ___ and ___ - ✅✅-meat, fish
and poultry

___ regulations may have an impact on meal planning - ✅✅-government
✅✅
___ legislation requires that menus accurately describe foods to be served -
-truth in menu


✅✅
according to ___, the person in charge must be able to identify food allergens and
their associated symptoms - -Food Code

aesthetes and external factors like current trends affect ___ planning - ✅✅-menu
disaster menus are written in case of ___ or ___ - ✅✅-power failure or disruption
in water supply


✅✅
it is required that disaster menus include ___ water for a minimum of three days -
-1 gallon per person per day


✅✅
menu ___ focusses on both the popularity and the contribution to profit of the items -
-engineering

,what are the four categories of menu items - ✅✅-STAR, DOG, PUZZLE and
PLOWHORSE

high profit, highly popular item - ✅✅-STAR
low profit, low popularity item - ✅✅-DOG

high profit, low popularity item - ✅✅-PUZZLE

high popularity, low profitability item - ✅✅-PLOWHORSE

lentil soup might be considered a DOG item so you should consider - ✅✅-taking
this item off the menu

if beef stew is a PUZZLE item, you should consider - ✅✅-whether the item should
remain on the menu

if steak tips are a PLOWHORSE you should try - ✅✅-a price increase to increase
profits

if mac and cheese is a STAR item, you should - ✅✅-promote it
foods are rated from extremely like to extremely dislike

✅✅
facial scales are used with children or if a client speaks another language -
-hedonic scale

this shows how often someone would be willing to eat an item - ✅✅-frequency of
acceptance


✅✅
this is a quantitative method that assesses satisfaction by the amount of food left on
a plate - -plate waste


✅✅
this is used to analyze and predict any items sales by charting variations in demand -
-popularity index

to determine popularity index = - ✅✅ -number of servings of an item / total number
of servings of all items in that category that day
(Ex. popularity of green beans of all veggies served that day)

how to forecast future needs based on popularity index - ✅✅ -determine the
popularity index for an item and take that percentage out of expected servings of the
category

, ✅✅
average amount customers spend on a meal (managers should know this number) -
-average check

average check = - ✅✅-sales / number of customers served
if the average check is lower than normal, consider ___ or ___ - ✅✅-different
menu items or promotion

this compares satisfaction levels to those of other facilities which are considered

✅✅
"best in class" which helps find potential areas of improvement -
-benchmarking

what are the six ways to evaluate customer satisfaction - ✅✅-satisfaction surveys,
fréquence of acceptance, plate waste, popularity index, average check and
benchmarking


✅✅
first functional subsystem, function of acquiring material for production -
-procurement

assigned BOTH expense and revenue responsibilities (cafeteria) - ✅✅-profit center
manage expenses but do not generate revenue (patient) - ✅✅-cost center
✅✅
you can request samples from vendors to assess texture, aroma and taste before
purchasing a product - -can cutting


✅✅
in procurement, when a small amount of something is needed quickly, use -
-informal open market


✅✅
in this method of procurement, submit written specifications and quantity needs to
vendors who then submit a price - -formal competitive bid buying

purchase goods at a specific price to be shipped later -✅✅-future contract
use single vendor for majority of purchases, formal agreement - ✅✅-prime vending

cost savings are achieved through ___ purchasing - ✅✅-bulk

what is the difference between centralized and group purchasing - ✅✅-centralized
is where personnel in one office purchase for all units in that organization, group is
where there is a union of several different organizations to take advantage of large
volume purchasing

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