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Jean Inman Domain IV-Foodservice systems - Questions with Explanations of Answers Latest Update
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Jean Inman Domain IV-Foodservice systems - Questions with Explanations of Answers Latest Update

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  • June 16, 2024
  • 21
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • jean inman domain iv foodservice systems questio

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Jean Inman Domain IV-Foodservice
systems
Menu types are determined by - ✅✅-The facilities food and dining concept
No choice menu serves clientele who - ✅✅-Are unable or have no desire to
choose

A static,fixed,set menu - ✅✅-Same menu items everyday; Restaurant
A static,fixed, set menu is used for what type of clients? - ✅✅-Clients who change
everyday

Single use menus are used for what type of clients? - ✅✅-Clients who do not vary
from day to day; catering

Long term care facilities have how many weeks of a cycle menu? - ✅✅-3 or 4
✅✅
Hospitals with 2-4 day average patient stay have how many weeks of a cycle menu?
- -1 or 2

High school lunch programs have how many weeks of a cycle menu? - ✅✅-2 week
with 4 choices

Benefits of room service menu - ✅✅-Decreased food cost and increased intake
Commercial operations -✅✅-Sale of food is primary activity and profit is desired
Non-commercial operation - ✅✅-On-site food service which provides food as a
secondary activity

Southeast Asians - ✅✅-Pork, few dairy products
Kosher - ✅✅-No meat and dairy at same meal; no pork or shellfish
Chinese - ✅✅-Yin and Yang foods; rice is neutral

Seventh Day Adventist - ✅✅-Ovo-lacto-vegetarian, no caffeine or alcohol

Central American/Hispanic/Latin - ✅✅-Fruits,vegetables,meat, poultry, fish

Muslim - ✅✅-Halal dietary foods, haram, overeating is discouraged

,Roman catholics - ✅✅-Meat not consumed on fridays during lent
Middle eastern - ✅✅-Bulgur

NuMenus (school lunch menu) - ✅✅-Uses USDA approved nutrient analysis
software

Assisted NuMenus (school lunch menu) - ✅✅-Nutrient analysis may be done by
another school or consultant


✅✅
Enhanced Food (school lunch menu)- Based and Traditional food-Based -
-Computers not required

Physical facility should provide -✅✅-Adequate flow for traffic
If kitchen floor space is to expansive what happens - ✅✅-Efficiency declines

Food is a - ✅✅-Variable expense

What is the largest percent of a budget spent on? - ✅✅-Meat, fish, poultry

"Truth-in-menu" legislation requires that - ✅✅-Menus accurately describe foods to
be served

Food Code - ✅✅ -Person in charge must be able to identify food allergens and
other associated symptoms

✅✅-Plan to require minimum staffing for preparation and service
Disaster menu -

How much water/person/day is required for a minimum of 3 days? - ✅✅-One
gallon

1st step of menu planning -✅✅-Plan dinner meat or entree for entire cycle
2nd step of menu planning - ✅✅-Luncheon entree or main dishes

Menu engineering focuses on both the popularity and - ✅✅-The contribution to
profit of the items


✅✅
Menu engineering is the practice of developing menus with the goal of -
-Encouraging customers to buy certain items

Facial scale satisfaction indicators are used with - ✅✅-Children

, ✅✅-Analyze and predict any items sales
Popularity is used to -

Average check - ✅✅-The average amount customers spent on a meal

Average check calculation - ✅✅-Divide sales by the number of customers served

Benchmarking - ✅✅-Compare satisfaction levels to those of other facilities which
are considered best in class

Can-cutting - ✅✅-Requesting samples from vendors, open cans and compare
qualities

Informal, open market procurement - ✅✅-When a small amount is needed quickly,
not done often

Formal, competitive bid buying - ✅✅
-Submit written specifications and quantity
needs to vendors who then submit a price

When you sign a bid you are signing a - ✅✅-Contract
Centralized purchasing - ✅✅-Personnel in one office does all purchasing for all
units in that organization

Benefits of centralized purchasing - ✅✅-Cost-effective and time-saving
Group or co-op purchasing - ✅✅
-Separate units not related to a single
management; economic advantage of large volume purchasing

JIT (just-in time) purchasing - ✅✅
-Purchase products as needed for production
and immediate consumption without having to store and record it in the inventory

Purchase requisition - ✅✅-First document used in the purchasing process
Standing orders - ✅✅-Eliminate the need to call in daily or weekly orders

Technical specification - ✅✅-Indicate quality by objective and impartial test results

Approved brand specifications - ✅✅-Indicate quality by specifying a brand name

Performance specifications - ✅✅-Indicate quality by functioning characteristics of
the product

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