NHM 372 Final Exam Study Guide || All Solutions are Accurate.
Portion Control correct answers Uniform portion sizes for cost control and customer satisfaction
Production is the process by which correct answers Products are created
In foodservice, production is the correct answers managerial function of converting food
purchased (in various stages of preparation) into menu items that are served to customers
Forecasting is correct answers an estimate of future needs
Production demand correct answers impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction correct answers A condition in which production of goods exceeds the demand
for them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction correct answers production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by correct answers two methods most commonly used:
-historical records
-forecasting models
,Subjective models - historical records correct answers Assumes past data is relevant and past
behaviors will continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they impact
demand
Objective models correct answers mathematical and computer models calculate to determine
how much to produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used? correct answers Historical records and
moving average
Moving average correct answers -most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem? correct answers production
schedule (worksheet)
Basic information needed in a production schedule correct answers • Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule correct answers • Employee
assignments
• Menu item(s)
• Quantity to prepare
, • Yield
Ingredient Assembly correct answers ingredient room or centralized area - area designed for
measuring ingredients required for recipes and transported to various work centers
Controlling ingredients impacts correct answers quality and quantity control
Recipe correct answers Formula communicating amounts of ingredients to use and procedures to
combine the ingredients
Recipe's are formatted with correct answers styles, weights and measurements
Recipes should be ______ to provide consistency correct answers standardized
What is an easy way to avoid over & under production? correct answers adjusting recipes
How do foodservice recipe booklets differ from home recipe booklets? correct answers -block
format
-quantities
Standardized recipes are correct answers -specifically designed or tailed to meet to exact needs
or goals of the operations
-repeatedly tested, tasting to ensure it meets standards of quality before being implemented
Standardizing Recipes involves correct answers recipe verification (review components, make
recipe, verify yield, make changes), recipe evaluation, quantity adjustment
Factor method of adjusting recipes correct answers Increase or decrease a recipe by dividing the
desired amount or yield by the original amount or yield
Portion Control correct answers Uniform portion sizes for cost control and customer satisfaction
Production is the process by which correct answers Products are created
In foodservice, production is the correct answers managerial function of converting food
purchased (in various stages of preparation) into menu items that are served to customers
Forecasting is correct answers an estimate of future needs
Production demand correct answers impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction correct answers A condition in which production of goods exceeds the demand
for them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction correct answers production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by correct answers two methods most commonly used:
-historical records
-forecasting models
,Subjective models - historical records correct answers Assumes past data is relevant and past
behaviors will continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they impact
demand
Objective models correct answers mathematical and computer models calculate to determine
how much to produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used? correct answers Historical records and
moving average
Moving average correct answers -most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem? correct answers production
schedule (worksheet)
Basic information needed in a production schedule correct answers • Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule correct answers • Employee
assignments
• Menu item(s)
• Quantity to prepare
, • Yield
Ingredient Assembly correct answers ingredient room or centralized area - area designed for
measuring ingredients required for recipes and transported to various work centers
Controlling ingredients impacts correct answers quality and quantity control
Recipe correct answers Formula communicating amounts of ingredients to use and procedures to
combine the ingredients
Recipe's are formatted with correct answers styles, weights and measurements
Recipes should be ______ to provide consistency correct answers standardized
What is an easy way to avoid over & under production? correct answers adjusting recipes
How do foodservice recipe booklets differ from home recipe booklets? correct answers -block
format
-quantities
Standardized recipes are correct answers -specifically designed or tailed to meet to exact needs
or goals of the operations
-repeatedly tested, tasting to ensure it meets standards of quality before being implemented
Standardizing Recipes involves correct answers recipe verification (review components, make
recipe, verify yield, make changes), recipe evaluation, quantity adjustment
Factor method of adjusting recipes correct answers Increase or decrease a recipe by dividing the
desired amount or yield by the original amount or yield
