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NUSC 4272 Exam 2 Questions And Answers @ 2024
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NUSC 4272 Exam 2 QuestionsAnd Answers @ 2024
Aesthetic factors in menu planning - Answer flavor, texture, color, shape, method of
preparation
Management decisions - Answer - Food cost is a major determinant of budget
- Production capabilities (employee skills, equipment)
- Type of service (holding of food, delivery system)
- Availability of food
- What do your clients want?
Food cost - Answer - 35-40% rule of thumb commercial operations
- Cost of food/selling price (sales) ($3/$10 = 30%)
Business perspective - Answer - Restaurants are for profit, providing customers with
what they want (niche?)
- Education is not why they're eating out
Onsite (hospitals) - Answer Food service is not the primary purpose of the business! (for
profit or not-for-profit)
- Providing a service
Nutrition education/counseling - Answer Consider what state of change client is in, and
then move to educating/teaching
Consumer trends - Answer Eating out not necessarily leisurely, essential for our daily
lifestyle (fast food is trending up)
- Activity-rich (may spend more time)
- Time-poor (getting food on the table)
National Restaurant Association Trends - Answer Experiences, local culture,
charcuterie boards, fried chicken sandwiches, sriracha, globally inspired salads,
sustainability, Southeast Asian, different milks, alternative sweeteners, etc.
Implications of food consumption - Answer - Food is cultural (more than food, celebrate,
entertain)
,- Food is valuable (both function and value)
- Quality matters
- Real - fresh, simple & unadulterated (doesn't need to be healthy to be authentic)
- Personalization
- Food discovery/new flavor profiles
- Flexible solutions
Flexible solutions - Answer - 72% of millennials are eating more plant-based meats
- Flexitarian diets
- Eating less sugar + red meat
- Energy drinks, matcha
Sustainability - Answer - Food production is responsible for about ¼ of the world's
greenhouse gas emissions
- Supply chain, crops, land use, livestock, processing/distribution
- Beef has highest emissions (also lamb, cheese, coffee, chocolate)
- Half of the nation doesn't follow any nutrition rules, 18% low carb, also lactose free,
gluten free, flexitarian, vegetarian, vegan, etc.
- Younger generations following vegetarian trends (Lower income, liberal)
Plant Forward - Answer Focus on plant foods, no rules (impacts on menu planning)
- Focus on meal as a whole, showcasing plants rather than meat
Current issues - Answer Global hunger/malnutrition, unequal economic access to
nutritious foods, equity for food system workers, water shortages
Shape & Delivery Dietary Guidelines - Answer - Population level (Food based dietary
guidelines)
- Institution level (Food procurement, Menu planning)
- Individual level (Nutrition education, MNT)
Menu planning process - Answer - 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 - Answer 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 - Answer 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 - Answer Seasonality, volume, quantity, specification & packaging
consistency, competitive cost
What kind of food product selection? - Answer Fresh, frozen, canned, convenience
Fresh - Answer - Good quality if in season (taste, nutrition)
- Good price if in season
- More storage, more labor
- Increased spoilage
Frozen - Answer Convenient (available), low labor cost, less storage, less spoilage,
lower food cost, good nutritive value
Canned - Answer Quality (nutrient, taste, higher sodium levels in veggies), lower food
cost, lower labor cost, no spoilage, easy storage
Convenience - Answer Higher food cost, lower labor cost, look at facility, decreased
storage, uniform product, questionable quality/nutritive value, variety
Value Analysis - Answer 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 - Answer - 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 - Answer Cost of model, accuracy, relevance of past data, lead time
(short, medium, long), pattern of behavior
Overproduction - Answer Increases cost of food, labor, waste; decreases quality of food
Underproduction - Answer Increases food cost bc substitute convenience foods;
decreased employee morale and customer satisfaction
Effectiveness of forecasting - Answer 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 - Answer - 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) - Answer - Quantitative
- Easily programmable
- Relatively inexpensive
- Types: moving average, exponential smoothing (more recent data is weighted more)
Casual Model - Answer - 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
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